The vegan, gluten free, and oil free pumpkin spice breakfast cookies are sweetened with dates and seasonal pumpkin for a healthy fall breakfast or snack, without any junk. Make these on a weekend and grab them on your way out the door in the morning, or pack one for a midday snack. They’re even better on day two, so no worries about being forced to eat all your freshly baked cookies at once. Because that’s a real problem, right?
On Tuesday I shared a tutorial for DIY pumpkin pie spice, or Hawaij. This recipe uses a generous sprinkling of that spice mix along with pumpkin puree, dates, and hazelnut flour/butter to pack every fall-related ingredient in that I could think of. Plus a little chocolate, because everything tastes better when chocolate is involved and these pumpkin spice breakfast cookies are no exception.
I have a breakfast cookie recipe on my blog from a little while back, and a fall iteration of that seemed like the logical next step. So when a Baked colleague asked me to cover for her when she got swamped with work (never a bad thing in this business), I needed a recipe that I’d already tested a few times. Cue these soft, pumpkin-y cookies.
Because the base for these cookies is made with super flavourful hazelnut butter and flour, I decided to leave out any extra nuts in the mixture. If you want some extra crunch, add some chopped hazelnuts to the mix. As is they’re more on the soft & chewy side rather than toothsome. Rolled oats add just enough texture.
We took these on a little road trip and they did crumble a bit after being left in the bottom of a backpack for a few hours. They are a touch delicate when squished. I recommend either keeping them in the fridge, or transporting them in a sealed container instead of a bag. If you want to have them around for several days then definitely refrigerate or freeze them – the moisture content is high from all the pumpkin, nut butter, & dates.
So kick off the season with some pumpkin spice breakfast cookies!
The vegan, gluten free, and oil free pumpkin spice breakfast cookies are sweetened with dates and seasonal pumpkin for a healthy fall breakfast or snack.
- 110 grams / 1 1/4 cups rolled oats
- 85 grams / 1 cup hazelnut meal
- 2 teaspoons pumpkin spice
- 1/2 teaspoon baking soda
- 1/2 teaspoon sea salt
- 160 grams / 1/2 cup roasted pumpkin, packed, or puree
- 120 grams / 1/2 cup soft dates
- 40 grams / 1/4 cup hazelnut butter
- 50 grams / 1/2 bar dark chocolate, chopped
- Preheat the oven to 180C / 350F and line a baking sheet with parchment paper.
- Place the oats, hazelnut meal, pumpkin spice, baking soda, and salt into a large bowl.
- Add the pumpkin, dates, and hazelnut butter to the bowl of a food processor fitted with the blade attachment. Blend until smooth.
- Pour the pumpkin mixture into the large bowl with the oats and mix until combined. Fold in the chopped chocolate.
- Use a cookie scoop or a tablespoon to scoop out 15 equally sized balls of dough. Use your hands to flatten the cookies slightly.
- Bake for 8-10 minutes, or until golden. Remove from the oven and cool for another 10 minutes before cooling fully on a rack. Store in a sealed container in the refrigerator or freezer.
* I use hokkaido pumpkin, which is on the dry side. If you’re using one with more moisture, like a sugar pie, either reduce it by a tablespoon or so or add a couple extra tablespoons of hazelnut meal.
Keywords: Pumpkin spice, breakfast cookies