Home / Breakfast Recipes / Pumpkin Oatmeal Breakfast Cookies

Pumpkin Oatmeal Breakfast Cookies

Liz DellaCroce Avatar

LIZ DELLA CROCE

Updated:

Jump to Recipe


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. I love creating healthy pumpkin recipes during the fall months. 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!

Ingredients

  • 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

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.

Grabbing pumpkin oatmeal breakfast cookies.

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

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.

Liz enjoying pumpkin oatmeal breakfast cookies.

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

4.49 stars average
Kids and adults alike will devour these healthy, protein-packed pumpkin oatmeal breakfast cookies.
Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Serves12 cookies
CourseBreakfast
Calories142

Ingredients
 
 

Instructions
 

  1. Pre-heat oven to 350 degrees and line two baking sheets with silicone baking mats or spray with cooking spray.
  2. In a medium bowl, whisk together dry ingredients (oats through salt) and set aside.
  3. In another medium bowl, whisk together wet ingredients (eggs through vanilla) and slowly stir into the dry ingredients.
  4. Scrape down the sides of the bowl with a rubber spatula to make sure everything is evenly incorporated then stir in the chopped walnuts.
  5. 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.

Nutrition

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

Liz’s 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.

Have you tried this?

Let us know how it was!

4.49 from 62 votes (47 ratings without comment)

Leave a Reply

Your email address will not be published. Required fields are marked *






This site uses Akismet to reduce spam. Learn how your comment data is processed.


88 responses to “Pumpkin Oatmeal Breakfast Cookies”

  1. Natasha Avatar
    Natasha

    These look yummy – is there anything I can sub for the flaxseed?

    1. Liz DellaCroce Avatar
      Liz DellaCroce

      Flour works!

  2. Karen Avatar
    Karen

    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!

    1. Liz DellaCroce Avatar
      Liz DellaCroce

      Yes canned pumpkin = pure pumpkin so just use any sort of cooked pumpkin. :)

  3. Jessica Avatar
    Jessica

    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. Liz DellaCroce Avatar
      Liz DellaCroce

      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!

      1. Megan Avatar
        Megan

        Are these supposed to be a bit squishy in the middle?

        1. Liz DellaCroce Avatar
          Liz DellaCroce

          Yes a little bit!

  4. Chrissa - Physical Kitchness Avatar
    Chrissa – Physical Kitchness

    Was looking for a healthy pumpkin/oat combo for my son’s breakfasts and came across this beauty on pinterest. Thank you!!!

  5. KnMJ Avatar
    KnMJ

    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. Liz DellaCroce Avatar
      Liz DellaCroce

      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!! :)

  6. Rose @ Healthyfoodforhecticlives Avatar
    Rose @ Healthyfoodforhecticlives

    I have made this recipe once before and enjoyed it. I made it a second time today and decided to add two overripe bananas I had on hand. Good addition!

    1. Liz DellaCroce Avatar
      Liz DellaCroce

      What a great idea!!

  7. Cindy Avatar
    Cindy

    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

    1. Liz DellaCroce Avatar
      Liz DellaCroce

      I would, yes :) Enjoy!

  8. Mel WOW of Povert Avatar
    Mel WOW of Povert

    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.

    1. Liz DellaCroce Avatar
      Liz DellaCroce

      I’m so glad you were able to make it work!

  9. gretchen | kumquat Avatar
    gretchen | kumquat

    this is definitely the way to start a fall day! you can’t go wrong eating “cookies” for breakfast.

  10. Monique @ Ambitious Kitchen Avatar
    Monique @ Ambitious Kitchen

    Have I told you how awesome you are? ;) I love these pumpkin oatmeal cookies. Looks like a healthy treat to me… except for knowing me, I’d probably sneak in a few chocolate chips. xo

    1. Liz DellaCroce Avatar
      Liz DellaCroce

      I miss your face!!! xoxo