Pumpkin Breakfast Cookies Recipe

If you need a delicious, wholesome breakfast that feels a little like dessert, you have to try these Pumpkin Breakfast Cookies. They’re filled with cozy flavors—think pumpkin, bananas, warm spices, and a hint of sweetness from maple syrup—yet they come together in minutes and are packed with nourishing ingredients. These cookies are a dream for meal prep, and the best part? They’re vegan, naturally sweetened, and can even be gluten-free if you use certified oats. Make a batch for busy mornings, brunch with friends, or just those days when you want to start off with something extra special.

this Recipe

Ingredients You’ll Need

The magic behind these cookies comes from simple, pantry-friendly ingredients. Each one adds its own special touch to the overall taste, texture, or appearance—don’t be tempted to skip a thing! Here’s what you’ll need for Pumpkin Breakfast Cookies:

• Pumpkin Puree: Provides moisture, color, and earthy sweetness—be sure to use pure pumpkin, not pie filling.
• Ripe Bananas: Their natural sugars sweeten the cookies and add a soft, chewy bite.
• Old-Fashioned Oats: The heart of the recipe—gives structure, a pleasant chew, and makes these cookies breakfast-appropriate.
• Maple Syrup: Adds rich, caramel-like sweetness without refined sugar.
• Vanilla Extract: Deepens all the flavors—one small spoonful goes a long way.
• Ground Cinnamon: For warmth and a classic pumpkin spice note.
• Ground Nutmeg: Boosts the autumn flavors, pairing perfectly with pumpkin.
• Salt: Balances out the sweetness and rounds out the flavors.
• Baking Powder: Just a touch, to give the cookies a tender, light texture.
• Mini Chocolate Chips or Raisins: Choose your favorite for bursts of chocolatey or fruity goodness in each bite.
• Chopped Walnuts or Pecans (optional): For a nutty crunch and extra staying power.

How to Make Pumpkin Breakfast Cookies

Step 1: Prep Your Baking Sheet

Preheat your oven to 350°F (175°C). Line a large baking sheet with parchment paper so your cookies can slip right off when they’re done—and cleanup is a total breeze!

Step 2: Mix Wet Ingredients

In a big mixing bowl, combine the pumpkin puree, mashed bananas, maple syrup, and vanilla extract. Stir until the mixture is smooth and all the flavors are mingling nicely. This simple combo is what gives Pumpkin Breakfast Cookies their moist texture and natural sweetness.

Step 3: Add Dry Ingredients

Pour in the oats, cinnamon, nutmeg, salt, and baking powder. Stir everything together until you have a thick, slightly sticky dough. The oats soak up the wet ingredients and create the perfect base for our cookies.

Step 4: Fold in Extras

Gently fold in the mini chocolate chips (or raisins, if that’s your jam) and the chopped nuts if you’re using them. This step guarantees every bite of your Pumpkin Breakfast Cookies will have little treasures inside!

Step 5: Shape and Bake

Drop rounded spoonfuls of the dough onto your prepared baking sheet, leaving a little space between each. Flatten them slightly with the back of your spoon—these don’t spread much on their own! Bake for 15 to 18 minutes, until the cookies are golden on the edges and set in the center.

Step 6: Cool and Enjoy

Let your cookies sit on the baking sheet for about 5 minutes so they finish setting up. Then, move them to a wire rack to cool completely. Try not to eat them all while they’re still a little warm and gooey!

How to Serve Pumpkin Breakfast Cookies

Garnishes

Top freshly baked Pumpkin Breakfast Cookies with a sprinkle of cinnamon, a dusting of powdered sugar, or a drizzle of extra maple syrup for an extra-special touch. A small pinch of flaky sea salt right before serving can also make the flavors pop beautifully.

Side Dishes

Pair your Pumpkin Breakfast Cookies with a steaming mug of coffee or spiced chai, a glass of almond milk, or a bowl of yogurt and berries for a balanced breakfast. They’re also lovely alongside a fruit salad or smoothie for a more filling meal.

Creative Ways to Present

Turn your cookies into a fun breakfast platter by serving them stacked on a rustic board with small bowls of nut butter, Greek yogurt, or fresh fruit for dipping. For a brunch party, arrange them on a cake stand and let everyone help themselves—kids especially love making their own healthy cookie “sandwiches” with creamy fillings!

Make Ahead and Storage

Storing Leftovers

Keep your Pumpkin Breakfast Cookies fresh by storing them in an airtight container at room temperature for up to three days. If you want them to last even longer, pop them in the fridge and they’ll stay perfect for about a week.

Freezing

You can absolutely freeze these cookies! Place them in a single layer on a baking sheet to freeze initially. Once firm, transfer to a freezer bag or airtight container for up to three months. They make excellent grab-and-go breakfasts even straight from the freezer.

Reheating

To revive leftover or thawed cookies, just zap them in the microwave for 10 to 15 seconds or warm them in a low oven. The gentle heat brings back that delicious softness and makes the chocolate melty again, just like when they were freshly baked.

FAQs

Can I make these Pumpkin Breakfast Cookies gluten-free?

Absolutely! Just be sure to use certified gluten-free oats and check your other ingredients to ensure there are no hidden sources of gluten. The cookies turn out just as hearty and tasty as the original.

What can I use instead of bananas?

Applesauce is a great substitute for bananas in this recipe. Use about 1 cup of unsweetened applesauce to replace the two bananas; your cookies will still be moist with a mild, fruity flavor.

Can I leave out the chocolate chips or nuts?

Of course! Both chocolate chips and nuts are totally optional. Raisins, dried cranberries, or chopped dates work beautifully, or you can just leave the extras out for a simple, classic version of Pumpkin Breakfast Cookies.

Are these suitable for kids?

Definitely—kids love the soft, sweet, muffin-like texture, and you’ll love knowing they’re packed with nourishing ingredients. If your little ones have nut or chocolate allergies, simply leave those out.

How do I know when the cookies are done baking?

Check that the edges of your Pumpkin Breakfast Cookies are lightly golden and the centers look set, not glossy. They’ll continue to firm up as they cool, so don’t worry if they seem a little soft when you first take them out.

Final Thoughts

Whether you’re a meal prep lover, a breakfast-on-the-run type, or just someone who adores pumpkin treats, you have to give these Pumpkin Breakfast Cookies a try. They’re easy, cozy, and totally crave-worthy—test them out and see how quickly they disappear from your kitchen!

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