Pumpkin Breakfast Cookies

Pumpkin is not just a fun fall flavor; it also adds a boost of potassium and vitamin A to these cookies.
Chia seeds and almond butter add healthy fats to help keep you full all morning long.

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Pumpkin Breakfast Cookies Recipe
Course Breakfast
Servings 16
Cuisine American
Diet Gluten Free, Vegan, Vegetarian


  • 1 cup old-fashioned rolled oats
  • 1/2 cup shredded coconut
  • 1/4 cup chia seeds
  • 1/2 cup pumpkin puree
  • 1/4 cup maple syrup
  • 1/4 cup almond butter or other nut butter
  • 1 Tbsp pumpkin pie spice
  • 1 tsp baking powder
  • 1/4 tsp salt
  • 1 tsp vanilla extract
  • 1/4 cup dark chocolate chips
  • 1/4 cup toasted chopped pecans optional


  • Preheat oven to 350F. Line a baking sheet with parchment paper.
  • In a food processor, combine the oats, coconut, and chia seeds. Process until broken down into fine pieces but not quite flour.
  • Add pumpkin, nut butter, syrup, spice, baking powder, salt, and vanilla. Process until combined into a sticky dough.
  • Add the chocolate chips (and pecans, if using) and process briefly just to combine.
  • Using a cookie scoop, roll dough into 1" balls. Place on prepared baking sheet and press down gently to shape into a cookie form - cookies will not spread.
  • Bake for 11-13 minutes, or until lightly browned.
  • Let cool for about 10 minutes, then enjoy!
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