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These healthy pumpkin oatmeal breakfast cookies are perfect for fall! They\u2019re full of cozy spice flavor and perfectly soft, with lots of comforting oats and pumpkin in every bite. This breakfast cookie recipe is easy to make too. You only need 15 minutes to make the cookie dough!<\/em><\/p>\n \u00a0<\/p>\n \u00a0 Despite small gatherings with no more than six people, we still cooked enough to feed a small army. Stuffing, cranberry salad, green beans, mashed potatoes, sweet potato casserole<\/a>, whole wheat bread rolls<\/a>\u2026 And especially dessert.<\/p>\n At the bare minimum, we baked both a pumpkin pie<\/a> and pecan pie completely from scratch. Anything else, whether soft pumpkin cookies<\/a> or cozy pumpkin cheesecake<\/a> or other festive treats, was always welcome at the table \u2014 but those two pies were absolutely mandatory. Certain family members might have mutinied and jokingly refused to join us or headed to neighbors\u2019 houses instead if we didn\u2019t serve both! \u00a0 On multiple occasions, I nearly caved and snuck a slice. With its luxuriously creamy texture and extra cozy spices, the pumpkin was my favorite! A small piece of that for breakfast sounded like pure bliss, yet I rarely mustered up the courage to follow through. I didn\u2019t want to upset anyone else by eating more than my fair share of the pies! \u00a0 Unlike those Thanksgiving pies, these definitely qualify as a breakfast food! They\u2019re also portable and wonderful for busy mornings, meal prepping, and make-ahead breakfasts or snacks. (Whether for kids, teens, adults\u2026 Or all of the above!) \u00a0<\/p>\n Difficulty:<\/strong><\/span> Fairly easy, including for many beginner bakers.<\/p>\n Taste:<\/strong><\/span> Very lightly sweetened with plenty of warm spices, comforting oats, and cozy pumpkin flavor.<\/p>\n Texture:<\/strong><\/span> Supremely soft, moist, and chewy. \u00a0<\/p>\n Let\u2019s talk about what you\u2019ll need to bake a batch of these healthy pumpkin oatmeal breakfast cookies! Since your cupboards likely hold common baking staples (like vanilla, baking powder, and salt!), we\u2019ll mainly go over the more interesting and important ingredients right now.<\/p>\n Oats.<\/strong><\/span> Definitely a key ingredient for oatmeal<\/em> breakfast cookies! For this recipe, you\u2019ll need instant oats<\/a>. They\u2019re also called \u201cquick cooking\u201d and \u201cone-minute\u201d oats. Despite what some labels may suggest, they\u2019re not<\/u><\/em> the ones that come in individual packets with flavors like maple brown sugar or apple cinnamon!<\/p>\n Just like old-fashioned rolled oats, instant oats only contain one ingredient: oats! The main difference? Instant oats are smaller and thinner than their old-fashioned counterparts. This means they soften faster, which gives your breakfast cookies an exceptionally soft and chewy texture. It\u2019s the best \u2014 and why I use instant oats in basically all of my healthy oatmeal cookie recipes<\/a>!<\/p>\n Hint:<\/span> Instant oats are usually sold in bags or canisters right next to the old-fashioned rolled oats at the grocery store!<\/p>\n Tip:<\/span> If you\u2019d like to make your healthy pumpkin oatmeal breakfast cookies gluten-free, then swap in certified gluten-free instant oats<\/a>. They work perfectly! \u00a0 Tip:<\/span> If you\u2019d like to make your healthy pumpkin oatmeal breakfast cookies gluten-free, then see the Notes section of the recipe. I\u2019ve included my top recommendations there!<\/p>\n Pumpkin pie spice.<\/strong><\/span> This might be my favorite part of these healthy breakfast cookies! Pumpkin without spices feels as if it\u2019s incomplete or missing its other half\u2026 Like cereal without milk or pizza without cheese. They make the perfect pair!<\/p>\n Although store-bought premade jars can certainly come in handy, I prefer to make my own pumpkin pie spice blend. I\u2019ve found that many premade options contain a lot of cinnamon and very little of the other spices, which gives them a more one-dimensional taste. I fancy a much richer and cozier flavor!<\/p>\n For my homemade mix in these breakfast cookies, I combine Saigon cinnamon<\/a>, nutmeg<\/a>, allspice<\/a>, ginger<\/a>, and cloves<\/a>. As confusing as it sounds, allspice is a single spice! It earned its name because it tastes like a blend of cinnamon, nutmeg, and cloves. If you haven\u2019t tried Saigon cinnamon, I hope that changes ASAP! It tastes a bit warmer, stronger, and sweeter compared to regular cinnamon. I\u2019m obsessed \u2014 and it\u2019s basically the only kind I now use in my baking! I buy it online here<\/a>. It\u2019s really affordable!<\/p>\n Hint:<\/span> Pumpkin pie spice is often shortened to \u201cpumpkin spice\u201d \u2014 and that moniker simply refers to the spices typically used when making<\/em> pumpkin pie. Therefore, \u201cpumpkin spice\u201d doesn\u2019t contain any pumpkin! \u00a0 Hint:<\/span> If you use coconut oil or stick-style vegan butter, your healthy pumpkin oatmeal breakfast cookies will be vegan and dairy-free!<\/p>\n Pumpkin.<\/strong><\/span> Zero surprises here\u2026 You obviously need pumpkin to make these healthy breakfast cookies! Make sure you buy regular pumpkin pur\u00e9e<\/a>. It\u2019s also called \u201ccanned pumpkin\u201d or \u201c100% pure pumpkin,\u201d and the only ingredient on the label should be \u201cpumpkin.\u201d For whatever reason, many US grocery stores place it on the baking aisle, rather than with the rest of the canned vegetables and fruits\u2026 Perhaps because they recognize how much we love making sweet treats with it??<\/p>\n Hint:<\/span> During the fall, many stores also set out cans of pumpkin pie mix. Don\u2019t be fooled! Pumpkin pie mix also contains spices and sugar, which can change the way it behaves in baking recipes. Stick with regular pumpkin pur\u00e9e!<\/p>\n The pumpkin provides more than just flavor. It adds moisture to the dough, which yields a beautifully soft cookie texture, and it also replaces the eggs. That\u2019s right \u2014 these pumpkin oatmeal breakfast cookies are completely egg-free! \u00a0 Tip:<\/span> Skip the pancake syrup and sugar-free maple syrup! These contain other ingredients, which changes the way they behave in baking recipes. This is particularly true of sugar-free maple syrup! It\u2019s often water-based, which gives your cookies a cakey, bready, and drier texture.<\/p>\n Milk.<\/strong><\/span> To ensure these qualify as breakfast<\/em> cookies, you\u2019ll use half the amount of sweetener compared to regular \u201cdessert\u201d oatmeal cookies. To compensate for the missing other half and achieve the correct cookie texture, you\u2019ll stir milk into the cookie dough. Almost any type will work! I generally use unsweetened vanilla almond milk. It\u2019s the kind my family buys and drinks the most \u2014 and if you do the same, then your healthy pumpkin oatmeal breakfast cookies will naturally be dairy-free too! \u00a0<\/p>\n Now that you\u2019ve assembled your ingredients, let\u2019s cover how to make these healthy pumpkin oatmeal breakfast cookies! As I promised earlier, this recipe is easy and straightforward. These tips should help ensure your batch turns out with the best flavor and texture!<\/p>\n Measure correctly.<\/strong><\/span> This is just as important as those two mandatory pies at my family\u2019s annual Thanksgiving feast. I could probably say it in my sleep\u2026 And wouldn\u2019t be surprised if I actually do!<\/p>\n It\u2019s extremely<\/u><\/em> important to measure all of the ingredients correctly.<\/p>\n For the oats and flour, use this method<\/a> or a kitchen scale<\/a>. (\u2190 That\u2019s the one I own!) As tempting as it may be, do not<\/u><\/em> scoop either one out of its container with a measuring cup. This can result in adding 1 \u00bd times as much \u2014 and that extra amount will quickly dry out your dough and give your cookies a cakey or bready texture! This is especially true of the oats. They act like little sponges and soak up lots of moisture!<\/p>\n However, for the maple syrup and milk, I recommend regular measuring cups, not<\/u><\/em> a kitchen scale. This is because most liquids have different densities, so they weigh different amounts (grams) per volume (mL or cups). Unless you want to look up the exact density and do the math to convert each one in order to use your kitchen scale, regular measuring cups are more accurate \u2014 and much easier too! \u00a0 Drop + shape.<\/strong><\/span> This cookie dough is very sticky, so use a spoon and spatula to drop it onto your baking sheet \u2014 not your hands! Trust me, it\u2019s a good thing. That moist and sticky consistency is part of what makes these breakfast cookies so soft and chewy! I love these mini spatulas<\/a> for doing this. They\u2019re really handy (and cute too!).<\/p>\n Next, flatten the mounds of cookie dough and smooth out their edges. These cookies don\u2019t spread at all while baking, so they\u2019ll look exactly the same before and after you pop them in the oven\u2026 Just no longer raw!<\/p>\n And because someone always asks\u2026 No, I don\u2019t use any special equipment to make my cookies look so neat and round. Just this mini spatula<\/a>, time, and patience! \u00a0 The residual heat from the baking sheet will continue to cook those centers all the way through while you let them rest before transferring them to a wire rack. If you waited to pull your tray from the oven until the cookies felt completely firm and done, they\u2019d end up overbaked and on the cakey\/bready side because of that additional residual heat. Yet if you remove them a bit sooner, your pumpkin breakfast cookies will taste perfectly soft and chewy! \u00a0 Again, this step is entirely optional. It only changes the way your cookies look \u2014 not the way they taste!<\/p>\n Wait to eat.<\/strong><\/span> Okay, so this is more of a recommendation than a requirement\u2026 But my taste testers and I noticed that these breakfast cookies tasted even better<\/em> 24+ hours after baking them. That gave the spices a chance to meld and marry, so the spice flavor was a touch stronger and much cozier the following day. If you can plan far enough ahead \u2014 or wait that long \u2014 I highly suggest it! \u00a0<\/p>\n Are these healthy pumpkin oatmeal breakfast cookies vegan, gluten-free, clean eating, low calorie, or low fat?<\/strong><\/span> Can I use old-fashioned rolled oats?<\/strong><\/span> What about a different flour?<\/strong><\/span> \u00a0 Can I substitute more pumpkin for the butter or coconut oil?<\/strong><\/span> Would a different sweetener work?<\/strong><\/span> What about another kind of milk?<\/strong><\/span> \u00a0 Second, substituting certain ingredients also yields a cakey and bready texture. Using sugar-free maple syrup is a notorious one! (See the \u201cSweetener\u201d header in the \u201cKey Ingredients to Make Healthy Pumpkin Oatmeal Breakfast Cookies\u201d section above for more info about this.) Replacing the coconut oil or butter with more pumpkin pur\u00e9e has the same effect, as well as substituting coconut flour in place of the whole wheat flour, so don\u2019t be tempted to try these swaps either!<\/p>\n Third, baking your cookies for too long gives them a cakey, bready, and drier consistency. Try pulling them out of the oven a little sooner \u2014 and see the \u201cBake\u201d header in the \u201cHow to Make Healthy Pumpkin Oatmeal Breakfast Cookies\u201d section above for more details about how to tell when your cookies are done! \u00a0 Can I freeze them?<\/strong><\/span> \u00a0 \u00a9 <\/span>Amy’s Healthy Baking<\/span><\/p>\n These healthy pumpkin oatmeal breakfast cookies are perfect for fall! They\u2019re full of cozy spice flavor and perfectly soft, with lots of comforting oats and pumpkin in every bite. They\u2019re easy to make too! Leftovers will keep for at least five days (if not closer to a week or more!) if stored in an airtight container in the refrigerator. They also freeze really well!<\/em> <\/span><\/p>\n![\"close-up](\"https:\/\/amyshealthybaking.com\/wp-content\/uploads\/2024\/10\/pumpkin-oatmeal-breakfast-cookies-5467.jpg\")
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During high school and college, I helped prepare nearly every dish for our Thanksgiving feast, other than the turkey. My dad handled that, preferring to barbecue it outside on his charcoal grill, and I stayed firmly planted in the kitchen, carefully reading our well-worn family recipe cards, measuring ingredients, and mixing them together by hand until tantalizing aromas wafted throughout the entire house.<\/p>\n
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We always ended up with leftovers of everything, so the morning after, when I pulled open the refrigerator to reach for slices of whole grain bread for toast or the carton of milk to splash into cereal for breakfast, those two pies stared back at me\u2026 Tempting me with their flaky crusts and sweet fillings and oh so irresistible flavors.<\/p>\n
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I would\u2019ve looked straight past the pies and immediately reached for these healthy pumpkin oatmeal breakfast cookies<\/strong><\/span> if they were in our refrigerator on that day though \u2014 or any other fall morning! They remind me of pumpkin pie with their cozy spiced flavor, and they have the same texture as regular \u201cdessert\u201d oatmeal cookies. However\u2026<\/p>\n
\u00a0 <\/p>\n<\/a><\/div>\nQUICK OVERVIEW \u2013 HEALTHY PUMPKIN OATMEAL BREAKFAST COOKIES<\/strong><\/span><\/h2>\n
\u00a0<\/p>\n<\/a><\/div>\nKEY INGREDIENTS TO MAKE HEALTHY PUMPKIN OATMEAL BREAKFAST COOKIES<\/strong><\/span><\/h2>\n
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Flour.<\/strong><\/span> To make these breakfast cookies healthier, I opted for whole wheat flour. It contains more fiber and other micronutrients compared to all-purpose flour, and its subtle nutty undertones also boost the cozy flavor in these cookies.<\/p>\n
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Coconut oil or butter.<\/strong><\/span> You have three options here! Coconut oil, stick-style vegan butter (I like this one<\/a> and this one<\/a>), or unsalted butter. All three produce the same soft and chewy texture in these pumpkin oatmeal breakfast cookies, so reach for whichever one you feel most comfortable with or normally keep on hand!<\/p>\n
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Sweetener.<\/strong><\/span> Instead of refined granulated sugar, I reached for pure maple syrup to sweeten these healthy pumpkin oatmeal breakfast cookies. It\u2019s the kind that comes directly from maple trees and only contains one ingredient: maple syrup! It often comes in thin glass bottles or squat plastic jugs (like this<\/a>).<\/p>\n
\u00a0<\/p>\n<\/a><\/div>\nHOW TO MAKE HEALTHY PUMPKIN OATMEAL BREAKFAST COOKIES<\/strong><\/span><\/h2>\n
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Make the dough.<\/strong><\/span> This is really easy to do! Dry ingredients in one bowl, wet ingredients in the other, and gently stir to combine. Unlike many of my other oatmeal cookie recipes<\/a>, no chilling is necessary for these!<\/p>\n
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Bake.<\/strong><\/span> These breakfast cookies finish baking relatively quickly, so don\u2019t stray too far from the kitchen! They\u2019re ready to come out of the oven when the centers still look and feel somewhat soft and underdone. \u2190 This is my #1 tip for soft and chewy oatmeal cookies!<\/p>\n
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Reshape (optional).<\/strong><\/span> This is my other tip for perfectly round cookies! If you notice any lopsided or misshapen edges when you remove your cookies from the oven, then immediately<\/em> grab a butter knife and gently nudge those bits back into place. The cookies will still be a little malleable when you first slide them out of the oven. They set and firm up quickly though, so act fast!<\/p>\n
\u00a0<\/p>\n<\/a><\/div>\nFAQS ABOUT HEALTHY PUMPKIN OATMEAL BREAKFAST COOKIES<\/strong><\/span><\/h2>\n
Yes \u2014 to everything! When following the recipe as written, these pumpkin oatmeal breakfast cookies are naturally vegan, dairy-free, eggless, clean eating, low fat, and low calorie (compared to other more traditional recipes!). I\u2019ve also included gluten-free options in the Notes section of the recipe!<\/p>\n
In a pinch \u2014 but briefly blitz them in a blender<\/a> or food processor<\/a> first! Aim to make them about \u215b to \u00bc of their original size. This makes them closer to the thickness and size of instant oats, so your cookies should have a similar soft and chewy texture.<\/p>\n
Absolutely! White whole wheat flour<\/a>, whole wheat pastry flour<\/a>, and all-purpose flour all perform just as well. Oat flour<\/a> (gluten-free<\/a>, if necessary!) also works, but be extra careful when measuring it because it tends to be more absorbent than wheat-based flours.
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Or store-bought pumpkin spice?<\/strong><\/span>
Sure! I realize just how handy those premade jars can be. (See the \u201cPumpkin pie spice\u201d header in the \u201cKey Ingredients to Make Healthy Pumpkin Oatmeal Breakfast Cookies\u201d section above for why I prefer to make my own!)<\/p>\n
Please don\u2019t! That will give your cookies a cakey, bready, and drier texture. It\u2019s a small amount, but it makes a noticeable difference in their consistency!<\/p>\n
You bet! Honey<\/a> and agave<\/a> are the two best alternatives.<\/p>\n
Yes again! Almost any type will work, so feel free to substitute whatever you normally keep on hand.
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My cookies turned out cakey, bready, or dry. Why is that?<\/strong><\/span>
There are a few common culprits! First, make sure you\u2019re measuring the ingredients correctly. Too much flour or too many oats \u2014 or not enough sweetener, milk, or pumpkin \u2014 will yield a cakey, bready, and drier cookie texture. (See the \u201cMeasure correctly\u201d header in the \u201cHow to Make Healthy Pumpkin Oatmeal Breakfast Cookies\u201d section above for details!)<\/p>\n
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How should I store these healthy pumpkin oatmeal breakfast cookies? And how long will they last?<\/strong><\/span>
Store your pumpkin breakfast cookies in an airtight container in the refrigerator. They should keep at least five days, if not closer to a week or more!<\/p>\n
Yes! Once fully baked and cooled, these cookies freeze really well. I like to thaw individual cookies in the microwave on 30% power until they\u2019re warmed all the way through. I think they almost taste freshly baked when thawed like that!
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With how amazing these turned out, I\u2019d happily eat them any autumn day\u2026 And all year long too! \ud83d\ude09 Then when you make your own, remember to snap a picture and share it on Instagram<\/a> using #amyshealthybaking<\/a> and tagging @amyshealthybaking<\/a> IN the photo itself! (That guarantees I\u2019ll see your picture! \ud83d\ude42 ) I\u2019d love to see your healthy pumpkin oatmeal breakfast cookies!<\/p>\n<\/div>\n<\/div>\nHealthy Pumpkin Oatmeal Breakfast Cookies<\/h2>\n