Name: Recipe "Vegan Pumpkin Breakfast Cookies"
Prep time: 15 min
Cook time: 12 min
Total time: 27 min
Ingredients: 1.25 cup white whole wheat flour; 0.5 tsp baking soda; 0.5 tsp baking powder; 0.25 tsp salt; 2 tsp ground cinnamon; 0.5 tsp ground nutmeg; 0.25 tsp ground ginger; 0.125 tsp ground cloves; 0.75 cup pure pumpkin (not pie filling); 0.25 cup coconut oil (melted and cooled to room temperature); 0.25 cup brown sugar; 2 tbsp pure maple syrup; 3 tbsp unsweetened vanilla almond milk; 2 tsp vanilla extract; 1.25 cup old fashioned oats; 0.25 cup dried cranberries; 0.25 cup vegan chocolate chips

Since breakfast is on the menu, Pumpkin Cinnamon Streusel Coffee Cake, Baked Pumpkin Donut Holes, and Whole Wheat Roasted Banana Bread fit right alongside it.

Why These Vegan Pumpkin Breakfast Cookies Became My Go-To Breakfast

These vegan pumpkin breakfast cookies are soft, warmly spiced, and just sweet enough to feel like a treat. But with oats and pumpkin in every bite, they actually keep me full until lunch. I love that I can grab one on my way out the door and not feel guilty about eating cookies for breakfast. The cinnamon, nutmeg, ginger, and cloves make the kitchen smell incredible while they bake.

3 Reasons to Love These Healthy Breakfast Cookies

They’re made with white whole wheat flour and oats for fiber, and pumpkin adds moisture without extra fat, so they’re a healthy breakfast cookie you can feel good about.
No eggs or dairy means they’re a perfect vegan breakfast option, and they also work for anyone with egg or milk allergies.
The dough comes together in one bowl, and you can have warm cookies in under 20 minutes. That’s a grab and go breakfast I can actually stick with.

Key Ingredients for These Vegan Pumpkin Breakfast Cookies

Pure pumpkin purée, This adds moisture and a subtle sweetness without being watery. Make sure you buy canned pumpkin, not pumpkin pie filling, which contains added sugar and spices.
Coconut oil, Use refined coconut oil for a neutral flavor, or unrefined for a light coconut taste. Melt it before mixing so it blends evenly with the other wet ingredients.
White whole wheat flour, It’s lighter than regular whole wheat but still gives you whole-grain fiber. You can substitute all-purpose flour if you prefer a softer cookie.

Kitchen Tools for Making Pumpkin Breakfast Cookies

Large baking sheet
Silpat baking mat or parchment paper
Stand mixer or hand mixer (for beating the wet ingredients)
Medium mixing bowl
Wire cooling rack
2-tablespoon cookie scoop (optional but helpful for even cookies)

Tips for Making the Best Vegan Pumpkin Breakfast Cookies

When measuring your white whole wheat flour, spoon it into the measuring cup and level it off with a knife. Scooping directly can pack the flour, making the cookies dry. These cookies don’t spread much in the oven, so gently press them down with your palm or a spatula before baking to get that nice flat shape. Overmixing the dough after adding the dry ingredients can make the cookies tough, so stop as soon as the flour disappears. A 2-tablespoon cookie scoop helps keep the cookies uniform in size, which means they’ll bake evenly.

Expert Tips for Perfect Pumpkin Cookies Every Time

The spice blend in these cookies is what gives them that cozy fall flavor. If your cinnamon, nutmeg, ginger, or cloves are more than a year old, consider replacing them, stale spices lose their punch. Also, be sure to use pure pumpkin purée, not pumpkin pie filling, which has added sugar and spices that would throw off the balance. The coconut oil should be melted and cooled slightly before mixing so it blends smoothly with the other wet ingredients.

Why These Vegan Pumpkin Breakfast Cookies Work Without Eggs

Eggs typically provide structure and moisture in cookies. In this recipe, pumpkin purée takes over the moisture role while also acting as a binder. The coconut oil adds fat, which helps create a tender crumb. The combination of white whole wheat flour and oats gives the cookies enough structure to hold together without eggs. Baking powder and baking soda provide the lift, so the cookies rise just enough. This makes them a great option for anyone looking for eggless cookies that still taste and feel like the real thing.

Easy Variations for These Pumpkin Cookies

If you don’t have the individual spices, substitute 2 teaspoons of pumpkin pie spice for the cinnamon, nutmeg, ginger, and cloves. For a nuttier flavor, fold in 1/4 cup of chopped pecans or walnuts along with the oats. You can also swap the dried cranberries for raisins or even chopped dried apples. If you don’t need the cookies to be vegan, use regular milk and regular chocolate chips, the texture stays the same.

What to Serve with Vegan Pumpkin Breakfast Cookies

I like to enjoy these cookies with a hot cup of coffee or a glass of cold almond milk. They’re also great crumbled over a bowl of oatmeal or yogurt for extra texture. If you’re packing them for a lunchbox, they hold up well without getting soggy. For a more substantial breakfast, pair them with a smoothie or a piece of fruit.

How to Store Leftover Vegan Pumpkin Breakfast Cookies

Store these cookies in an airtight container at room temperature. They’ll stay fresh for 2 to 3 days. If your kitchen is warm, you can refrigerate them to extend their life by a day or two. Just let them come to room temperature before eating, or warm them slightly.

Can You Freeze These Vegan Breakfast Cookies?

Yes, you can freeze the baked cookies. Arrange them in a single layer on a baking sheet and freeze until firm, then transfer to a freezer bag for up to 3 months. Thaw at room temperature or microwave for 15-20 seconds. You can also freeze the dough in scooped balls; bake from frozen, adding 2-3 minutes to the baking time.

Best Ways to Reheat Pumpkin Breakfast Cookies

To refresh the cookies, warm them in a 300°F oven for 5 minutes or microwave for 10-15 seconds. This softens them and brings back the fresh-baked aroma. If you prefer them at room temperature, just let them sit out for a few minutes after freezing.

Vegan Pumpkin Breakfast Cookies FAQs

Can I use all-purpose flour instead of white whole wheat?

Yes, you can substitute all-purpose flour 1:1. The cookies will be slightly less hearty but still delicious. White whole wheat flour is lighter than regular whole wheat, so if you use regular whole wheat, the cookies may be denser and drier.

Can I substitute the coconut oil with another oil?

You can use melted vegan butter or a neutral oil like canola or avocado oil. The texture may be slightly different because coconut oil solidifies at room temperature, which helps the cookies hold their shape. If using a liquid oil, the cookies might spread a bit more.

Why are my cookies dry?

Dry cookies usually come from overmeasuring the flour or overbaking. Spoon and level the flour, and check the cookies at 10 minutes. They should be set and slightly golden around the edges but still soft in the center. They’ll firm up as they cool.

Can I make these gluten-free?

You can try a 1:1 gluten-free baking flour blend that contains xanthan gum. The oats must be certified gluten-free as well. The texture may be a bit more crumbly, so handle the dough gently. Bake time may vary slightly.

Do I need to chill the dough?

No, the recipe doesn’t call for chilling. The cookies are meant to be baked right away. If you prefer thicker cookies, you can chill the dough for 15 minutes, but it’s not necessary.

Recipe

Vegan Pumpkin Breakfast Cookies

These healthy breakfast cookies are good any time of the day, but you have my permission to eat them for breakfast! They are the perfect grab and go breakfast!

easyVegan

15 min

Prep Time

12 min

Cook Time

27 min

Total Time

Servings

Breakfast

Course

American

Cuisine

199 kcal

Calories

Ingredients

Servings

1.25 cup white whole wheat flour
0.5 tsp baking soda
0.5 tsp baking powder
0.25 tsp salt
2 tsp ground cinnamon
0.5 tsp ground nutmeg
0.25 tsp ground ginger
0.125 tsp ground cloves
0.75 cup pure pumpkin, not pie filling

0.25 cup coconut oil, melted and cooled to room temperature
0.25 cup brown sugar
2 tbsp pure maple syrup
3 tbsp unsweetened vanilla almond milk
2 tsp vanilla extract
1.25 cup old fashioned oats
0.25 cup dried cranberries
0.25 cup vegan chocolate chips

Instructions

1
Preheat oven to 350 degrees F. Line a large baking sheet with a Silpat baking mat or parchment paper and set aside.
2
In a medium bowl, whisk together flour, baking soda, baking powder, salt, cinnamon, nutmeg, ginger, and cloves. Set aside.
3
In the bowl of a stand mixer, beat the pumpkin, coconut oil, brown sugar, maple syrup, almond milk, and vanilla extract together until smooth. With the mixer on low, slowly add in the dry ingredients. Mix until just combined. Stir in the oats, dried cranberries, and chocolate chips.

4
Form cookie dough into 2 tablespoon sized cookie dough balls. Place on prepared baking sheets, about 2 inches apart and gently press down with the palm of your hand or the back of a spatula to slightly flatten the cookies.
5
Bake cookies for 10-12 minutes or until set and slightly golden around the edges. Remove from oven and let cookies cool on the baking sheet for 2-3 minutes. Transfer to a wire cooking rack and cool completely. Store in an airtight container for 2-3 days.
6
Note-make sure you use vegan chocolate chips if you need the cookies to be vegan. If you don't need the cookies to be vegan, you can use regular milk and regular chocolate chips. You can also use raisins instead of dried cranberries or toss in some chopped pecans or walnuts!

Nutrition (per serving)

199kcal

Calorie breakdown

Protein9%21 kcal

Fat28%64 kcal

Carbohydrates63%144 kcal

How this was calculated — 17 of 17 ingredients matched

white whole wheat flourWheat flour, white, cake, enriched1086 kcal

baking sodaLeavening agents, baking soda0 kcal

baking powderLeavening agents, baking powder, low-sodium2 kcal

saltSalt, table0 kcal

ground cinnamonCinnamon buns, frosted (includes honey buns)45 kcal

ground nutmegOil, nutmeg butter22 kcal

ground gingerGinger root, raw1 kcal

ground clovesSpices, cloves, ground2 kcal

pure pumpkinPumpkin, raw47 kcal

coconut oilOil, coconut500 kcal

brown sugarSugars, brown228 kcal

pure maple syrupSyrup, Cane81 kcal

unsweetened vanilla almond milkMilk, buttermilk, fluid, whole28 kcal

vanilla extractVanilla extract29 kcal

old fashioned oatsOat bran, raw738 kcal

dried cranberriesCranberry, low bush or lingenberry, raw (Alaska Native)33 kcal

vegan chocolate chipsChocolate, dark, 60-69% cacao solids347 kcal

Serving size ≈ 70 g · 16 servings

Nutrition information is automatically calculated from USDA FoodData Central, so should only be used as an approximation. Actual values may vary depending on the ingredients, brands, and preparation methods used.

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Keyword: breakfast, cookies, dairy-free, dairyFree, fall, Oven Baked, vegan, vegetarian

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