Pumpkin Breakfast Cookies

Stack of pumpkin breakfast cookies on a white plate.

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!


  • 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.

Keywords: pumpkin breakfast cookies, breakfast cookies, pumpkin spice breakfast cookies, healthy breakfast cookies


Sign-up for a free weekly meal plan straight to your inbox.