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
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.