Oatmeal Pumpkin Breakfast Cookies

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Pumpkin Oatmeal Breakfast Cookies

Recipe At-A-Glance

These lightly-sweet Oatmeal Pumpkin Breakfast Cookies are a grab-and-go healthy breakfast for busy weekdays. Packed with whole grains and healthy fat!


Ready in 30 minutes

We just hit fall, and it feels like we’re already in pumpkin-overload, doesn’t it? I tend not to do trendy things, and instead focus on just cooking the things I feel like cooking for funsies, but pumpkin-flavored food is one place where the masses of Pinterest and my kitchen desires align perfectly. I love, love, love pumpkin season! So please forgive me if I join in the pumpkin fun. I promise my obsession won’t last too much longer.

Oatmeal Pumpkin Breakfast Cookies

I love pumpkin because not only is it delicious and healthy, but also because pie pumpkins are incredibly easy to grow and store. We grow our own pie pumpkins every year and store the ones that are in good shape in our basement for use all fall and winter long. The ones that aren’t quite storable get roasted, turned into puree, and frozen.

Even if you don’t grow your own, I highly recommend picking up a few pie pumpkins at your farmers’ market and making your own pumpkin puree. It is so easy, and about a thousand times more flavorful than the stuff you get in the can. It is also so much cheaper to roast your own! Bonus: the pumpkins are so pretty, you can use them as decor in your house until it’s time for their trip in the oven.

Oatmeal Pumpkin Breakfast Cookies

I’ve been really into breakfast cookies lately. They are the perfect snack for when I’m up during the middle-of-the-night with the little one. I like them so much because they’re just a little sweet—unlike a dessert cookie. Plus, you can pack them full of all kinds of healthy and nutritious foods. This version I packed with healthy whole grains (in the form of whole wheat flour and rolled oats) and healthy fats (in the form of eggs, flaxmeal, and coconut oil). You could throw in protein powder, chia seeds, nuts, other dried fruit—whatever tickles your fancy!

Oatmeal Pumpkin Breakfast Cookies

I highly recommend making up a batch of these on the weekend and stashing them in the fridge to make weekday breakfasts run smoothly. A couple of these pumpkin breakfast cookies plus a green smoothie is one heck of a healthy breakfast. And if you have family members that turn up their noses at eating healthy, you might just be able to trick them into eating something mega-nourishing by telling them you’re having cookies for breakfast!

These are also perfect for afternoon pick-me-up snacks when you’re craving something sweet, but not looking forward to the sugar crash that comes after a regular cookie. You get a little bit of sweetness and a ton of energy.

Oatmeal Pumpkin Breakfast Cookies

If you’re interested in making these pumpkin breakfast cookies a touch more decadent, I’d sub in semi-sweet chocolate chips for the raisins, add in a couple of handfuls of chopped walnuts, and up the maple syrup to 1/2 cup. It’ll still be a healthy cookie, but more of a healthy dessert cookie instead of a breakfast. Still delicious!


Oatmeal Pumpkin Breakfast Cookies

Oatmeal Pumpkin Breakfast Cookies

Yield: 2 dozen cookies
Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes

These lightly-sweet breakfast cookies are a great grab-and-go healthy breakfast for those busy fall weekday mornings. Packed with pumpkin spice flavor, healthy whole grains, and healthy fats!


  • 1/2 cup melted coconut oil
  • 2 eggs
  • 1 teaspoon vanilla extract
  • 3/4 cup pumpkin puree
  • 1/3 cup maple syrup
  • 1 1/2 cup whole wheat flour
  • 1 cup rolled oats
  • 1/4 cup flaxmeal (ground flaxseeds)
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon cinnamon
  • 1/4 teaspoon ground cloves
  • 1/4 teaspoon nutmeg
  • Pinch of salt
  • 1 cup raisins


  1. Preheat oven to 350°. Line a baking sheet with parchment paper, set aside.
  2. In the bowl of a mixer fitted with the paddle attachment, add in the coconut oil, eggs, vanilla, pumpkin, and maple syrup. Mix on medium until well-blended.
  3. Add in the flour, oats, flaxmeal, baking soda, cinnamon, cloves, nutmeg and salt. Mix on medium until well-blended.
  4. Fold in the raisins using a wooden spoon.
  5. Drop rounded tablespoonfulls onto the prepared baking sheet, leaving about an inch between cookies. Bake in preheated oven for 12-15 minutes, or until golden brown and solid. Let cool for five minutes on baking sheet, then transfer to a wire baking rack to cool completely.
Nutrition Information:
Yield: 12 Serving Size: 2 cookies
Amount Per Serving: Calories: 238Total Fat: 11gSaturated Fat: 8gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 31mgSodium: 79mgCarbohydrates: 33gFiber: 3gSugar: 14gProtein: 4g

At Wholefully, we believe that good nutrition is about much more than just the numbers on the nutrition facts panel. Please use the above information as only a small part of what helps you decide what foods are nourishing for you.

Cassie is the founder and CEO of Wholefully. She's a home cook and wellness junkie with a love of all things healthy living. She lives on a small hobby farm in Southern Indiana with her husband, daughter, two dogs, two cats, and 15 chickens.

Leave a Reply

43 Responses
  1. Jenny

    I’m so glad you put this recipe up. I’m trying to make appealing, healthy breakfasts for my kids, and have been looking for just the right breakfast cookie recipe. This plus nuts for a little protein seems exactly right.

    Thank you!

        1. Cassie

          Mix together one tablespoon ground flax seed with three tablespoons warm water. Let sit for about 10 minutes until it’s thick and sloppy—kinda like an egg. You can replace eggs one-for-one in most baking applications with this mixture (it works with chia seeds, too).

  2. Emily

    I’ve only ever cooked with canned pumpkin because that’s what my mom always used and I don’t feel confident using fresh pumpkin. I would love if you would do a post on how to bake with and freeze fresh pumpkins. Just in case you’re looking for ideas for the future:)

  3. Selena

    Thank you for this recipe! My little guy (15 months old) and I made these this morning. He LOVES them, and I love that I he’s eating “cookies” that are good for him. Can’t wait to check out your other recipes!

  4. Denise

    My breastfeeding group was talking about how flax and oats can help with supply. Made these today with that in mind (and used canola oil instead of the coconut oil, worked fine!) These are delicious, and perfect for us nursing mamas! Thanks!

  5. Cassandra

    Hi! This recipe looks great! Do you have the nutrition facts for this recipe. I would like to make this with my students and share the nutritional info with their parents.

    Thank you!

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Hello. My name is Cassie, and I’m a healthy home cooking expert.

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