Healthy pumpkin cookies are the perfect start to the morning, and a great pick-me-up any time of the day!

These cookies are sweet but savory and loaded with healthy oatmeal, nuts & raisins, and pumpkin. Super healthy, they are perfect for breakfast or dunking into that all-important cup of coffee!

plated Healthy Pumpkin Cookies

What are Oatmeal Pumpkin Cookies?

  • Healthy pumpkin cookies are simple to make and turn out soft and moist, almost like a baked oatmeal bite.
  • Healthy ingredients and lower sugar make them a guilt free way to enjoy a cookie for breakfast! An ideal grab and go snack!
  • Just bake and pop in the freezer for a quick breakfast anytime. With a similar texture to banana bread or banana muffins, you’ll want to tuck a few of these cookies into a backpack or briefcase to enjoy any time of day!
oats, sugar , egg , cranberries , raisins , flour , pecans , pumpkin , and spices to make Healthy Pumpkin Cookies with labels

Ingredients for Breakfast Cookies

Pumpkin – Used canned pumpkin puree or make homemade pumpkin puree from scratch. I have also made a very similar breakfast cookie with bananas in place of pumpkin.

Oatmeal – Old fashioned oats (or large flake oats) are the best in these cookies, but instant oats also work.

Flour – Use all purpose flour or substitute other health and high protein spelt flour or even gluten free flour, both in a 1:1 ratio.

Spice – Everyone loves pumpkin pie spice. DIY it with this easy and delicious blend, or buy it from the store. Since this recipe has less sugar than most, the spice really kicks up the flavor. Baking just got healthier!

Add-ins – Make them with oatmeal, chocolate chips, cranberries & raisins, and nuts as the recipe calls for.

Or for a fun twist that everyone will love try white chocolate, caramel or butterscotch chip cookies, dark chocolate chunks, and macadamia nuts. No matter how you decide to bake this charming cookie, it will be a staple in your recipe box for years to come!

How to Make Healthy Breakfast Cookies

These soft and delicious cookies are as easy as 1, 2, 3!

  1. Mix all of the wet ingredients well (see recipe below).
  2. Add the remaining ingredients and divide into 36 equal pieces. Roll into balls.
  3. Just like peanut butter cookies, flatten these slightly with a fork, and bake until lightly browned.
pressing down Healthy Pumpkin Cookies with a fork on a sheet pan

Storing Pumpkin Cookies

  • Pumpkin breakfast cookies will last about a week if kept in an airtight container or a freezer bag.
  • Put a slice of bread in with them to absorb additional moisture and keep them from crumbling apart.
  • To freeze, make sure they are fully cooled and then lay them flat on the bottom of an airtight container. Place a piece of parchment paper over the first layer and continue to create layers. Be sure to label the container with the date!
  • To thaw, simply set them out on the counter and they’ll be soft in about an hour!
close up of a stack of Healthy Pumpkin Cookies

More Grab & Go Breakfast Recipes

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Healthy Pumpkin Cookies with a bite taken out of one
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Healthy Pumpkin Oatmeal Breakfast Cookies

These healthy pumpkin cookies are similar to a baked oatmeal making them the perfect grab & go breakfast.
Prep Time 15 minutes
Cook Time 11 minutes
Total Time 26 minutes
Servings 22 cookies

Equipment

Ingredients  

  • 2 cups old fashioned oats
  • 1 cup all-purpose flour
  • 1 teaspoon pumpkin pie spice
  • ½ teaspoon ground cinnamon
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • ¼ cup granulated sugar
  • ½ cup brown sugar
  • ½ cup butter
  • 1 cup canned pumpkin
  • 1 large egg room temperature
  • ¼ cup dried cranberries
  • ¼ cup raisins
  • ¼ cup chopped pecans

Instructions 

  • Preheat the oven to 350ºF. Line a baking sheet with parchment paper.
  • Combine oats, flour, pumpkin pie spice, cinnamon, baking soda, and salt in a bowl. Set aside.
  • Beat sugar and butter with a hand mixer until fluffy. Mix in pumpkin and egg.
  • Add the pumpkin mixture and mix until combined. Fold in cranberries, raisins, and pecans.
  • Scoop 2 level tablespoons of cookie dough into a ball and place on a baking sheet 2 inches apart. Use a fork to flatten to a ½" thickness.
  • Bake for 9 to 11 minutes or until set.
  • Cool on wire racks.

Notes

Store these cookies in an airtight container or a freezer bag. They will keep in the refrigerator for a week.
To freeze make sure they are fully cooled and place them in an airtight container and freeze for up to 4 months. 
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Nutrition Information

Calories: 138 | Carbohydrates: 20g | Protein: 2g | Fat: 6g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.2g | Cholesterol: 19mg | Sodium: 117mg | Potassium: 87mg | Fiber: 2g | Sugar: 9g | Vitamin A: 1874IU | Vitamin C: 1mg | Calcium: 17mg | Iron: 1mg

Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.

Course Breakfast, Dessert, Snack
Cuisine American

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About the author

Holly is a wine and cheese lover, recipe creator, shopping enthusiast and self appointed foodie. Her greatest passion is creating in the kitchen and making deliciously comforting recipes for the everyday home cook!
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