Pumpkin Spice Breakfast Cookies

Print Friendly

I have some pumpkin spice breakfast cookies for you! Cookies are great any time of the day, but it’s awesome when you can eat cookies for breakfast!  No need to feel like you are cheating with these pumpkin spice breakfast cookies.  They are healthy!

pumpkin cookies blur

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 too busy to make breakfast.  They travel well too, so pack them with the kids for a breakfast on the go.  These pumpkin spice breakfast cookies 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

Pumpkin Spice Breakfast Cookies

Rating: 51

Prep Time: 10 minutes

Cook Time: 15 minutes

Total Time: 25 minutes

Pumpkin Spice Breakfast Cookies

Ingredients

Instructions

  • 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! :)

http://mywholefoodlife.com/2012/11/23/pumpkin-spice-breakfast-cookies/

92 thoughts on “Pumpkin Spice Breakfast Cookies

  1. 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?!

  2. 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!

    1. 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.

  3. 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.

  4. 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 :)

  5. My family of 4 loved these, preferring them with chocolate chips. I used Enjoy Life mini semi-sweet chocolate chips (dairy, nut, & soy free). Also used olive oil and Almond Breeze unsweetened almond milk. Thank you for the fun recipes!

  6. Do you have a calorie count on these? I’m on a restricted calorie diet so I need to log them. Thanks, they sound delicious!

    1. white whole wheat is made from a specific kind of wheat with a whitish bran and milder flavor than traditional whole wheat, also looks whiter when baked.

  7. They are very yummy however, I found they were lacking a sweetness and I didn’t want to be eating chocolate for breakfast so I mixed a little cinnamon and Stevia together to create a cinnamon sugar dusting on the top.

    Any other suggestions on how to sweeten this recipe up while still keeping it healthy?

    1. There is less sweetness because I wanted to keep them healthy. Maybe you can sweeten them more with some fruit? A couple of pureed dates should do the trick. Apricots might work well too.

  8. I made your pumpkin overnight oatmeal, so I just had to try these pumpkin breakfast cookies. They were so easy to bake, but I did substitute the 1.5 cups rolled oats for 1 cup of steel cut oats. They smell and taste wonderful!! I am so happy I found your healthy eating site. Although I’m not a vegetarian, yet, I love to cook and I want to make healthier dishes. Thank you!

  9. I’m new to cooking with coconut oil. Do I put the coconut oil in its solid form into the recipe or do I need to heat it to a liquid first? Thank you!

  10. You use white whole wheat flour and gluten free rolled oats this send a mixed message to new gluten free people. Besides why spend the extra money on gluten free rolled oats if you are using wheat flour. I am going to try this recipe replacing the wheat for rice flour. Do you think a different flour would work better.

  11. I just got introduced to your website. Yesterday I made the pumpkin pie baked oatmeal and today I made these breakfast cookies. Everyone in my family loved the baked oatmeal, and today with the cookies my 5yo daughter said, “Mommy, I think you just made my day with these.” And that makes my day! Thank you for sharing.

  12. I like to use whole wheat pastry flour when baking. I used 1 cup of oats and replaced the 1/2 cup with ground flax seed. They turn out perfect. My husband loves them. I was wondering if coconut flour would work in the recipe? I use this flour in my sleepy time cookies.

    1. Glad you liked them! Coconut flour could work, but you will need to add a few extra eggs. Coconut flour loves to suck up moisture in recipes.

  13. We JUST made these and they came out DELICIOUS. I substituted GF flour but only had 3/4 left so I used 1/4 of Almond MEAL. Came out perfect. Thank you. My 2 year old has caught the baking bug so she is making me bake almost everyday and its always your recipes cause they are so easy and I have the stuff at home. Thanks.

    1. That would work for this recipe as well. I use fresh pumpkin puree and also canned pumpkin sometimes. I buy Farmer’s Market pumpkin in a can because it is BPA free.

  14. I just made these (as in some on cooling rack and some still in oven) and I ate one and was so disappointed. My hubby and daughter tried it, too, and it was a no-go. Way too much nutmeg. Like all recipes, not everyone will be a hit. Sad I have to throw these away.

  15. I just found your blog/website and am IN LOVE, I would LOVE it even more if there was a nutrition breakdown for the recipes. My daughter has type 1 diabetes and we have to count carbs for everything she puts in her body. I prefer items that are homemade with ingredients I control. Thanks!

    1. Thank you Amy. I’m sorry I don’t have the nutritional breakdowns because I am not an expert and they would never be exact. It can be a liability. However, if you need an estimate, you can go to http://www.caloriecount.com and use their recipe analyzer.

  16. My kids thought these spelled & looked awesome the texture threw them off – wish I would have added choc chips then they may have eaten them better

  17. Easy recipe! They taste more like pre-made oatmeal than cookies, but that makes sense for breakfast. My 5 year old and 1 1/2 year old gobbled them up. I subbed butter for coconut oil and skipped the cloves because I didn’t have them. I’m hoping they’ll entice my 5 year old to eat in the morning as that is an issue here and be a good filling snack that still has some sweetness to my 7 year old who only wants to eat sweets! Thanks!

  18. Just made these! They were a tad to soft for my taste and I did add 1/4 cup of chocolate chips. Will make again! Very tasty!

  19. Love these! I made mine big, so I got about 10. The kids LOVE them. And on a busy morning they eat them as they walk to school.

  20. what gluten free flours options would you recommend? I”m in the process of comparing all your pumpkin cookie/donut recipes to see which one we all like the best.

    1. If you can tolerate oats, I really like gluten free oat flour. Gluten free all purpose is another one to try.

  21. I have these in the oven right now!!! Melissa your website plus your Facebook site is amazing! You have motivated me more than you know! Can’t wait to eat these!!

  22. I made these last weekend and they are so good! Even my sometimes picky eatin’ 4 year old said they were delicious, score! I’m so happy I fopubd your website and all your recipes sound amazing! Thank you

  23. Thanks for this great website! I made these yesterday and added soy/ nut/dairy free chocolate chips and they are delicious! I have a question about the use of coconut oil. How do you know when it should be melted for a recipe or when it should be solid? Do you note it in your recipes where it needs to be melted? Thanks!

  24. I just made these this morning. They are fantastic. After the first batch was done I immediately made a second batch and added dried cranberries to it. Thanks fir another great recipe

Leave a Reply

Your email address will not be published. Required fields are marked *

You may use these HTML tags and attributes: <a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <strike> <strong>