After making my first batch of breakfast cookies a few weeks ago, I have been eating them for breakfast every morning and using as much self control not to turn this into a food blog dedicated solely to breakfast cookie recipes.
If this is your first time venturing into grain free breakfast cookies, let me give you a quick overview.
These Paleo Pumpkin Breakfast Cookies are like the top of a muffin, soft, moist, and exactly what your busy mornings need. You can make a big batch, freeze them and then grab one or two to eat on the go when you are running out the door.
As this is the season of everything pumpkin flavoured, I thought I would jump on the bandwagon and make a pumpkin spice breakfast cookie. Adding pumpkin puree to the batter makes the cookies incredibly moist and a combination of cloves, cinnamon, ginger and nutmeg gives them a delicious autumn spiced flavour.
I like keeping these Paleo Pumpkin Breakfast Cookies simple with just chopped pecans and a sprinkle of shredded coconut on top, but you can add a bit more chewy texture by also tossing in a handful of raisins.
Here are a few more pumpkin recipes that you might enjoy…
- Pumpkin Spice Energy Balls
- Pumpkin Mug Cake
- Pumpkin Spice Granola
- Pumpkin Pie Bars
- Spiced Pumpkin Bread
If you make this recipe let me know in the comment section below, I would love to hear what you think or take a photo and tag me (@everylastbite_) on Instagram, I love seeing your photos!
Pumpkin Spice Breakfast Cookies
Ingredients
- 1 cup pumpkin puree
- 2 eggs
- 1 tsp vanilla
- 1/3 cup coconut oil
- 2 tbsp honey
- 1 1/2 cups almond flour
- 1 tsp cinnamon
- 1/2 tsp ginger
- 1/4 tsp nutmeg
- 1/4 tsp cloves
- 1/2 tsp baking soda
- 2/3 cup chopped pecans + 2 tbsp finely chopped pecans for the tops
- 1/4 cup raisins optional
Instructions
- Preheat the oven to 175 degrees Celsius (350 degrees Fahrenheit)
- In the bowl of an electric mixer combine the pumpkin puree, eggs, vanilla, coconut oil and honey and blend until well combined.
- Add in the remaining ingredients (except the 2 tbsp chopped pecans) and mix.
- On a parchment paper lined baking sheet drop large spoonfuls of the batter and then gently press down on each to slightly flatten. Sprinkle the tops of each cookie with the remaining chopped pecans.
- Bake the cookies for approximately 15-18 minutes until golden on top. Let them cool on the baking sheet for 5 minutes before transferring to a cooling rack.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Tried This Recipe?
Leave a comment below and let us know how it was!
Can something be replaced for honey? Swerve maybe? Would it be an even exchange?
Yes definitely, a 1 for 1 substitution should work.
Do you mean almond meal or almond flour? The 2 get confused sometimes in recipes… Especially after I saw a comment that mentioned their cookie batter turned out like cake batter.
Good question, I only use almond flour in my recipes.
Hi i am trying these cookies for the first time and the mixture is really runny, iadded more almond flour and still its more like cake batter!! I think i will put it into a tin
Hmmm thats very odd! It should be more liquid then traditional cookie batter (ie you cant roll it into a ball) but yours sounds oddly liquid.
Hi, I am wondering if I can use gluten free all purpose flour instead of almond flour?
Unfortunately I haven’t tried using all purpose flour so I cannot guarantee that they would turn out ok. The consistency of almond flour is very different to other flours so its often hard to replace it with something else.
Will these work without the pecans. I’m allergic to nuts.
Yes definitely, you could swap the pecans for sunflower or pumpkin seeds. Are you allergic to all nuts? Unfortunately the flour used in this recipe is almond flour.
Thanks for your response! My problem with nuts is more of a digestive issue. Mainly when eaten in raw form. I’m baking a batch of these now, so fingers crossed.
I hope they turn out ok, let me know!
Do you make your own pumpkin puree or can ones. Sorry I’m little lost
I use canned pumpkin puree but you can also make your own by baking a halved pumpkin the oven for approximately 1 hour at 175 degrees Celsius (350 degrees Fahrenheit) then scrape the pumpkin flesh into a blender and puree.
I must have done something wrong. These came out flat with no texture. They smelled great though.
Im so sorry to hear that Tim! My guess is that the batter was over mixed? Because there is only baking soda in this recipe they don’t rise a massive amount.
Made these today for the second time! These pumpkin spice breakfast cookies are really great! My family loves them!
Well done again. Great cookies for this time of year.
Thanks for the kind comment Kathy!
I just bought your cookbook because I have Chrons. So far, the two recipes I used are both keepers. I made these breakfast cookies today and I substituted grass fed butter for the coconut because I don’t need to eliminate dairy. They are spectacular. Your tips in your book about freezing are spot on. I made a double batch of these and they will last a few months since I am the only SCDer in my family. Thank you for what you do. Being able to eat yummy foods is so important when one suffers through the pain of this disease.
These look good. Do you have nutrition details for them? Thanks