Pumpkin Breakfast Cookies Recipe
If you ever thought cookies were just for dessert, think again! These Pumpkin Breakfast Cookies are the perfect cozy, wholesome treat to start your day with a burst of autumn flavor and a satisfying texture that feels both hearty and indulgent. Bursting with warm spices, pumpkin goodness, and just a hint of sweetness from honey and chocolate chips, these cookies make mornings something to truly look forward to.

Ingredients You’ll Need
Keeping the ingredient list simple but packed with flavor and nutrition is key for these Pumpkin Breakfast Cookies. Each item plays a vital role, balancing moisture, spice, and binding the cookies just right.
- ½ cup quick cook oats: Adds chewy texture and fiber to keep you full longer.
- ½ cup oat flour: Provides a tender crumb and helps bind the cookies while keeping them gluten-friendly if using gluten-free oats.
- ½ teaspoon baking soda: Gives the cookies a slight lift and lightness.
- 1 teaspoon cinnamon: Brings warm, classic spice that complements pumpkin perfectly.
- 1 teaspoon pumpkin pie spice: A blend of spices that takes the autumn vibe up a notch.
- ¼ teaspoon salt: Balances sweetness and enhances all the flavors.
- 1 cup pumpkin puree: The star ingredient – moist, flavorful, and rich in vitamins.
- ½ cup unsweetened applesauce: Adds moisture naturally, keeping these cookies soft without extra fat.
- ¼ cup honey: A natural sweetener that adds depth and subtle floral notes.
- 1 egg: Binds everything together for perfect cookie structure.
- ½ teaspoon vanilla: Enhances all the warm flavors with its sweet aroma.
- 1/3 cup mini chocolate chips: Tiny bursts of indulgence that melt into every bite.
How to Make Pumpkin Breakfast Cookies
Step 1: Prep Your Oven and Baking Sheet
Start by preheating your oven to 375 degrees Fahrenheit. While it warms up, grease your baking sheet with nonstick cooking spray to ensure the cookies don’t stick and come off perfectly every time.
Step 2: Mix the Dry Ingredients
In a large bowl, whisk together the quick cook oats, oat flour, baking soda, cinnamon, pumpkin pie spice, and salt. This blend of dry ingredients builds the foundation for your cookies’ texture and flavor, distributing those spices evenly.
Step 3: Combine Wet Ingredients Separately
Take a separate bowl and mix the pumpkin puree, unsweetened applesauce, honey, and vanilla until well combined. This wet mixture is where all the luscious moisture and sweetness come from, giving the cookies that tender, tasty bite.
Step 4: Bring Wet and Dry Together with the Egg
Pour the wet ingredients into the dry bowl, then add the egg. Stir until just combined to avoid overmixing, which keeps the cookies tender instead of tough.
Step 5: Fold in the Chocolate Chips
Gently fold in the mini chocolate chips so each cookie will have little sweet surprises without overpowering the pumpkin’s delicate flavor.
Step 6: Scoop and Flatten the Dough
Using an ice cream scoop or tablespoon, spoon the dough onto your prepared baking sheet. Press the dough down slightly to help the cookies spread evenly and bake into perfectly shaped treats.
Step 7: Bake and Cool
Bake for 18 to 20 minutes until they’re golden and set. Once done, let the cookies cool for 10 minutes on the pan before transferring them to a wire rack. Cooling fully ensures they hold their shape and lets flavors develop beautifully.
How to Serve Pumpkin Breakfast Cookies

Garnishes
For an extra touch, top your cookies with a light spread of cream cheese or almond butter. A sprinkle of chopped pecans or a dusting of powdered sugar also elevates their appearance and adds crunch or sweetness.
Side Dishes
Pair these Pumpkin Breakfast Cookies with a hot cup of coffee, chai tea, or homemade pumpkin spice latte. They also go wonderfully alongside a fresh fruit salad or a glass of cold almond milk to balance out the spice.
Creative Ways to Present
Turn your Pumpkin Breakfast Cookies into a grab-and-go breakfast by stacking them with thick Greek yogurt and layers of fresh berries in a jar for an Instagram-worthy parfait. Or serve with a dollop of ricotta cheese drizzled with honey for something fancy yet simple.
Make Ahead and Storage
Storing Leftovers
These cookies are best stored in an airtight container at room temperature for up to 3 days. They maintain a soft, chewy texture, making them perfect for snacking throughout the week.
Freezing
You can freeze Pumpkin Breakfast Cookies by wrapping them individually in plastic wrap and placing them in a freezer-safe bag. They keep well for up to 3 months and thaw quickly at room temperature or in the microwave.
Reheating
To refresh leftover or frozen cookies, warm them in the microwave for about 15 seconds or heat briefly in a toaster oven. This brings back warmth and softness just like fresh-baked.
FAQs
Can I use canned pumpkin for the pumpkin puree?
Absolutely! Canned pumpkin puree works perfectly and is a convenient option when fresh pumpkin isn’t available. Just make sure it’s pure pumpkin and not pumpkin pie filling, which is sweetened and spiced.
Are these cookies gluten-free?
They can be, as long as you use gluten-free oats and oat flour. Always check the labels to ensure there are no hidden gluten ingredients.
Can I substitute the honey with another sweetener?
Yes! Maple syrup or agave nectar can be swapped in equal amounts for honey, but it might slightly alter the flavor profile. Avoid granulated sugar as it won’t provide the same moisture.
How do I make these Pumpkin Breakfast Cookies vegan?
To make this recipe vegan, replace the egg with a flax egg (1 tablespoon ground flaxseed mixed with 3 tablespoons water) and use maple syrup instead of honey. These swaps maintain texture and moisture beautifully.
Can I add nuts or dried fruit?
Definitely! Chopped walnuts, pecans, or dried cranberries would add an amazing crunch and contrast. Just fold them in after adding the chocolate chips before baking.
Final Thoughts
These Pumpkin Breakfast Cookies have quickly become one of my favorite morning treats to share with friends and family. They’re easy to make, delightfully spiced, and just sweet enough to satisfy without guilt. If you love autumn flavors and crave a simple but nourishing breakfast, these cookies are absolutely worth trying. Trust me, once you bake them, Pumpkin Breakfast Cookies will become your new morning ritual!
PrintPumpkin Breakfast Cookies Recipe
These Pumpkin Breakfast Cookies are a wholesome and delicious morning treat packed with oats, pumpkin puree, and warm spices, perfectly sweetened with honey and studded with mini chocolate chips. They are easy to make, naturally moist, and a great grab-and-go option for busy mornings or a nutritious snack.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 12 cookies 1x
- Category: Breakfast, Snack
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Dry Ingredients
- ½ cup quick cook oats
- ½ cup oat flour
- ½ teaspoon baking soda
- 1 teaspoon cinnamon
- 1 teaspoon pumpkin pie spice
- ¼ teaspoon salt
Wet Ingredients
- 1 cup pumpkin puree
- ½ cup unsweetened applesauce
- ¼ cup honey
- 1 egg
- ½ teaspoon vanilla extract
Additional
- ⅓ cup mini chocolate chips
- Nonstick cooking spray, for greasing the baking sheet
Instructions
- Preheat Oven: Preheat your oven to 375 degrees Fahrenheit (190 degrees Celsius) and prepare a baking sheet by greasing it with nonstick cooking spray to prevent sticking.
- Mix Dry Ingredients: In a large bowl, whisk together the quick cook oats, oat flour, baking soda, cinnamon, pumpkin pie spice, and salt until evenly combined.
- Combine Wet Ingredients: In a separate bowl, stir together the pumpkin puree, unsweetened applesauce, honey, and vanilla extract until smooth and well blended.
- Combine Wet and Dry: Pour the wet ingredients into the bowl with the dry ingredients. Add the egg and gently stir until the mixture is just combined to form the cookie dough.
- Add Chocolate Chips: Fold in the mini chocolate chips evenly throughout the dough for sweet pockets of flavor.
- Form Cookies: Using an ice cream scoop, spoon the dough onto the prepared baking sheet, spacing them evenly. Lightly press the dough balls down to flatten them slightly for even baking.
- Bake Cookies: Bake in the preheated oven for 18 to 20 minutes until the edges are set and the cookies are cooked through. Remove from oven and let cool on the pan for about 10 minutes.
- Cool Completely: Transfer the cookies to a wire cooling rack and let cool completely before serving to ensure the best texture.
Notes
- Oat flour can be made by blending rolled oats in a food processor until fine, if not available.
- Make sure to use unsweetened applesauce to keep added sugars minimal.
- For a vegan version, substitute the egg with a flax egg or chia egg.
- Store cookies in an airtight container at room temperature for up to 4 days or freeze for longer storage.
- These cookies are naturally moist and best enjoyed within a few days.
Nutrition
- Serving Size: 1 cookie
- Calories: 120
- Sugar: 8g
- Sodium: 110mg
- Fat: 3.5g
- Saturated Fat: 1g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 3g
- Protein: 2.5g
- Cholesterol: 20mg
Keywords: Pumpkin breakfast cookies, healthy breakfast cookies, pumpkin spice cookies, oat cookies, easy fall recipes, pumpkin snack