Pumpkin Breakfast Cookies make a delicious and healthy fall breakfast! I mean really, who wouldn’t want to eat a cookie for breakfast?
Grab your glass of milk and check out how these awesome breakfast cookies are made:
Along with the Carrot Cake and Chocolate Peanut Butter Cookies, these pumpkin breakfast cookies are 100% gluten-free and the perfect breakfast or afternoon snack. Plus, the batter can be eaten by the spoonful, because this recipe is eggless!
Keep reading to see how these breakfast cookies come together.
How to Make Breakfast Cookies Healthier
If we’re going to have cookies for breakfast they need to meet 3 qualifications:
- They must be soft, chewy, and delicious.
- They have to be made with healthy, wholesome ingredients that I can quickly grab from my pantry.
- It needs to be a recipe I can make ahead of time and store in the freezer or fridge for a spur of the moment breakfast cookie!
These Pumpkin Breakfast cookies are all that and a lot more. Made with pumpkin puree, peanut butter, honey, oats and pumpkin spice they’re the perfect delicious texture and easy to whip up.
Since we’re making pumpkin pie cookies, let’s talk about one VERY important ingredient, the pumpkin.
Not only do we get to enjoy our favorite fall flavor (more pumpkin recipes here) but the pumpkin pureé adds moisture and makes these cookies soft and chewy. What more could you want?!
Best Ingredients for Healthier Breakfast Cookies
Traditional cookie ingredients include butter, all-purpose flour, eggs, sugar. While there is nothing wrong with enjoying a traditional chocolate chip cookie or two, I want something with more nutritional value for breakfast, and I’m sure you do too.
So let’s talk about the ingredients swaps this recipe uses to help make these breakfast cookies healthy.
Pumpkin puree takes the place of butter and adds a ton of moisture to the cookie, so they come out moist and delicious. Also, let’s not forget how incredible pumpkin spice is, especially in a warm, chewy cookie.
Instead of white/brown sugar, these cookies call for ½ cup honey or maple syrup. The honey adds more flavor, and it’s slightly sweeter than regular sugar, so you don’t need as much.
If you want to make these cookies vegan swap the honey for maple syrup.
You’ll notice this recipe doesn’t include eggs, thanks to the fruit! Most of my other healthy breakfast cookie recipes call for mashed banana which help keep everything together, but today we’re focusing on the pumpkin.
Either way, fruit is a great way to blend the ingredients together, give you a delicious cookie and add some extra sweetness to your cookies.
Much like the banana or pumpkin, peanut butter helps keep these cookies together. In case, you need a nut-free alternative for peanut butter, try one of these peanut butter swaps.
They’re just as tasty and the perfect alternative for peanut butter.
Gluten-Free Breakfast Cookie Recipes
Since oats are naturally gluten-free, they make it easy to create a delicious and healthy gluten-free cookie. Unlike certain gluten-free flours, oat flour helps keep baked goods moist, chewy and dense, just the way they should be!
Here are a few more delicious gluten-free breakfast cookie recipes:
- Oatmeal Breakfast Cookie
- Carrot Cake Breakfast Cookie
- Blueberry Breakfast Cookie
- Peanut Butter Chocolate Chip Breakfast Cookie
- High-Protein Breakfast Cookie
- Grian-Free Paleo Breakfast Cookie
More Healthy Breakfast Ideas
Since we’re already on the topic of breakfast ideas here are a few more EPIC recipes I know you’ll love. Any of these options are full of nutritious, wholesome ingredients, and did I mention they taste incredible?
Go ahead, find out for yourself.
- Fruit & Yogurt Parfaits
- Peach Cobbler Smoothie
- Sweet Potato Toasts
- Apple Pie Overnight Oats
- Banana Split Oatmeal Bar
So many deliciously healthy breakfast options to choose from, but first, let’s start with these healthy pumpkin breakfast cookies!
Healthy Pumpkin Pie Breakfast Cookies
Pumpkin Breakfast Cookies make a delicious and healthy breakfast! Made with oats, pumpkin pureé and peanut butter they are gluten-free, vegan, and totally delicious!
- Prep Time: 10 minutes
- Cook Time: 13 to 15 minutes
- Total Time: 23 – 25 minutes
- Yield: 15 cookies 1x
- Category: snack
- ½ cup pumpkin puree
- ½ cup natural peanut butter, or nut free
- ¼ cup honey
- 1 tablespoon vanilla
- 1 ¼ cup quick oats
- 2 teaspoons pumpkin pie spice
- ½ teaspoon baking powder
- Preheat the oven to 350°F. Line a cookie sheet with parchment paper.
- In a large bowl, stir together the pumpkin, peanut butter, honey, and vanilla.
- To the pumpkin, peanut butter mixture add the oats, pumpkin pie spice, and baking powder.
- Stir the oat mixture into the pumpkin mixture until combined.
- Using a cookie scooper, drop mounds of dough 2 inches apart on the prepared cookie sheets. Using your hands, flatten, and spread each mound of dough shaped like a cookie.
- Place the cookie sheet in the preheated oven and bake for 13 to 15 minutes. Remove from oven and allow cookies to cool down.
Store in an airtight container or resealable plastic bag for up to 3 days or freeze for up to 2 months. Thaw before serving.
- Serving Size: 1 cookie
- Calories: 100
- Sugar: 6g
- Sodium: 38mg
- Fat: 4.9g
- Saturated Fat: 1g
- Carbohydrates: 12.2g
- Fiber: 1.3g
- Protein: 2.9g
- Cholesterol: 0mg