clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Pumpkin Breakfast Cookies

  • Author: Natalie
  • Prep Time: 10 minutes
  • Cook Time: 15 minutes
  • Total Time: 25 minutes
  • Yield: 12 cookies 1x
  • Category: breakfast
  • Method: baking
  • Cuisine: american


Pumpkin Breakfast Cookies made with good things like oats, chia seeds, coconut, maple syrup, and decadent little chocolate chips. A perfect prep-ahead fall snack!


  • 1 cup (100g) rolled oats
  • 1/2 cup (55g) coconut flakes
  • 1/4 cup (40g) chia seeds (or flax seeds)
  • 1/2 cup (125g) pumpkin puree
  • 1/4 cup (80g) maple syrup
  • 1/4 cup (75g) nut/seed butter of choice
  • 1 tbsp pumpkin pie spice
  • 1 tsp baking powder
  • 1/4 tsp salt
  • 1 tsp vanilla extract
  • 1/4 cup (45g) chocolate chips (or chopped pecans would be good too!)


  1. Preheat the oven to 350F.
  2. In a food processor, combine the oats, coconut, and chia seeds. Process until broken down into fine pieces but not quite flour.
  3. Add the pumpkin, nut butter, maple syrup, spice, baking powder, salt, and vanilla. Process until combined into a sticky dough.
  4. Add the chocolate chips, and process briefly until just combined.
  5. Roll into balls (about 1-1.5 tbsp of dough per cookie). Place on a baking sheet lined with parchment paper and press to flatten slightly.
  6. Bake for 15 minutes at 350F, or until the bottom edges are golden brown.
  7. Cool for at least 15 minutes.
  8. Enjoy!
  9. Keep leftovers in the fridge in an airtight container for up to a week, or freeze for longer storage.


  • Serving Size: 1 cookie
  • Calories: 145
  • Sugar: 7g
  • Fat: 7g
  • Saturated Fat: 3g
  • Carbohydrates: 16g
  • Fiber: 4g
  • Protein: 3g

Keywords: vegan, gluten-free, snack, pumpkin, fall, baking, easy, oatmeal