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Pumpkin Breakfast Cookies – the perfect healthy make-ahead, portable breakfast (or dessert) for busy mornings. Best of all, easy to customize & made with oats, pumpkin seed butter, cozy fall spices & maple syrup. Gluten free, refined sugar free with vegan and nut free option.

Pumpkin Breakfast Cookies

These Pumpkin Breakfast Cookies are a fantastic make-ahead, portable breakfast for busy mornings. A nut-free cookie recipe made with oats, pumpkin seed butter, cozy fall spices and maple syrup, with a vegan option!

Course Dessert
Cuisine American
Keyword breakfast cookie recipe, gluten free cookie recipe, gluten free oatmeal cookie, healthy cookie recipe, healthy oatmeal cookie recipe, nut free cookie recipe, oatmeal breakfast cookie, pumpkin cookie recipe, pumpkin cookies, pumpkin oatmeal cookies
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings 12 cookies
Calories 294 kcal
Author Kelly


  • 1 large egg room temperature (sub with flax-egg for VEGAN)
  • 1/3 cup smooth pumpkin seed butter OR your favorite nut or seed butter
  • 2 Tablespoons canned or pure pumpkin puree NOT pumpkin pie filling
  • 1/3 cup coconut oil , softened at room temperature
  • 1/2 cup maple syrup OR coconut nectar
  • 1 teaspoon pure vanilla extract
  • 1 teaspoon pumpkin pie spice
  • 1/4 teaspoon sea salt
  • 1/2 teaspoon baking powder
  • 1/2 cup finely ground oat flour (OR super-fine almond flour if not nut free)
  • 1/2 cup unsweetened shredded coconut
  • 3 1/4 cups old fashioned rolled oats , use gluten free as needed
  • 1/3 cup pepitas (shelled pumpkin seeds)
  • 1/3 cup dried cranberries


  1. Preheat oven to 350 degrees F and line a large baking sheet with parchment paper. Set aside.

  2. In a large bowl, whisk the egg, pumpkin seed butter, canned OR pure pumpkin puree, and coconut oil until creamy and smooth. Add the maple syrup, vanilla, pumpkin pie spice, salt, and baking powder. Beat until combined. 

  3. Stir in the flour, followed by the coconut and oats until everything is just combined. Fold in pumpkin seeds and dried cranberries.

  4. Use a 1/4 cup to scoop out the dough and drop onto the parchment paper. Pat the tops down to flatten slightly. 

  5. Bake in preheated oven for 10-14 minutes, or until edges are slightly brown and set.

  6. Allow to cool on the cookie sheets completely. Cookies can be frozen in a large resealable bag up to 3 months.

Nutrition Facts
Pumpkin Breakfast Cookies
Amount Per Serving (1 serving)
Calories 294 Calories from Fat 126
% Daily Value*
Fat 14g22%
Carbohydrates 22g7%
Fiber 4g16%
Sugar 8g9%
Protein 6g12%
* Nutrition facts are provided as a courtesy using the WPRM recipe calculator. It is best to make your own calculations to ensure accuracy. We expressly disclaim any and all liability of any kind with respect to any act or omission wholly or in part in reliance on anything contained in this website. Percent Daily Values are based on a 2000 calorie diet.