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Pumpkin Chocolate Chip Oatmeal Breakfast Cookies (V, GF): Soft, chewy pumpkin oatmeal cookies packed with chocolate chips and pumpkin seeds. Perfect for breakfast or an afternoon treat! #Vegan #GlutenFree #DairyFree #Cookies #Baking #Breakfast | Recipe on

Pumpkin Chocolate Chip Oatmeal Breakfast Cookies (Vegan, Gluten Free, Dairy-Free, Refined Sugar-Free, One Bowl)

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4.9 from 10 reviews


Pumpkin Chocolate Chip Oatmeal Breakfast Cookies (V, GF): An easy fall recipe for soft, chewy pumpkin oatmeal cookies packed with chocolate chips and pumpkin seeds. Perfect for breakfast or an afternoon treat! Vegan, Gluten Free, Dairy-Free, One Bowl.



Wet Ingredients

  • ½ cup 100% pure pumpkin puree
  • 2 tablespoons melted coconut oil
  • 3 tablespoons creamy, unsalted natural peanut butter
  • 3 tablespoons coconut sugar
  • 3 tablespoons pure maple syrup
  • 1 flax egg (1 tablespoon ground flax + 3 tablespoons water, whisk together, set for 15 mins)
  • ½ teaspoon pure vanilla extract

Dry Ingredients

  • 1 ¼ cups gluten free rolled oats
  • ½ cup + 2 tablespoons gluten free oat flour
  • ½ teaspoon baking soda
  • ¼ teaspoon baking powder
  • ¾ teaspoon ground cinnamon*
  • ¼ teaspoon ground cloves*
  • ¼ teaspoon ground nutmeg*
  • 1/8 teaspoon salt

Add-in Ingredients

  • ¼ cup vegan chocolate chips
  • 2 tablespoons pumpkin seeds (pepitas)
  • 2 tablespoons pecans, chopped
  • 2 tablespoons dried cranberries, chopped


  • 23 tablespoons Add-ins (chocolate chips, chopped pecans, cranberries, pumpkin seeds)


  1. Preheat the oven to 350°F. Line a large baking sheet with parchment paper or greased foil. Set aside.
  2. Add the wet ingredients to a large bowl: pumpkin, coconut oil, peanut butter, sugar, maple syrup, flax egg, and vanilla. Whisk until well incorporated.
  3. Add the dry ingredients: oats, oat flour, baking soda, baking powder, cinnamon, cloves, nutmeg and salt. Whisk together until just thoroughly combined. When it gets difficult to whisk, switch to folding with a rubber spatula, until no flour patches remain. Fold in Add-in Ingredients.
  4. Using a 2-tablespoon cookie scoop, scoop and drop cookie dough onto prepared baking sheet, evenly spaced apart. Press Toppings into the top of each cookie. Using a fork, flatten cookies to desired thickness—they will not spread during baking. Periodically clean the fork off between flattening—the dough is sticky.
  5. Bake for 10-14 minutes. Mine took 12 minutes. Allow to cool on a cooling rack for about 30 minutes, or until completely cool. Enjoy! Storing instructions below.


– Adapted from my Peanut Butter Banana Breakfast Cookies and my Pumpkin Chocolate Chip Oatmeal Breakfast Bars.
– *All can be substituted with 1 1/4 teaspoons pumpkin pie spice.
– Storage notes: Cool completely, then store in an airtight container for up to 1 week.
– Freezing instructions: store in an airtight, freezer-friendly container in the freezer for up to 1-2 months. Allow to thaw for 10-15 minutes before enjoying; or heat in the microwave in 10-second increments until warm.
– More plant-based, allergy-friendly Pumpkin recipes: one bowl pumpkin bread, pumpkin chocolate chip muffins, pumpkin pie smoothie, chocolate pumpkin bread.

  • Category: Cookies, Breakfast, Vegan, Gluten-Free, Dairy-Free, Healthy, Fall