Self-care from Cell to Soul!

Gluten-free Pumpkin Breakfast Cookies

Prep Time

Makes about 2 dozen cookies


  • 1 C pumpkin puree
  • 1 large egg
  • 1 1/2 tsp pure vanilla extract
  • 1 C oat flour
  • 1  3/4 C old fashioned rolled oats
  • 1/3 C coconut sugar
  • 1/4 C maple syrup
  • 1/2 tsp baking powder
  • 1 tsp baking soda
  • 1/2 tsp cinnamon
  • 2 tsp pumpkin spice
  • 1/8 tsp salt
  • 1/2 C chopped pecans
  • 3/4 C semi-sweet chocolate chips


  • Preheat oven to 350 degrees F. Line a baking sheet with parchment paper and set aside.
  • In a medium sized bowl, combine pumpkin, egg, maple syrup, coconut sugar and vanilla and beat until well combined. 
  • In a separate bowl, combine oat flour, oats, baking powder, baking soda, spices, chocolate chips and pecans. Add the dry ingredients to the wet ingredients and mix until just combined. The cookie dough will be thick and sticky.
  • Using a spoon, drop about 1 1/2 T of dough onto prepared cookie sheets, shaping how you would like them, as they will not rise or move much.
  • Bake for 12-14 minutes or until lightly browned. Allow to cool on the cookie sheet for a couple minutes before eating or transferring.