Pumpkin pie breakfast cookies pic

Pumpkin Pie Breakfast Cookies

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Craving pumpkin pie as fall season approaches and also looking for a quick whole food on-the-go breakfast recipe to fuel your run, cycle, swim, or other endurance sport!? Look no further! These Pumpkin Pie Breakfast Cookies (with Dark Chocolate) will curb those pumpkin pie cravings with a healthy alternative cookie recipe and give you a quick energy boost for your endurance training!

Pumpkin Pie Breakfast Cookies

0 from 0 votes
Prep Time 5 mins
Cook Time 30 mins
Course Breakfast
Servings 14


  • Food Processor


  • 3 cups Old Fashioned Oats
  • 1 cup Almond Flour
  • 1 cup Canned Pumpkin
  • 1/2 cup Maple Syrup Grade A – The real stuff!
  • 1/2 cup Coconut Oil
  • 1/2 tsp Sea Salt
  • 1/2 tsp baking powder
  • 2 tsp Ground Cinnamon
  • 1 tsp Ground Ginger Or one tablespoon fresh grated ginger
  • 1/2 tsp Cloves
  • 1/4 tsp Nutmeg
  • 1/2 cup Dark Chocolate Chips (Optional)


  • Preheat oven to 350 degrees. Line baking sheet with parchment paper or spray with cooking spray.
  • Pulse the oats in food processor until roughly chopped. Put in a mixing bowl and mix with all of the other dry ingredients: almond flour, salt, cinnamon, ginger, cloves, and nutmeg.
  • In a separate bowl, wisk all of the wet ingredients together: pumpkin, maple syrup, and coconut oil.
  • Fold wet ingredients into dry ingredients and blend. Add chocolate chips if you would like!
  • Use a 1/4 measuring cup to drop the batter onto the baking sheet. Space one inch apart and press down lightly.
  • Bake in the center of the oven for 30-35 minutes or until sides and bottom are golden brown.
Keyword energy
Tried this recipe?Let us know how it was!
Nutrition facts calculated on MyFitnessPal. You can also search for the recipe there to add to your own food diary!

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