Gluten-Free Gluten-Free Pumpkin Breakfast Cookies

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.
Course Breakfast
Cuisine American
Keyword gluten-free breakfast cookies, pumpkin breakfast cookies
Prep Time 10 minutes
Total Time 25 minutes
Servings 24
Calories 112 kcal


  • 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
US Customary - Metric


  1. Preheat the oven to 325°F.
  2. In a large bowl add the pumpkin, peanut butter and honey, stirring to combine.
  3. Add the pure vanilla extract, cinnamon, pumpkin pie spice and salt to the mixture and stir.
  4. Add the chocolate chips and stir.
  5. Finally, add the gluten-free oatmeal. Mix all ingredients together.
  6. 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.)
  7. Bake at 325 degrees for 15-20 minutes or until lightly browned.
  8. Cool and store in airtight container or freeze in freezer bag.
  9. Makes 24 cookies. Enjoy!

Recipe Notes

Mama says, "Check all of your labels!"

Nutrition Facts
Gluten-Free Pumpkin Breakfast Cookies
Amount Per Serving (1 g)
Calories 112 Calories from Fat 45
% Daily Value*
Total Fat 5g 8%
Saturated Fat 1g 5%
Sodium 113mg 5%
Potassium 96mg 3%
Total Carbohydrates 14g 5%
Dietary Fiber 1g 4%
Sugars 9g
Protein 3g 6%
Vitamin A 31.9%
Vitamin C 0.6%
Calcium 1.6%
Iron 3.5%
* Percent Daily Values are based on a 2000 calorie diet.