These maple pumpkin breakfast cookies are a wonderful way to start a fall morning. They have a soft, cake-like texture and are packed with pumpkin, almond butter, and warm spices. They are just sweet enough to feel like a treat but wholesome enough for breakfast.
The recipe comes together in one bowl and takes only about 25 minutes from start to finish. They are a great make-ahead option for busy weekdays when you need something you can grab on your way out the door.
Why You’ll Love Maple Pumpkin Breakfast Cookies
- Using both pumpkin puree and almond butter as the base creates a very moist, tender cookie without needing a lot of oil or butter.
- Almond flour keeps these cookies gluten-free and gives them a delicate, slightly nutty crumb that’s less dense than regular flour.
- Baking at a lower temperature of 325°F (165°C) helps the cookies cook through gently, preventing the bottoms from burning while the centers set.
Maple Pumpkin Breakfast Cookies Ingredients
- Pumpkin Puree: Be sure to use 100% pure pumpkin puree, not pumpkin pie filling, which has added sugar and spices.
- Almond Butter: A creamy, natural-style almond butter works best. The only ingredients should be almonds and maybe salt.
- Maple Syrup: Use pure maple syrup for the best flavor. Honey can be substituted, but the flavor will be different.
- Almond Flour: Use blanched, finely ground almond flour for the best texture. Almond meal will result in a coarser, heavier cookie.
- Pecans: Toasted pecans will have a deeper flavor. You can swap them for walnuts or pumpkin seeds.
Exact quantities are in the recipe card below.
How to Make Maple Pumpkin Breakfast Cookies
Step 1: Mix the Wet and Dry Ingredients
Start by preheating your oven to 325°F (165°C) and lining two baking sheets. In a large bowl, whisk all the wet ingredients: pumpkin puree, almond butter, coconut oil, eggs, maple syrup, and vanilla. Once smooth, add the dry ingredients: almond flour, coconut, pumpkin spice, baking soda, and salt. Stir until just combined.
Step 2: Add Your Mix-Ins and Scoop
Gently fold your chopped pecans and any optional chocolate chips or cacao nibs into the batter. Use a tablespoon or a small cookie scoop to portion the dough onto your prepared baking sheets. Leave a little space between each one, though they will not spread much as they bake.
Step 3: Bake and Cool
Bake the cookies for 15 to 18 minutes. It is a good idea to swap the baking sheets between the oven racks halfway through for even cooking. The cookies are ready when they feel firm and look lightly browned. Let them cool on the pan for a bit before moving them to a wire rack to finish cooling.
Storage Tips for Maple Pumpkin Breakfast Cookies
Store the cookies in an airtight container in the refrigerator for up to 5 days. They can also be frozen for up to 3 months. Let them thaw at room temperature or warm them gently in the microwave for a few seconds.
Expert Tips for Maple Pumpkin Breakfast Cookies
- Since this recipe contains eggs, ensure the cookies are fully cooked and firm before eating. An internal temperature is difficult to measure in a cookie, so rely on the visual and texture cues in the instructions.
- Use pumpkin puree, not pumpkin pie filling. Pie filling is pre-sweetened and spiced, which will alter the recipe’s flavor and sweetness.
- For a vegan version, you can try substituting the two large eggs with two flax eggs. To make a flax egg, mix 1 tablespoon of ground flaxseed with 2.5 tablespoons of water and let it sit for 5 minutes to thicken.
What to Serve with Maple Pumpkin Breakfast Cookies?
These cookies are a complete breakfast on their own. Enjoy them with a cup of coffee or a glass of milk.
Maple Pumpkin Breakfast Cookies Recipe FAQs
Can I make these nut-free?
This recipe relies heavily on almond butter and almond flour, so substituting them would significantly change the result. For a nut-free version, you would need to use a seed butter like sunflower seed butter and a different gluten-free flour blend, which would require recipe adjustments.
Are these cookies soft or crispy?
These are soft, cake-like cookies. They are moist and tender, not crispy or crunchy.
Can I use a different sweetener?
Yes, you can substitute the maple syrup with an equal amount of honey or agave nectar. Keep in mind this will slightly change the flavor of the cookies.
Maple Pumpkin Breakfast Cookies
Ingredients
- 1 cup pumpkin puree unsweetened, 245g
- 1 cup smooth almond butter 250g
- 1/4 cup melted coconut oil 50g
- 2 large eggs
- 2 tablespoons pure maple syrup 30ml
- 1 teaspoon vanilla extract
- 2 cups blanched almond flour 192g
- 1/4 cup unsweetened shredded coconut finely shredded, 20g
- 1/2 teaspoon pumpkin pie spice
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/3 cup chopped pecans 40g
- 2 tablespoons chocolate chips or cacao nibs (optional) 25g
Instructions
- Preheat your oven to 325°F (165°C). Line two large baking sheets with parchment paper.
- In a large bowl, whisk together the pumpkin puree, almond butter, melted coconut oil, eggs, maple syrup, and vanilla extract until the mixture is smooth.
- Add the almond flour, shredded coconut, pumpkin pie spice, baking soda, and salt to the bowl. Stir with a spatula until just combined. Do not overmix.
- Fold in the chopped pecans and chocolate chips, if you're using them.
- Drop rounded tablespoons of dough onto the prepared baking sheets, about 1-2 inches apart. You should get about 12 cookies per sheet. These cookies do not spread much.
- Bake for 15-18 minutes, rotating the sheets halfway through. The cookies are done when they are firm to the touch and lightly golden on the bottom. Since this recipe contains eggs, ensure the cookies are cooked through.
- Let the cookies cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely.
