The cookies are hearty, healthy and healthy enough to eat them for breakfast. They are made with oatmeal and are naturally gluten-free, as long as you use gluten-free oats. They are sweetened with pure maple syrup and perfectly seasoned.

I like to add chocolate chips, because pumpkin and chocolate chips are a heavenly combination. If you’ve made my pumpkin chocolate chip bread, you know what I’m talking about. I also like to stir in dried cranberries for extra autumn mood, but you can omit them if you want. This is a very customizable cookie.

The cookies are easy to prepare, they only need one bowl and are the perfect breakfast, snack or dessert to take away. Pumpkin lovers will love these cookies!

Ingredients for biscuits

  • Pumpkin- Use pumpkin puree (100% pumpkin) and not a pumpkin pie tray. Look for it in the baking aisle.
  • Almond Butter – I love adding almond butter for protein and healthy fat. Use a creamy almond butter and stir it well!
  • Maple Syrup- make sure you use pure maple syrup.
  • Egg- to tie everything together and for a protein boost.
  • Vanilla extract – a must in cookies.
  • Oatmeal – to make oatmeal, put oatmeal in a blender or food processor and finely puree. It should have the same consistency as flour. If you want the cookies to be gluten-free, make sure you use gluten-free oats.
  • Spices- cinnamon, nutmeg, ginger and cloves.
  • Baking soda – make sure it’s fresh!
  • Sea Salt – I love using sea salt in my cookies.
  • Oats – use old-fashioned oats, and not quick oats.
  • Chocolate chips – you can use dark, semi-sweet or milk chocolate!
  • Dried cranberries- for a splash of color and sweetness.

How to make pumpkin breakfast cookies

Preheat the oven to 350 degrees F. Line a large baking sheet with parchment paper or a silpat baking mat. Aside.
In a large bowl, combine pumpkin, almond butter, maple syrup, egg and vanilla extract. Stir until everything is smooth.

Add oatmeal, cinnamon, baking powder, salt, nutmeg, ginger and cloves. Stir until everything is just mixed. Stir in oatmeal, chocolate chips and dried cranberries, if used.

Let the dough rest for about 5 to 10 minutes so that the oats can soak into the mixture a little. Scoop the dough onto prepared baking sheets, about 2 tablespoons per biscuit. I press them a little flat with the back of a spoon, because they do not spread much.

Bake the cookies for 12 to 14 minutes or until they are firm, but still a little soft in the middle.
Remove the cookies from the oven and sprinkle with flaky sea salt if desired. Let cool on the baking sheet for 5 minutes, then transfer to a cooling rack for complete cooling.


I like to use almond butter in this recipe because it is not too strong and pumpkin and almond butter complement each other. You can use peanut butter, but the peanut butter flavor will get stronger and take away the pumpkin flavor.
Instead of maple syrup, you can also sweeten the cookies with honey or brown sugar.
You can omit the chocolate chips or use butterscotch chips or white chocolate chips.
Instead of dried cranberries, you can use raisins.

Stir in a handful of chopped walnuts or pecans.
If the cookies are supposed to be vegan, you can use a flax egg instead of a regular egg.

Storing and freezing

Store chilled cookies on the counter in an airtight container for up to 4 days.

These cookies also freeze well. Place the cooled cookies in a freezer container or bag and freeze for up to 3 months. I highly recommend keeping a stock in the freezer, whenever you need a cookie, pick me up!
More pumpkin biscuit recipes

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