Pumpkin Pie Breakfast Cookies

Pumpkin Pie Breakfast Cookies

Cookies for breakfast? Yes, please! Traditional cookies will give you the boost of energy you need to start the day, along with a sugar crash even before your lunchtime. That’s why we’ve made one loaded with fibre and healthy sugars to give you a sustained boost of energy to get you through your morning.

What’s in it?

  • The superstar ingredient is pumpkin! Pumpkin houses many nutrients, especially beta-carotene. It’s packed with antioxidants, which help keep oxidative stress at bay and prevent cellular damage. Pumpkin is also a source of vitamin C, which helps support the immune system.
  • Oats are a great source of fibre, zinc, magnesium, and thiamine (B1). Fibre is important because it helps slow down the release of sugar, preventing the dreaded sugar crash. Fibreshould also be incorporated into your breakfast because it helps increase feelings of satiety, keeping you fuller longer.
  • Honey and maple syrup are healthy sugar sources that don’t skimp on sweetness. We love these sugar alternatives because they have a lower glycemic index than traditional white or brown sugar. This means that they don’t spike blood sugar as fast, again, preventing that dreaded sugar crash.
  • Adding Iron Vegan’s Superfood and Greens not only adds real fruits, vegetables, and organic mushrooms to your morning but it also adds a boost of energy, which is always a good thing in the AM.

Prep Time

10 minutes

Cook Time

13-16 minutes


10-12 medium cookies

Pumpkin Pie Breakfast Cookies


• 2 cups rolled oats
• 1/2 cup pumpkin puree
• 1/3 cup pumpkin seeds
• 1/3 cup raisins
• 1/3 cup honey or maple syrup
• 1 flax egg (see notes)
• 1 tsp Superfoods & Greens
• 1 tsp pumpkin pie spice
• 1/4tsp baking powder
• 1/4 tsp baking soda

For flax egg:
• 1 tbsp flaxseed meal
• 2/3 tbsp water


For flax egg: add flaxseed meal and water to a dish and stir. Let rest for 5 minutes to thicken.

1. Add all ingredients to a large bowl and mix until combined.
2. Use a cookie scoop or spoon to spoon out 3-4 tbsp of the mixture per cookie and place onto a parchment-lined tray.
3. Gently flatten the cookies.
4. Bake at 350°F for 13-16 Let cool and enjoy.

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