Oatmeal Pumpkin Breakfast Cookies

It’s that time of year where you see pumpkin everything! I have to say i’m a huge fan of fall and all the recipes, candles, cooking and holidays that come along with it. I was playing around in the kitchen and thinking of a simple, easy yet delicious breakfast idea for people on the go.

These healthy Oatmeal Pumpkin cookies make a nutritious grab-and-go breakfast or the perfect post dinner treat. They are gluten-free and made with oats, cranberries, pumpkin seeds and sweetened with honey.

These breakfast cookies are loaded with so many nutritional benefits from the oats, flaxseed and have a natural sweetness from the honey and cranberries. You can shape and size these cookies anyway you want because they will not change size when baking!

Give these pumpkin flavored cookies a try when you need a great seasonal grab-and-go breakfast!


  • 1/4 cup coconut oil, melted
  • 1/4 cup honey
  • 2 cups quick cooking oats (gluten-free bob’s red mills)
  • 2/3 cup dried cranberries (Bob’s Red Mills)
  • 2/3 cup pumpkin seeds
  • 1/4 cup ground flaxseed (Bob’s Red Mill)
  • 1 teaspoon pumpkin pie spice
  • 1 teaspoon cinnamon
  • 1/2 season sea salt
  • 1/2 cup pumpkin puree
  • 2 eggs, beaten


  1. Preheat oven to 350 F.
  2. In a small bowl mix the melted coconut oil and honey together.
  3. In a separate, large bowl, mix together oats, cranberries, pumpkin seeds, ground flax, pumpkin pie spice, cinnamon and salt.
  4. Add pumpkin puree, eggs, coconut oil and honey.
  5. Stir until well combined
  6. On a baking sheet, scoop out about 1/4 cup of mixture and shape into cookie. Repeat until all the mixture is used. Makes about 12 cookies.
  7. Bake for about 15 minutes or until edges are lightly browned.
  8. Let cookies cool on baking sheet and serve!

Store in an airtight container!





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