Pumpkin Breakfast Cookies

Pumpkin Breakfast Cookies are a tasty morning treat when you're craving fall flavors but need something quick to eat. These cookies mix the warm spices of autumn with hearty oats and pumpkin for an easy breakfast. 

I started making these Pumpkin Breakfast Cookies when I wanted to bring more fall flavors into my morning routine. They quickly became a hit in my house, and now we look forward to pumpkin season just to have an excuse to make them more often!

What I enjoy most about this recipe is how adaptable it is. Make these pumpkin breakfast cookies your own by swapping out the nuts, trying different dried fruits, or even adding a dash of nutmeg.

For serving, I like to pair a cookie with a hot cup of coffee or chai tea. They're also great crumbled over some plain yogurt for a quick breakfast parfait. They're perfect for busy weekday mornings when we need a quick breakfast, and they make a great after-school snack too.

What do these cookies taste like?

These cookies were developed to be protein-rich, not-too-sweet breakfast cookies, and I made them extra big so that you can grab one and go in the morning. They definitely taste like Fall, with the pumpkin, spices, toasted pecans, cranberries, and a little bit of a rich cocoa flavor from the dark chocolate chips. They are delicious!

Ingredient Notes

See printable recipe card below for all ingredients, specific measurements, and complete instructions.

• Butter: The recipe uses unsalted butter. If you only have salted, that's fine - just skip the pinch of salt later in the recipe.
• Brown sugar: This adds moisture and a deeper flavor. Regular white sugar works too, but the cookies might be a bit less chewy.
• Egg: One large egg helps bind everything together.
• Vanilla: I recommend using pure vanilla extract. You can use 1/2 teaspoon of maple extract instead of the vanilla, but the pumpkin flavor may be harder to detect.
• Flour: All-purpose flour is perfect here. I've tried whole wheat and it works, but the cookies are a bit denser.
• Oats: Old-fashioned rolled oats give the best texture, but quick oats can work in a pinch.
• Flax meal: This adds some extra nutrition. If you don't have it, just use a bit more flour instead.
• Spices: Cinnamon, ginger, and cloves give that classic fall flavor. You can adjust to taste or use pumpkin pie spice if you prefer.
• Pumpkin puree: Make sure to use pure pumpkin, not pumpkin pie filling. Canned works great, but homemade is fine too if it's not too watery.
• Dried cranberries: These add a nice tartness, but raisins or other dried fruit work well too.
• Chocolate chips: I like dark chocolate, but any kind works. You could even use white chocolate for a sweeter cookie.
• Pecans: These add a nice crunch. Walnuts or almonds are good substitutes if you prefer.

How To Make Pumpkin Breakfast Cookies

Start by preheating your oven to 350°F. Line a cookie sheet with parchment paper or a silicone baking mat.

In a large bowl or the bowl of your stand mixer, blend the softened butter and brown sugar until they're light and fluffy. This usually takes about 2-3 minutes. Then, add the egg and vanilla and mix well.

In another bowl, stir together the flour, oats, flax meal, baking soda, cinnamon, ginger, cloves, and salt.

Now, add half of the dry ingredients to the butter mixture, followed by half of the pumpkin puree. Mix until just combined. Repeat with the remaining dry ingredients and pumpkin. Be careful not to overmix.

Gently fold in the cranberries, chocolate chips, and pecans. You can do this by hand or with your mixer on the lowest setting.

Using a large spoon or ice cream scoop, drop heaping three-tablespoon scoops onto your prepared cookie sheet. Space them out - you should fit about six per batch. Use the back of a spoon to slightly flatten the tops of the cookies.

Bake for 15-20 minutes. You'll know they're done when the bottom edges are turning brown and the tops look dry and golden.

Once they're out of the oven, let the cookies cool completely on a wire rack before storing them. But if you can't resist, they're pretty tasty while still warm!

Can I use fresh pumpkin instead of canned?

Yes, you can use fresh pumpkin puree. Just make sure to drain off any excess liquid so your cookies don't end up too wet.

What if I don't have flax meal?

The flax meal is used solely to add nutritional value to the cookies. It can be omitted and replaced with an equal amount of additional flour.

Substitutions and Variations

• Try different dried fruits. Instead of cranberries, use raisins, chopped dried apricots, or even dried apple pieces for a different flavor twist.
• Experiment with nuts. While pecans are great, try walnuts for a classic pairing with pumpkin, or almonds for a different crunch. You could also use pepitas (pumpkin seeds) for extra pumpkin flavor.
• Add some protein. Mix in a quarter cup of your favorite nut butter to boost protein and add richness.
• Make them gluten-free. Use a 1:1 gluten-free flour blend instead of all-purpose flour, and make sure your oats are certified gluten-free.

Storing and Freezing

Store: These Pumpkin Breakfast Cookies stay fresh in an airtight container at room temperature for up to 3 days. For longer storage, keep them in the refrigerator where they'll last for 7-10 days.

Freeze: Pumpkin Breakfast Cookies freeze really well! Place them in a freezer-safe container or zip-top bag, and they'll keep for up to 3 months. This is perfect for making a big batch to have on hand for busy mornings. To enjoy a frozen cookie, let it thaw in the refrigerator overnight. For a warm, fresh-baked taste, pop it in the microwave for about 15 seconds.

Recipe Tips

• Make sure your butter is softened but not melted. This helps create the right texture for your cookies.
• Use pure pumpkin puree, not pumpkin pie filling. The pure stuff gives you better control over the sweetness and spices.
• Toast the pecans before adding them to the mix. This enhances their flavor and adds extra crunch.
• Don't overmix the dough after adding the dry ingredients. Mix just until combined to keep your cookies tender.
• Use a cookie scoop or ice cream scoop for evenly sized cookies so they bake at the same rate.
• Slightly flatten the tops of the cookie dough before baking. This helps them spread evenly in the oven.
• Let the cookies cool on the baking sheet for a few minutes before moving them to a wire rack. They're delicate when hot and this prevents them from breaking.
• For extra flavor, try adding a sprinkle of coarse sugar or a few extra chocolate chips on top of each cookie before baking.

We love to incorporate pumpkin into our breakfast in the fall. These Pumpkin Pancakes are a favorite, along with these Pumpkin Streusel Muffins.

Try this easy Pumpkin Chocolate Chip Bread with a delicious Pumpkin Cream Cold Brew.

Pumpkin Breakfast Cookies are the perfect way to bring the flavors of fall into your morning routine. They're simple to whip up, perfect for busy days, and are a hearty, not-too-sweet way to start your day.

With their blend of warming spices, pumpkin goodness, and satisfying texture, these cookies are about to become a fall favorite in your home!