Pumpkin Breakfast Cookies

By Adrianne Delgado, RD, LDN

Yield: 12 cookies


  • 1/4 cup coconut oil, melted
  • 1/4 cup honey
  • 1 cup rolled old fashioned oats
  • 1 cup quick cooking oats
  • 2/3 cup unsweetened, dried cranberries
  • 2/3 cup pumpkin seeds
  • 1/4 cup ground flaxseed
  • 1 tsp. pumpkin pie spice
  • 1/2 tsp sea salt
  • 1/2 cup pumpkin puree
  • 2 eggs, beaten


  1. Preheat oven to 350 degrees. Line a baking sheet.
  2. In a small bowl warm coconut oil and honey.
  3. In a large bowl combine oats, cranberries, pumpkin seeds, ground flax, pumpkin pie spice and salt. Add pumpkin puree, eggs, and warmed coconut oil and honey. Stir until fully combined.
  4. Drop about 1/4 cup sized scoops of the mixture onto a cookie sheet and flatten.
  5. Bake for 15–20 minutes until edges are lightly browned.
  6. Let cookies cool on baking sheet before putting in an airtight storage container.
Adrianne Delgado, RD, LDN
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