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?!
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!
- 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!
These pumpkin breakfast cookies will keep in an airtight container at room temperature for up to 1 week.
- 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.)
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Pumpkin Quinoa Breakfast Cookies
- 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
- 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.
- 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.