Why You’ll Love This Recipe
I love how quickly these cookies come together—just whisk, scoop, bake, and you’re done in about 15 minutes total. They’re hearty yet feel like a treat, thanks to the warm spices, pumpkin, and natural sweetness from maple syrup. Being vegan, gluten-free, and refined-sugar-free makes me feel great serving them to family and friends with dietary preferences.
ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
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½ cup pumpkin puree
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½ cup unsalted smooth cashew butter (*omit salt if using salted cashew butter)
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½ cup pure maple syrup
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1 tsp pure vanilla extract
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2 tsp ground cinnamon
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½ tsp ground ginger
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½ tsp baking soda
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¼ tsp ground nutmeg
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¼ tsp sea salt
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2 cups old‑fashioned rolled gluten‑free oats
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¼ cup coconut flour
directions
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Preheat oven to 350 °F and line a baking sheet with parchment paper.
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In a large bowl, whisk together pumpkin puree, cashew butter, maple syrup, and vanilla until smooth.
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Add cinnamon, ginger, baking soda, nutmeg, and salt; stir to combine.
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Fold in oats and coconut flour until batter is evenly blended.
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Scoop portions (I use an ice cream or cookie scoop) onto the baking sheet, forming balls. Using fingers, gently flatten each slightly.
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Bake for 10 minutes, then let cookies sit on the warm sheet for 3–5 minutes before transferring to a cooling rack.
Servings and timing
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Yield: 12 cookies
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Prep time: 5 minutes
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Cook time: 10 minutes
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Total time: ~15 minutes
Variations
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Swap cashew butter for almond butter or peanut butter (note: peanut has a stronger flavor).
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Omit coconut flour and add a flax “egg” for vegan binding.
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Add mix-ins like chocolate chips, dried cranberries, or chopped nuts for extra flavor and texture.
storage/reheating
I store cooled cookies in an airtight container at room temperature for up to 4–5 days. They keep well in the fridge too. To reheat, I just warm them for a few seconds in the microwave or enjoy them chilled.
FAQs
How do I make them vegan and gluten-free?
I use a flax “egg” (1 Tbsp flax meal + 3 Tbsp water), certified gluten-free oats, and coconut flour to replace traditional eggs and flour.
Can I use almond butter instead of cashew butter?
Yes—I often swap in almond butter. It gives a slight nutty flavor boost.
Will using salted nut butter make them too salty?
If I use salted nut butter, I skip adding extra salt in the recipe so the sweetness balances right.
What if I don’t have coconut flour?
I’ve used oat flour (made by pulsing oats) or whole‑wheat flour instead—just know the texture may feel a bit cakier.
Can I freeze these cookies?
Absolutely. I freeze baked cookies in a zip-lock bag for up to 3 months. I let them defrost on the counter or microwave briefly when I’m ready for one.
Conclusion
I reach for this recipe every fall (and beyond) because it’s quick, nourishing, and tastes like a fresh-baked treat without fuss. With simple pantry ingredients, customizable mix-ins, and easy storage, these pumpkin breakfast cookies have become a staple in my household—perfect for on-the-go mornings or a healthy snack any time.
