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Kids and adults alike will devour these healthy, protein-packed pumpkin oatmeal breakfast cookies – ideal for busy mornings on-the-go!
In honor of fall 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 attack.
Ingredients
- Oats: I like to use old-fashioned oats, but you could use steel-cut 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 minerals.
- 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 cooling rack and let cool completely before enjoying your delicious Pumpkin Oatmeal Breakfast Cookies!
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
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.
No fork required.
Pumpkin Oatmeal Breakfast Cookies
Ingredients
- 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
Instructions
- 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.
Healthy cookies? Sounds good to me! Now’s the perfect time to try the recipe, pumpkin flavored anything is just that much better in the fall.
Let me know if you try these Ellen!
You had me at cookies for breakfast! This is definitely an upgrade from the packaged ones – lucky man!
So excited to meet you this week Sarah!!
These look so delicious. I love anything with pumpkin. I bet my kids would eat these right up! Thanks for sharing!!
You must make these Sommer!! So good and easy!
Hi Liz!! It’s your fan from Ohio!! Made these last night because 1. #pumpkineverything, 2. I was looking for something similar to a Lara bar (LOVE Lara bars, don’t love the price!!). I was too tired to scoop cookies, so I made them in a 9×9 bar pan and they turned out wonderfully!!! Thank you for another good recipe for my snack arsenal!!
Oh what a great idea to put them in a pan!!! Thanks so much for letting me know!
I don’t think I’ve ever seen the.boy eat a breakfast cookie, but I don’t doubt that he’d down a batch of these in no time. I’m sure I would also! Pumpkin FTW!
What a great breakfast option!
I love a good breakfast cookie! Healthy and delicious!
Me too friend!! Thank you!
These look so delicious!!! Officially added to my to-make list! Have a great weekend, Liz!
Thank you so much Chelsey!
Cookies for breakfast are the best!
I want these right now! So yummy!
I am vegan and gluten free and cannot eat oats (even Gluten free oats)
Do you have a suggestion as to how to substitute oats in this recipe and your granola bar recipes, please?
Hi Bell, I’m not sure what else to recommend – oats are my go-to gluten free option. So sorry I’m not of much help but I just can’t recommend anything I haven’t tested in my own kitchen. So sorry!
Hi Liz, you know that oats aren’t gluten free right? You have to buy special (and expensive!) de-glutenised oats. Not an issue if your not allergic to gluten but for celiacs this is misleading. They look very tastey though!
Hi Char – Yes that’s correct. I will make a note in case others don’t realize that though!! Great point.
I’m so excited about these cookies – they look scrumptious and healthy! P.S. I adore going to Costco and Target. :)
You and me both!! Why is it so magical?
Love the idea of pumpkin cookies for breakfast – so healthy and full of goodness!
Thanks Jeanette!
I love this recipe! So fun!
These look crazy healthy and delicious! I love that they are gluten free
These look divine! I can’t wait to whip up a batch this weekend!
I hope you love them!
I love a good throwback picture!!! :) These breakfast cookies sound wonderful, love how you packed them with so many healthy ingredients. Gotta make these!
hahaha it’s a throw back alright!! :)
Looks delish, Liz. I could eat several of these cookies right now! :)
I love seeing this old picture! You are clearly a superhero, and breakfast cookies are your secret weapon.
I don’t think Rich had seen the photo yet…can’t tell if he will laugh or kill me. ;) So great seeing you this week!!
Aw you two have come a long way! And that picture from your trip is adorable:-)
I should really make a batch of these and freeze them, they would be the perfect post-baby breakfast or snack!
Adorable or ridiculous? I’m not sure ;)