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Home » Recipes » Breakfast

Easy Pumpkin Oatmeal Breakfast Cookies

Published: Jan 17, 2021 · Modified: Mar 10, 2023 by Ginny · This post may contain affiliate links.

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Busy fall mornings doesn’t mean you have to give up healthy breakfasts. These Pumpkin Oatmeal Breakfast Cookies are here to help you bring on the fall festivities while eating breakfast on the run in just 25 minutes.

Stack of Pumpkin Breakfast Cookies on a Cookie Sheet.
Pumpkin Breakfast Cookies are a Perfect Way to Start the Day!
Contents hide
1 🍪 Why This Recipe Works
2 🎃 Ingredients
3 🍽️ Instructions
4 Recipe FAQ
5 🥄 Substitutions
6 Pumpkin Breakfast Cookies
savor and savvy printable

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I love quick and easy breakfasts that you are able to grab-and-go like the Air Fryer Pumpkin Muffins! These breakfast cookies offer a solution to stressful mornings by being able to make them ahead of time so there is nothing to prepare during the week.  They offer the ease of eating a granola bar without all the additives found in packaged foods. You know every ingredient that you put into this recipe. I love that more than you can imagine! 

Breakfast cookies are a huge rage right now and it is stemmed from our busy society that needs healthy options that can be made ahead of time! There are dozens of varieties, but most of them beat the prepackaged, store-bought breakfast cookies. 

🍪 Why This Recipe Works

Commuters Dream – Try to imagine yourself in the car, commuting to work, nibbling on your Breakfast Cookie and drinking a cup of coffee. Life just got a bit better in the mornings whether you are headed off to work, carpooling kids to school or fighting off toddlers at home! 

Nutritious – Nothing like starting the day off right with a breakfast that is packed full of grains and fruit.

Quick and Easy – The prep and the cooking time here is under 30 minutes so you can whip these up in no time for meal prep breakfasts that everyone will love eating.

🎃 Ingredients

I like to make a batch or two of these breakfast cookies. Then they are handy to grab whenever I need a no-fuss breakfast. Let’s talk about the main ingredients.

ingredients for the breakfast cookies in a glass bowl.
Simple Ingredients to Mix

Old Fashioned Oats – It’s best to use old fashioned oats because it gives you the most delightful texture. Minute oats are a little bit too soft, so I don’t recommend them. Old fashioned oats hold up well to being baked and turn out lovely.

Pecans – I love the extra crunch that the pecans give the cookies. You can swap them for walnuts, almonds, or hazelnuts as well. Either way, the nuts take the cookies to the next level.

Pumpkin Pie Spice – Using pumpkin pie spice along with the pumpkin puree makes this one of a kind cookies. They are perfectly spicy and great for the fall and winter months. So good!

🍽️ Instructions

several process photos showing combining the ingredients, forming them into cookies, and baking.
Simple Instructions Make All the Difference

Step One: Preheat the oven for 350 degrees. 

Step Two: In a medium sized bowl, combine the pumpkin puree, coconut oil (make sure it is melted!), honey, egg, vanilla and spices.

Step Three: In a separate bowl, combine oats, nuts and Craisins and mix well. Add to the pumpkin puree and mix well. 

Step Four: Using an ice cream scoop that yields ¼ cup, scoop the batter onto prepared cookie sheet. Press down to make the cookie round. Bake 13-17 minutes. I checked at 13 minutes to start looking as I didn’t want them to burn. 

Recipe FAQ

How Long Do These Cookies Last? 

They are safe to keep in a sealed container for up to five days. That is perfect for a workweek!

Can I Freeze These Cookies? 

Absolutely! These are perfect to meal prep and to freeze them individually and take them out the night before you want to eat them. 

Can I Use Steel Cut Oats?

Not for this recipe. Steel cut oats are meant to soaked and they won’t soften up for this recipe.

Can I Use Quick Oats?

You can with caution. You know quick oats are smaller pieces and so they are going to look different and the texture will be different. I would suggest staying with the old fashioned, if you can.

🥄 Substitutions

Replace the Craisins with chocolate chips. Who would argue with a little chocolate in your breakfast?

Substitute the pecans for walnuts or almonds. Also think about using pumpkin seeds instead of pecans as well. 

Also, think of taking out the Craisins and adding raisins in its spot! 

Closeup of baked pumpkin oatmeal cookie on the cookie sheet.
Baked Breakfast Cookie Ready for the Week!

🥣 Related Recipes

  • Savory Oatmeal with Cheese and Egg in a white bowl for a fantastic meal
    Savory Oatmeal with Egg
  • crumbly jam bars and jelly on the counter.
    Mixed Berry Oatmeal Jam Bars Recipe
  • Top down view of the two different flavors of Baked Oat Cups ready to go into the oven
    Oatmeal Cups – Baked Meal Prep Freezer Friendly

Tried this recipe? Please leave a star ⭐️⭐️⭐️⭐️⭐️ rating in the recipe card below and/or a review in the comments section further down the page. You can also stay in touch with me through social media by following me on Instagram, Pinterest, and Facebook!

hearty breakfast cookies stacked on the silpat

Pumpkin Breakfast Cookies

These Pumpkin Oatmeal Breakfast Cookies are so amazingly delicious! They truly taste like dessert for breakfast and yet they are so healthy! {WW 4 Purple, 5 Blue, 5 Green, Vegan}
5 from 2 votes
Print Pin Rate
Course: Breakfast, Snack
Cuisine: American
Diet: Vegetarian
Prep Time: 10 minutes minutes
Cook Time: 15 minutes minutes
Total Time: 25 minutes minutes
Servings: 18 cookies
Calories: 126kcal
Author: Ginny

Ingredients

  • 2 cups Old Fashioned Oats
  • ¾ cup Pumpkin Puree
  • ⅓ cup Honey you can substitute maple syrup
  • 1 Egg
  • 1 tsp Vanilla
  • 2 tsp Pumpkin Pie Spice
  • ¾ cup Pecans
  • ½ cup Craisins
  • ¼ cup Coconut Oil melted

Instructions

  • Preheat oven to 350 degrees.
  • In a large mixing bowl, combine the pupmkin puree, honey, coconut oil, vanilla, egg and spices. Stir well.
  • Add oats, nuts, craisins and stir well.
  • Using a large ice cream scoop that yields about ¼ cup or a bit less and scoop out onto prepared cookie sheet. Press down on the cookies.
  • Cook 13-17 minutes. Check your oven at 13 minutes to see how done they are.

Notes

Substitute chocolate chips or raisins for the Craisins. 
Substitute any other nut you like for the pecans used here. 
Coconut oil is used to help hold the cookie together. 
These cookies last about 5 days without refrigeration. 
Freezer Instructions: These are freezer friendly. You can flash freeze these on a sheet pan for 6-8 hours and then put in a freezer safe ziplock bag or you can separate the cookies with pieces of parchment if you don’t want to flash freeze them to prevent them from sticking together. 

Nutrition

Serving: 2cookies | Calories: 126kcal | Carbohydrates: 16g | Protein: 2g | Fat: 7g | Saturated Fat: 3g | Cholesterol: 9mg | Sodium: 5mg | Potassium: 77mg | Fiber: 2g | Sugar: 8g | Vitamin A: 1602IU | Vitamin C: 1mg | Calcium: 13mg | Iron: 1mg
Tried this recipe?Mention @savorandsavvy or tag #savorandsavvy!
Ginny
Ginny

Hi!

Ginny Collins is a passionate foodie and recipe creator of Savor and Savvy and Kitchenlaughter. Indoors she focuses on easy, quick recipes for busy families and kitchen basics. Outdoors, she focuses on backyard grilling and smoking to bring family and friends together. She is a lifelong learner who is always taking cooking classes on her travels overseas and stateside. Her work has been featured on MSN, Parade, Fox News, Yahoo, Cosmopolitan, Elle, and many local news outlets. She lives in Florida where you will find her outside on the water in her kayak, riding her bike on trails, and planning her next overseas adventure.

savorandsavvy.com/about-me/
Easy Pumpkin Oatmeal Breakfast Cookies
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About Ginny

Hi!

Ginny Collins is a passionate foodie and recipe creator of Savor and Savvy and Kitchenlaughter. Indoors she focuses on easy, quick recipes for busy families and kitchen basics. Outdoors, she focuses on backyard grilling and smoking to bring family and friends together. She is a lifelong learner who is always taking cooking classes on her travels overseas and stateside. Her work has been featured on MSN, Parade, Fox News, Yahoo, Cosmopolitan, Elle, and many local news outlets. She lives in Florida where you will find her outside on the water in her kayak, riding her bike on trails, and planning her next overseas adventure.

Reader Interactions

Comments

  1. Bindi U says

    December 11, 2023 at 12:37 pm

    5 stars
    yum! so healthy and delicious

    Reply
5 from 2 votes (1 rating without comment)

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Family Photo Hi! I'm Ginny and for over 30 years, I've been creating simple and easy recipes without sacrificing on taste for our family on the go. I can't wait to show you how to do the same for your family. Read More...

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