Pumpkin Breakfast Cookies

Fall is my favorite time to bake, and these pumpkin breakfast cookies are always at the top of my list of pumpkin recipes. A fun, pumpkin twist on popular breakfast cookies, these cookies are soft, satisfying, and great for a grab-and-go breakfast or healthful afternoon snack. I make them with rolled oats, pumpkin puree, and teff flour, which adds a subtle nutty flavor plus more nutrition. I like having a batch ready to grab throughout the week, but my favorite way to enjoy one is to sit down with a hot cup of my favorite coffee on a crisp fall morning.

Ingredient Notes And Substitutions

Here are the main ingredients and a few helpful notes for these pumpkin breakfast cookies: 

• Teff flour: I like the subtle, nutty flavor teff flour adds to these cookies. It pairs especially well with the pumpkin and warm spices while keeping the cookies gluten free. It also contributes a slightly chewier texture than what I get with all-purpose flour, whole wheat flour, or flour alternatives such as almond flour, coconut flour, or even gluten-free flour blends.
• Maple syrup: I prefer to use maple syrup over honey, coconut sugar, or brown sugar to sweeten the cookies while giving them an extra cozy fall flavor.
• Canned pumpkin puree: Pure pumpkin puree works best for this recipe. Just be sure not to use pumpkin pie filling, which contains added sugar and spices. I always save any extra canned pumpkin to make these pumpkin chocolate chip bars or stir into overnight oats.
• Rolled oats: I use old-fashioned rolled oats for a hearty, chewy texture and extra nutrition. Use certified gluten-free rolled oats if needed. I don’t recommend using quick oats or steel-cut oats, as the texture won’t be the same.
• Pumpkin pie spice: Rather than combine individual spices, such as ground cinnamon, ginger, nutmeg, ground cloves, and allspice, I just use a pre-made pumpkin spice blend to keep the recipe simple while achieving the perfect warm flavor.
• Almond butter: This adds richness to the cookies and also helps create a soft texture.
• Mix-ins: I use a combination of semi-sweet chocolate chips, unsweetened shredded coconut, pepitas, and chopped pecans because that’s what my kids love. These can easily be swapped for other favorite mix-ins or trail mix ingredients, such as walnuts or pumpkin seeds.
• Dried fruit: Golden raisins or dried cranberries add little pockets of chewy sweetness. Either option works well.

Find the ingredient list with exact measurements in the recipe card below.

How These Cookies Come Together

A favorite in my list of gluten-free cookie recipes, these pumpkin breakfast cookies are foolproof, fuss-free, and come together in one bowl. The best part? They’re ready to eat in less than 30 minutes, and a fun healthy snack option to make with my kids. Here’s how I prepare these cookies, along with a few of my tips: 

1. Combine ingredients: Whisk the wet ingredients in a medium bowl until smooth. Then, add the dry ingredients and stir to incorporate everything evenly before folding in the mix-ins. By mixing the wet ingredients first, the batter comes together more smoothly. 
2. Portion: Divide the batter into 12 equal-sized mounds, placing them on a parchment paper-lined cookie sheet. I use a large spoon, but a cookie scoop also works well.
3. Bake: Transfer the cookie sheet to the preheated oven, and bake just until the cookies are golden brown around the edges and firm in the center. Mine are usually done right at 16 minutes. These pumpkin oatmeal breakfast cookies won’t puff up like my soft pumpkin cookies, so it’s important to keep a close eye on them as they bake.
4. Cool: Let the cookies cool on the pan for a few minutes to help them solidify and hold their shape. Then, transfer them to a wire rack to cool completely before serving in an airtight container. 

For serving size and the complete directions and ingredient amounts, scroll down to the recipe card below. All of our recipes include the nutrition analysis, listing calories (kcals), protein, carbohydrates/carb, fiber, sugar, sodium, cholesterol, and more per serving.

Make It Nut-Free

For a nut-free version, I swap the almond butter for sunflower seed butter and simply omit the chopped pecans. The cookies still turn out soft, hearty, and flavorful.

Make It Vegan

To keep these oatmeal pumpkin breakfast cookies dairy-free and vegan, I use a flax egg and look for dairy-free chocolate chips. To replace the egg with a flax egg, in a small dish, combine 2 tablespoons ground flaxseed with ¼ cup water. Let the mixture sit for about 5 minutes until it thickens, then stir it into the batter where the egg is called for in the recipe.

Favorite Ways To Serve Them

For a make-ahead breakfast, I’ll prepare a batch of these cookies on the weekend so they’re ready for me, my husband, and our kids to grab as an easy breakfast on rushed mornings. I also like adding them to my kids’ lunch boxes or enjoying one as a nourishing afternoon snack. 

For a more well-rounded breakfast, I pair one of these cookies with a protein coffee and another breakfast item, such as Greek yogurt, a few hard-boiled eggs, a sausage hash brown egg muffin, or a banana. These cookies are also a great holiday breakfast option to make when hosting family or friends.

Storing And Freezing Leftovers

Store leftover pumpkin breakfast cookies in an airtight container at room temperature for up to 5 days. For longer storage, freeze the cookies in a freezer-safe container or bag for up to 3 months. To prevent them from sticking together, I place parchment paper between layers. Thaw individual cookies at room temperature or in the refrigerator overnight before serving. 

Recipe Changelog

• October 2026: We previously published a version of this recipe that was made with all-purpose flour instead of teff flour, was sweetened with honey instead of maple syrup, and used sunflower seed butter instead of almond butter. Download the previous version here.

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The photos in this post were taken by Megan McKeehan.

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