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These Pumpkin Breakfast Cookies are the perfect easy breakfast for on the go. Best of all, this recipe is great if you feel like a no bake cookie when it's too hot to turn on the oven or you can bake them for 10 minutes for a warm treat. They're also loaded with cinnamon and pumpkin pie spice and totally scream fall. Plus they're gluten free, made with no butter and are super easy to customize with your favorite add-ins.

Pumpkin Breakfast Cookies (No-Bake Option)

Pumpkin Breakfast Cookies - easy no bake wholesome cookies for on the go. Best of all, they are full of fall spices, gluten free, flourless and made with no butter.
Prep Time 10 minutes
Total Time 10 minutes
Servings 10 cookies
Author Kelly

Ingredients

  • 1/3 cup creamy almond butter
  • 1/3 cup coconut oil
  • 1/4 cup canned pumpkin or pure pumpkin puree not pumpkin pie filling
  • 1/4 cup sugar I used SPLENDA® Stevia Sweetener
  • 1 teaspoon pumpkin pie spice
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon salt
  • 1/2 teaspoon pure vanilla extract
  • 2 tablespoons almond meal / flour
  • 1 1/2 cups minute / instant oats) use gluten free if necessary
  • 1/3 cup rolled oats use gluten free if necessary
  • 2 tablespoons pumpkin seeds
  • 2 tablespoons dried cranberries
  • 2 tablespoons chopped pecans
  • Pecan halves for topping (optional)

Instructions

  1. In a large pot, combine almond butter, coconut oil, pumpkin and sweetener.
  2. Bring to a boil and allow to bubble for 10 seconds.
  3. Remove from heat and stir in the pumpkin pie spice, cinnamon, salt, vanilla, almond meal, quinoa flakes and rolled oats. Fold in the pumpkin seeds, cranberries and chopped pecans.
  4. Using a medium cookie scoop, pack into tight mounds and drop onto a parchment or wax paper-lined baking sheet. Press down with the back of a spoon to flatten slightly.
  5. Optional: Top with additional pumpkin seeds and dried cranberries or press a pecan half in the middle.
  6. For No-Bake Version Place in the freezer for 10-15 minutes, or until set.
  7. Store chilled in a covered container or in a resealable bag in the fridge or freezer.
  8. For Oven-Baked Version Bake in preheated oven at 350 F for 8-10 minutes. Allow to cool on the baking sheet for 10 minutes and store in a covered container at room temperature for up to 4 days or in the fridge or freezer.