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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.


Pumpkin Breakfast Cookies

  • Author: Pam
  • Yield: 16 Servings 1x


  • 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)


  1. Preheat oven to 350F. Line a baking sheet with parchment paper.
  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 pumpkin, nut butter, syrup, spice, baking powder, salt, and vanilla. Process until combined into a sticky dough.
  4. Add the chocolate chips (and pecans, if using) and process briefly just to combine.
  5. 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.
  6. Bake for 11-13 minutes, or until lightly browned.
  7. Let cool for about 10 minutes, then enjoy!

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