Sweet, inviting, and made for sharing, Vegan Pumpkin Breakfast Cookies GF is a vegan, vegetarian American dessert, snack made with pumpkin puree, maple syrup, and almond flour in about 49 minutes. The recipe lays out the ingredients and each cooking step clearly, so you can adjust seasoning, texture, and serving size for your own kitchen.

Recipe Snapshot

  • Prep time: 15 minutes
  • Cook time: 19 minutes
  • Total time: 49 minutes
  • Yield: 12
  • Category: Dessert, Snack
  • Cuisine: American

Ingredients

  • 1/3 cup pumpkin puree (not pumpkin pie mix)
  • 1/3 cup maple syrup
  • 1 cup almond flour
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1 scant cup old fashioned oats
  • 2 tablespoons shredded coconut
  • 1/2 cup chopped dates (Or use raisins or dried cranberries)
  • 1/3 cup chopped nuts and seeds such as (pecans, walnuts, sunflower seeds, pumpkin seeds)
  • 1 tablespoon chia seeds
  • 1 teaspoon pumpkin pie spice
  • 1/2 teaspoon cinnamon

Method

  1. In a bowl, mix the pumpkin puree and the maple syrup until well combined.
  2. In another bowl, mix the almond flour, baking powder, salt, oats, coconut, pumpkin pie spice, cinnamon, nuts, dates and seeds.
  3. Combine both of the bowls into one bowl and mix really well. You'll have to press and mix so that the pumpkin mixture mixes with the dry.
  4. Let the mixture chill for 15 minutes then use a cookie cutter to press it into 1/4 inch thick cookies. Place a 2 to 2.5 inch cookie cutter on parchment-lined baking sheet and then press mixture into the cookie cutter. Tap to release.
  5. Bake at 330 degrees Fahrenheit (165 c) for 18-20 minutes.
  6. These cookies can be stored on the counter for the day and refrigerator for up to a week.

Kiyaan Singh’s Kitchen Note

Keep this recipe as a working base: cook once as written, then adjust spice, texture, and serving style for your own table.