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Pumpkin Oatmeal Breakfast Cookies

    Kids and adults alike will devour these healthy, protein-packed pumpkin oatmeal breakfast cookies – ideal for busy mornings on-the-go!

    pumpkin oatmeal breakfast cookies HR


    When I first started dating my husband, he had recently graduated from college and was just starting his IT career in the Boston suburbs. He was still living in his parents’ basement and his repertoire of cooking was limited to microwaving instant oatmeal packets and reheating cans of soup. Since his job involved a lot of travel, he basically lived out of his tan Toyota Corolla.

    Liz and Rich in Cancun


    At the time, I was car-less and living in downtown Boston finishing up my hospitality degree at BU. Here we are in February 2002 in Cancun with a group of 14 friends. We were fat, happy and in love.

    Liz Making Pumpkin Breakfast cookies

    The fact that I had a boyfriend with an automobile who could drive me to magical places like the grocery store, Costco and Target in the dead of winter was about the sexiest thing alive. Not so sexy? The hundreds of chewy oatmeal raisin breakfast cookie wrappers I had to dig through to get to my seat.

    Liz Scooping Pumpkin Cookies


    Fast forward 13 years and he still reminisces of his days fueled by breakfast cookies but if you’ve ever looked at the wrapper of one of these babies, there is not much more than sugar, white flour, and salt in the ingredients list. Delicious? Yes. A good source of lasting energy? Negative.

    Foliage September 14

    Liz to the rescue. In honor of fall and my mission to eat allofthepumpkin, I decided to create a pumpkin-packed version of my husband’s favorite oatmeal breakfast cookie.

    Liz Cooking with Pumpkin


    Packed with walnuts, chia, flax seeds and sweetened with pure maple syrup, these babies are fall perfection in every bite. 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.

    Pumpkin Oatmeal Breakfast Cookies

    No forks required.

    Frequently Asked Questions:

    Can I substitute the flaxseed meal?

    Yes! Substitute with flour

    How long do pumpkin cookies keep for?

    Keep them in an airtight container for up to 5 days.

    Liz Eating Pumpkin Breakfast Cookies
    Pumpkin Oatmeal Breakfast Cookies Recipe EasyHR

    Pumpkin Oatmeal Breakfast Cookies

    4.45 stars average
    Kids and adults alike will devour these healthy, protein-packed pumpkin oatmeal breakfast cookies.
    PREP: 15 mins
    COOK: 10 mins
    TOTAL: 25 mins
    Servings: 12 cookies

    Ingredients
     

    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.

    Notes

    Can I substitute the flaxseed meal? I don’t have any in my pantry.

    Yes! Substitute with flour

    How long do these cookies keep for?

    Keep them in an airtight container for up to 5 days.

    Nutrition

    Calories: 142kcalCarbohydrates: 12.2gProtein: 5.4gFat: 8.8gSaturated Fat: 1.9gPolyunsaturated Fat: 6.9gCholesterol: 30mgSodium: 188mgFiber: 4.9gSugar: 0.9g
    SHOW AND TELL ON INSTAGRAM!Show me your creation and rate it below! Mention @thelemonbowl or tag #thelemonbowl! I would LOVE to see!

    Find all of my favorite healthy breakfast recipes on my Pinterest page!

    nv-author-image

    Liz DellaCroce

    Liz Della Croce is the creator and author of The Lemon Bowl, a healthy food blog. Since 2010, Liz has been sharing delicious recipes that just so happen to be healthy. By using real ingredients with an emphasis on seasonality, Liz has built a growing audience of loyal readers who crave good food for their families.

    84 Comments

    1. 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!!

    2. 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!

    3. 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?

      1. 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!

        1. 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!

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