These vegan Pumpkin Oatmeal Cookies are filled with the goodness of pumpkin, oats, almond butter and chocolate chips. Only needing 8 ingredients and 1 bowl these will be a favorite breakfast cookies.
Jump to:
Why you will love this recipe
- One bowl-8 ingredients: That's right you only need 1 bowl and 8 ingredients to make these pumpkin oatmeal cookies. If you use a scale instead of measuring cups that will make clean up even easier!
- Quick and easy breakfast: These pumpkin oatmeal breakfast cookies make the best grab-n-go breakfast cookie perfect for busy mornings or meal prepping.
- Perfect Chewy Texture: These Pumpkin oatmeal cookies stay moist and chewy for 2-3 days in a sealed container on the counter or 4 days in the fridge.
- Vegan and Gluten Free: These pumpkin cookies are vegan and gluten free making this a perfect breakfast for all types of eaters. (make sure the oats are certified gluten free if needed)
If you love chocolate chips cookies check out my Easy Vegan Chocolate Chip Cookies, Crispy Chocolate Chip Cookies, Banana Oatmeal Breakfast Cookies, Vegan Oatmeal Raisin Cookies, Edible Cookie Dough or my seasonal Pumpkin Chocolate Chip Cookies or Vegan Pumpkin Bread I know you will love them all!
Ingredients
For the full list of ingredients and quantities to make these Vegan Pumpkin Breakfast Cookies check out the recipe card below.
- Banana: Helps to hold the cookie together and provides sweetness.
- Pumpkin: Also helps hold the cookie together but adds a nice pumpkin flavor as well.
- Almond butter: Adds fat and flavor to these oatmeal pumpkin cookies.
- Maple syrup: Gives flavor, sweetness and moisture to these pumpkin oatmeal cookies.
- Old fashioned GF rolled oats: The base of the pumpkin breakfast cookies and gives a nice chewy texture.
- Hemp seeds: Added for extra nutrition, but they are optional.
- Cinnamon: A nice subtle flavor added to the pumpkin cookies.
- Chocolate chips: Another optional ingredient but a nice indulgent addition.
- Flakey sea salt: Completely optional but so delicious.
Variations for these Pumpkin Oatmeal Cookies
- Pumpkin spice: You could easily turn these into oatmeal pumpkin spice cookies by simply swapping the cinnamon for pumpkin spice.
- Chocolate chips: You could easily swap these for some chopped walnuts or pecans. I use mini chocolate chips.
- Nut butter: You could swap the almond butter for cashew butter or sunflower butter. Peanut butter would work fine but it will definitely over power the pumpkin and cinnamon flavor so I don’t recommend it.
How to Make these Pumpkin Oatmeal Chocolate Chip Breakfast Cookies
Prep Step 1: Place the oats in a blender or food processor and pulse a couple times until broken up.
Step 2: Mash the banana and measure it out, place in a large mixing bowl. Add the pumpkin puree, almond butter, maple syrup and whisk together
Step 3: Add the oats that were broken up, hemp seeds, and cinnamon and fold together with a spatula.
Step 4: Fold in the chocolate chips.
Step 5: Using a large spoon, scoop about 2 tablespoons for each cookie and form them into cookie shapes on the lined baking sheet. You will need to flatten and shape the cookie; they will not flatten out if you leave them in balls. Place in the oven on the middle rack for about 15-17 minutes. Let cool for 5 minutes.
Expert Tips
- Oatmeal: Make sure you look for gluten free on the oatmeal package if you’d like gluten free cookies.
- Banana: Be sure to mash and then measure the banana.
- Pumpkin: I used plain canned pumpkin purée, not pie filling in these pumpkin oatmeal breakfast cookies. If it’s watery you might want to place it in a paper towel and squeeze it out to drain some of the liquid, I personally did not do this because my pumpkin was a nice purée texture without any liquid.
- Oats: I measure my gluten free old fashioned oats first and then pop it into the blended or food processor and pulse a couple times just to break them up but not turn them into flour.
- Spices: I used cinnamon to keep these just pumpkin cookies, but if you want a “pumpkin spice” cookie feel free to swap the ½ teaspoon cinnamon for ½ teaspoon pumpkin spice instead.
Recipe FAQs
Instant oats won’t have as much texture as gluten free old fashioned rolled oats. Instant oats will also slightly change the composition of the recipe making it gooey and gummy, the taste of the breakfast cookie will also change.
I use certified gluten free old fashioned rolled oats for these pumpkin breakfast cookies, but any rolled oats work.
A slice of fresh white bread in the sealed container with the cookies will transfer the moisture from the bread to the cookie and keep it soft and moist. Be sure to use plain white bread so no flavors transfer to the cookies.
More Oat Cookie Recipes
Pumpkin Oatmeal Cookies
Ingredients
- ½ cup banana (mashed)
- ¼ cup pumpkin purée plain pumpkin from a can NOT pie filling
- ⅓ cup almond butter
- ⅓ cup pure maple syrup
- 2 cup rolled oats (pulsed in blender)
- 1 tablespoon hemp seeds
- ½ teaspoon cinnamon
- 2 tablespoons mini vegan chocolate chips
- ⅛ teaspoon flakey sea salt (optional)
Instructions
- Preheat the oven to 360°F and line a baking sheet with parchment paper.
- Place the oats in a blender or food processor and pulse a couple times until broken up.
- Mash the banana and measure it out, place in a large mixing bowl. Add the pumpkin puree, almond butter, maple syrup and whisk together
- Add the oats that were broken up, hemp seeds, and cinnamon and fold together with a spatula.
- Fold in the chocolate chips.
- Using a large spoon, scoop about 2 tablespoons for each cookie and form them into cookie shapes on the lined baking sheet. You will need to flatten and shape the cookie; they will not flatten out if you leave them in balls. Place in the oven on the middle rack for about 15-17 minutes. Let cool for 5 minutes.
- Store in a sealed container on the counter 2-3 days or in the fridge about 4 days.
Rachel
I am just so glad that Autumn is approaching right now so that I can get a hold of some pumpkin to make these, because they look and sound incredible! I love having dessert for breakfast, so these sound like the perfect treat!
tworaspberries
I'm the same! I'm so excited 😉 all the smells and colors are so beautiful this time of year! thanks so much girl! xo