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Pumpkin Ginger Breakfast Cookies

These Pumpkin Ginger Breakfast Cookies - made with unrefined sugar, gluten free flour, oats, and nut butter - are a Fall breakfast MUST.
Course Breakfast, Mornin' Eats
Cuisine American
Prep Time 10 minutes
Cook Time 18 minutes
Total Time 28 minutes
Servings 15 cookies
Author Brewing Happiness


  • 1 cup pumpkin puree
  • 1/2 cup almond butter
  • 1/2 cup maple syrup
  • 2 eggs
  • 1 teaspoon vanilla extract
  • 1 cup almond meal
  • 1 1/3 cup steel cut oats
  • 1 teaspoon pumpkin pie spice
  • 1/2 teaspoon salt
  • 2/3 cups raw pepitas
  • 1/2 cup candied ginger, chopped


  1. Preheat the oven to 325.
  2. Add pumpkin puree, almond butter, maple syrup, eggs, and vanilla extract to a large bowl. Whisk until combined.
  3. Add in almond meal, steel cut oats, pumpkin pie spice, and salt. Stir until evenly combined.
  4. Fold in chopped ginger and pepitas into the batter.
  5. Line a baking sheet with parchment paper. Use a 1/4 cup measurement to scoop cookies evenly onto the baking sheet.
  6. Bake for 16-18 minutes. Let cool on baking sheet.
  7. EAT UP.