Pumpkin Peanut Butter Breakfast Cookies

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Plate of pumpkin peanut butter breakfast cookies surrounded by ingredients used to make them

I don’t know if we should be telling you this but…these cookies are inspired by dog biscuits.

It’s true! Allow us to explain.

Cinnamon, baking powder, salt, vanilla, maple syrup, peanuts, pumpkin purée, oats, and peanut butter

We recently created a recipe for simple, nutritious peanut butter dog treats, and we of course had to sample them. “Not bad,” we thought. And we wondered what would happen if we sweetened them a bit and turned them into cookies.

Spoiler alert: MAJOR WIN. As in, one of our favorite and EASIEST pumpkin recipes to date! Let us show you how!

Food processor filled with pumpkin purée, peanut butter, peanuts, cinnamon, salt, oat flour, and baking powder

How To Make These Breakfast Cookies

This 30-minute recipe is gluten-free, vegan, naturally sweetened, and comes together in a food processor! Hooray for fewer dishes!

Vibrant pumpkin purée is blended with wholesome oats for plenty of fiber, peanut butter for healthy fats, roasted peanuts for crunch, maple syrup for natural sweetness, cinnamon and pumpkin pie spice for that fall flavor kick, and vanilla + salt for flavor balance.

Peanut butter pumpkin oat mixture in a food processor

For dry ingredients we kept it simple: JUST OATS! Oats are blended into a “loose flour” for ease. (And nutrition!) Just 1 cup of rolled oats provides more than 8 grams of fiber and 10 grams of protein!

Once blended, the texture should be slightly tacky and easy to form into cookie dough balls. Arrange on a parchment-lined baking sheet, slightly “smoosh,” and bake.

Rolling pumpkin cookie dough into balls to place on a baking sheet

While the cookies are baking, we suggest you make a Pumpkin Spice Matcha Latte and curl up with a good book, or call a dear friend or family member. It’s the perfect “waiting for my cookies to bake” activity, if you ask us.

Or dancing. Dancing is always a good idea.

Unbaked breakfast cookies on a parchment-lined baking sheet

This is the type of cookie that makes you want to go back for another! The pumpkin spice flavor marries perfectly with nutty, salty peanut butter. And the roasted peanuts add a delicious crunch. Swoon!

Pumpkin purée on a baking sheet next to peanut butter pumpkin breakfast cookies

We love these cookies with a cup of tea, coffee, or ice cold almond milk. Make a batch to enjoy throughout the week, or bring to a fall book club or party! Cozy vibes will ensue.

More Pumpkin Recipes!

If you try this recipe, let us know! Leave a comment, rate it, and don’t forget to tag a photo @minimalistbaker on Instagram. Cheers, friends!

Close up shot of hands holding up a pumpkin peanut butter breakfast cookie

Pumpkin Peanut Butter Breakfast Cookies

Gluten-free (and vegan!) pumpkin peanut butter breakfast cookies! The perfect wholesome treat to pair with coffee or grab for on the go. Just 10 ingredients and 30 minutes required!
Author Minimalist Baker
Holding up a split open breakfast cookie to show the inner texture
4.96 from 22 votes
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 12 (cookies)
Course Breakfast, Snack
Cuisine Gluten-Free, Oil-Free, Vegan
Freezer Friendly 1 month
Does it keep? 1 Week


  • 1 cup rolled oats (ensure certified gluten-free as needed)
  • 1/2 cup natural peanut butter
  • 1/2 cup canned pumpkin purée
  • 1/4 cup dry roasted peanuts (or sub chopped pecans)
  • 1/4 cup maple syrup
  • 1 tsp pumpkin pie spice
  • 1 tsp cinnamon
  • 1 tsp vanilla extract
  • 1/2 tsp baking powder
  • 1/4 tsp sea salt (omit if using salted peanut butter/peanuts)


  • Preheat your oven to 350 degrees F (176 C) and lightly grease or line a baking sheet with parchment paper.
  • Add the oats to a food processor and process until finely ground — about 30-45 seconds. They don’t need to be as finely ground as oat flour but should be close. Add remaining ingredients and pulse until combined.
  • Use a cookie scooper (like this one) or tablespoon to measure out 1 ½ Tbsp amounts of dough to gently roll into balls. Arrange on the baking sheet and press down gently with the palm of your hand or a lightly oiled glass to smash slightly. They won’t spread much, so it’s okay if there’s not much space between the cookies.
  • Bake for 18-20 minutes or until just golden on the edges and slightly firm to the touch. Enjoy! They pair especially well with coffee or tea.
  • Let cool fully before storing in an airtight container at room temperature for 1-2 days, in the refrigerator for up to 1 week, or in the freezer for up to 1 month.



*Nutrition information is a rough estimate.

Nutrition (1 of 12 servings)

Serving: 1 cookie Calories: 116 Carbohydrates: 10.9 g Protein: 3.9 g Fat: 7.1 g Saturated Fat: 1.1 g Polyunsaturated Fat: 1.4 g Monounsaturated Fat: 3.6 g Trans Fat: 0 g Cholesterol: 0 mg Sodium: 71 mg Potassium: 134 mg Fiber: 2 g Sugar: 5 g Vitamin A: 1590 IU Vitamin C: 0.4 mg Calcium: 34 mg Iron: 0.5 mg

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My Rating:

  1. Elizabeth says

    I love this one in many ways. Great straightforward GF vegan no added oil and low glycemic cookie recipe & all ingredients mixed in food processor. My husband and increasingly food fussy 2yo granddaughter loved them.
    I will likely double and freeze my next batch. Thank you for this recipe 😊

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Susan, yes, but we’d recommend making the oat flour (by grinding oats in a blender) before the class and using that as an ingredient instead of oats. We’d also recommend roughly chopping the peanuts for best texture. Hope that helps!

  2. Kim says

    I am not making this recipe because I am looking for a recipe that uses sourdough discard but I had to scroll down here and say: I was looking for this recipe BECAUSE I just made the dog treat equivalent (with sourdough)! Ain’t nothing wrong with that.

  3. Jolly says

    I had some almond butter I wanted to use up, so I followed another reviewer’s suggestion to sub that in for the PB and I also used pecans instead of peanuts. They turned out fantastic! My dough was a little too tacky to roll into balls, but it wasn’t an issue to just spoon them onto the sheet and gently shape them. I LOVE that they are lower in sugar than most cookies and still satisfied my sweet tooth. I look forward to making another batch with the recipe as written next time.

  4. Lacey says

    These are amazing as is. They are also out of this world with almond butter and pecans. Thank you so much for a healthy pumpkin cookie!

  5. Diana says

    Wonderful recipe! I made it as written. The combination of flavors is perfect and the cookies are not too sweet. This has become a favorite vegan and oil free breakfast recipe in our house.

  6. Christine says

    Wow, these are delicious!!! I’m pretty sure I’ll be making them again soon. Had to sub out the peanut products due to food allergy, but it worked great with sunbutter and chopped pecans. Awesome!

  7. Maria says

    I finally made these DELICIOUS cookies without the food processor and by following your advice and they came out PERFECT. Thank you again for sharing such a wonderful recipe!!

  8. Jean says

    I first made a similar version of these cookies for my dog and his friends (from your recipe also) and then got jealous. So I decided to make these for myself. I think they were a bit too peanut buttery for my taste, but that’s just a personal preference. My dog, and his friends, are now hounding (!) me for more cookies, so they seem to like p.b. just fine.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Maria, we think this cookie dough might be too thick for a blender. You may want to blend the oats in the blender on their own, chop the peanuts by hand, and then mix everything together in a bowl. Hope this helps!

  9. Emilye says

    These are so good when you want something to satisfy that soft cookie craving. I used applesauce instead of maple syrup and added cacao nibs. Soft, chewy, toothsome and fragrant from the peanut butter – yum! Thanks a lot for this simple and delicious recipe :)

  10. Kimberley says

    These sound amazeballs but to cut down on the carbs would it be possible to substitute the oats for almond flour or almond meal?

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Kimberley, we haven’t tested it that way, but it might work! Let us know if you try it! We always suggest to note the texture of the dough in the photos when changing up the flours! Almond flour doesn’t absorb liquid like oat flour so you may need to use quite a bit more. Maybe try a mixture of oat and almond first!

  11. Monica says

    Made them this morning. They were delicious, absolutely perfect for a sunny fall Toronto day.
    Not overly sweet, crunch from the peanuts, just yummy.
    Thank you for sharing

  12. Marta says

    My sons love these cookies. I made two batches on Monday, today it’s Wednesday and all cookies are gone. So, I made more…
    Great for an energetic breakfast, although my sons eat them every time they go to the kitchen.
    Thanks for the recipe!

  13. VICKY says

    These are amazing! So soft and fragrant perfect for coffee and milk, the kids also loved them! Thank you for coming up with yet another incredible easy fast and healthy option. This will be my go to breakfast for a while!

  14. Kate says

    These are very easy and delicious. I love the seasonal recipe! One thing I would change if I make them again is that I would add the peanuts at the end because I would prefer them to be chunkier rather than blend down as much as they did. Otherwise, wouldn’t change anything!

  15. Eden says

    These are amazing! Very subtle but lovely pumpkin flavour.
    I made them three times in two days 😋
    The third batch I subbed tahini and mink sweetener with a dash of maple syrup, and while the original is the best, the tahini was a nice alternative.
    I will be making these all fall and winter long!!

  16. Christine says

    Thanks for the recipe. A great Fall cookie. I used pecans and a brand name commercial peanut butter since I didn’t have natural peanut butter. Everyone liked it.

  17. Sinead says

    These are great. I used walnuts instead of peanuts/pecans because that’s what I had, and agave + a tbs of brown sugar because maple syrup is expensive like liquid gold here (an admirably low number of substitutions, given the way I usually roll). They are tasty and comforting and just the right amount of sweet, and I like that they are solid enough to be filling. The dog biscuit recipes had a stroke of genius with pb + pumpkin and knowing that you based these on a dog biscuit recipe somehow makes them even better!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Thanks so much for the review and for sharing your modifications, Sinead! We’re so glad you enjoyed these :)

  18. McKenzie says

    These are so yummy and so simple to make! I subbed cashew butter and pecans for the PB and peanuts. They turned out great and are perfect with a cup of coffee or tea :)

  19. Caroline says

    Hi! I have a request for a recipe: big, monstrous chocolate chip cookies. Not kitchen sink cookies – i mean like the ones from levain bakery.
    I’m sure you could find a way to veganify them!

  20. Jan says

    These were lovely! I am really cutting down on sugar so these are super good. I iced 1/2 the batch with a powdered sugar icing for my husband and he loves them. To flatten them easily, I moistened my fingers with a bit of water and that was quick. Thank you for a wonderful recipe that I can enjoy without feeling left out!

  21. Kasey says

    I made these today and they were delicious and a great way to use up some extra pumpkin purée from another recipe. I did add in Lily’s dark chocolate chips. The pumpkin/peanut butter combination is so good!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Kristi! That might be okay, but we haven’t tested it. The peanut butter does add flavor, so they may not be as flavorful with another nut butter.

  22. Tracy says

    Yum! Made these tonight and the pumpkin peanut butter combination is delicious! I used peanuts but then had regrets about not using pecans, so I added some chopped pecans on the top before baking. Looking forward to having one as a midmorning snack tomorrow!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Samantha, If using oat flour, we’d suggest starting with less and working your way up until the dough resembles the photos. We’d estimate you’ll need ~2/3-3/4 cup since it’s more absorbent. Let us know how it goes!

  23. Alyssa says

    These are 100/10 👏🏼 I used mini chocolate chips instead of peanuts and woah…these are delicious!! One of my new favorite Fall treats!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Nina, that might work, but we haven’t tested it. We also have a recipe for pumpkin purée here. Let us know if you try it!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Holly, we think you’d need to grind it into oat flour first if using steel cut oats since they are so hard. We haven’t tested making oat flour from steel cut oats, but it might work in a powerful blender.

      • Emma says

        My son is allergic to peanut butter. Could almond butter be easily substituted? I suppose I’d also look to sub the peanuts for another nut or chocolate chips.

  24. jacquie says

    This look great and i would love to try them but i don’t have a food processor so can i use oat flour instead?


    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Jacquie, that should work! We’d suggest using 2/3-3/4 cup, starting with 2/3 cup and adding more until the dough looks similar to the photos. Let us know if you try it!

  25. Adriana Noya says

    I love all your recipes. Thank you!! Is there any way to include more desserts/cookies that actually have whole wheat flour in them? I am allergic to many of the substitutes (oats, almond flour) and I find that gluten is excellent for you if you are not allergic to it (nutritionfacts.org). I would love to see more recipes for the general crowd or at least comments on how to sub for regular whole wheat flour. Thanks!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Adriana, thank you for the feedback! Currently most of our team is gluten-free so it’s a bit challenging to develop recipes with wheat flour since we wouldn’t be able to taste test them as a team. We’ll definitely keep that in mind for the future though!

      • Rose says

        Hi, I purchase my oat flour already milled. So how much would I need for this recipe? Would it still be one cup??
        Looking forward to trying the recipe and will rate then. (Might invite some raisins to the party!)

        • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

          The oats shrink down a bit, so maybe 2/3-3/4 cup. We’d suggest starting with less and working your way up until the dough resembles the photos. Raisins are definitely welcome to the party! Let us know how it goes, Rose!

    • Karen says

      Curious if this recipe can be made with gf flour in place of the oats or a mix with almond flour? I don’t have oats at home yet have all the other ingredients and would love to give it a go!
      Thanks! Cannot wait to try this and will add the mini choc chips ; ).

      • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

        Hi Karen, we haven’t tested it that way, but it might work! Let us know if you try it! We always suggest to note the texture of the dough in the photos when changing up the flours!