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Gluten Free Pumpkin Cranberry Breakfast Cookies

  • Author: Elaine VanVleck
  • Total Time: 33 minutes
  • Yield: 30 cookies 1x
  • Diet: Gluten Free


This healthy recipe for gluten free pumpkin cranberry breakfast cookies is perfect for starting the day or packing in lunches. These easy pumpkin cookies have oatmeal, pecans, pumpkin seeds and pumpkin puree in the recipe. They go great with coffee or a glass of milk first thing in the morning.



1/3 cup Granulated Sugar
1/3 cup Brown Sugar
1/2 cup Unsalted Butter
1/2 cup Pumpkin Puree
2 Tbsp. Pure Maple Syrup
1 1/2 cups Gluten Free Flour
1 tsp. Ground Cinnamon
1 tsp. Pumpkin Pie Spice
1 tsp. Baking Powder
1 tsp. Sea Salt
1 cup Gluten Free Rolled Oats
1/2 cup Dried Cranberries
1/2 cup Pecans, chopped
1/4 cup Raw Pepitas


Preheat your oven to 350 degrees.

In the bowl of your stand mixer add the granulated sugar, brown sugar and butter. Mix until combined and fluffy. Add the pumpkin puree and maple syrup. Mix until ingredients are combined.

In a mixing bowl whisk together the gluten free flour, cinnamon, pumpkin pie spice, baking powder, sea salt and rolled oats.

Add the dry ingredients to the wet ingredients and mix until they are just combined.

Add the dried cranberries, pecans and pepitas to the dough and mix just until they are incorporated in.

Using a cookie scoop or tablespoon divide the dough and add 12 cookies to a regular sized cookie sheet. Repeat this step until all the dough is used. You should have approximately 30 cookies.

Run your hand under room temperature water and smash each cookie down a little.

Bake the cookies at 350 degrees for 15-18 minutes. The cookies will be slightly brown around the edges and on the bottom when they are done.

Let cool for 5 minutes and then move the cookies to a cooling rack to completely cool.

Store the cookies in an airtight container.

  • Prep Time: 15 minutes
  • Cook Time: 18 minutes
  • Category: Cookies
  • Method: Baking
  • Cuisine: Gluten Free

Keywords: gluten free, cookies, baking, breakfast