Cookies are great any time of the day, but it’s awesome when you can eat them for breakfast! No need to feel like you are cheating with these guys. They are healthy!
I created this dish because I had some leftover pumpkin from my chocolate covered pumpkin donuts. Breakfast cookies are great for the mornings when you are to busy to make breakfast. They travel well too, so pack them with the kids for a breakfast on the go. They also freeze well so feel free to make a big batch and freeze some. That is what I do. So here you go.
Pumpkin Spice Breakfast Cookies
1 cup white whole wheat flour
1 1/2 cups rolled oats
1 cup pureed pumpkin
1/3 cup maple syrup
1/2 cup unsweetened applesauce
1/4 cup light oil (I used grapeseed oil)
1-2 T non dairy milk
1/2 tsp salt
1/2 tsp baking powder
1 tsp cinnamon
1/2 tsp ginger
1 tsp nutmeg
1/4 tsp cloves
Preheat oven to 350. Mix all the dry ingredients in a large bowl. Mix all the wet ingredients into a medium bowl. Whisk the wet until well mixed and add wet to dry, being careful not to over mix. Spoon onto a lined or greased baking sheet. Bake for about 15-18 minutes. I made mine big, so they took longer to cook. If making smaller cookies, bake until edges look browned.
You could probably add a handful of chocolate chips, almonds or pecans to these as well. Yum! 
Those look delish! I think adding dark chocolate chips would be awesome!
Thanks.
These look so great!! I love anything pumpkin and have lots of pumpkin puree left over in our freezer from our garden harvest, thanks for sharing! Just wondering if it works well to substitute whole wheat flour for the spelt flour? I have never gotten a straight answer on this, some say yes, some say no….what’s your take?!
I think whole wheat will make them a bit denser. You can sub whole wheat pastry flour and that would work great!
I just made these! Yum!! I added pecans, and totally spaced on the oil until they were baking (oops) but they still turned out great!
Glad you liked them! I almost added pecans to my recipe too!
These look great! Do you think I will need to change anything in the recipe if I use gluten free flour?
I don’t think you will need to change anything. I think the pumpkin should help bind the cookie together. Please report the results so I can tell others in the future.
I made these today for myself and my one year old daughter who has a serious sweet tooth. I used buckwheat flour and pecans. Delicious. I may add a bit if vanilla next time.
So happy you liked them!
Hi,
I made these today in medium size but are thy supposed to be crunchy or soft? Mine came out soft. Did I do something wrong? Thank you
They are supposed to be soft. I guess if you want to get them harder, you can cook them a bit longer.
Do you have suggestions so i can sub the wheat flour with almond flour and/or coconut flour?
Almond flour would probably work. The pumpkin should help bind it together.
Is there a difference between baking with dairy vs. non dairy milk?
No, either will work. I can’t drink milk so I use almond milk. Feel free to sub real milk if you want.
How many cookies does this yield?
About 15-20 depending on the size you make yours.
I love the sound of this one! I always eat these types of foods for breakfast…usually in bar form! I’ll have to try this! Thanks! =D
You’re welcome! I hope you enjoy mine.