Try this recipe for super healthy pumpkin breakfast cookies for a fun seasonal breakfast idea this fall!
Pumpkin season is here! Yay! Before everyone gets into all of the pumpkin cheesecakes, and pumpkin marshmallow coffee drinks and all of that, I thought I’d share a healthy pumpkin recipe to kick the season off on a positive note. These pumpkin breakfast cookies are a great way to start the day and they only take about 20 minutes to make!
Ingredients for the Pumpkin Breakfast Cookies
To make these cookies you’ll need:
- Pumpkin puree (Here’s how to make your own in the crock pot!)
- Pumpkin spice (Here’s my recipe to mix up your own pumpkin spice blend)
- A banana
- Raw sunflower seeds
- Chia Seeds
- Maple Syrup
How to Make Pumpkin Breakfast Cookies
These cookies come together really quickly and are super easy to make. Basically, you just combine everything in the same bowl, mix it up, spoon it onto a baking sheet, and bake! Easy-peasy preparation and easy-peasy cleanup too! 🙂
Just a few notes:
If you used canned pumpkin, most cans have more than one cup in them, so I like to freeze pumpkin puree in one cup portions so I have it ready to go. I just defrost it in the microwave for a few minutes and drain off the excess liquid before using it in recipes.
These breakfast cookies are very lightly sweetened, but if you need to make them a bit sweeter, feel free to use extra maple syrup. Since there’s no egg in the batter, you can taste a little bit before they go in the oven to see if they’re sweet enough for you.
I love to enjoy these cookies for breakfast or for a healthy dessert in the evening along with a cup of tea or hot apple cider. These cookies are chewy and cake-y and totally hit the spot if you’re craving something warm from the oven but don’t want the guilt of a traditional pastry!
These cookies are vegan and can be made gluten-free! Just be sure to use gluten free oats if you have a gluten sensitivity.
Here’s the full printable recipe!
- 1 cup Pumpkin puree
- 1 Banana mashed
- 1 cup Oats
- 1 tbsp Raw sunflower seeds
- 1 tsp Chia seeds
- 3 tbsp Maple syrup
- 1 tsp Pumpkin spice
- 1/2 tsp Vanilla
Combine all ingredients in a medium bowl and mix well.
Spoon cookies out onto a parchment-lined baking sheet, making each cookie about 1 heaping tablespoon big.
Bake at 350 for 17 minutes. Serve right away or store in the fridge in an air-tight container for up to a few days.
Makes about 12-14 cookies.
MORE IDEAS LIKE THIS
- Healthy 2 Ingredient Banana Bread Cookies
- Candied Pumpkin Spice Pumpkin Seeds
- How to Use Chia Seeds Instead of Eggs in Baking
- Three Ingredient Pumpkin Dog Treats
Courtenay Hartford is the author of creeklinehouse.com, a blog based on her adventures renovating a 120-year-old farmhouse in rural Ontario, Canada. On her blog, Courtenay shares interior design tips based on her own farmhouse and her work as founder and stylist of the interior photography firm Art & Spaces. She also writes about her farmhouse garden, plant-based recipes, family travel, and homekeeping best practices. Courtenay is the author of the book The Cleaning Ninja and has been featured in numerous magazines including Country Sampler Farmhouse Style, Better Homes and Gardens, Parents Magazine, Real Simple, and Our Homes.