Why You’ll Love This Pumpkin Oat Breakfast Cookies

• They’re the ultimate grab-and-go breakfast. Seriously, just grab one and run out the door. No bowls, no spoons, no fuss. They’re sturdy enough to survive a commute in your bag but soft enough to feel like a real treat.
• You control the sweetness. Unlike store-bought muffins or bars that are often sugar bombs, you get to decide how much maple syrup or honey goes in. I love that I can make them just sweet enough without going overboard.
• They’re incredibly versatile. Think of this recipe as a perfect base. Out of pecans? Use walnuts. Don’t like chocolate chips? Toss in dried cranberries instead. You can really make them your own with whatever mix-ins you have on hand.
• Your kitchen will smell incredible. The combination of pumpkin, cinnamon, and ginger baking together is pure aromatherapy. It’s the coziest scent you can possibly imagine for a morning.

Ingredients & Tools

• 1 cup pumpkin puree (not pumpkin pie filling!)
• 2 large ripe bananas, mashed
• 1/3 cup maple syrup or honey
• 1 large egg
• 1 tsp vanilla extract
• 2 cups old-fashioned rolled oats
• 1/2 cup almond flour
• 1 tsp ground cinnamon
• 1/2 tsp ground ginger
• 1/4 tsp ground nutmeg
• 1/2 tsp baking soda
• 1/4 tsp salt
• 1/2 cup chopped pecans or walnuts
• 1/3 cup dark chocolate chips

Tools: A large mixing bowl, a baking sheet, parchment paper, and a cookie scoop or two spoons.

A quick note on the pumpkin—make sure you’re using pure pumpkin puree, not the pre-sweetened pie filling. The bananas add natural sweetness and help bind everything together, so the riper they are, the better. You’ll notice the almond flour gives them a lovely, tender crumb, but you could swap it for oat flour if you need to.

Nutrition (per serving)

• Calories: 185 kcal
• Protein: 4 g
• Fat: 8 g
• Carbohydrates: 26 g
• Fiber: 4 g

Serves: 12 | Prep Time: 15 minutes | Cook Time: 18 minutes | Total Time: 33 minutes

Before You Start: Tips & Ingredient Notes

• Get your bananas good and spotty. The blacker the better, honestly. Overripe bananas are much easier to mash and contribute a deeper, sweeter flavor that really makes these cookies sing.
• Don’t skip the almond flour. It’s not just a gluten-free thing—it adds a wonderful moisture and richness that you don’t get from oats alone. If you must substitute, oat flour is your best bet for a similar texture.
• Mix your wet and dry ingredients separately. This is a classic baking rule for a reason! It ensures the spices and leavening are evenly distributed so every single cookie is perfectly spiced and has a consistent texture.
• Resist the urge to add more liquid. The dough will seem quite thick and almost like a muffin batter—that’s exactly what you want. It firms up as the oats absorb the moisture, giving you a cookie that holds its shape.

How to Make Pumpkin Oat Breakfast Cookies

Serving Suggestions

Complementary Dishes

• A simple Greek yogurt parfait — The cool, tangy yogurt provides a lovely contrast to the warm, spiced cookies, making it feel like a complete and balanced breakfast.
• Scrambled eggs with herbs — For a more savory start, the rich, protein-packed eggs balance the subtle sweetness of the cookies perfectly.
• A small fruit salad — Adding some fresh berries or apple slices brings a bright, juicy element that cuts through the denser texture of the oats.

Drinks

• A hot mug of chai tea — The spices in the chai echo the cinnamon and ginger in the cookies, creating a wonderfully harmonious and cozy flavor experience.
• Cold brew coffee with a splash of oat milk — The smooth, slightly bitter coffee is the ideal companion to the sweet, cake-like cookie, waking up all your taste buds.
• A glass of cold, creamy milk — Sometimes the classic is best. It’s a timeless pairing that just feels right, especially if you’ve used chocolate chips.

Something Sweet

• A small square of dark chocolate — If you’re enjoying a cookie as an afternoon snack, a piece of high-quality dark chocolate turns it into a decadent yet still sensible treat.
• A dollop of almond butter — Smearing a little extra nut butter on top adds a rich, salty dimension and makes it even more satisfying.
• A warm, spiced apple compote — For a real dessert-for-breakfast moment, spooning some soft, cinnamon-laced apples over a cookie is pure bliss.

Top Mistakes to Avoid

• Using pumpkin pie filling instead of puree. This is the number one mistake! Pie filling is pre-sweetened and spiced, which will throw off the entire flavor and sweetness balance of your recipe.
• Overmixing the dough. Once the wet and dry ingredients are combined, just stop stirring. Overmixing can make the oats release too much starch, leading to a tougher, gummier cookie texture.
• Baking on a hot baking sheet. If you’re doing multiple batches, always let your baking sheet cool down completely before adding the next round of dough. A hot pan will cause the bottoms to cook too quickly and burn.
• Skipping the cooling time. I know it’s tempting to eat one straight from the oven, but they need that 10-minute rest on the pan to set up. If you move them too soon, they’ll likely fall apart.

Expert Tips

• Tip: Toast your nuts first. Spread the chopped pecans or walnuts on a separate baking sheet and pop them in the oven for 5-7 minutes while it preheats. This deepens their flavor immensely and adds a wonderful crunch.
• Tip: Make a double batch for the freezer. These cookies freeze beautifully. Once they’re completely cool, place them in a single layer on a tray to freeze solid, then transfer to a zip-top bag. You can grab one and let it thaw overnight or warm it gently in the toaster oven.
• Tip: Let the dough rest for 10 minutes. After you’ve mixed everything, just walk away for a bit. This allows the oats to fully absorb the liquid, resulting in a cookie with a better texture that’s less likely to crumble.
• Tip: Use a cookie scoop for uniformity. Not only is it less messy, but it ensures all your cookies are the same size, which means they’ll bake evenly. No more half-burnt, half-underdone batches!

FAQs

Can I make these without bananas?
You can, but it requires a few adjustments. The bananas add both sweetness and binding power. To replace one banana, use 1/2 cup of applesauce and maybe add an extra tablespoon of maple syrup. The texture will be a bit more cake-like, but still delicious. You could also try using an additional 1/2 cup of pumpkin puree, but keep in mind this might make the flavor very pumpkin-forward.

Why are my cookies too soft and falling apart?
This usually happens for one of two reasons: either they needed a longer bake time, or they weren’t allowed to cool properly. They continue to firm up as they cool on the baking sheet. If they’re still too soft after cooling, your oven might be running cool—try adding 2-3 minutes to the bake time next batch. Also, make sure you’re using old-fashioned rolled oats, not quick oats, for the best structure.

Can I use quick oats instead of old-fashioned?
You can, but the texture will be different. Quick oats are cut smaller and absorb liquid more readily, which can lead to a denser, more uniform cookie that lacks the pleasant, chewy texture of the old-fashioned kind. If it’s all you have, reduce the amount by about 1/4 cup and be prepared for a softer result.

How long do these keep, and how should I store them?
They’ll stay fresh in an airtight container at room temperature for about 3 days. For longer storage, I highly recommend the freezer. They’ll keep for up to 3 months frozen. You can eat them straight from the freezer—they thaw surprisingly quickly—or warm them up for 10 seconds in the microwave for a just-baked feel.

Can I make these vegan?
Absolutely! For an egg-free version, you can use a “flax egg.” Just mix 1 tablespoon of ground flaxseed with 3 tablespoons of water and let it sit for 5 minutes until it gels up. Use that in place of the egg. And of course, make sure your chocolate chips are vegan-friendly. The texture might be slightly more delicate, but they’ll still be wonderful.