Pumpkin Breakfast Cookies

Pumpkin Breakfast Cookies stacked on a wooden board with dried cranberries

Alright, I’m doing it. I’m sorry if you aren’t ready, but I am so ready.

Many consider this day, Labor Day, to be the last unofficial day of summer. I totes agree with this and refuse to wait another second longer!

Pumpkin Breakfast Cookies on a wooden board with dried cranberries

Pumpkin Breakfast Cookies stacked on a wooden board with dried cranberries

I’m breaking out the pumpkin and I’m starting you off with a healthier pumpkin recipe…pumpkin breakfast cookies! I’m really obsessed with these. I think they are my favorite breakfast cookie recipe I have made so far actually. They contain no butter, no added sugar, and no eggs so they are great to send off with those who are sensitive to dairy. Though really, the entire family can enjoy these! They will also make your vegan friends happy! The pumpkin puree makes these cookies so moist. Like the other breakfast cookies I have made, these will have more of a muffin-like texture which I think makes me like them even more!

Happy Fall! I’m cranking down the A/C and am going to pretend that it is still not 100 degrees outside.

Pumpkin Breakfast Cookies stacked on a wooden board with dried cranberries

Yield: about 20 cookies

Pumpkin Breakfast Cookies

Pumpkin Breakfast Cookies

Pumpkin Breakfast Cookies - these little cookies make for the perfect breakfast and contain no added sugar or dairy!

Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes


  • 1 cup pumpkin puree
  • 1/2 cup unsweetened applesauce
  • 1/3 cup coconut oil, melted
  • 1/3 cup agave nectar
  • 1 1/2 cups quick oats
  • 3/4 cup whole wheat flour
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon cinnamon
  • 1/4 teaspoon nutmeg
  • 1/4 teaspoon salt
  • 1/2 cup dried cranberries
  • 1/2 cup chopped walnuts


  1. Preheat oven to 350 degrees F. Line a baking sheet with parchment paper.
  2. In a large mixing bowl, mix together the pumpkin puree, applesauce, agave nectar, and the coconut oil.
  3. In a separate bowl, mix together the oats, flour, baking powder, cinnamon, and salt. Pour the dry ingredients in with the wet ingredients and mix until just combined.
  4. Gently stir in the dried cranberries and walnuts.
  5. Scoop the batter into about 1 1/2-inch balls. Spread on the baking sheet leaving about 2 inches in between each cookie.
  6. Bake for about 13 minutes. Let the cookies cool completely.


These cookies will have a muffin-like texture.

Feel free to experiment with what you want to add into these cookies. You do not have to stick with walnuts and cranberries, you can try other types of nuts or dried fruits. You can also mix in some chia seeds and/or flax if desired.

Nutrition Information:



Serving Size:


Amount Per Serving: Calories: 116Total Fat: 6gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 0mgSodium: 53mgCarbohydrates: 15gFiber: 2gSugar: 7gProtein: 2g

Pumpkin Breakfast Cookies stacked on a plate with dried cranberries



  1. Yum!!! These pumpkin breakfast cookies look to die for! All I need is a glass of milk and I’m good to go! :)

  2. I am with you with pumpkin. I have been on a little pumpkin lately myself!! Love the cookies!!

  3. I’ve held off till now, but it’s September now and pumpkin, apples, and all things fall are totally legit :) Love these – pinned!

  4. These are soooo beautiful! I’ve been making pumpkin recipes for weeks and I am SO ready for it! I’ve even been getting a little pumpkin in my coffee to try to convince myself that it feels like fall outside. ;) Love these breakfast cookies!!

  5. I simply adore these pumpkin cookies, and for breakfast? Perfect :D


  6. what a great start to pumpkin season. Such a fun idea for cookies..Great!!

  7. These look adorbs, and as much as I hate that word, these are!! I gotta try these and have them on hand all day and not just for brekkie!

  8. Yea pumpkin! I am giving you two thumbs up!

  9. I love breakfast cookies! These sound delicious! I’m so excited for Fall and pumpkin and apples …. now if only the weather would cooperate and get a little cooler!

  10. I’m jumping for joy right now! I love me some pumpkin, and it’s never to early to bust it out. I’ll be featuring my first pumpkin recipe of the season tomorrow. Best believe that there will be many more. Now, pass me one of these cookies :)

  11. Pumpkin breakfast cookies sound like the best thing ever!!! YES!

  12. I also subscribe to the religion that Labor Day marks the end of summer (no matter what the thermometer says!) I will be getting my apple and pumpkin on ASAP! :)

  13. Yay for pumpkin season being here and I am happy to find these. Any reason that’s good for eating cookies for breakfast is good with me! :)

  14. Anytime it is socially acceptable to have cookies for breakfast, I am on it. Actually–scratch that. ANYTIME, whether okay by others or not, is the perfect reason to have cookies for breakfast :)

  15. I have been waiting for Fall myself. Unfortunately, I cannot throw in my hat for the Fall food fest yet (although I so want to) because I still have summer recipes that I have in que before I can diving into fall. :(

    These cookies look fantastic… and no guilt. Who doesn’t love that?

  16. If i did want to make these with eggs, would i be able to substitute them for applesauce? or maybe even just add them in?

  17. I see you use coconut oil in your recipes, and I’m wondering why? I’ve not had the opportunity to use it before in my cooking.

    • Great question, Jan. I mostly use coconut oil because of its health benefits. Like olive oil, it is considered a “healthy” fat so I often try to use it in place of butter when I can. If you Google it, you can find out more of the details, but it has been found to help lower cholesterol and helps people maintain or lose weight. It has a lot of uses besides cooking as well!

  18. these are so good i was moved to comment and thank you for this recipe!

    anyone who knows me knows i am NOT a baker, but these were so quick and easy i was inspired to try it. they turned out wonderfully. i think i can add them to my small repertoire now.

    thank you :)

  19. Hi Stephanie! I’ve been looking for a “muffin textured” recipe for a long time! I’m glad I came across yours.

    For my breakfast bars, I usually add protein powder to the mix to make the bar work as a meal replacement. I was thinking I could add some to this recipe.
    Have you tired it with this recipe yet? I don’t really want dense cookies. Could I just add more pumpkin puree to even out the heaviness of the powder?

    • Hi Jackie, I think you could definitely add protein powder, but I haven’t tried adding it with these yet. It will probably depend on how much you want to add, but yes, you may need to add more pumpkin puree or coconut oil. You may just have to do a little experimenting. You can try making the recipe as I have it written, then divide it into smaller batches and add your protein powder and then experiment with adding puree or coconut oil and see which one turns out best! Let me know how they turn out! :)

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  22. Will these work with old fashioned oats as well?

  23. These look awesome but I just made them and ALL I can taste is the coconut oil. I can’t taste any pumpkin, cranberries or even the walnuts. What other oil would you recommend because this one is too strong a taste for my baking?

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  26. Hi Stephanie!
    YUM … these breakfast cookies look awesome, I can’t wait to make them!
    I was just wondering if I could use powdered stevia in place of the agave nectar seeing as I do not have any, or perhaps maple syrup?

    Also, by any chance do you have the protein and fiber nutritional info for these cookies??

    Thank you so much! :) :)

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  28. Just made them with a Gluten Free baking mix and Gluten Free Oats. Then I didn’t have walnuts so i used raw pumpkin seeds. They turned out great. Love them! Thanks for the recipe.

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