Pumpkin Oatmeal Breakfast Cookies
These healthy Pumpkin Oatmeal Breakfast Cookies are a perfect grab-and-go breakfast. They are packed with oats, real pumpkin, pepitas, and naturally sweetened with maple syrup.
Pumpkin Oatmeal Breakfast Cookies
Having a batch of breakfast cookies waiting for you on busy mornings will make your life so much easier, not to mention they are packed with complex carbs and healthy fat to sustain your energy throughout the morning. They are basically the cookie version of the beloved Fall favorite pumpkin bread.
One of my favorite things about these cookies is that you can customize them if you want. If you don’t have pepitas on hand, use a different kind of nut or seed. Don’t want pumpkin, then peanut butter works! Get creative, but I definitely recommend that you try this pumpkin version, it’s what Fall dreams are made of.
Ingredients for Pumpkin Oatmeal Breakfast Cookies
- GF whole oats – the whole oats give the cookies a nice chewy texture, and they provide you with healthy complex carbs for some extra energy in the morning
- real pumpkin puree – not pumpkin pie filling! You want the plain pumpkin puree, it is unsweetened and packed with vitamin A
- pepitas – also known as pumpkin seeds! We’re sticking with the pumpkin trend here, and they provide you with an extra dose of healthy fats, zinc, and vitamin E
- pure maple syrup – the maple flavor goes so perfectly with the pumpkin, and keeps the cookies free of refined sugar
- coconut oil – a neutral flavored oil that gives the cookies some extra moisture
- pumpkin spice – duh! You can’t have a pumpkin recipe without pumpkin spice, am I right?!
- a few more baking staples – eggs to help bind everything together, vanilla and salt for flavor
My favorite way to eat these is with a little bit of peanut butter smeared all over the top, alongside a hot cup of coffee. It’s fall breakfast Heaven, I hope you love them as much as I do!
Looking for more cookie recipes?
- Almond Butter Oatmeal Chocolate Chip Cookies
- Chai Spiced Almond Shortbread Cookies
- [Vegan] Banana Nutella Cookies
- [Grain-Free] Almond Butter Chocolate Chunk Cookies
- Gluten-Free Sugar Cookies
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Pumpkin Oatmeal Breakfast Cookies
Ingredients
- 2 cups GF whole oats
- 2/3 cup pepitas (aka pumpkin seeds)
- 1 tsp pumpkin spice
- 1/4 tsp salt
- 1/2 cup pumpkin puree
- 1/4 cup maple syrup
- 1/4 cup melted coconut oil
- 2 eggs
- 1 tsp vanilla extract
Instructions
- Preheat the oven to 350 degrees, and line a baking sheet with parchment paper or a baking mat.
- In a large mixing bowl, whisk together the coconut oil, maple syrup, eggs, vanilla, pumpkin pie spice, and salt until combined. Add the pumpkin puree and whisk again until evenly combined.
- Next, add the oats and pepitas and use a spatula to stir them into the wet ingredients. It will be a thick "dough" that you should be able to roll into balls between your hands.
- Use a tbsp measuring spoon to scoop out a heaping tbsp of the dough. Roll it into a ball in the palm of your hands, and set them on the baking sheet. Use your fingers to gently flatten out the cookies.
- Bake for 15 minutes, until they start to turn a light golden brown color on top.
- Let them cool on a wire rack before serving.
These look fabulous! I wonder if you could switch out the pepitas for something else kid-friendly like chocolate chips or cranberries? I am looking to get my toddler to eat better! 🙂 Suggestions?
Thanks, Elise! You could definitely swap out the pepitas for chocolate chips, cranberries, or even raisins! Chocolate chips would probably be the most kid friendly 😉