Kids and adults alike will devour these healthy, protein-packed pumpkin oatmeal breakfast cookies – ideal for busy mornings on-the-go!
In honor of the holiday season and my mission to eat all things pumpkin, I decided to create a pumpkin-packed version of my husband’s favorite breakfast cookie. Packed with walnuts, chia, flax seeds, and sweetened with pure maple syrup, my Pumpkin Oatmeal Breakfast Cookies are fall perfection in every bite and will actually give you lasting energy, unlike many products sold in the store. Make up a big batch on a Sunday and grab them throughout the week for a quick breakfast on-the-go or a post-gym snack. You have leftover pumpkin puree in the fridge? This is a great way to not let it go to waste!
- Oats: I like to use old-fashioned oats, but you could use steel-cut or rolled oats as well.
- Flax seed meal: Mostly flavorless, but adds huge amounts of omega 3s, antioxidants, and fiber.
- Chia seeds: Rich in fiber, antioxidants, omega 3s, and many other nutrients.
- Fall spices: A delicious blend of cinnamon, nutmeg, and ground cloves to really bring home the fall flavors.
- Baking powder: Acts as the leavening agent to get the cookies to rise and expand.
- Salt: Enhances the flavor of all the other ingredients.
- Eggs: Binds the dough all together.
- Pumpkin: Pure pumpkin puree is essential for that delicious, pumpkin flavor as well as needed moisture to the dough.
- Milk: I use cow milk, but you could use almond milk or any other dairy alternative you have!
- Maple syrup: Naturally sweetens the cookie while pairing with the spices to taste like everything fall.
- Coconut oil: A great butter substitute to reduce fat and sodium.
- Vanilla: With the maple syrup, it sweetens the dough while balancing flavors.
- Walnuts: Chopped walnuts add protein and healthy fats and antioxidants.
How to Make Pumpkin Oatmeal Breakfast Cookies
I always start any baking by getting all my ingredients out and doing any extra prep necessary, like spraying your baking sheets, and for this recipe: crushing your walnuts.
Then you’ll just throw all of the ingredients into a large bowl before mixing well so that it’s all wet and sticky.
Next, using your hands or a large cookie dough scoop, evenly portion your cookie dough onto a prepared baking sheet.
Toss in the oven at 350 for around 10 minutes before removing to let cool.
Remove to a wire rack and let cool completely before enjoying your delicious Pumpkin Oatmeal Breakfast Cookies!
Shake It Up
- Switch out the nuts. Don’t have walnuts? You can use almonds, cashews ,or pecans. Or if you don’t like nuts, skip them altogether!
- Make them sweeter. Add some chocolate chips or raisins to the cookie.
- Make it vegan. Use unsweetened applesauce or mashed bananas in place of the eggs, and almond milk for the milk and these cookies are both gluten-free and vegan!
Frequently Asked Questions
Can I substitute the flaxseed meal?
Yes! Substitute with baking flour or almond flour to keep them gluten-free.
What are breakfast cookies?
Breakfast cookies are usually a healther alternative to sugary, processed cereals and granola bars that you buy at the store.
How long do pumpkin cookies keep for?
Keep them in an airtight container for up to 5 days, longer in the fridge.
More Pumpkin Favorites
- Easy Roasted Pumpkin Seeds
- Pumpkin Banana Oatmeal
- Gluten-Free Pumpkin Pancakes
- Perfect Pumpkin Bars with Cream Cheese Frosting
- Pumpkin Chocolate Chip Muffins
Eat it, Like It, Share it!
Did you try this recipe and like it? The next time you make it, snap a picture and share it to your socials! Tag @thelemonbowl and #thelemonbowl so we can admire and share your dish.
A delicious way to start your day, my Pumpkin Oatmeal Breakfast Cookies will be sure to satisfy the whole family.
No fork required.
Pumpkin Oatmeal Breakfast Cookies
- 1 ¼ cups oats (gluten free or old fashioned)
- ½ cup flax seed meal
- ¼ cup chia seeds
- 1 tablespoon cinnamon
- 2 teaspoons baking powder
- 1 teaspoon nutmeg
- ½ teaspoon ground cloves
- ½ teaspoon salt
- 2 eggs
- ¾ cup pure pumpkin
- ½ cup milk
- ⅓ cup pure maple syrup
- 1 tablespoon coconut oil (melted)
- 2 teaspoons vanilla
- ½ cup chopped walnuts
- Pre-heat oven to 350 degrees and line two baking sheets with silicone baking mats or spray with cooking spray.
- In a medium bowl, whisk together dry ingredients (oats through salt) and set aside.
- In another medium bowl, whisk together wet ingredients (eggs through vanilla) and slowly stir into the dry ingredients.
- Scrape down the sides of the bowl with a rubber spatula to make sure everything is evenly incorporated then stir in the chopped walnuts.
- Drop by tablespoons or a large cookie scoop two inches apart on the prepared baking sheets. Bake for 10 minutes then let cool completely on a cooling rack before serving.