Looking for a breakfast that feels like a treat but is actually packed with wholesome ingredients? Enter my Pumpkin Oatmeal Breakfast Cookies!
Pumpkin Oatmeal Cookies for Breakfast?
These soft, lightly spiced cookies are filled with nourishing goodness—think golden raisins, pumpkin, oats, and flax. They’re a great grab-and-go option for busy mornings or a comforting snack alongside your coffee.
Plus, they get you started on all five food groups in the most delicious way. And my toddler LOVES them. Win, win, win, win, win.
Ingredients You’ll Need
As promised, here’s how to get all five food groups (and the other ingredients that are essential for cookies):
- Unsalted Butter: I’m counting this as part of the Dairy food group because it comes from milk even it doesn’t count as a serving of dairy. (But a latte does!)
- Brown Sugar: Just a little bit.
- Pumpkin Purée: Yes! Put Vegetables in your cookies!
- Ground Flaxseed: These seeds count as part of the Protein food group.
- Pumpkin Pie Spice: This spice pairs nicely with the pumpkin, but you could sub it for apple pie spice or cinnamon instead if you’d prefer.
- Vanilla Extract: Is it a cookie without vanilla?
- Kosher Salt: Flavor and cookie chemistry — if you leave salt out of a baked good, it will go stale in a few hours.)
- Baking Soda: Cookie chemistry.
- All-Purpose Flour: All Purpose Flour is wheat, so it counts as the Grain food group.
- Old-Fashioned Rolled Oats: Another Grain — this one adds a nice texture and chew.
- Golden Raisins: Lastly we have the Fruit food group. You could sub regular raisins if you don’t have golden, or you could leave them out if you’re not a fan. The cookies won’t have the same texture variety though, and they’ll be smaller.
Buying vanilla by the quart is so much more affordable than buying a smaller quantity. At the time of this writing, the quart is almost 40% cheaper per ounce. So if you bake a lot, this is the way to go.
How to Make Pumpkin Oatmeal Breakfast Cookies
These are easily made with a bowl and spatula, which makes them great for toddlers who want to help.
- Melt the butter in a large bowl.
- Add everything except for the flour, oats, and raisins, and mix well.
- Stir in the flour without over mixing.
- Fold in the oats and raisins.
- Portion the dough onto baking sheets, and bake at 350°F for about 16 minutes.
- Cool completely on the baking sheets.
These will have a delicate crisp the day that you bake them. They will be completely soft (and perfectly delicious) on the days after if they are still around.
Variations and Inclusions
You can easily add additional inclusions (mix-ins) or sub the existing ones.
I can’t wait to try:
- Pecans or other nuts (another Protein food)
- Dried cranberries or other dried fruit (another Fruit)
- Chocolate chips if you want this to be more of a dessert than breakfast
Final Thoughts
Get the recipe below and bake your way to a great morning!
If you’re interested in more baked breakfast goods, check out my list of Baked Breakfasts for the Week.
Pumpkin Oatmeal Breakfast Cookies Recipe
Equipment
- 1 Stand Mixer optional
- 1 #40 Portion Scoop (0.875 oz)
- 2 Parchment Paper Baking Sheets
- 2 Half Sheet Pan
Ingredients
- 1/2 Cup unsalted butter
- 3/4 Cup brown sugar
- 1/2 Cup pumpkin purée
- 1/2 Cup ground flaxseed
- 2 tsp pumpkin pie spice
- 2 tsp vanilla extract
- 1 tsp kosher salt
- 1/2 tsp baking soda
- 1/2 Cup all purpose flour
- 3/4 Cup old-fashioned rolled oats
- 3/4 Cup golden raisins optional
Instructions
- Preheat the oven to 350°F. Line 2 baking sheets with parchment paper.
- Melt the butter in a large microwave safe bowl.
- Stir the sugar, pumpkin purée, ground flaxseed, pumpkin pie spice, vanilla extract, salt, and baking soda, into the butter, and mix thoroughly.
- Stir in the flour. Do not overmix.
- Stir in the oats and raisins.
- Portion the dough onto the prepared baking sheets using a #40 scoop or approximately 1.5 tablespoons.
- Bake for 16 minutes or until the cookies are golden brown.
- Cool completely on baking sheets.
