Description
These Healthy Pumpkin Oatmeal Breakfast Cookies are soft, chewy, and full of warm pumpkin spice flavor—perfect for cozy fall mornings. Made with wholesome ingredients, they’re vegan, dairy-free, and easy to make gluten-free.
Ingredients
- 1 cup instant oats (or quick-cooking oats)
- 3/4 cup whole wheat flour (or gluten-free flour blend)
- 1 tsp baking powder
- 1 1/2 tsp pumpkin pie spice
- 1/4 tsp salt
- 2 tbsp melted coconut oil (or vegan/unsalted butter)
- 1/2 cup pumpkin purée
- 1 tsp vanilla extract
- 1/4 cup pure maple syrup
- 2 tbsp unsweetened vanilla almond milk
Instructions
- Preheat oven to 325°F (165°C) and line a baking sheet with parchment or silicone mat.
- In a medium bowl, whisk together oats, flour, baking powder, pumpkin pie spice, and salt.
- In a separate bowl, mix melted oil or butter with pumpkin purée and vanilla. Stir in maple syrup and almond milk.
- Add dry ingredients to wet and mix until just combined.
- Scoop 15 rounded spoonfuls of dough onto the baking sheet and flatten to 3/8-inch thickness.
- Bake for 8–11 minutes until centers are set but still soft.
- Cool on the baking sheet for 10 minutes, then transfer to a wire rack.
Notes
- Use oat flour or gluten-free flour and certified GF oats for a gluten-free version.
- Pulse old-fashioned oats to make them softer for this recipe.
- Substitute honey or agave for maple syrup if preferred.
- Store in fridge up to 1 week or freeze for longer shelf life.
- Shape into bars and bake at 300°F for 10–12 minutes for a fun variation.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 95
- Sugar: 5g
- Sodium: 65mg
- Fat: 4g
- Saturated Fat: 3g
- Unsaturated Fat: 1g
- Trans Fat: 0g
- Carbohydrates: 13g
- Fiber: 2g
- Protein: 2g
- Cholesterol: 0mg
