Pumpkin Breakfast Cookies Recipe
If there’s ever a reason to jump out of bed in the morning, it’s the smell of fresh-baked Pumpkin Breakfast Cookies wafting from the kitchen. These cookies are delightfully soft and naturally sweetened, making them a wholesome option for breakfast or a quick afternoon snack. Loaded with pumpkin puree, cozy spices, and satisfying mix-ins, they’re everything you want: nourishing, portable, kid friendly, and just sweet enough to feel like a treat. Whether you’re meal prepping for the busy week ahead or just craving fall flavors any time of year, Pumpkin Breakfast Cookies promise golden bites of comfort and joy.
Ingredients You’ll Need
Gathering the ingredients for Pumpkin Breakfast Cookies couldn’t be simpler, and each one brings something special—from flavor and texture to natural sweetness and warmth. You probably already have most of these pantry staples on hand!
- Pumpkin Puree: The star! Gives the cookies moisture, natural sweetness, and a beautiful orange hue.
- Maple Syrup or Honey: Adds just the right amount of sweetness and helps the cookies stay soft.
- Almond Butter or Peanut Butter: For richness and a boost of plant-based protein—plus a creamy texture!
- Vanilla Extract: Enhances all the cozy flavors and adds depth.
- Old-Fashioned Oats: Bring heartiness and make these cookies extra satisfying for breakfast.
- Almond Flour: Keeps the cookies tender and gluten-free, without sacrificing structure.
- Baking Soda: Helps the cookies lift slightly and stay soft inside.
- Cinnamon: Adds that unmistakable warmth that pairs so well with pumpkin.
- Nutmeg: For a complex, fragrant spice note that makes these truly irresistible.
- Salt: Balances all the sweetness and amps up the other flavors.
- Mini Chocolate Chips or Raisins: Chocolate for a treat, raisins for a wholesome twist—choose your favorite!
- Chopped Walnuts or Pecans (optional): For a little crunch and nutty flavor if you love a bit of texture in your cookies.
How to Make Pumpkin Breakfast Cookies
Step 1: Preheat and Prep
Start by preheating your oven to 350°F (175°C). Line a baking sheet with parchment paper—this step makes clean-up a breeze and ensures your Pumpkin Breakfast Cookies won’t stick.
Step 2: Mix Wet Ingredients
In a large mixing bowl, combine the pumpkin puree, maple syrup (or honey), almond butter (or peanut butter), and vanilla extract. Whisk them together until the mixture is smooth and looks velvety. This base guarantees moist, flavorful cookies every time.
Step 3: Add Dry Ingredients
Add the old-fashioned oats, almond flour, baking soda, cinnamon, nutmeg, and salt directly into your wet mixture. Stir until everything is thoroughly combined and there are no streaks of flour left. The oats and almond flour give these cookies their chewy, hearty texture, while the spices provide that classic pumpkin flavor.
Step 4: Fold in Mix-ins
Gently fold in the mini chocolate chips or raisins, and nuts if you’re using them. This is where you can customize each batch to suit chocolate-lovers or fruit enthusiasts in your household! Be careful not to overmix—just a quick stir to evenly distribute the goodies.
Step 5: Scoop and Shape
Scoop out heaping tablespoons of cookie dough and place them on your prepared baking sheet. Flatten each mound slightly with the back of your spoon, since they won’t spread much in the oven. Rustic shapes are part of their homemade charm!
Step 6: Bake and Cool
Bake your Pumpkin Breakfast Cookies for 12–14 minutes, until they’re set and the bottoms are lightly golden. After baking, let them cool on the baking sheet for 5 minutes before transferring to a wire rack. This resting time helps the cookies firm up so they’re perfectly soft but not crumbly.
How to Serve Pumpkin Breakfast Cookies
Garnishes
Sprinkle your fresh Pumpkin Breakfast Cookies with a dash of cinnamon or a few extra chocolate chips right as they come out of the oven. A light dusting of powdered sugar will also give them a lovely finish, perfect for serving guests or just making an ordinary morning feel a bit more special.
Side Dishes
Pair these cookies with Greek yogurt for some extra protein, or your favorite fresh fruit for a balanced breakfast. They also go wonderfully alongside a warm mug of chai or coffee—ideal for slow weekend mornings or quick out-the-door fuel.
Creative Ways to Present
Stack a few Pumpkin Breakfast Cookies and tie them with twine for an adorable grab-and-go snack. You can even tuck them into lunchboxes or wrap them up as tasty gifts during the fall season—they’re just as welcome at brunch spreads as they are at school pick-ups.
Make Ahead and Storage
Storing Leftovers
To keep your Pumpkin Breakfast Cookies as fresh as possible, store them in an airtight container at room temperature for up to 5 days. They’ll remain soft and tender, making them perfect for grabbing on a busy morning or enjoying as an afternoon pick-me-up.
Freezing
If you want to keep cookies on hand for longer, place them in a freezer-safe bag or container and freeze for up to 3 months. Layer parchment between cookies to prevent sticking. You’ll be thankful to pull out a batch whenever the craving strikes!
Reheating
For that just-baked feel, pop a cookie in the microwave for 10–15 seconds from the fridge, or about 20 seconds straight from the freezer. Alternatively, a quick warm-up in the oven at 300°F for a few minutes will restore that delightful softness.
FAQs
Can I use fresh pumpkin instead of canned?
Absolutely! Just make sure your fresh pumpkin is pureed and not too watery. If it’s very loose, drain it slightly with cheesecloth or a fine mesh strainer to prevent soggy cookies.
Are these Pumpkin Breakfast Cookies gluten-free?
Yes! As long as you use gluten-free certified oats and almond flour, these cookies are naturally gluten-free, making them a great option for a variety of diets.
What’s the best way to make them nut-free?
If you need a nut-free version, swap the almond butter for sunflower seed butter and use an oat-based or regular flour instead of almond flour. Skip the optional nuts and you’ll have a delicious, allergy-friendly batch.
Can I double the recipe?
Definitely! This recipe easily doubles—just use a larger mixing bowl and bake in batches as needed. It’s perfect for meal prepping a stash for the week or sharing with friends and coworkers.
Will the cookies be crispy or soft?
Pumpkin Breakfast Cookies are meant to be soft and cake-like, thanks to the pumpkin and nut butter. If you want them a touch firmer, bake an extra 1-2 minutes, keeping an eye so they don’t get dry.
Final Thoughts
There’s something heartwarming about starting your morning with Pumpkin Breakfast Cookies—each bite is filled with nourishing ingredients and cozy spice. Whether you bake them for breakfast, snack time, or simply to make your kitchen smell amazing, I hope these cookies find a regular spot in your home. Give them a try and let the delicious smell of pumpkin and cinnamon brighten up your day!
Print
Pumpkin Breakfast Cookies Recipe
- Total Time: 24 minutes
- Yield: 12 cookies 1x
- Diet: Gluten-Free, Dairy-Free, Vegetarian
Description
These Pumpkin Breakfast Cookies are soft, chewy, and packed with cozy fall flavors. Made with wholesome ingredients like pumpkin puree, oats, and warm spices, these cookies are perfect for a quick and nutritious breakfast on the go.
Ingredients
Wet Ingredients:
- 1 cup canned pumpkin puree
- 1/4 cup maple syrup or honey
- 1/4 cup almond butter or peanut butter
- 1 teaspoon vanilla extract
Dry Ingredients:
- 1 1/2 cups old-fashioned oats
- 1/2 cup almond flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon cinnamon
- 1/4 teaspoon nutmeg
- 1/4 teaspoon salt
Additional:
- 1/3 cup mini chocolate chips or raisins
- 1/4 cup chopped walnuts or pecans (optional)
Instructions
- Preheat Oven: Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
- Mix Wet Ingredients: In a large bowl, mix together pumpkin puree, maple syrup, almond butter, and vanilla extract until smooth.
- Add Dry Ingredients: Stir in oats, almond flour, baking soda, cinnamon, nutmeg, and salt until well combined.
- Combine Additional Ingredients: Fold in chocolate chips and nuts if desired.
- Bake: Scoop dough onto the baking sheet, flatten slightly, and bake for 12–14 minutes until set and lightly golden.
- Cool and Enjoy: Allow the cookies to cool on the sheet for 5 minutes before transferring to a wire rack to cool completely.
Notes
- These cookies are soft, naturally sweetened, and ideal for a quick breakfast or snack.
- Store in an airtight container for up to 5 days or freeze for longer freshness.
- Prep Time: 10 minutes
- Cook Time: 14 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 130
- Sugar: 6g
- Sodium: 80mg
- Fat: 6g
- Saturated Fat: 1g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 16g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 0mg
