Gluten-Free Pumpkin Breakfast Cookies {Dairy-Free}

5 from 1 vote
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Gluten-Free Pumpkin Breakfast cookies are a quick, easy and delicious way to start your day. A one bowl recipe with pumpkin, gluten-free oatmeal, honey, peanut butter, and chocolate chips. These gluten-free breakfast cookies are naturally dairy-free.


It’s the season for everything pumpkin spice! That includes this newest version of my recipe for gluten-free breakfast cookies. I have been making gluten-free breakfast cookies for my kids for years. It’s one of their favorite breakfast treats.

Gluten-free breakfast cookies are a super easy and delicious way to start your family’s day. This is a one bowl recipe with pumpkin, gluten-free oatmeal, honey, peanut butter, chocolate chips (or raisins), pure vanilla extract, salt, pumpkin pie spice and ground cinnamon.

These gluten-free pumpkin breakfast cookies do not take much time to whip up and they cook for only 15 minutes. They also freeze well, but with my family, these gluten-free pumpkin breakfast cookies don’t last a full day.

In our house, these aren’t just breakfast cookies, they are all day cookies. When we travel, I often make the gluten-free breakfast cookies and take them with me.

It’s an easy way to make sure I don’t get “glutened” on the road. These pumpkin gluten-free breakfast cookies are loved by my whole family!

I know you will also enjoy my original Gluten-Free Breakfast Cookies made with ripe bananas.

gluten-free pumpkin breakfast cookies

5 from 1 vote

Gluten-Free Pumpkin Breakfast Cookies

By: Audrey
Servings: 24
Prep: 10 minutes
Total: 25 minutes
Gluten-Free Gluten-Free Pumpkin Breakfast Cookies
It's the season of all things pumpkin spice! Gluten-Free Pumpkin Breakfast cookies are a quick, easy and delicious way to start your day. A one bowl recipe with pumpkin, gluten-free oatmeal, honey, peanut butter, and chocolate chips.


  • 3 cups of gluten-free oats , I like Bob’s Red Mill Gluten-Free Quick Oats
  • 3/4 teaspoon of salt
  • 1 tablespoon pumpkin pie spice
  • 1 teaspoon ground cinnamon
  • 1 tablespoon of pure vanilla extract
  • 3/4 cup peanut butter
  • 1/2 cup of honey
  • 1 cup canned pumpkin, not pumpkin pie filling
  • 1/2 cup of gluten-free mini chocolate chips or raisins, I like Enjoy Life for dairy-free


  • Preheat the oven to 325°F.
  • In a large bowl add the pumpkin, peanut butter and honey, stirring to combine.
  • Add the pure vanilla extract, cinnamon, pumpkin pie spice and salt to the mixture and stir.
  • Add the chocolate chips and stir.
  • Finally, add the gluten-free oatmeal. Mix all ingredients together.
  • Drop heaping spoonfuls onto greased cookie sheet and flatten tops slightly (cookies will not rise or spread when they bake. I shape the dough into a round and flat cookie shape.)
  • Bake at 325 degrees for 15-20 minutes or until lightly browned.
  • Cool and store in airtight container or freeze in freezer bag.
  • Makes 24 cookies. Enjoy!


Mama says, "Check all of your labels!"


Serving: 1gCalories: 112kcalCarbohydrates: 14gProtein: 3gFat: 5gSaturated Fat: 1gSodium: 113mgPotassium: 96mgFiber: 1gSugar: 9gVitamin A: 1595IUVitamin C: 0.5mgCalcium: 16mgIron: 0.6mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Additional Info

Course: Breakfast
Cuisine: American
Tried this recipe?Mention @mamaknowsglutenfree or tag #mamaknowsglutenfree!


About Audrey Roberts

I'm Audrey Roberts, a busy mama of four and I love sharing the recipes that I make for my family. I make gluten-free family-friendly recipes that are simple and delicious that you can too! I use easy to find ingredients that won't break your budget. You will also find dairy-free options and Paleo recipes. I am also the author of The Everything Gluten-Free & Dairy-Free Cookbook, which is an Amazon Best Selling Cookbook in the US and Internationally. Living gluten-free since 2010. I hope by me sharing my journey it may help you with yours.

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