Gluten-Free Gluten-Free Pumpkin Breakfast Cookies
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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 112kcal
Author Audrey from Mama Knows Gluten Free


  • 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: 1g | Calories: 112kcal | Carbohydrates: 14g | Protein: 3g | Fat: 5g | Saturated Fat: 1g | Sodium: 113mg | Potassium: 96mg | Fiber: 1g | Sugar: 9g | Vitamin A: 1595IU | Vitamin C: 0.5mg | Calcium: 16mg | Iron: 0.6mg
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