Pumpkin Breakfast Cookies

Double Chocolate Cake Cookies
September 29, 2015
Fall Weekend Fun
October 12, 2015

Pumpkin Breakfast Cookies

Happy October! Y’all. It’s finally here! The best month ever!

It’s chilly outside, cozy inside. Gilmore Girls is on the background and I’ve got a batch of these breakfast (anytime) cookies baking in the oven. It’s so chilly (a whopping 60 degrees – cold by Nashville standards) that I used my seat heaters in the car today. WINNING.

In honor of October and all the pumpkin things, I thought these cookies would be the perfect recipe to share to kickoff the month. I’ve been trying to make healthier recipes that you can feel good about eating, and these are perfect for breakfast or anytime of day!

Pumpkin, oats, and honey make the base, and you can add any extras you want to customize these to your taste! Bonus, they’re vegan AND gluten free. Get in my belly.


Pumpkin Breakfast Cookies


  • 1/4 cup honey
  • 1/4 cup melted coconut oil
  • 1 cup quick cook oats
  • 1/4 cup flaxseed meal
  • 2 teaspoons pumpkin pie spice
  • 1/2 teaspoon salt
  • 1/2 cup pumpkin puree
  • 1/3 cup mini chocolate chips
  • 1/3 cup pumpkin seeds
  • 1/3 cup dried cranberries


  1. Preheat oven to 325 degrees. Line a cookie sheet with parchment.

  2. Make flax eggs by combining 2 T flaxseed meal + 5 T water in a small bowl. Let sit for 5 minutes until they thicken.

  3. In a medium bowl, combine honey, coconut oil, oats, flaxseed meal, pumpkin pie spice, salt, and pumpkin puree. Mix until well combined.

  4. Add in the flax eggs and stir.

  5. Add mini chocolate chips, pumpkin seeds, and dried cranberries.

  6. Drop "dough" onto cookie sheets. They won't spread, so use the back of a spoon or bottom of a glass to press them down a little bit before baking.

  7. Bake for 10-12 minutes or until the tops are firm.

  8. Let cool and store in the fridge for up to a week. 

Hope you enjoy these as much as I do!



  1. Rachel S. says:

    Love your cutting board! I have two questions about it:

    1) Where did you get it? I’d love a PA-shaped one
    2) Are you a fan of the epicurean board? I was looking at one at Target the other day but was concerned about it slipping and sliding around on the countertop considering it had no non-slip "feet" on the other side.

    • Hilari Williams says:

      Hi Rachel!

      You are so sweet. I love the cutting board! However, it is very slippery on the other side. I use it more for cutting simple things (apples, pears, cheese, etc.) and even use it as a serving tray to add interest to the table. I unfortunately don’t know where I got it! We got 2 as wedding gifts- 1 WI and 1 GA. Happy shopping!

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