These gluten free pumpkin cranberry breakfast cookies are a wholesome way to start your day or pack in lunches. Made with oats, pecans, pumpkin seeds, and pumpkin puree, they're hearty enough to keep you full all morning. Best of all, they come together with no eggs needed.
These pumpkin cranberry breakfast cookies are a flavorful way to start your day with the comforting taste of fall. Packed with pumpkin, hearty oats, and sweet tart cranberries, they are a make ahead breakfast that feels like a treat but still fuels your morning.
Whether you need something cozy on a slow weekend or a grab and go option on a busy day, these cookies make it easy to enjoy something both wholesome and satisfying.
If you are looking for more breakfast recipes try my Gluten Free Chocolate Breakfast Cookies, my Gluten Free Tater Tot Breakfast Casserole, my Gluten Free Oatmeal Raisin Overnight Oats, my Gluten Free Pumpkin Pie Granola or my Pumpkin Apple Baked Oatmeal with Streusel Topping.
You can find all of my breakfast recipes here: Gluten Free Breakfast Recipes
You can find all of my pumpkin recipes here: Gluten Free Pumpkin Recipes
Why You'll Love These Breakfast Cookies
- No eggs needed
- Packed with oats, pecans, and pumpkin seeds for real staying power
- Easy to make ahead for busy mornings
- Freezer friendly, so you can always have one on hand
Ingredient Notes
- This recipe skips eggs entirely, the butter, pumpkin puree, and maple syrup provide plenty of moisture and structure on their own.
- Feel free to swap the pecans for walnuts, or the dried cranberries for dried cherries or raisins if that's what you have on hand.
- Be sure to use pure pumpkin puree, not pumpkin pie filling.
Make Ahead and Freezer Tips
These cookies are a great make ahead breakfast. Bake a batch on the weekend and store them in an airtight container for busy mornings all week. They also freeze well, so you can pull one out the night before or grab one straight from the freezer on your way out the door.
Top Tip
These cranberry pecan breakfast cookies use ½ cup of pumpkin puree, so they are perfect to make when you have some leftover in the can.
If I'm opening a fresh can of pumpkin puree and I have some leftover I also like to add it to my morning oatmeal with a bit of maple syrup.
Frequently Asked Questions
Yes, gluten free cookies do tend to take longer to bake than cookies made with a wheat flour. The outside of the cookie will be browned, but they may not be cooked through in the center.
If you are having this issue you can lower the oven temperature and bake the cookies a bit longer. I also only bake one baking sheet at a time of gluten free cookies. They need to be evenly heated to cook correctly.
These cookies will last about a week in an air tight container. You can store them on the counter or in the refrigerator. You can also freeze these cookies in a freezer safe container for up to a month.
I like to freeze a few cookies in a container so I can take them out and add them to lunches. They are great to have in case I haven't planned ahead with something else. I also like to double the batch so we can eat half and freeze half for later.
The butter, pumpkin puree, and maple syrup provide enough moisture and structure on their own, so eggs aren't needed. That makes this a good option if you're baking for someone with an egg allergy or you're simply out of eggs.
Yes. Scoop the dough into individual portions, freeze on a baking sheet until firm, then transfer to a freezer safe bag. Bake straight from frozen, adding a couple of extra minutes to the bake time.
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Gluten Free Pumpkin Cranberry Breakfast Cookies
- Total Time: 33 minutes
- Yield: 30 cookies 1x
- Diet: Gluten Free
Description
These soft gluten free pumpkin cranberry breakfast cookies are packed with oats, pecans, and pepitas for a filling start to the day. They're egg free and easy to make ahead for busy mornings. Pack one in a lunch bag or grab one on your way out the door.
Ingredients
- ⅓ cup Granulated Sugar
- ⅓ cup Brown Sugar
- ½ cup Unsalted Butter
- ½ cup Pumpkin Puree
- 2 Tbsp. Pure Maple Syrup
- 1 ½ 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
- ½ cup Dried Cranberries
- ½ cup Pecans, chopped
- ¼ cup Raw Pepitas
Instructions
Preheat your oven to 350 degrees. Line your baking sheets with parchment paper and set aside.
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.
If you made this recipe please leave a star rating and comment below. It helps other readers find this recipe and means so much to me.
- Prep Time: 15 minutes
- Cook Time: 18 minutes
- Category: Cookies
- Method: Baking
- Cuisine: American
I'd love to hear what you think of these gluten free pumpkin cranberry breakfast cookies! Leave a comment and star rating below, and let me know if you tried any swaps. Don't forget to pin this recipe so you have it ready for busy mornings all season long.
Pumpkin Cranberry Breakfast Cookies Ingredients
Instructions
Preheat your oven to 350 degrees. Line your baking sheets with parchment paper and set aside.
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.
