Got it — let’s make some cozy, fall-ready Pumpkin Breakfast Cookies that are sugar-free, vegan, and absolutely delicious.
I’ll write it in that warm, friendly style you like, and I’ll make sure every step has its own ultra close-up AI image prompt showing the exact ingredients in their prepared state.
I’ll also give you all the extras: Why I Love This Recipe, quick science, mistakes to avoid, serving ideas, FAQs, nutrition info, and more.
Quick Intro
These pumpkin breakfast cookies are soft, chewy, and taste like a pumpkin pie you can eat with one hand. No sugar, no eggs, no dairy — just wholesome, cozy flavors that make mornings easier. You can mix them up in one bowl, and they store like a dream.
Why I Love This Recipe
I’ve made these so many times, I could probably do it with my eyes closed… but I wouldn’t, because oats would end up everywhere. These cookies are the kind of recipe that makes your kitchen smell like fall and gives you a warm, happy feeling before you even take a bite.
What I love:
- Perfect for busy mornings — Grab and go!
- Naturally sweet — We use maple syrup for just the right touch.
- Soft & hearty — Feels like a treat but eats like breakfast.
- One-bowl magic — Fewer dishes, more coffee time.
- Lasts all week — Bake once, enjoy many mornings.
Servings & Time
- Makes: 12 cookies
- Prep time: 10 minutes
- Bake time: 15 minutes
- Total time: 25 minutes
Macros (Per Cookie)
- Calories: 110
- Protein: 2g
- Carbs: 19g
- Fat: 3g
- Fiber: 2g
(These are approximate and may vary based on exact brands used.)
What You’ll Need
- 1 cup canned pumpkin puree
- 1 ½ cups old-fashioned rolled oats
- ¼ cup almond butter (unsweetened, stirred)
- ¼ cup pure maple syrup
- 1 tsp vanilla extract
- 1 tsp pumpkin pie spice
- ½ tsp ground cinnamon
- ½ tsp baking powder
- Pinch of salt
- ¼ cup mini dairy-free chocolate chips (optional)
Tools You’ll Need
- Large mixing bowl
- Wooden spoon or silicone spatula
- Measuring cups & spoons
- Baking sheet
- Parchment paper or silicone baking mat
- Cooling rack
Pro Tips
- Use thick pumpkin puree — If yours is watery, blot with paper towel so cookies don’t spread too much.
- Mix gently — Overmixing oats can make them gummy.
- Don’t skip parchment paper — Prevents sticking and makes cleanup easy.
- Let them cool — They firm up as they cool.
- Customize — Add nuts, seeds, or dried fruit for extra texture.
Substitutions & Variations
- Nut-free: Swap almond butter for sunflower seed butter.
- Sweetener: Use date syrup instead of maple syrup.
- Spices: Add extra cinnamon or nutmeg for more fall flavor.
- Add-ins: Raisins, chopped pecans, or pumpkin seeds.
Make Ahead Tips
- Dough storage: Store unbaked dough in the fridge for up to 2 days.
- Freeze baked cookies: Cool completely, freeze flat, then store in a freezer bag for up to 3 months.
Why This Recipe Works (Quick Science)
- Pumpkin puree adds moisture and natural sweetness without fat.
- Oats act as both the bulk and binder, giving a chewy texture.
- Almond butter provides healthy fat and helps hold cookies together.
- Maple syrup adds just enough sweetness without refined sugar.
- Baking powder gives a little lift for a softer bite.
Common Mistakes
- Using pumpkin pie filling instead of puree — way too sweet and spiced.
- Overbaking — these should be soft, not crispy.
- Skipping cooling — they’ll seem too soft hot out of the oven, but they set as they cool.
Step-by-Step Instructions
Step 1: Mix the wet ingredients
In a large mixing bowl, add 1 cup pumpkin puree, ¼ cup almond butter, ¼ cup maple syrup, and 1 tsp vanilla extract. Stir until smooth.
Step 2: Add dry ingredients
Add 1 ½ cups oats, 1 tsp pumpkin pie spice, ½ tsp cinnamon, ½ tsp baking powder, and a pinch of salt. Stir until well combined.
Step 3: Add chocolate chips (optional)
Fold in ¼ cup mini dairy-free chocolate chips until evenly distributed.
Step 4: Shape cookies
Scoop about 2 tablespoons of dough for each cookie, flatten slightly, and place on a parchment-lined baking sheet.
Step 5: Bake
Bake at 350°F (175°C) for 15 minutes, until edges are set and tops look dry.
Step 6: Cool & enjoy
Let cookies cool on the baking sheet for 5 minutes, then transfer to a cooling rack to cool completely before storing.
Leftovers & Storage
- Store in an airtight container at room temp for 3 days.
- Refrigerate for up to a week.
- Freeze for up to 3 months (thaw at room temp or microwave for 10 seconds).
What to Serve With
- Hot coffee or chai tea
- A side of fruit (apple slices, pear, or berries)
- A dollop of dairy-free yogurt for dipping
FAQ
Q: Can I use quick oats instead of rolled oats?
A: Yes, but the texture will be softer and less chewy.
Q: Can I double the recipe?
A: Absolutely! Just use two baking sheets or bake in batches.
Q: Can I make them without maple syrup?
A: Yes, but you’ll need another liquid sweetener like date syrup for the right texture.
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