Pumpkin breakfast cookies are a perfect breakfast as the weather starts to cool and everyone is going back to school. It’s so quick to grab one from the container, they’re easily transportable, not to mention so soft and satisfying! They’re also great for a quick snack or with a cup of tea.
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Tips for Making Pumpkin Breakfast Cookies
Measure the wet ingredients (pumpkin puree, maple syrup, coconut oil, etc.) into a measuring jug and combine them in the jug. It saves on the washing up!
Allow the cookies to cool on the baking sheet for 15 minutes before moving them. They’re soft when they come out of the oven so moving them too soon makes them crumble apart.
Using a fork to press the cookies down makes a pretty pattern but you could easily use a spoon or just your fingers.
If you have leftover pumpkin puree, make a pumpkin pie smoothie.
- Pumpkin puree:
- Roasted sweet potato or yam puree is a good substitution. Simply prick all over, wrap in foil, and bake in an oven at 350F for 50 minutes until they’re soft to squeeze. Allow to cool and either mash the flesh or puree it in a blender.
- You can, of course, roast your own pumpkin to make pumpkin puree if you can’t get a can. Sugar pumpkins are best for roasting and eating as opposed to ornamental pumpkins for decorating.
- Almond flour can be subbed with almond meal which is generally a little cheaper.
- Pumpkin spice: You can do a straight 1:1 substitution with cinnamon. Mixed spice is a good alternative if you have that available to you. Or you can make your own Pumkpin Spice Blend. Cookie and Kate has a nice recipe for it!
- Maple syrup can be swapped for honey.
- Coconut oil can be substituted with melted butter.
More breakfast ideas…
- Healthy Blueberry Oatmeal Muffins
- Lemon Almond Muffins
- Make Ahead Egg Muffins
- The Best Apple Cinnamon Muffins
- Homemade Muesli with Toasted Oats and Cinnamon
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If you make this recipe, please let me know in the comments below or tag me on Instagram @lemonandsophia! I love hearing what people think and what changes or additions you make.
Pumpkin Breakfast Cookies
- Food processor
- Baking sheet
- 2 cups old-fashioned oats (rolled oats)
- 2 cups almond flour
- 1 tbsp pumpkin spice (see notes)
- ½ tsp baking powder
- ½ tsp salt
- ½ cup chocolate chips or chopped walnuts (optional)
- 1 cup pumpkin puree
- ½ cup maple syrup
- ½ cup coconut oil
- 1 tsp vanilla extract
- Preheat the oven to 350°F. Line a baking sheet with parchment paper.
- Blend the oats on high for 30 seconds until they turn into a fine flour. Add this to a large mixing bowl and combine with the almond flour, pumpkin spice, baking powder, and salt. Add the chocolate chips or chopped walnuts if using.
- In a separate bowl, mix together the pumpkin puree, maple syrup, coconut oil, and vanilla extract. Stir this into the dry ingredients. The mixture will make a soft dough.
- Scoop out a tablespoon of the dough, form it into a ball, and press down with a fork. Place the cookies one inch apart on the baking sheet.
- Bake for 25-30 minutes until they have puffed up and are golden brown on the bottom. Allow to cool for 15 minutes on the pan before moving to a wire cooling rack.