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    Home » Diet » Gluten Free Recipes

    Pumpkin Breakfast Cookies

    Published: Aug 16, 2022 by Wendy Polisi Modified: Aug 16, 2022 · 779 words. · About 4 minutes to read this article. This post may contain affiliate links. All opinions are my own.

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    Pumpkin breakfast cookies are the perfect way to start your day! Packed with protein and fiber, these cookies will keep you feeling full all morning long. And with the delicious taste of pumpkin and spices, you get to start the day with cookies. Does it get any better than that?!

    Photo of a stack of pumpkin breakfast cookies tied together and set on a piece of parchment paper.

    Fall will be here before we know it, and with it comes pumpkin-flavored everything.

    These breakfast cookies are a great way to enjoy the flavor of pumpkin while getting your morning nutrients.

    They're easy to make and perfect for on-the-go breakfasts or snacks. Plus, they're gluten-free and refined sugar-free!

    So go ahead and indulge in a pumpkin breakfast cookie today. You won't regret it!

    Ingredients

    • Sweetener: Honey, maple syrup, or agave nectar are great natural sweeteners for this recipe.
    • Brown Sugar: This gives these pumpkin quinoa breakfast cookies a delicious molasses-like flavor.
    • Coconut Oil: This gives the cookies a wonderfully moist texture. Butter will work as well.
    • Pumpkin Puree: The key ingredient in these cookies. Make sure you used pumpkin puree and not pumpkin pie filling.
    • Eggs: You can use a flax egg in place of the eggs if you like.
    • Vanilla Extract: This adds a lovely depth of flavor to the pumpkin quinoa breakfast cookies.
    • Gluten Free Flour Blend: All-purpose flour works if you aren't gluten-free.
    • Salt and Baking Soda: These help to leaven the pumpkin quinoa breakfast cookies and prevent them from being too dense.
    • Chia Seeds: Optional but add a nutritional boost of protein, fiber, and Omega-3 fatty acids. (Though, admittedly, some of the nutrients are loss in baking.)
    • Cooked Quinoa: Quinoa gives the pumpkin quinoa breakfast cookies a wonderfully chewy texture.
    • Oatmeal: This gives the pumpkin breakfast cookies a lovely crispy top.
    • Dried Cranberries: Cranberries add a tart sweetness, and they also make them look very festive!
    • Chocolate Chips: For a fun twist, try white chocolate chips.
    • Chopped Almonds: Feel free to substitute your favorite nut.
    • Cream cheese: This forms the base of the frosting (optional) and adds a rich, creamy, decadent texture and a little tang
    • Cinnamon: I love how cinnamon adds a little hint of spice to tantalize your palate.

    Tips and Tricks

    • Use a pumpkin shaped cookie cutter to make these cookies extra festive!
    • For a richer flavor, you can substitute the gluten free flour blend with whole wheat pastry flour or all-purpose flour.
    • These pumpkin cookies freeze well, so feel free to make a big batch and enjoy them all week long!
    • The frosting is completely optional, but it does make these cookies extra special.
    • If you don't have any dried cranberries on hand, you can use raisins, cherries, or chopped dates.
    • For a fun twist, try adding some grated orange zest to the frosting!

    Storage

    These pumpkin breakfast cookies will keep in an airtight container at room temperature for up to 1 week.

    Freezing Instructions:

    • Place the unfrosted cookies in a single layer on a baking sheet and freeze for 2 hours, or until frozen solid.
    • Transfer the frozen cookies to a freezer-safe bag or container and store in the freezer for up to 3 months.
    • When you're ready to eat them, simply remove the desired number of pumpkin breakfast cookies from the freezer and allow them to thaw at room temperature for 30 minutes, or enjoy them straight from the freezer! (If you want your cookies to be extra soft and chewy, simply pop them in the microwave for 20-30 seconds.)



    Photo of healthy breakfast cookies stacked and tied together with a ribbon with two milks behind them.
    If you like this recipe don't forget to leave a 5 star rating and let me know how it went in the below comments, I love hearing from you! You can also FOLLOW ME on FACEBOOK, TWITTER, INSTAGRAM, and PINTEREST to see all my delicious recipes.

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    Print Recipe
    5 from 1 vote

    Pumpkin Quinoa Breakfast Cookies

    These pumpkin quinoa breakfast cookies are so delicious, and if you can't finish them all, they freeze great!
    Prep Time15 mins
    Cook Time22 mins
    Total Time37 mins
    Course: Dessert
    Cuisine: Gluten Free
    Servings: 24
    Calories: 209kcal
    Author: Wendy Polisi

    Ingredients

    • ½ cup honey maple syrup or agave nectar
    • ¾ cup brown sugar
    • ½ cup coconut oil melted
    • ½ cup pumpkin puree
    • 2 large eggs or flax eggs
    • 2 teaspoons vanilla extract
    • 2 ½ cups gluten free flour blend see note
    • 1 teaspoon salt
    • 1 teaspoon baking soda
    • 2 teaspoons chia seeds
    • 1 ½ cups cooked quinoa
    • ½ cup oatmeal
    • ½ cup dried cranberries
    • ¼ cup chocolate chips
    • ¼ cup chopped almonds optional
    • Frosting Optional
    • 4 ounces cream cheese softened
    • 2 tablespoons pumpkin puree
    • 2 tablespoons maple syrup
    • ½ teaspoon cinnamon
    US Customary - Metric

    Instructions

    • Preheat oven to 350 degrees. Line two large baking sheets with parchment paper.
    • In the bowl of a mixer beat together liquid sweetener, sugars, coconut oil, pumpkin puree, eggs and vanilla extract.
    • Sift together flour, salt and baking soda and add to sugar mixture. Beat until just combined and then beat in chia seeds, quinoa and oatmeal. Stir in cranberries, chocolate chips, and almonds until just combined.
    • Roll into tablespoon sized balls and flatten. Bake for 18 to 22 minutes, until golden brown.
    • Frosting
    • Combine ingredients in a blender or food processor and process until smooth. Allow cookies to cool and apply a thin layer. (If you want a thicker coating of frosting simply double the recipe.) Cookies are best frosted the day of serving.

    Nutrition

    Calories: 209kcal | Carbohydrates: 30g | Protein: 3g | Fat: 9g | Saturated Fat: 5g | Cholesterol: 19mg | Sodium: 173mg | Potassium: 72mg | Fiber: 2g | Sugar: 15g | Vitamin A: 1075IU | Vitamin C: 0.3mg | Calcium: 46mg | Iron: 1.3mg

    Filed Under:

    Breakfast RecipesGluten Free RecipesQuinoa RecipesVegetarian Recipes

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    About Wendy Polisi

    Hi, I’m Wendy! I’m a cook, 5 time cookbook author, blogger, natural health enthusiast…and most importantly a mom. My boys are 16 & 17 and my late life princess is 9.

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    1. Shannon Graham

      February 20, 2018 at 4:15 am

      5 stars
      That is a really great way to start the day!

      Reply

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