Pumpkin Breakfast Cookies

  • 14 Ingredients

  • 45 Minutes
  • 8 Serving

Pumpkin Breakfast Cookies
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  • 1 1/4 cups Rolled Oats

  • 1 1/2 tsps Ground Flax Seed

  • 2 tsps Cinnamon

  • 1 tsp Nutmeg

  • 1/4 tsp Sea Salt

  • 1 1/2 tsps Baking Powder

  • 1/2 cup Pumpkin Seeds

  • 1/2 cup Sunflower Seeds

  • 1 cup Pitted Dates (chopped)

  • 1 Egg

  • 3/4 cup Pureed Pumpkin

  • 1/4 cup Raw Honey

  • 1 tbsp Coconut Oil (melted)

  • 1 Carrot (grated)


  • Preheat oven to 350ºF (177ºC) and line a baking sheet with parchment paper.

  • Combine oats, flax seed, cinnamon, nutmeg, sea salt, baking powder, pumpkin seeds, sunflower seeds and chopped dates together in a bowl. Mix well to combine.

  • Whisk egg in a separate mixing bowl. Add pumpkin, honey, coconut oil and grated carrot. Mix well to combine.

  • Add dry ingredients in with the wet and mix well until a dough-like consistency forms.

  • Form cookies with the dough and transfer to the baking sheet. (Tip: Use a lid from a large-mouth mason jar as a mould.)

  • Place in the oven and bake for 30 to 40 minutes depending on how crispy you like your cookies. Remove from oven and let cool. Enjoy!

Freeze in the freezer-safe bag or container for up to one month.

Make it Sweeter
Add in a handful of dark chocolate chips.

Use maple syrup instead of honey and a chia egg instead of an egg.