Pumpkin Oat Breakfast Cookies

Greenletes / Recipes / Pumpkin Oat Breakfast Cookies

Last updated on October 14th, 2022 at 12:15 pm

Bill is obsessed with my Pumpkin Granola, so I’ve been buying a can of pumpkin puree every time I’m at the supermarket. The only problem is that most recipes only call for 1/2 cup of pumpkin, so I’ve been on a mission to come up with other uses for the rest of the can. I’ve also been wanting to switch up my breakfast routine. Enter these Pumpkin Oat Breakfast Cookies.

I eat oatmeal everyday–seriously, every. day. That may sound boring to you, but I love that the oats give me energy, have plenty of fiber and fill me up for a few hours. But if I’m running out the door in the morning or want to get out for a run before my hectic day starts, cooking up a pot of oatmeal and sitting down to eat it is not always feasible. Instead, these cookies take the best part of oatmeal–the oats–and turn them into 5 ingredient cookies.

The best part is that you can make a batch of these at the beginning of the week and store them in the fridge. Throw two or three in a bag on your way out the door, and you’ve got a breakfast that tastes like pumpkin and is well balanced.

They combine pumpkin, oats, maple syrup and spices to create a simple healthy cookies that the best parts of fall without all the hassle of baking something elaborate. You’re guaranteed to love them!!

These pumpkin oat breakfast cookies are a healthy vegan portable breakfast for busy mornings. And they use up your leftover pumpkin puree! #vegan #breakfast #healthybreakfast #pumpkincookie

5 from 8 votes

Pumpkin Oat Breakfast Cookies

Course Breakfast
Keyword pumpkin
Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes
Servings 6
Calories 102 kcal


  • 1 cup pumpkin puree
  • 1 cup oats
  • 1/4 cup pure maple syrup
  • 1 teaspoon cinnamon
  • 1/2 teaspoon ginger
  • dash of salt
  • optional chocolate chips


  1. Preheat oven to 350 degrees F.
  2. In a large bowl, mix together the pumpkin, oats, maple syrup, cinnamon, ginger and dash of salt.
  3. Mold the oat mixture into golf-ball sized cookies and lay on a parchment lined baking sheet.
  4. Bake for 20 minutes.
Nutrition Facts
Pumpkin Oat Breakfast Cookies
Amount Per Serving (2 cookies)
Calories 102 Calories from Fat 9
% Daily Value*
Fat 1g2%
Saturated Fat 1g6%
Sodium 4mg0%
Potassium 163mg5%
Carbohydrates 22g7%
Fiber 3g13%
Sugar 10g11%
Protein 2g4%
Vitamin A 6355IU127%
Vitamin C 2mg2%
Calcium 36mg4%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.


  1. Lindsey

    5 stars
    These were a great on-the-go snack, thank you!

  2. Meme

    5 stars
    These are simple, delicious, and great for on the go breakfasts and snacks!

  3. Liz Shaw

    5 stars
    I admit- I can’t seem to get enough pumpkin lately. I will absolutely have to make these 🙂

  4. Lorie

    5 stars
    Cracking open some pumpkin now. It’s on! And these are gonna be all mine!

  5. Tawnie Kroll

    5 stars
    Loved how easy and yummy these are!!

  6. Emily Kyle

    5 stars
    Made these with my leftover pumpkin from Thanksgiving, so good!

  7. mel smith

    5 stars
    Made 1 batch last night, ate them all. Making second batch now. So yummy and healthy. This time I’m adding a little shredded coconut to some of the cookies to see how that tastes.

    • Natalie Rizzo, MS, RD

      I’m so happy to hear that! Let me know how the coconut turns out–brilliant idea!

  8. Benu

    Sounds like a delicious recipe. Can you please share whether these are instant oats or roles oats? Also can you make these with cooked steel cut oats? Thanks!

    • Natalie Rizzo, MS, RD

      Thank you! I used rolled oats for this recipe. You can try cooked steel cut oats, but I’m not sure if it will be the same texture. Whole rolled oats, instant oats and steel cut actually all have the same nutrition content, but they are just cut differently.

  9. Joan Katilus

    Can these be stored in the freezer?

    • Natalie Rizzo, MS, RD

      I haven’t tried it, but I think it would work. The only thing is that they might be a little dry when you try to microwave them. If you do try it, let me know how it works and I’ll add a note to the recipe!

  10. Brittany

    5 stars
    These turned out great, and are the perfect meal-prep snack. Refrigerates well and the flavor and texture is satisfying throughout the week.


Submit a Comment

Your email address will not be published. Required fields are marked *

Recipe Rating

This site uses Akismet to reduce spam. Learn how your comment data is processed.

I’m Natalie Rizzo, an NYC-based Registered Dietitian.

My mission is to help everyday athletes fuel their fitness with plants.

Sort by Category