Pumpkin Oatmeal Cookies

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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.

Close up of Pumpkin Oatmeal Cookies sitting on parchment paper on a wire cooling rack on a marble surface.

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Why you will love this recipe
Ingredients
Variations for these Pumpkin Oatmeal Cookies
How to Make these Pumpkin Oatmeal Chocolate Chip Breakfast Cookies
Expert Tips
Recipe FAQs
More Oat Cookie Recipes
Pumpkin Oatmeal Cookies

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.

Glass bowl with the wet ingredients sitting on a marble surface.

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

Dry ingredients added to the wet ingredients in a glass bowl sitting on a marble surface.

Step 3: Add the oats that were broken up, hemp seeds, and cinnamon and fold together with a spatula.

Chocolate chips added to the dough mixture in a clear glass bowl on a marble surface.

Step 4: Fold in the chocolate chips.

Cookies uncooked but shaped, sitting on a parchment paper lined cookie sheet ready to be baked.

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.

Close up of Pumpkin Oatmeal Cookies with a bite taken out of it sitting on parchment paper on a wire cooling rack on a marble surface.

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

Why can't you use instant oats for oatmeal cookies?

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.

Which oatmeal is better for cookies?

I use certified gluten free old fashioned rolled oats for these pumpkin breakfast cookies, but any rolled oats work.

How to keep homemade cookies soft and chewy?

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.

A close up of multiple Pumpkin Oatmeal Cookies with a bite taken out of one, laying on parchment paper.

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Close up of Pumpkin Oatmeal Chocolate Chip Breakfast Cookies sitting on parchment paper on a wire cooling rack on a marble surface.

Pumpkin Oatmeal Cookies

5 from 7 votes

Print Pin Rate

Course: Breakfast, Snack

Cuisine: American

Diet: Vegan, Vegetarian

Prep Time: 10

Cook Time: 16

Total Time: 24

Servings:

Calories: 83kcal

Author: Michele

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.

Video

Notes

Banana: Be sure to mash and then measure the banana.

Pumpkin: I used plain canned pumpkin purée, not pie filling. If it’s water 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.

Spices: I used cinnamon to keep these just pumpkin cookies, but if you want a “pumpkin spice” cookies feel free to swap the ½ teaspoon cinnamon for ½ teaspoon pumpkin spice instead.

Oats: I measure my gluten free rolled oats first and then pop them in the blended or food processor and pulse a couple times just to break them up but not turn them into flour.