Pumpkin Spice Breakfast Cookies on black wire rack with marble background and fall leaves and nuts

Pumpkin Spice Breakfast Cookies

  • Author: Alexandra Daum
  • Prep Time: 5
  • Cook Time: 10
  • Total Time: 15
  • Yield: 15 cookies 1x
  • Category: Cookies
  • Method: Baking
  • Cuisine: North American


These 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


  1. Preheat the oven to 180C / 350F and line a baking sheet with parchment paper.
  2. Place the oats, hazelnut meal, pumpkin spice, baking soda, and salt into a large bowl.
  3. Add the pumpkin, dates, and hazelnut butter to the bowl of a food processor fitted with the blade attachment. Blend until smooth.
  4. Pour the pumpkin mixture into the large bowl with the oats and mix until combined. Fold in the chopped chocolate.
  5. Use a cookie scoop or a tablespoon to scoop out 15 equally sized balls of dough. Use your hands to flatten the cookies slightly.
  6. 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, pumpkin breakfast cookies