Pumpkin Oatmeal Breakfast Cookies


Anytime that I have a recipe for breakfast cookies, I get excited!  I mean, cookies…for breakfast – is there anything better?

These pumpkin oatmeal breakfast cookies have everything you need to start your day!  Protein, fiber, and healthy fats are all a part of these guys which will keep you energized and satisfied right up until lunchtime!

On top of all that, these have both pumpkin and pumpkin seeds (pepitas) in them, and that means a whole bunch of awesome health benefits!

pumpkin seeds


Hmmm…well, I was sold at “cookies for breakfast”, but the fact that we get all these benefits in a yummy cookie???  AWESOME!



  • 2 cups gluten free oats
  • 1 cup pumpkin puree
  • 1/4 cup honey
  • 1/4 cup pumpkin seeds (pepitas)
  • 1/4 cup chocolate chips (or you can leave these out and use 1/2 cup of pepitas instead of the 1/4 cup)
  • 1/3 cup of almond butter
  • 1/2 Tbsp. pumpkin pie spice
  • pinch of sea salt (optional)


1.) Preheat the oven to 350 degrees, and line a large baking sheet with parchment paper. Add all of the ingredients to a medium mixing bowl, and stir to combine completely.


2.) Use your hands to shape and create 12 cookies (about 1/4 cup of batter for each) and place them on the parchment lined baking sheet.


3.) Place in the oven and bake at 350 degrees for 10 minutes.  Turn off the heat, and leave the cookies in the oven as it cools for about 15 more minutes, then remove from the oven.


4.) Transfer to a plate to serve.


Best. Breakfast. Ever.


Yum!  Enjoy! 🙂

Gluten Free Pumpkin Bread


Yummy, yummy, yummy!  Summer is coming to a close, fall is getting close which means the season of everything pumpkin is right around the corner!!!  This is great news not only for our tastebuds, but also for nutrition!  Pumpkin is great for you and has lots of vitamins and minerals!


Notice that the pin revolves around pumpkin and the immune system?  Another great thing about pumpkin season is that it coincides with the beginning of the dreaded cold and flu season.  It’s great, because pumpkin is excellent for the immune system!  Yay!

Okay, so we know pumpkin is good for us, but let’s talk about the taste!  It’s delicious!!  A lot of pumpkin treats this time of year are baked goods, and a lot of baked goods means a lot of gluten.  If you’re one of the individuals that avoids gluten, this could mean bad news for you.  However, in addition to this pumpkin bread recipe being moist and delicious, it’s also gluten free!!!  Double yay!  Another plus is that it’s super easy to make…just a few ingredients in a blender or food processor into a bread pan and into the oven.  Wa-la, pumpkin goodness!

Before we get to the recipe, I do want to mention that after making this basic recipe, I realized that next time I would probably add chopped walnuts and raisins for sure.  This recipe is fantastic as is, but add-ins, such as raisins, dried cranberries, chocolate chips, coconut, or chopped nuts of your choice, are completely fine and definitely something to keep in mind!



  • 2 1/2 cups gluten free oats
  • 2 eggs
  • 1/2 cup maple syrup or honey (I used maple syrup)
  • 15-ounce can organic pumpkin puree (make sure the can lining is BPA free)
  • 1 teaspoon baking soda
  • 1 1/2 tsp. pumpkin pie spice (or combine 1 1/2 tsp. worth of cinnamon, nutmeg, and cloves)


1.) Preheat the oven to 350 degrees.  Line a bread pan with parchment paper (as shown – this will come in handy when taking the bread loaf out of the pan after baking).  Lightly grease the pan and paper.


2.) Add the oats to a food processor or blender and process on high until it reaches a consistency of gritty flour.


3.) Add the rest of the ingredients to the oats in the food processor and process on high until completely combined and smooth.


4.) Poor the batter into the prepared bread pan and bake in the oven for 33-35 minutes.  Take the bread out of the oven and poke a toothpick in the center of the bread.  If the toothpick comes out clean, allow the bread to cool in the pan.  If not, cover the top of the bread with aluminum foil (this will protect the top from getting burnt while the inside is cooking completely) and place back in the oven for 3 minute increments until a toothpick in the center comes out clean.  Let the bread cool in the pan for at least 10 minutes.


5.) Remove the bread from the pan and use a knife to cut into slices.


6.) Transfer slices to a plate and serve.


You’re going to love this stuff!  So good and so good for you!  Happy pumpkin season!  Enjoy! 🙂