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Be a breakfast champion with these delicious Pumpkin Breakfast Cookies! @cookinRD |

Pumpkin Breakfast Cookies

  • Author: Sara Haas
  • Total Time: 25 minutes
  • Yield: 14 breakfast cookies 1x


Be a breakfast champion with these delicious, pumpkin-infused, whole grain, Pumpkin Breakfast Cookies!


  • ¾ cup canned pumpkin
  • ½ cup creamy peanut butter
  • 2 tablespoons maple syrup (use up to 1/4 cup if you’d like a sweeter cookie)
  • 2 teaspoons pumpkin spice
  • 2 tablespoons ground flax seed
  • 1 tablespoon chia seeds 
  • 1/3 cup white whole wheat flour
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon baking powder
  • 1/4 teaspoon kosher salt
  • 1 1/2 cups rolled oats
  • 1/4 cup chopped nuts
  • 1/4 cup mini chocolate chips


  1. Preheat the oven to 350’F and cover a large baking sheet with parchment paper.
  2. In a large mixing bowl, mix the pumpkin with the peanut butter, maple syrup, pumpkin spice, flax seed and chia seed.
  3. Add the flour, baking soda, baking powder and salt. Stir well to combine, then add the oats, nuts and chocolate chips.
  4. Use 1/8 cup measure to drop on prepared baking sheet. Flatten a little using your fingers to prevent cookies from getting too puffy while baking.
  5. Bake for 15 minutes or until golden. Remove from pan and cool on wire rack.


Not sweet enough? Add up to 2 more tablespoons maple syrup, honey or granulated sugar to the recipe.

  • Prep Time: 10 minutes
  • Cook Time: 15 minutes

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