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+ servings
pumpkin oatmeal breakfast cookies on cookie sheet

Pumpkin Oatmeal Breakfast Cookies.

These chewy and delicious pumpkin breakfast cookies are just right for a vegan and gluten free breakfast.

Course Dessert
Cuisine Dairy Free, gluten free, vegan.
Keyword gluten free pumpkin cookies, pumpkin dessert recipes
Prep Time 10 minutes
Cook Time 12 minutes
Total Time 22 minutes
Servings 24
Calories 137 kcal
Author Kelly Roenicke



  1. Preheat the oven to 350 degrees. Line two cookie sheets with parchment paper.

  2. Place the sugars and vegan buttery spread in a mixing bowl and mix on medium speed.

  3. Add the pumpkin puree, vanilla extract, and molasses and continue to mix until smooth.

  4. Add the gluten free flour blend, ground flax seed, baking soda, salt, and spices, and mix on low speed.

  5. Add the gluten free oats and stir by hand.

  6. Add the pumpkin seeds, dried cranberries, and chocolate chips and stir by hand.

  7. Drop the dough onto the cookie sheets, leaving about 1.5 inches between each cookie. You should have 12 cookies on each cookie sheet.

  8. Bake at 350 degrees for about 10-12 minutes.

  9. Allow to cool on the cookie sheets before moving.

Recipe Notes

Store leftover cookies in an airtight container.

You can use regular flour if you are not gluten free.

You can leave out the pumpkin seeds, cranberries, or chocolate chips if you wish.

Serving size is one cookie.

Nutrition Facts
Pumpkin Oatmeal Breakfast Cookies.
Amount Per Serving (1 cookie)
Calories 137 Calories from Fat 54
% Daily Value*
Fat 6g9%
Saturated Fat 2g13%
Cholesterol 1mg0%
Sodium 94mg4%
Potassium 78mg2%
Carbohydrates 20g7%
Fiber 2g8%
Sugar 10g11%
Protein 2g4%
Vitamin A 709IU14%
Vitamin C 1mg1%
Calcium 14mg1%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.