These Healthy Pumpkin Oatmeal Breakfast Cookies are soft, wholesome, and packed with pumpkin, oats, and warm spices—making them the perfect way to start your day or a convenient snack for busy moments. With their delicious combination of natural sweetness from maple syrup and the richness of peanut butter, these cookies are as nutritious as they are tasty!
Ingredients
1 cup canned pumpkin puree
1/4 cup natural peanut butter or almond butter
1/4 cup maple syrup or honey
1 teaspoon vanilla extract
1 1/2 cups rolled oats
1/2 cup whole wheat flour or oat flour
1 teaspoon baking powder
1/4 teaspoon ground nutmeg
1/2 teaspoon ground cinnamon
1/4 teaspoon ground ginger
1/4 teaspoon salt
1/2 cup raisins or chocolate chips (optional)
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Directions
Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
In a large bowl, mix together the pumpkin puree, peanut butter, maple syrup, and vanilla extract until smooth.
In a separate bowl, whisk together the oats, flour, baking powder, cinnamon, nutmeg, ginger, and salt.
Add the dry ingredients to the wet ingredients and stir until just combined. Fold in raisins or chocolate chips if you’re using them.
Drop tablespoon-sized scoops of dough onto the prepared baking sheet, flattening each slightly with the back of a spoon.
Bake for 12-15 minutes or until the edges are golden and the cookies are set.
Allow the cookies to cool on the baking sheet for 5 minutes, then transfer them to a wire rack to cool completely.
Servings and Timing
Prep Time: 10 minutes
Cooking Time: 15 minutes
Total Time: 25 minutes
Servings: 12 cookies
Variations
Gluten-Free Option: I love using oat flour instead of whole wheat flour to make this recipe gluten-free. You can also make sure the oats are certified gluten-free.
Vegan Option: If I want to make these cookies fully vegan, I use maple syrup instead of honey and opt for almond butter or peanut butter without any added animal products.
Add-ins: For a fun twist, I sometimes add chopped nuts, like walnuts or pecans, for extra crunch and flavor. You could also add dried cranberries for a tart contrast.
Storage/Reheating
These cookies store wonderfully! After they cool, I keep them in an airtight container at room temperature for up to 5 days. For longer storage, I freeze them, and they stay fresh for up to 3 months. When I want to reheat them, I simply pop them in the microwave for 10-15 seconds for a warm treat. If I prefer, I can also heat them in the oven at 300°F for 5-10 minutes to crisp them up.
FAQs
Can I make these cookies without eggs?
Yes! This recipe doesn’t require eggs. The pumpkin puree helps bind the ingredients together, so there’s no need for eggs in this recipe.
Can I substitute peanut butter with another nut butter?
Definitely! If I’m not a fan of peanut butter, almond butter, cashew butter, or sunflower seed butter work just as well. Just make sure to use a natural variety without added sugars or oils.
Are these cookies healthy enough for kids?
Yes! I find these cookies to be a great healthy snack for kids. They are full of fiber, healthy fats, and natural sweetness, making them a nutritious option for little ones. Just make sure to use allergy-friendly ingredients if necessary!
Can I make these cookies without maple syrup or honey?
Yes! If I want to make them lower in sugar, I can reduce or eliminate the maple syrup or honey and add a mashed banana or applesauce for natural sweetness.
How can I make these cookies sweeter?
If I prefer a sweeter cookie, I can always add a bit more maple syrup, honey, or even a small handful of coconut sugar to the dough. I like to adjust sweetness based on personal taste.
Conclusion
These Healthy Pumpkin Oatmeal Breakfast Cookies are a perfect blend of nutrition and flavor. Whether I’m in need of a quick breakfast or an easy-to-grab snack, these cookies fit the bill. Packed with wholesome ingredients like oats, pumpkin, and spices, they provide a nutritious boost without sacrificing flavor. I love how versatile they are and that they can be made to suit dietary preferences. Give them a try and enjoy a tasty and satisfying treat!
Recipe:
Print
Healthy Pumpkin Oatmeal Breakfast Cookies
- Total Time: 25 minutes
- Yield: 12 cookies
- Diet: Vegan
Description
These Healthy Pumpkin Oatmeal Breakfast Cookies are soft, wholesome, and packed with pumpkin, oats, and warm spices—making them the perfect way to start your day or a convenient snack for busy moments.
Ingredients
1 cup canned pumpkin puree
1/4 cup natural peanut butter or almond butter
1/4 cup maple syrup or honey
1 teaspoon vanilla extract
1 1/2 cups rolled oats
1/2 cup whole wheat flour or oat flour
1 teaspoon baking powder
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/4 teaspoon ground ginger
1/4 teaspoon salt
1/2 cup raisins or chocolate chips (optional)
Instructions
- Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a large bowl, mix together the pumpkin puree, peanut butter, maple syrup, and vanilla extract until smooth.
- In a separate bowl, whisk together the oats, flour, baking powder, cinnamon, nutmeg, ginger, and salt.
- Add the dry ingredients to the wet ingredients and stir until just combined. Fold in raisins or chocolate chips if you’re using them.
- Drop tablespoon-sized scoops of dough onto the prepared baking sheet, flattening each slightly with the back of a spoon.
- Bake for 12-15 minutes or until the edges are golden and the cookies are set.
- Allow the cookies to cool on the baking sheet for 5 minutes, then transfer them to a wire rack to cool completely.
Notes
Gluten-Free Option: Use oat flour and certified gluten-free oats.
Vegan Option: Use maple syrup instead of honey and almond butter or peanut butter without animal products.
Add-ins: Chopped nuts like walnuts or pecans, or dried cranberries for variation.
Storage: Store in an airtight container at room temperature for up to 5 days or freeze for up to 3 months. Reheat in the microwave or oven.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Breakfast, Snack
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 120
- Sugar: 8g
- Sodium: 60mg
- Fat: 6g
- Saturated Fat: 1g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 3g
- Protein: 3g
- Cholesterol: 0mg
