In the spirit of fall, I’m continuing my month of October with these Pumpkin Breakfast Cookies! I call these cookies because they’re in the shape of your typical sweet snack, though really you could turn them into Bites, Bars, whichever you choose!

These yummy cookies use the flavor of pure organic pumpkin puree, pumpkin seeds, as well as pumpkin pie spice to really give these a fall flavor you may be looking for!

These bars are so easy to make, and are a great way to have breakfast made for the week ahead of time! If you’re a lover of typical granola bars like I am, these are also a healthy swap for those. The best part about these breakfast cookies is that you can make a large batch of them, freeze them, and then months from now pop one in the microwave for a tasty fall flavored treat.

You can easily make these breakfast cookies gluten free by choosing oats that are actually labeled GLUTEN FREE. While your typical whole rolled oat or quick oat is mostly gluten free, companies can’t always label them that way because of their surroundings in the factories where they’re made. So if you’re looking for a purely gluten free recipe, just make sure you choose the oats that are labeled that way 🙂

Go ahead and test out these fall breakfast cookies this month or next and let me know what you think! I’d love to hear!

PUMPKIN BREAKFAST COOKIES

INGREDIENTS:

1. 1/4 cup coconut oil, melted
2. 1/4 cup honey
3. 1 cup old fashioned rolled oats
4. 1 cup quick cooking oats
5. 2/3 cup unsweetened, dried cranberries
6. 2/3 cup pumpkin seeds
7. 1/4 cup chia seeds
8. 1 tsp pumpkin pie spice
9. 1/2 tsp sea salt
10. 1/2 cup organic pumpkin puree
11. 2 eggs, whisked

PREPARATION:

1. Preheat oven to 350 degrees, line a baking sheet
2. In a small bowl, warm your coconut oil so that it’s melted
3. In a separate large bowl, add oats, cranberries, pumpkin seeds, chia seeds, pumpkin pie spice, and salt. Stir together until fully combined.
4. To the large bowl, add pumpkin puree, eggs, melted coconut oil, and honey. Stir fully until combined
5. Drop about 1/4 cup sized scoops onto baking sheet and press down to flatten.
6. Bake for about 15-20 minutes
7. Let cookies cool on baking sheet, or cooling rack, until moving them to an air tight container.