Recipe: Pumpkin Spice Breakfast Cookies

Pumpkin Spice Breakfast Cookies

Cookies for breakfast? Yes, please!

These are no ordinary cookies: Full of nutrition-packed seeds, pumpkin puree and plenty of our nutty handmade Pumpkin Spice Granola, Michele's recipe for breakfast cookies makes a tasty, wholesome breakfast or snack. Be sure to share a photo and tag us on social media if you bake up a batch!

Pumpkin Spice Breakfast Cookies

Yield: 18 cookies


1 ½ c. Michele’s Pumpkin Spice Granola

½ c. oat flour

¼ c. ground flax

1 c. dried cranberries

½ c. pumpkin seeds

2 t. ground cinnamon

1 t. nutmeg

1 t. ground ginger

½ t. baking powder

1 t. sea salt

½ c. pumpkin puree

¼ c. almond butter

1/3 c. maple syrup

1 t. vanilla extract



  • Preheat oven to 325F.
  • In a medium mixing bowl or stand mixer, combine dry ingredients (granola through sea salt).
  • In a small bowl, whisk together pumpkin puree, almond butter, maple syrup and vanilla.
  • Add pumpkin mixture to the dry ingredients and mix until dough is evenly moist.
  • Spoon scant ¼ cups of dough onto lined baking sheet and press each with a fork to flatten.
  • Bake at 325 for 18-20 minutes.
  • Allow cookies to cool slightly on pan, and then move to a wire rack to cool completely.

Cookies can be stored in an airtight container for 1 week.

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