Pumpkin Breakfast Cookies

These breakfast cookies make a perfect grab-and-go breakfast for busy work days.

Pumpkin Breakfast Cookies (from Feasting on Fruit)


  • 1 cup rolled oats
  • 1/2 cup coconut flakes
  • 1/4 cup chia seeds (or flax seeds)
  • 1/2 cup pumpkin puree
  • 1/4 cup date syrup
  • 1/4 cup nut/seed butter of choice
  • 1 tbsp pumpkin pie spice
  • 1 tsp baking powder
  • 1 tsp no-alcohol vanilla extract
  • 1/4 cup chopped pecans


  1. Preheat the oven to 350F.
  2. In a food processor, combine the oats, coconut, and chia seeds. Process until broken down into fine pieces but not quite flour.
  3. Add the pumpkin, nut butter, date syrup, spice, baking powder, and vanilla. Process until combined into a sticky dough.
  4. Add the chopped pecans, and process briefly until just combined.
  5. Roll into balls (about 1-1.5 tbsp of dough per cookie). Place on a baking sheet lined with parchment paper and press to flatten slightly.
  6. Bake for 15 minutes at 350F, or until the bottom edges are golden brown.
  7. Cool for at least 15 minutes before enjoying.
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