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

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.


  • 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

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.

Pouring pumpkin into batter scaled

Then you’ll just throw all of the ingredients into a large bowl before mixing well so that it’s all wet and sticky.

Scooping pumpkin cookie dough onto baking sheet scaled

Next, using your hands or a large cookie dough scoop, evenly portion your cookie dough onto a prepared baking sheet.

Finished pumpkin oatmeal breakfast cookies scaled

Toss in the oven at 350 for around 10 minutes before removing to let cool.

Grabbing pumpkin oatmeal breakfast cookies.

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.

Pumpkin oatmeal breakfast cookies 2 scaled

More Pumpkin Favorites

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Liz enjoying pumpkin oatmeal breakfast cookies.

A delicious way to start your day, my Pumpkin Oatmeal Breakfast Cookies will be sure to satisfy.

No fork required.

Pumpkin Oatmeal Breakfast Cookies Recipe EasyHR

Pumpkin Oatmeal Breakfast Cookies

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



  • 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.


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.


Calories: 142kcalCarbohydrates: 12.2gProtein: 5.4gFat: 8.8gSaturated Fat: 1.9gPolyunsaturated Fat: 6.9gCholesterol: 30mgSodium: 188mgFiber: 4.9gSugar: 0.9g

88 thoughts on “Pumpkin Oatmeal Breakfast Cookies”

  1. I did the recipie just right except I didn’t have chia seeds. So I ground up pumpkin seeds and used those as a substitute. Not sure how that changed the results, but the cookie dough was way too runny. When I baked them for 10 min they were still raw. I baked them for 5 min more and they were a little more cookie like but still pretty raw. The taste of them was not appealing to me or my kids. I would have to change some things to make this a repeat recipe for us.

  2. Thank you for this healthy fiber-rich recipe which I used with modifications. I like that it’s focusing more on oats and less on flour though, in addition to the flaxseed meal, I used a half cup of GF flour to give the batter a little more substance as I seem to have run out of chia seeds. I used ground walnuts to add to the dry ingredients and only one egg since I recall reading that pumpkin can be used in place of eggs, so I bumped up the pumpkin to 1 cup or more. I used Swerve sweetener in place of the maple syrup and may bump up the sweetener a little bit more next time around or add a bit of brown sugar. I ended up with enough dough for 2 dozen cookies (mookies? muffin & cookie) and baked them for 17 minutes. Will definitely make again!

  3. Hi! Same thing happened to me Re wetness of the batter. The flavors are great! But would definitely add a 20 mins “mingling” period before baking.

  4. Mine came out super wet too! Like the consistency of cake batter. There is no way I can scoop these as cookies. I followed the recipe exactly. Any tips?

      1. I did not make any changes. I did end up letting the batter sit in my fridge for a few hours so that the chia seeds, oats and flax could absorb all the liquid. They did (like overnight oats) and I was able to scoop and bake them. They are more like baked oatmeal than a “cookie” but still very good

      2. These are great as breakfast cookies! Not too sweet – perfect for breakfast. I used psyllium eggs instead of eggs, and I omitted chia and flax and replaced with arrowroot flour and cassava flour. I did have to add extra flour because they were so wet, but they still came out very moist. Thanks!

  5. Thank you so much for this recipe. I’m having to eat low FODMAP but also trying to up the fiber in my diet and this recipe is perfect for breakfast!!! I subbed in pecans for walnuts since walnuts interfere with one of my medicines. I also added in coconut!! I’m so grateful for this recipe and can’t wait to try different variations in the future.

  6. Thanks for sharing this recipe! I’ve been looking for a moist, healthy high fiber, high protein snack and used this as a base. Loved that your recipe had chia, flax, walnuts with only a little sugar.
    I made the following additions: 1/2c hemp protein, 1/2c unsweetened flaked coconut, 1/4c chocolate chips. To compensate for the added fiber and protein, I increased pumpkin to 1c and added one flax egg. Baked at 350 for 15 minutes, cooled on pan for five minutes before transferring to a wire rack. Made 16 cookies using large ice cream scoop. They don’t spread out much, so I flattened slightly with a fork.
    Got high marks from picky hubby! I’ll definitely be making these again!

  7. Corry Oosterhouse

    Thanks, Liz!!! Finally a breakfast cookie that isn’t loaded with sugar!! And only 4 WW smart points each!! Yeaahh!!! I’m definitely making these!????

    1. Made double batch of these flavor packed cookies just now and my 4, 5, and 9 yr old were in love immediately! I quickly put them away after I lost count after 4 per kid! My 5 yr old leaned back in his chair with this YUM! look on his face as he said, “I could eat these at the beach!!”

      Because I was short on ingredients, I substituted whole wheat flour, 50% pure maple syrup and 50% pure honey, 2 tablespoons unsweetened applesauce in place of coconut oil, and 75% walnuts and 25% pecans. Thanks for making our day!

    1. My family really liked these! We were surprised that the pumpkin flavor didn’t really come through, but it did keep the cookies super moist. I didn’t have enough maple on hand so subbed brown sugar and I added some dried cranberries. Next time I might throw in some diced apple, too.

      1. I made the recipe as written with the addition of 1tsp of powdered ginger. As others have written, the batter is very “loose”. I needed to bake at 350 degrees for about 13 minutes for them to lose their surface shine. Dropping by tablespoons made WAY more than 12 cookies… which I really didn’t mind because then I can have two with no guilt! I only used one baking sheet and subsequent batches were more firm. Another reviewer mentioned putting the batter in the refrigerator for 15 to 20 minutes before baking – that seems like a great suggestion.

  8. Just made a batch and my 3 year old is loving them! I used whole wheat flour instead of flax seed meal, and i didn’t have any nutmeg. The batter seemed a little wet, so I eyeballed a little more oats. These are delicious! Very excited to have an on the go breakfast option.

  9. These are awesome! Had to make some adjustments just because of what I had at home: swapped coconut flour for flax seed, mini choc chips for walnuts (for kids), and honey for maple syrup. Baked at 375 for 15 instead of 10……they’re perfect!

  10. These look amazing! Can’t wait to try them. Although in the UK, unless it’s a raw pumpkin, the only other pumpkin I can find is canned pumpkin from an American store, I know it says pure pumpkin in the recipe but British people don’t seem to eat a lot of pumpkin so want to make sure I use the right thing! Thanks!

  11. Made them.. And they are impossible to cook through. Wet and squishy, bland, and an expensive recipe at that. I made a double batch and can’t figure out how to make it better.. Absolutely would not make again.

    1. Hi Jessica, I am so sorry these didn’t turn out for you! We have made them several times in recent weeks and they are always a huge hit with my boys so I’d love to help brainstorm where things went wrong for you!! Did you make any substitutions or swaps from the original recipe at all? That is often the culprit so I have to ask before we continue brainstorming! Again Im so sorry!

  12. I REALLY wanted to love these… enough so that I ate several to be sure, but they are just not very good. :-( We certainly don’t like our food to be overly sweet, & like the natural sweeteners best, but despite having used the recommended amount of maple syrup (Organic from Trader Joes), they are so *not* sweet they just don’t taste appealing at all. I assumed I forgot some key ingredient, but on double checking the recipe, I don’t see the solution. Now to be fair, I DID add 2 TB Brewer’s yeast to make these a lactation cookie, but for all other recipes I’ve done so with, this worked as a fine addition to the intended recipe. Perhaps the addition of chocolate chips as a pp wrote would do the trick, but I was trying to be “good” & make a breakfast version I could eat guilt free. Also, I was trying to give these a 2 star, but can’t uncheck the 5 star for some reason?!??

    1. Hi There! First of all, I’m so sorry these cookies didn’t live up to your expectations! Of course, everyone has a different “sweetness” threshold so I completely understand they were not sweet enough for your taste. We make these cookies all the time and all of my friends and family love them. I also have readers writing to me about these all the time so I’m bummed they weren’t a hit for you! That said, any time you make a modification to a recipe (such as adding two tablespoons of Brewer’s Yeast), you have to expect that the cookie result will not be the same as the original recipe. Brewer’s yeast is a strong flavor with no added sweetness so it doesn’t surprise me that it threw off the end taste. Regardless, I am sorry that you didn’t enjoy these and certainly understand if you prefer a sweeter cookie!

      As for the rating, I’m not sure why it won’t let you change it from 5 star? It’s a plugin that I use and not one that I can control but I will try and see if there’s a glitch with it. I promise it’s not something I’ve done – hahaha!! :)

  13. Just made these today and am wondering if they need to be refrigerated – there’s just me to eat them so they will probably last a week or more.

    Thanks, Cindy

  14. It was good. My son liked them. I’d use less clove next time. Also, I only had one egg. And I subbed corn syrup over the maple because mine had mold on it. Oh, and I used soy milk and I was out of chia so put in hemp powder. Nice texture. We will try this again.

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