Go Back

Pumpkin Spiced Breakfast Cookies

Grain | Protein | Fruit/Veg
Prep Time 10 minutes
Cook Time 15 minutes
Servings 2
Author Katie's Conscious Kitchen



  • 1/2 cup rolled oats, dry 2 oz


  • 1/2 cup unsweetened pumpkin purée 4 oz
  • 1/2 cup unsweetened applesauce 4 oz
  • 1/4 cup dried cranberries


  • 2 Tbsp almond butter 1 oz
  • 3/8 cup chopped nuts (I used a mix of pumpkin seeds, walnuts, and pecans) 3 oz


  • 1.5 Tbsp pumpkin pie spice or make your own, see notes
  • 1 tsp vanilla extract


  • Preheat the oven to 350 °F and line a baking sheet with parchment paper.
  • Combine all ingredients in a small mixing bowl and mix well.
  • Drop scoops of batter onto the baking sheet to make 6 cookies. To make them extra pretty, sprinkle a few nuts and cranberries on top.
  • Bake for 15-20 minutes, until firmed up and holding together.
  • Let cool for a few minutes before eating. Serve warm, or cooled.
  • These can be made ahead and store well.


  • To make your own pumpkin pie spice, combine the following:
    • 1 Tbsp cinnamon
    • 1/4 tsp ground ginger
    • 1/4 tsp ground nutmeg
    • 1/8 tsp ground allspice
  • Feel free to sweeten these with 1 Tbsp of maple syrup or honey, and a few chocolate chips. 
  • This recipe makes 2 weight loss friendly breakfasts, so divide the batch in half.