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Get your seasonal pumpkin fix with the nuttiness of almond butter in these delicious, gluten-free and vegan pumpkin almond butter breakfast cookies!

Angled shot of stacked pumpkin breakfast cookies drizzled with chocolate.

Breakfast cookies never quite took the world by storm like overnight oats did and I’m not exactly sure why! They’re simple to make, great for meal prep as a make ahead breakfast or snack and absolutely delicious! Also they’re basically the same thing as overnight oats but baked in the oven!

I decided to make a pumpkin breakfast cookie version because I am a full blown pumpkin lover, especially in the fall! I mixed in pumpkin puree and pumpkin pie spice for a comforting breakfast to start your day with. I know I’m a basic fall B but honestly I don’t really care. Bring on the pumpkin spice!

Ingredients in Pumpkin Breakfast Cookies

  • oat flour – you can make your own by grinding rolled oats or use store-bought oat flour. Make sure it’s gluten-free if necessary. 
  • rolled oats – again, make sure you grab gluten-free if needed!
  • baking soda – helps the cookies rise. 
  • pumpkin spice – make your own pumpkin spice blend or buy a pre-mixed blend from the store!
  • ground flaxseed – you can buy pre-ground flaxseed from the store or can grind your own by pulsing in a food processor. 
  • sea salt – brings all of the flavors together!
  • pumpkin puree – make sure you buy pumpkin puree and not pumpkin pie filling! The ingredient list should just be “pumpkin”. 
  • almond butter – you can also use cashew butter or sunflower seed butter if needed. 
  • Coconut oil – this adds a little moisture to the cookies
  • maple syrup – a natural sweetener to put the cookie in breakfast cookie 😉
  • vanilla extract – the perfect flavor base for these cookies. 

Optional Toppings

Make these cookies your own by adding a 1/2 cup of toppings of your choice! Here are some of my favorites:

  • chocolate chips – add a little more sweetness with chocolate chips. I like to use Enjoy Life chocolate chips!
  • chopped almonds – or any chopped nut!
  • dried coconut – add unsweetened coconut flakes or shredded coconut for extra flavor and texture. 
  • dried cherries – try to use unsweetened dried fruit if you can find it! Any dried fruit works. 

I like to press these directly into the cookies once they’re on the baking sheet but if you’d rather you can melt chocolate and drizzle over the cookies once they’ve baked and cooled.

How to Make Pumpkin Breakfast Cookies

STEP 1: In a large bowl, combine the oat flour, rolled oats, baking soda, ground flaxseed, pumpkin spice and salt. 

White mixing bowl with oatmeal and spices.

STEP 2: Directly into the same bowl add all wet ingredients and stir to combine.

White mixing bowl with pumpkin breakfast cookie dough inside.

STEP 3: Form the dough into 10 medium sized balls and place on a cookie sheet lined with parchment paper or a silicone baking mat. Flatten the dough slightly with your palm to form discs.

Sheet pan lined with parchment paper and topped with pumpkin breakfast cookies.

STEP 4: Add toppings of choice (if desired) and press into the tops of the cookies. Bake at 350ºF for 20 minutes. Remove from the cookie sheet and let cool completely on a wire rack.

Straight on shot of a stack of pumpkin breakfast cookies on a white plate. Bowl of pumpkin in the foreground and jar of oats in the background.

How to Store Leftovers

After allowing the breakfast cookies to cool completely, store in an airtight container on the counter for up to 3 days or up to a week in the fridge. Freeze for longer storage!


Pumpkin Breakfast Cookies

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5 from 2 reviews

Get your seasonal pumpkin fix with the nuttiness of almond butter in these delicious, gluten-free and vegan pumpkin almond butter breakfast cookies!

  • Author: Davida Lederle
  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Total Time: 30 minutes
  • Yield: 10 cookies 1x
  • Category: Breakfast
  • Method: Bake
  • Diet: Vegan


  • 1 cup oat flour (ground rolled oats- gluten-free if necessary)
  • 1 1/2 cups rolled oats (gluten-free if necessary)
  • 1/4 tsp baking soda
  • 1 tsp pumpkin spice (I used my DIY Blend)
  • 2 tbsp ground flaxseed
  • 1/4 tsp sea salt
  • 3/4 cup pumpkin puree
  • 1/4 cup almond butter
  • 1/3 cup maple syrup
  • 1 tbsp coconut oil, melted
  • 1 tsp vanilla extract
  • Optional: 1/2 cup toppings e.g. chocolate chips, chopped almonds, dried coconut


  1. Preheat oven to 350 degrees F.
  2. Line a cookie sheet with parchment paper or a silicone mat.
  3. In a large bowl combine oat flour, rolled oats, baking soda, ground flax, pumpkin spice and salt. Mix well.
  4. Directly into the same bowl add the pumpkin, almond butter, coconut oil, maple syrup and vanilla extract and stir until well combined.
  5. Form dough into 10 medium sized balls, place on cookie sheet and then flatten with palm to form discs.
  6. Add toppings of choice and press into tops of cookies, if desired.
  7. Bake for 20 minutes.
  8. Remove from cookie sheet and let cool on a wire rack.
  9. Will keep for several days in an airtight container or freeze for several months.

Angled shot of stacked pumpkin breakfast cookies drizzled with chocolate.

Here are more breakfast recipes you might enjoy:

Meet the Maven

Hi! I'm Davida and welcome to my corner of the internet. I'm a wellness blogger, yoga teacher, certified herbalist, and green beauty lover.

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  1. Can’t wait to try these, but is it possible to get the ads out of the print version of the recipe? It prints ads between the description and the ingredients, printed a Yahoo ad right over the top of some of the ingredients, blocking them out and then yet another ad between the ingredients and the instructions. So I have a 2 page print for one small recipe and I can’t even see all the ingredients. Maybe this is to discourage actual printing? IDK. Thank you