Pumpkin Breakfast Cookies With Oats

A guilt-free treat when craving something sweet in the mornings! These gluten-free pumpkin breakfast cookies are made with oats, maple syrup, pumpkin puree and baked into a healthy cookie good enough for breakfast!

Why these breakfast cookies are so great!

Fiber packed! – Looking to get a good serving of fiber in the morning? These hearty breakfast pumpkin cookies provide fiber to keep you full longer and help reduce cholesterol.

Healthy sweet breakfast or snack! – These healthy pumpkin oat breakfast cookies work brilliantly for breakfast or snack time paired with a warm cup of coffee or cold glass of milk. Cookies for breakfast… maybe just one, or two, three, or even four? Yes please! They are completely guilt free and I am totally fine if my kids want to eat a bunch of these. Packed with oats, pecans, pumpkin puree then laced with natural maple syrup to provide good healthy fiber, fats and vegetables to a daily diet! 

Comes together quickly! – healthy cookies are my go-to-snack for my kids. They are quick to make, with natural sugars and hearty ingredients that provide fueling energy in a jiffy!

If you have extra pumpkin puree, be sure to try these soft gluten-free pumpkin chocolate chip cookies.

What ingredients go into these cookies

These pumpkin breakfast cookies are so simple, gather a few basic ingredients you probably have at home already. I always try to keep a can of pumpkin puree in the pantry year-round for whenever we are craving pumpkin!

Ingredients: Pumpkin (not pumpkin pie mix) in a can, eggs, gluten-free quick cooked oats, almond meal, salt, vanilla extract, pumpkin pie spice (or just cinnamon), avocado oil or extra virgin olive oil, mini chocolate chips. For a dairy-free pumpkin cookie, use vegan allergy-free chocolate chips such as Enjoy Life.

How to make this recipe

STEP 1: In a large bowl combine all of the ingredients together except the chocolate chips. Mix until the oats are fully coated. Then fold in the chocolate chips.

STEP 2: Using a 1.5-2 inch cookie scoop, place cookies on a prepared and lined cookie sheet about 1 inch apart. Bake for 20 minutes until lightly browned. Let cool slightly for about 5 minutes then transfer to a cooling rack to cool completely.

They are a soft pumpkin breakfast cookie rather than crisp.

Frequently Asked Questions and Expert tips

Can I use gluten-free rolled oats instead of quick cooked oats in breakfast cookies?

Yes, you can! If you do not have quick oats on hand, use rolled oats. I found that my kids prefer the smoother consistency of using quick cooked outs in these cookies.

Are cookies good for breakfast?

If they are made with natural ingredients and fiber cookies are great for breakfast. These pumpkin breakfast cookies provide fiber, vitamin A, and iron, without much extra fat.

How long will pumpkin cookies last?

On the counter they will last for 3-5 days in a cool dry place. In the refrigerator they will last in an airtight container for up to 7 days. In the freezer, store in a sealed airtight container for up to 3 months.

Do breakfast pumpkin cookies freeze well?

They do for up to 3 months. To freeze, store in an airtight container and add wax paper or parchment paper between layers to prevent freezer burn.

It takes about 5 minutes to whip up then pop them beauties in the oven, bake until golden brown and enjoy the fragrant aromas of pumpkin pie spices!

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I hope you enjoy these gluten-free pumpkin breakfast cookies! Follow along with me on INSTAGRAM, PINTEREST, FACEBOOK, YOUTUBE and TWITTER for a feature and for more recipe inspiration! And don’t forget to give the recipe a star rating in the recipe area and leave a comment below.

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