I can’t think of a tastier way to start your morning than with wholesome Pumpkin Breakfast Cookies!
Heads up! This post was first published in 2012. I updated a few pictures and left some for context, as the text remains the same.
The title of this post is a little deceiving. I am calling these pumpkin cookies “breakfast cookies” because I set out to create a cookie that was a healthy-enough-to-eat-for breakfast cookie. These definitely are.
But these Pumpkin Breakfast Cookies are also great snack cookies, lunch cookies, dinner cookies, or whenever-you-want cookies. Basically, a cookie that has enough nutrients to warrant eating it outside of dessert.
And I know I am totally jumping the gun on the pumpkin thing. It’s early September, the end of summer, and I should savor the last of summer’s best flavors. I think it’s the extraordinarily hot and dry summer we had that has me pining for fall. Fall weather, fall clothing, and fall flavors. I want it all.
So I’m sorry for bringing you this pumpkin recipe a little early. I think if you give it a try, you’ll forgive me.
These Pumpkin Breakfast Cookies deliver a lightly sweet, deliciously fall-spiced flavor. The pumpkin seeds give a slight crunch that is perfect. The best part is they are easy to prepare with just one bowl.
How to Make Pumpkin Breakfast Cookies
PrintPumpkin breakfast cookies {dairy-free, gluten-free, nut-free}
These healthy Pumpkin Breakfast cookies are gluten-free, dairy-free, and totally delicious!
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 21 small cookies 1x
- Category: Breakfast
- Cuisine: American
Ingredients
- 1 cup pumpkin puree (plain, not the pumpkin pie mix)
- 1 cup chopped dates
- 1 1/2 cup old-fashioned oats (I used certified GF)
- 1 teaspoon cinnamon
- 1/2 teaspoon ground ginger
- 1/4 teaspoon each of ground nutmeg, allspice, and ground cloves
- 1 teaspoon pure vanilla extract
- 1 tablespoon coconut oil, or oil of choice
- 1 whole egg plus 1 egg white, lightly beaten
- 1/4 cup pepitas (pumpkin seeds)
Instructions
Preheat the oven to 350 degrees and line a baking sheet with parchment paper (or lightly oil) Mix all ingredients in a bowl until well-combined. Form into small, one inch balls, flatten, and place on cookie sheet. Bake for 12-15 minutes, until the cookies are starting to get lightly brown. Enjoy!
Nutrition
- Serving Size: 1 cookie
- Calories: 64
- Sugar: 8.7g
- Sodium: 14.1mg
- Fat: 2.1g
- Carbohydrates: 10.5g
- Protein: 1.7g
Keywords: healthy breakfast
Want more cookies healthy enough to eat for breakfast? Check out my Applesauce Breakfast Cookies!
Meghan’s been really into taking pictures lately. Every time I pull out the camera, she asks if she can take a picture. Usually she just wants to take pictures of Luke or Tim and me, but this time she asked to take a picture of the cookies. I snapped a picture of her with my iphone taking some photos.
A food blogger in the making? Here’s one of her 30-something shots she took:
Not bad for a 3-year-old, right? Looks better than most of my early pictures on here! She insisted on eating a cookie when she was done with the pictures. She loves making silly faces for the camera.
Have a great day, friends!
monique says
May 30, 2019 at 1:58 pmOkay.. so are you supposed to melt the coconut oil and put in the batter???
Maryea says
June 2, 2019 at 8:38 amYou actually don’t have to, but it works either way.
Elizabeth says
May 5, 2019 at 9:08 amCan I omit the dates?
Maryea says
May 6, 2019 at 10:15 amThe dates provide the majority of the sweetness. I would substitute raisins if you don’t use the dates.
SBCGlobal Help says
March 29, 2019 at 4:24 amI can almost smell this baking from here, delicious.
Helene says
October 18, 2018 at 1:28 amHi, great receipe. Can I use real baked pumpkin instead of canned?
Maryea says
October 19, 2018 at 8:49 amCanned pumpkin is real baked pumpkin. 😉 But yes, if you’d rather use fresh that should work. Although I have not tried it so I can’t say for sure.
Kym French h says
November 13, 2013 at 11:37 amCan you tell me the nutrition info on these cookies. Protein , carbs, calories, etc
Ellen Lander says
September 24, 2012 at 8:11 pmwhat do I feed a PIKE
Maryea says
September 27, 2012 at 7:57 amI think these would work! 🙂
Ellen Lander says
September 24, 2012 at 6:51 pmwhat should I feed a Pike?
Leigh Anne says
September 21, 2012 at 3:33 pmI just made these today and they are yummy! I did everything the same, but I added a few chocolate chips to make them more kid-friendly (baby-steps :). The kids have eaten them and approved! In fact, my toddler loves them & keeps pointing & saying “tookie”. Thanks for another great recipe! Quick question: I just purchased some coconut oil but when I add it to recipes, should I melt it first? It seemed to be hard to mix in the batter & kinda stayed in little clumps.
Maryea says
September 23, 2012 at 9:48 pmWhen I melt it before using it, I indicate “melted” in my recipes. It depends how you are using it if its necessary or not. When I’m using it in place of something like vegetable oil, I melt it first. If I’m using it in place of butter, I don’t (unless melted butter would normally be used).
Colleen Esser says
September 12, 2012 at 8:44 pmOh wait! I just realized I used prunes instead of dates. So I guess I made 3 substitutions, but overall the recipe was still good! Thanks Maryea!
Colleen Esser says
September 12, 2012 at 7:59 pmToday was cold and rainy in Colorado and I knew your blog would have the perfect HEALTHY fall recipe!! I made these, but didn’t have coconut oil (subbed in olive oil) or pepitas (subbed in walnuts). They are super yummy and I will make them again, hopefully with coconut oil and pepitas next time. Is there a trick to chopping ONE WHOLE CUP of dates, or buying ones that are already chopped?
Heidi @ Food Doodles says
September 8, 2012 at 12:24 amYummy! I am so excited for pumpkin this year, and these look so great. I love the dates! Meghan looks so cute with the camera 😀
Candy @ Healthy in Candy Land says
September 6, 2012 at 1:40 amI am bookmarking this for a later time. For when I can fully accept the end of summer. Until then, pumpkin is dead to me.
I love the photo of Meghan taking photos. She looks like a natural!
Lee says
September 5, 2012 at 7:52 pmFuture food blogger!
[email protected] of Sugar Free says
September 5, 2012 at 3:10 pmI have been looking for a recipe like this!
Meghan is definitely a food-photographer in the making. That is a great photo! Go Meghan!
Michelle {the lively kitchen} says
September 5, 2012 at 3:01 pmI’m holding off on pumpkin until we have a full week with no 100 degree days. Then? It’s all pumpkin, all the time. 🙂
Love the shots Meghan took! And, in that last picture of her, she looks so much like your husband.
Amy says
September 5, 2012 at 12:05 pmLove the pic of Meghan at the end! Do you think a flax egg would work for these, or an ener-G egg replacer perhaps? I’m not into eggs and they aren’t into me! (make me sick although I don’t test allergic to them- odd)
Maryea says
September 5, 2012 at 8:37 pmI haven’t tried it, so I can’t say for sure, but I do think that a flax egg would work for these. Let me know if you give it a try!
Julie H. of Spinach and Sprinkles says
September 5, 2012 at 11:46 amI can’t believe she took that picture! Aw! Simply adorable- I love how children want to be just like their moms and dads!
I really like every single ingredient on this list so I would love to try this recipe! It must be delicious!!!!! 🙂
Kelli H (Made in Sonoma) says
September 5, 2012 at 10:18 amAlthough I’m not quite ready for fall inspired food, these look great! They sound and look delicious. The picture of Meghan is sooo cute taking the food photo!
Maryea says
September 5, 2012 at 10:25 amI know…I usually hate seeing fall foods early. I don’t know what it is, but I’m so extra ready for all things fall! I want to wear a sweater when it’s still 85 degrees out. 🙂
Lisa says
September 5, 2012 at 10:08 amMaryea,
Any chance I could use a flax egg instead? We just moved & I haven’t found a local farm to buy eggs from yet & I refuse to buy them from the store. Just not sure how many flax eggs to use because you did the egg white, also. Can’t wait to make these for the kids’ lunch boxes……I love all things pumpkin!
Maryea says
September 5, 2012 at 10:27 amI think a flax egg would work fine. I only used the egg white because Luke’s been eating just the yolks and I need a way to use up the whites and thought it would be good to boost the protein a little. I don’t think that one extra white is totally necessary to hold the cookies together or anything, so I do think a flax egg would work. Let me know if you try it!