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    Home » Recipes » Holidays

    Pumpkin Breakfast Cookies {gluten free}

    Published: Oct 11, 2016 · Modified: Feb 23, 2020 by Chellie Schmitz

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    It's October and all things pumpkin! Breakfast Cookies are one of my family's favorite things to eat for breakfast, but, for this month, I added a pumpkin punch. After all, tis' the season, right? You'll love these Pumpkin Breakfast Cookies as a morning meal, or a pick-me-up snack.

    Pumpkin breakfast cookies stacked with other cookies nearby.

    Pumpkin Breakfast Cookies

    Anyone else besides me not able to get enough pumpkin this time of year? Fall has to be my favorite season for eating. Early fall brings the harvest, but then we have pumpkin, apples, and salted caramel, and figs... oh my!

    Pumpkin breakfast cookies on a table with gourds, Pepitos, and chocolate chips.

    Cookies are such a treat for breakfast. But you must know (if you know me at all) I would never let my kids eat actual cookies for breakfast. No no no, I am not that mom. Oh, and congrats if you are, because you are way cooler than me. 🙂

    But these cookies? They are healthy! And the best part is the kids don't really know or care. They taste like pumpkin pie, they're soft, and we love them served just out of the oven.

    Pumpkin breakfast cookies in a gift box.

    You don't have to be a kid to like cookies! Adults will be hooked on these as well.

    Pack a punch with pepitas

    Have you tried pepitas? Pepitas are the little green pumpkin seeds. I find mine at my local health food store. They add nutrition to these delicious little cookies. Pepitas contain heart healthy magnesium, zinc, for immune support, and omega-3 fats.

    So besides a little crunch to your cookie, you're doing something good for your body too. If you'd like, you can substitute walnuts or pecans for the pepitas. Or, just add them in as a variation.

    My secret ingredient to these cookies is using homemade pumpkin puree. However, you can make these with canned pumpkin and they're still fabulous. Just make sure you use pure pumpkin, not pumpkin pie filling. 🙂

    Are you ready to make these?

    Pumpkin breakfast cookies dough in a bowl.
    Hand holding Pumpkin cookie dough formed into a ball.
    Pre-cooked Pumpkin breakfast cookies, slightly flattened, on a baking sheet lined with parchment paper.
    Pumpkin breakfast cookies in a white gift box, stack of cookies in the background.

    Want more pumpkin? Check these out!

    • Pumpkin Chocolate Chip Muffins
    • Pumpkin overnight oatmeal
    • Pumpkin Soup
    pumpkin breakfast cookies

    Pumpkin Breakfast Cookies

    Oats, pumpkin, and cinnamon come together for a delicious healthy morning cookie!
    5 from 1 vote
    Print Pin Rate
    Course: Breakfast, Snack
    Cuisine: American
    Prep Time: 10 minutes
    Cook Time: 20 minutes
    Total Time: 30 minutes
    Servings: 12
    Calories: 198kcal
    Author: Chellie Schmitz
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    Ingredients

    • 1 ½ cups pumpkin puree
    • 1-2 teaspoons maple syrup 100% pure
    • ¼ cup coconut oil warmed so it's liquid
    • 1 teaspoon vanilla
    • 2 cups rolled oats
    • â…” cups almond meal
    • 1 teaspoon pumpkin pie spice
    • ½ teaspoon salt
    • 1 teaspoon baking powder
    • â…” cup shredded coconut
    • ½ cup pepitas
    • ¼ cup chocolate chips

    Instructions

    • Preheat oven to 350.
    • Line a rimmed baking sheet with parchment paper.
    • Combine the pumpkin, syrup, coconut oil and vanilla in a large bowl and mix well.
    • Add rolled oats, almond meal, pumpkin pie spice, salt, baking powder, and coconut and stir well.
    • Fold in pepitas and chocolate chips.
    • Using roughly 2 Tbs, form the mixture into balls and place on the baking sheet.
    • Once they are all rolled, gently press to flatten just a bit. You should still have a thick cookie.
    • Bake for 15-20 minutes.

    Notes

    If you don't have almond meal or almond flour, simply grind up some whole almonds in a food processor or high powered blender, such as a Vitamix.
    Pepitas are the green pumpkin seeds. I find mine at my local health food store. Walnuts or pecans could be substituted for the pepitas, or added to the recipe.

    Nutrition

    Calories: 198kcal | Carbohydrates: 19g | Protein: 5g | Fat: 13g | Saturated Fat: 7g | Cholesterol: 1mg | Sodium: 116mg | Potassium: 192mg | Fiber: 3g | Sugar: 6g | Vitamin A: 4775IU | Vitamin C: 1mg | Calcium: 53mg | Iron: 2mg
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    about chellie

    ABOUT CHELLIE

    Chellie is the creator of Art From My Table, where her passion for delicious food and gathering with loved ones comes together. She believes anyone can cook a great meal, it doesn't have to be complicated or stressful. Her recipes and food photography have been featured in many publications including Buzzfeed, Southern Living, Today Food, and Fitness magazine. Read more...

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    1. chellie

      October 21, 2016 at 8:27 pm

      Oh I love it when I find something and actually have ALL the ingredients! Enjoy every bite!

    2. chellie

      October 21, 2016 at 8:25 pm

      Oh good! Let me know how it turns out!

    3. Katie @ Creatively Living

      October 19, 2016 at 4:28 am

      I think my kids would love these. Going to try them next week. Thanks for sharing at Monday Funday!

    4. Sammi

      October 18, 2016 at 10:23 pm

      I am in LOVE with this healthy breakfast recipe. I have every ingredient on hand and NEED to make them ASAP 🙂 Thanks for sharing! Pinned!

    5. Creatively Living

      October 17, 2016 at 9:20 am

      Yum, sounds like a great recipe! Thanks for sharing (on Monday Funday)!

    6. chellie

      October 17, 2016 at 5:54 am

      Enjoy!! I'll be anxious to hear if your son likes it. 🙂

    7. Lynn

      October 11, 2016 at 6:43 am

      Oh Yum Chellie...I think I need to whip up a batch of these yummy looking treats. I know I would love them, especially since they are gluten free. I think I might even be able to get my ever-so-picky son to try them as well.
      Thanks for the recipe my friend.

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