Pumpkin Oatmeal Breakfast Cookies

 

Pumpkin Oatmeal Breakfast Cookies

Pumpkin Oatmeal Breakfast Cookies. Delicious!

So far I have shared Peanut Butter Oatmeal Breakfast Cookies and Banana Oatmeal Breakfast Cookies and you all loved them both. But really who wouldn’t love cookies for breakfast?!

Pumpkin Oatmeal Breakfast Cookies -_

The latest version of oatmeal breakfast cookies that I have come up with are these Pumpkin Oatmeal Breakfast Cookies. I decided to go with pumpkin because it is perfect for fall and the holidays.

They turned out just like I wanted. Moist, delicious, and a pretty healthy breakfast.

These are perfect for a quick breakfast on the go, but I think they would also make a great addition to a holiday breakfast because they are easy to make ahead and freeze.

Pumpkin Oatmeal Breakfast Cookies-

My kids love it when I add chocolate chips to these, but I don’t always do that. The chocolate chips make them a little less healthy, but a little more kid friendly. When I made the last few batches of these I made some with chocolate chips and some without. Either way they are delicious.

Pumpkin Oatmeal Breakfast Cookies

 

Lynn's Kitchen Adventures

Comments

  1. I do not typically refrigerate my cookies (cookie jar) or muffins, is there any particular reason these need to be?

    • I don’t think you have to refrigerated these, but I find they hold up better and for longer if I do since they are more of a dense oatmeal cookie with no flour. If I am going to use them the next day I don’t refrigerate them, but longer than that I like to.

  2. You read my mind. Last night I was searching on line for a healthy pumpkin oatmeal cookie to satisfy a craving. And today I open my email to find your recipe! Thanks so much. I look forward to making these. They look pretty Weight Watchers friendly as cookies go. I”m off to determine their Points Plus value.

    Thanks, Lynn!

  3. Can’t wait to try these! My boys loved the peanut butter version but these my son can take for snack to school (don’t know why I didn’t think to make a pumpkin version myself since I am going through at least 2 cans of pumpkin a week with baking- but thanks!)

  4. I have some pumpkin pie filling to use up. Could I use that instead?

    • Do you mean like the can of pumpkin pie filling? It would probably work if you adjust some of the other ingredients. I have not used that in awhile, but I think it has sugar, seasoning, and a few other things in it. So, it is probably worth trying if you cut back or cut out the other ingredients that is contains. I hope that helps.

  5. Treva Buchanan says:

    Omgoodness!!! These are heavenly! I substituted applesauce for the butter & they were wonderful. My daughters friend said these were the best cookies she’d ever ate (she told me not to tell her mom…lol). Will definitely be making these again. My I might use less brown sugar & 1/2 c. Of chocolate chips next time. I’m a diabetic & I can have 1-2 cookies & satisfy my sweet tooth. :)

  6. Michelle Good says:

    Where do you get gluten free oats?? Thanks

    • Whole Foods, health food stores, and some grocery stores have them. I usually get them through amazon though and buy them by the case, which is like 4 packages because it is usually cheaper.

  7. I was wondering if any kind of substitute sweetener could be used rather than the brown sugar? I like to use agave nectar or honey.

  8. Kelly Berg says:

    Isn’t this basically your pumpkin baked oatmeal recipe with less milk? I make the baked oatmeal all.the.time & have the recipe almost memorized. This looks very familiar!

  9. christin norris says:

    These were awesome! I put dark chocolate chips and some shredded coconut in it and sprinkled some pumpkin pie spuce on them and they were soooo good

  10. Do you freeze the dough and cook later or do you cook them and the freeze them for future consumption?
    Thanks!

  11. I used steamed butternut squash for the canned pumpkin – an awesome cookie!

    I have replaced the egg with ground flax – worked well!

    I also reduce the sugar to 1/3 cup and chocolate chips to 1/2 cup – wonderfully satisfying!

    I love that this cookie is so easy to work with and works well for all sorts of dietary needs!

  12. The recipe does not say how many cookies this makes.

  13. I loved these breakfast cookies! The only thing I changed was using coconut oil instead of butter and I tried a teaspoon of pumpkin pie spice in my second batch. As with the first batch using cinnamon I was not really tasting the spices. Next time I might add even more spice just for fun.

    Thank you! :)

  14. Using a cookie dough scooper I was able to get 30 normal size cookies each batch. I used a fork to flatten them before baking otherwise they stayed in a ball shape even after baking.

  15. These are great! As a working guy who wants something to grab and go that will keep me going in the morning but still reasonable healthy, these are perfect. Just made my first batch, really looking forward to breakfast tomorrow. Thanks

  16. I love these breaskfast cookies! I have been looking for these, so easy to grab and go. Thanks so much!

  17. quick oats grinded (powder) ???

    • No not ground. There are two kinds of oats old fashioned oats and quick cooking oats. This recipe uses the quick cooking kind, not the old fashioned oats.

  18. How do you thaw them to serve? Do you reheat them? Thanks for a great gluten-free recipe!

    • We usually just reheat them in the microwave, but you can take them out ahead of time to thaw and either reheat that way or eat room temperature. We usually like to heat them though when eating them after frozen. I hope that helps and that you enjoy them.

Trackbacks

  1. […] Recipe adapted from Lynn's Kitchen Adventures. Cookies can be stored in an airtight container for up to 5 days. 3.2.2807 […]

  2. […] Pumpkin Oatmeal Breakfast Cookies (On the Go Snacks/Meal!) […]

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