Pumpkin Pie Breakfast Cookies (GF & vegan option)

Breakfast, Desserts & Baking, Gluten-Free, Recipes, Vegan

Pumpkin Pie Breakfast Cookies

These Pumpkin Pie Breakfast Cookies taste like pumpkin pie but are jam packed with healthy ingredients. And since I don’t make a habit out of eating pie for breakfast, these cookies seemed like a good compromise. Packed with oats, hemp, seeds, fruit and of course pumpkin, they are a healthy on-the-go snack or part of a breakfast!

I just got back from a week away from the kids on our cookbook tour and was craving a simple baking project with the boys. And by simple, I mean stir and bake… that’s all the energy I had in me!  What an incredible week.  But I sure missed the boys.

I actually decided to skip the mountain of laundry that had taken over my back room and head to the pumpkin patch instead yesterday.  Talk about a good choice. I’ve been really opening my eyes these days to just how fast time is going, and am trying to resist the ‘busy-ness’.  You know what I mean?

I feel like there’s ALWAYS something to do, but nothing that can trump my time with our family. I looked at a picture of them on the way home and saw how much Charlie has changed… and Max… but Charlie is growing out of his baby face.  And that came with the realization that I can’t get these years back.  So, my house may not be perfect but hopefully that just means that extra cuddles over mugs of hot chocolate took its place.  Check out the last picture of Max with his bestie Evi – haha, it starts already!?

So back to these cookies, I actually created these ages ago, but decided to re-make them to pressure test just how healthy I could get the recipe without compromising taste.  I originally made them as a gluten free cookie for some of our family and loved them!  I usually use Bob’s Red Mills 1:1 gluten free flour blend, but there are a lot of them out there that you can try if you need to make them gluten free.

Pumpkin Pie Breakfast Cookies

The original recipe had brown sugar in it too and used regular all-purpose flour.  You can make these vegan by substituting the egg with flax egg or egg replacer OR you can make them gluten free by using gluten free ingredients (flour, nuts etc).

Pumpkin is loaded with beta carotene and fibre: I tell Charlie that it will help him see like a superhero.  I keep these in the freezer for those crazy mornings or skip the nuts and pack them in Charlie’s lunch.  I also typically keep a batch of Sneaky Mommy Muffins in the freezer or these Breakfast Power Cookies.

Pumpkin Pie Breakfast Cookies

Pumpkin Pie Breakfast Cookies

Pumpkin Pie Breakfast Cookies
5 from 2 votes

Pumpkin Pie Breakfast Cookies

These breakfast cookies are packed with healthy ingredients (but taste like pumpkin pie) to help jumpstart your day!

Course Breakfast, Dessert
Keyword Baking, Breakfast, cookie, Fall, Pie, Pumpkin
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings 24 cookies
Author Fraîche Nutrition


  • 1 egg (or flax egg*)
  • 1 cup canned pumpkin puree (not pumpkin pie filling)
  • 3/4 cup maple syrup
  • 1 teaspoon vanilla
  • 1/4 cup extra virgin olive oil
  • 1 cup large flake oats (gluten-free if needed)
  • 1 cup whole wheat flour or gluten free 1:1 flour
  • 2 teaspoon ground cinnamon
  • 1/2 teaspoon nutmeg
  • 1/2 teaspoon ground ginger
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • pinch salt
  • 1/4 cup hemp seeds
  • 1/2 cup roasted pumpkin seeds
  • 3/4 cup raisins (or dried cranberries)
  • 1/2 cup chopped walnuts or pecans (optional)


  1. Preheat the oven to 350F.  Grease a cookie sheet or line it with parchment paper.
  2. In a medium bowl, combine the egg, pumpkin puree, maple syrup, vanilla and butter or oil.  Whisk until mixed.
  3. In a large bowl, combine all of the remaining ingredients.  Stir well and add the combined liquid ingredients to the large bowl of dry ingredients.  Fold in with a rubber spatula until the wet ingredients are fully mixed into the dry ingredients (try not to over-mix it).
  4. Place a heaping tablespoon of cookie dough on the cookie sheet, and spread it out slightly to make the shape that you want.  These cookies are pretty hearty so they won't spread out like a traditional cookie will.  Repeat until you have about a dozen cookies on the sheet, leaving approximately a half-inch between the cookies.
  5. Bake for 10-12 minutes, until they start to brown on the bottom.

Recipe Notes

*to make a flax egg, simply combine 1 tablespoon of ground flax seeds with 2 1/2 tablespoons of water and let sit for 5 minutes.  Alternately Bob's Red Mills has a great egg replacer.

Share this post with friends!
Share on Facebook
Pin on Pinterest
Tweet about this on Twitter
Print recipe

21 Comments on “Pumpkin Pie Breakfast Cookies (GF & vegan option)”

  1. Tracy McConnell

    Hi Tori!
    Love that you went to the pumpkin patch after your tour… well deserved:-) Great to see you in Victoria :-)) Family time trumps laundry any day!!
    I was wondering if this recipe would work with almond or coconut flour?

    1. Tori Wesszer

      Hi Tracy! Thank you! I would try a 1:1 gluten free flour first – I think almond flour could be too heavy… you would have to try but would love to hear if you do!!!

  2. Britt

    You are so right on time flying by! My son is 15 months old and I’m not sure where time went! But I am definitely going to be making these for him they sound delicious.

  3. Debbie

    OMG……two for two. Was gifted your cookbook for my 62nd a few days ago and already made the shepherd’s pie and sweet chilli tofu…….delicious😋. I plan on working my way through the cookbook over the winter. Truly, one of the nicest, mostly vegan/vegetarian cookbooks, out there!

    Have you and Jillian thought of dedicating a special place online where those of us who have your cookbook can share recipes we’ve tried and read about recipes others have tried?

    PS: Loved the pictures of your families and especially Granny💕! Have been a follower of both of you lovely ladies for awhile now.🇨🇦

    1. Tori Wesszer

      Hi Debbie! Aw thank you so much! I don’t know if we have the set up to have a forum but always so happy to see the lovely comments anywhere on the blog or social media! Thank you for taking the time to send this note and for following along it means so much! xx

  4. Alana

    They are absolutely delicious! I made them yesterday because I had some leftover pumpkin and everyone LOVED them!

  5. Deborah

    I have two cans of pure pumpkin in my pantry…one is 796ml and the other is 398ml. Just wondering which would be suit this recipe? Looking forward to making these tonight!

  6. Kate

    Hi Tori,

    Would these work as a good breastfeeding snack for new moms? I’m currently trying to load up my freezer with healthy options!


  7. Sandra

    These were amazing!! Everyone loved them. I added mini chocolate chips instead of raisins. Kids loved them!! Thank you

Leave a Reply

Your email address will not be published. Required fields are marked *

This site uses Akismet to reduce spam. Learn how your comment data is processed.