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Pumpkin Breakfast Cookies

  • Author: Laura
  • Total Time: 33 minutes
  • Yield: 2 dozen cookies 1x


These Pumpkin Breakfast Cookies are made with oats and pumpkin puree and loaded with dried cranberries, chia seeds, pumpkins seeds and dark chocolate chips. 



1/2 cup coconut oil

1 15oz can pumpkin puree

1/2 cup light brown sugar

1/4 cup maple syrup

1 tsp vanilla extract

2 large eggs

2 cups old fashioned rolled oats

1 1/2 cups white all-purpose flour

1 tbsp pumpkin pie spice

1 tsp baking soda

1/2 tsp salt

3 tbsp chia seeds

1/2 cup dried cranberries

1/2 dark chocolate chips

1/4 cup pumpkin seeds


Preheat oven to 350°F

Add the coconut oil and pumpkin puree to the bowl of an electric mixer, mix on high for about a minute

Add the brown sugar, maple syrup and vanilla extract, beat until mixture is fully combined

Add eggs 1 at a time, mixing in between adds

In a medium sized bowl, mix together the oats, flour, baking soda, salt and pumpkin pie spice

Slowly add the dry mixture to the wet ingredients

Mix until just fully incorporated

Fold in the chia seeds, dried cranberries, chocolate chips and pumpkin seeds

Refrigerate the dough at least 1 hour

Using a cookie scoop, drop the cookies onto a greased or parchment lined baking sheet

Bake for 14-16 minutes

Allow cookies to cool*


*store cookies in an airtight container up to 3 days, in the refrigerator up to 1 week or in the freezer up to 3 months.

  • Prep Time: 15 minutes
  • Cook Time: 18 minutes
  • Category: breakfast

Keywords: #breakfastcookies #pumpkinbreakfastcookies #loadedbreakfastcookies