These guilt-free pumpkin spice breakfast cookies are dense and full of Fall flavor!

I can’t be the only one who enjoys the excuse of being able to have cookies for breakfast, right?

These Pumpkin Spice cookies are very lightly sweetened with real maple syrup, loaded with dried fruits and nuts, and make you think of Fall with every bite you take (thanks to our perfectly balanced and delicious Pumpkin Spice Seasoning). If you’re not much of a dried fruit fan and prefer your breakfast cookie a little on the sweeter side, substitute 1/3 cup mini chocolate chips for the dried cherries.

These cookies are made with einkorn flour (the exclusive type of flour we use for all our products) which gives them an extra protein kick – in fact, einkorn has 30% more protein than modern wheat AND it’s so much more easily digested than modern wheat.

Basically these Pumpkin Spice Breakfast Cookies are a powerhouse of nutrient-dense ingredients which makes them absolutely guilt-free. #DoesntGetBetterThanThat

Make breakfast cookie sandwiches by using any nut or seed butter as the filling, drizzled with a little honey. For something more savory, spread cream cheese in between sandwiches. For an even sweeter treat, soften ice cream in between two cookies for a dessert or snack.

Either way, these are definitely something you’ll want to make – they’re so easy you have no excuse!

Pumpkin Spice Breakfast Cookies

These guilt-free pumpkin spice breakfast cookies are dense and full of Fall flavor!

Yield: 11 large cookies


  • 1 1/2 cup Einkorn flour
  • 1 cup organic old fashioned rolled oats
  • 1/2 tsp unrefined sea salt (find it here)
  • 2 tsp Pumpkin Spice Seasoning (find it here)
  • 1/2 cup dried cherries, chopped
  • 1/4 cup pecans, chopped
  • 1/2 cup pumpkin seeds
  • 1/2 cup organic pumpkin puree (not pumpkin pie mix)
  • 2 eggs (room temperature)
  • 3 Tbsp coconut oil, melted
  • 1/4 cup maple syrup
  • 1 1/2 tsp pure vanilla extract


Preheat oven to 350 degrees. Line large baking sheet with parchment paper.

In a large bowl, mix with a wooden spoon to combine the einkorn flour, old fashioned rolled oats, unrefined sea salt, and Pumpkin Spice Seasoning. Then mix in dried cherries, pecans, and pumpkin seeds; set aside. In a small bowl, combine pumpkin puree and eggs with a whisk; mix well. To pumpkin puree* mixture, add melted coconut oil, maple syrup, and vanilla extract; mix well. Add the pumpkin puree mixture to the large bowl with einkorn flour mixture; combine well with wooden spoon.

Drop 1/4 cup scoop of Pumpkin Spice Breakfast Cookie mix on prepared baking sheet. Using a small piece of parchment paper and spatula, lay parchment paper on top of cookie and press down with spatula. Do this until all cookies have been flattened to about half an inch.

Bake 15-18 minutes. Leave cookies on the pan for 5 minutes after removing them from the oven, then place on a cooling rack.

Notes: *Make sure the pumpkin puree and eggs are room temperature or the coconut oil will harden and not mix in well.