Go Back
+ servings
Pumpkin Breakfast Cookies

Pumpkin Breakfast Cookies

Print Recipe
There’s nothing wrong with cookies for breakfast—when they’re this delicious AND nutritious! Made with real pumpkin, oats, nuts, and raisins, these pumpkin breakfast cookies taste like chewy, soft-baked granola treats.
Course Breakfast, Breakfast & Snack, Dessert
Cuisine American
Keyword breakfast cookies, cookies, pumpkin breakfast cookies, pumpkin cookies
Prep Time 20 mins
Cook Time 20 mins
Total Time 40 mins
Servings 12 pumpkin breakfast cookies
Calories 208


  • ¾ cup pumpkin puree
  • cup maple syrup
  • ¼ cup coconut oil melted
  • 1 egg
  • 1 tsp vanilla extract
  • ¾ tsp cinnamon
  • ½ tsp pumpkin pie spice
  • ¼ tsp nutmeg
  • ¼ tsp salt
  • 2 cups oats
  • cup pumpkin seeds
  • cup pecans
  • cup chocolate chips dairy-free for vegan, or cacao nibs if preferred
  • cup raisins


  • Preheat oven to 350°F (180°C).
  • In a mixing bowl, whisk together pumpkin, maple syrup, coconut oil, egg, vanilla, and spices.
  • Stir in remaining ingredients.
  • Use an ice cream scoop (or ¼ cup measurement) to transfer scoops onto a baking sheet lined with parchment, with space in between the cookies. These won’t spread in the oven, so flatten each cookie with your hands.
  • Bake 18-20 minutes.
  • Cool on a wire rack before serving and enjoying!
  • Store in the fridge or freeze.
  • Yields 12 pumpkin breakfast cookies.


Serving: 1breakfast cookie | Calories: 208kcal | Carbohydrates: 24g | Protein: 4g | Fat: 12g | Fiber: 3g | Sugar: 10g