It was a crisp fall morning when I first made these pumpkin breakfast cookies. The leaves outside were just starting to turn, my little one was tugging at my sleeve for “something cozy,” and I had half a can of pumpkin purée sitting in the fridge. So I tossed a few pantry staples in a bowl, and out came these warm, chewy cookies that smelled like autumn and tasted like a hug. ThisCozy Pumpkin Breakfast Cookies Recipe for Fall Morningshas been a breakfast favorite ever since—soft, hearty, and just sweet enough to feel special.
Table of Contents
Why You’ll Love These Pumpkin Breakfast Cookies
This Cozy Pumpkin Breakfast Cookies Recipe for Fall Mornings is perfect when you’re short on time but craving something wholesome. With just one bowl and ten minutes of prep, you’ll have breakfast sorted for the week. They’re naturally sweetened with honey, packed with hearty oats, and rich in fall flavor from pumpkin pie spice.
You can eat them warm or cold, and they hold up beautifully in lunchboxes too. Because they’re not overly sweet, they’re ideal for breakfast, but still satisfying as an afternoon pick-me-up. Best of all, everything mixes up in one bowl—no fuss, no mess.
Key Ingredients & Their Benefits
Pumpkin Purée – Moisture and Vitamin Boost
Pumpkin adds gentle sweetness and a soft, moist texture. It’s also full of vitamin A and potassium, giving these cookies a nutritious punch first thing in the morning.
Oats – Fiber-Rich and Filling
Old-fashioned oats add chewiness and fiber that keeps you full longer. They soak up the flavors and help hold the cookies together without needing flour.
Chia Seeds & Pumpkin Seeds – Protein and Healthy Fats
These tiny seeds bring plant-based protein and omega-3s. The pumpkin seeds give a satisfying crunch, while chia seeds help bind the cookies.
Honey & Coconut Oil – Natural Sweetness and Richness
Honey gently sweetens without making things too sugary, and coconut oil gives a touch of richness that melts beautifully into the oats.
Dried Cranberries – Tart, Chewy, and Energy-Packed
Cranberries add just the right amount of tang and chew. They balance out the softness with a little zing in every bite.
How to Make Pumpkin Breakfast Cookies
Step-by-Step Instructions
Follow this easy Pumpkin Breakfast Cookies recipe and you’ll have a healthy, make-ahead breakfast ready in no time.
Start by preheating your oven to 350°F. Line a cookie sheet with foil and give it a light coat of cooking spray.
Next, melt the coconut oil and honey together in short bursts in the microwave. Once it’s just liquid and slightly cooled, stir in the pumpkin purée and beaten eggs.
Then, add the oats, cranberries, pumpkin seeds, chia seeds, pumpkin pie spice, and salt. Stir until everything is evenly coated. The mixture will be thick and sticky.
Scoop 1/4 cup portions and shape them into flat rounds. These cookies won’t spread, so shape them how you want them to bake.
Bake for 15 to 20 minutes, just until the edges are golden and the center feels set. Let them cool completely before storing.
Pro Tips for Best Results
Flatten the cookies with your hands before baking—they keep their shape, so this helps them cook evenly.
Also, don’t overbake. They should feel soft in the middle but not wet. If the bottoms are lightly browned, they’re ready.
Customization Ideas
Make It Vegan – Use a Flax Egg
To make these cookies egg-free, mix 1 tablespoon of ground flaxseed with 2.5 tablespoons of water. Let it sit for 15 minutes, then use it as a substitute for each egg.
Add-Ins to Try – Chocolate Chips, Nuts, or Raisins
No matter how you customize it, this Pumpkin Breakfast Cookies recipe stays hearty and perfect for make-ahead mornings.
Texture Tweaks – Softer or Crispier Options
For softer cookies, bake them for closer to 15 minutes and store them in the fridge. For a slightly crispier edge, leave them in for a full 20 minutes and let them cool on a wire rack.
Storage and Meal Prep Tips
Store these pumpkin breakfast cookies in an airtight container in the fridge for up to a week. I like to pop one in the microwave for 10 seconds before eating—it brings the coziness back.
You can also freeze them. Lay them in a single layer on a baking sheet until frozen, then store in a freezer bag. They’ll keep for up to three months. Just thaw overnight or warm gently before enjoying.
They taste lovely cold too, especially with a spoonful of yogurt or almond butter on the side.
Pumpkin Breakfast Cookies Recipe Card
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Pumpkin Breakfast Cookies Recipe
- Total Time: 25 minutes
- Yield: 12 cookies 1x
- Diet: Vegetarian
Description
Pumpkin Breakfast Cookies recipe that’s cozy, naturally sweetened, and perfect for meal prep. Oats, seeds, and cranberries make every bite wholesome.
Ingredients
1/4 cup coconut oil
1/4 cup honey
1/2 cup pumpkin puree
2 eggs, beaten
2 cups old fashioned oatmeal
2/3 cup dried cranberry
2/3 cup pumpkin seeds
2 tbsp chia seeds
1 tbsp pumpkin pie spice
1/4 tsp salt
Cooking spray
Instructions
1. Preheat oven to 350°F. Line a cookie sheet with foil and spray with cooking spray.
2. Microwave coconut oil and honey in 10-second increments until liquid. Let cool slightly.
3. Mix in pumpkin puree and beaten eggs until smooth.
4. Stir in oats, cranberries, pumpkin seeds, chia seeds, pumpkin pie spice, and salt.
5. Using a 1/4 cup, scoop and flatten dough into cookie shapes on the sheet.
6. Bake for 15–20 minutes until edges are golden and centers are set.
7. Let cool completely. Store in an airtight container in the fridge.
Notes
These cookies aren’t overly sweet, making them perfect for breakfast.
Store in the fridge up to 1 week or freeze for 3 months.
Optional: Add chocolate chips or chopped nuts.
To make vegan, use 1 tbsp ground flax + 2.5 tbsp water per egg, let sit 15 minutes.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Pumpkin Recipes
- Method: Bake
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 170
- Sugar: 6g
- Sodium: 63mg
- Fat: 8g
- Saturated Fat: 5g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 19g
- Fiber: 5g
- Protein: 6g
- Cholesterol: 27mg
Related Recipes to Try
If you love cozy fall flavors, don’t miss these reader favorites:
- Try these Chewy Pumpkin Cookies for a sweeter treat.
- These Pumpkin Chocolate Chip Energy Bites are great for quick snacks.
- Our Healthy Baked Pumpkin Donuts feel indulgent but are secretly good-for-you.
- And for a warm, spoonable breakfast, check out our Pumpkin Baked Oatmeal.
Final Thoughts
This Pumpkin Breakfast Cookies recipe is everything I love about fall in one grab-and-go bite.. I hope they bring warmth to your morning too.
Let me know if you give them a try—leave a comment or share your batch with me on Pinterest. Pair one with a hot mug of coffee and a cozy blanket, and you’re all set for the season.
FAQ
Why are my pumpkin cookies so moist?
Pumpkin adds a lot of moisture. If yours feel too wet, try baking a few minutes longer or reducing the pumpkin slightly next time.
How to tell if pumpkin cookies are done?
They should be set in the center and lightly browned on the bottom. They’ll continue to firm up as they cool.
What can I add to pumpkin cookies?
Try chocolate chips, nuts, shredded coconut, or even a sprinkle of cinnamon sugar on top for extra flavor.
Why are pumpkin cookies so cakey?
Pumpkin and eggs create a soft, cake-like texture. If you prefer them chewier, add a few tablespoons of nut butter or reduce the eggs slightly.
