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Pumpkin Pie Quinoa Breakfast Cookies

These healthy Pumpkin Quinoa Breakfast Cookies taste like pumpkin pie but they're made with healthy ingredients like banana, oats, quinoa flakes and real pumpkin. 

I always love serving dessert for breakfast, but a big old slice of pumpkin pie is probably not the healthiest choice. That's why I love nutritious breakfast sweets (like those Pumpkin Pie Chocolate Chip Quinoa Bars or my Carrot Cake Quinoa Breakfast Cookies. And these pumpkin pie quinoa breakfast cookies are an all-time favorite, and not just during pumpkin spice season.

If you love pumpkin pie as much as I do, you're going to want to make these healthy, gluten-free cookies.

stack of pumpkin cookies with oats

Why You'll Love This Recipe

Cookies are a pretty magical breakfast treat. They're…

  • easy to make
  • easy to jazz up with different ingredients
  • packed with fiber, healthy fats, and unrefined sugars
  • portable and great for breakfast on-the-go
  • perfect for meal prep all week long

ingredients for pumpkin quinoa breakfast cookies


Here's what you need to make these healthy pumpkin quinoa breakfast cookies:

  • Flax egg. Make it with 1 tablespoon of ground flax seed meal and 3 tablespoons water
  • Cashew butter. You can use any nut butter you like!
  • Maple syrup. Make sure you're using the pure stuff, not imitation syrup. You could also sweeten your cookies with coconut sugar.
  • Pumpkin puree. You can use canned or make your own.
  • Banana. Use a nice ripe, soft banana for the sweetest flavor.
  • Vanilla extract
  • Quinoa flakes. This is a great alternative to flour for baking gluten-free.
  • Oats. Use rolled or old-fashioned oats.
  • Baking powder
  • Warming spices. I make a homemade pumpkin spice mix with cinnamon, nutmeg, ginger, and allspice.
  • Chia seeds. This is optional to add healthy fats and fiber to your cookies.

unglazed pumpkin quiona and oatmeal cookeis

Healthy Cookies for Breakfast

These cookies make a well-rounded breakfast option. They have tons of fiber from the oats and quinoa flakes. That means that they won't spike your blood sugar and will help you stay full all morning long.

pumpkin cookie with a bite taken out

Meal Prep Quinoa Breakfast Cookies

This is a great vegan and gluten free breakfast to make ahead. Store the fully cooled cookies in an airtight container in the fridge for up to four days. They make a great grab-and-go morning meal or snack.

pumpkin pie cookies on a wire raack

More Delicious Breakfast Cookies to try:

If you make these Pumpkin Quinoa Breakfast cookies, be sure to let me know what you think with a comment below!

Pumpkin Pie Quinoa Breakfast Cookies

4.5 from 2 votes
These healthy Pumpkin Quinoa Breakfast Cookies are loaded with fiber, vitamins, and plant-based protein. But they taste like dessert!
author: Alyssa
yield: 18 Cookies
pumpkin pie cookies on a wire raack
Prep: 10 minutes
Cook: 15 minutes
Total: 25 minutes



  • Preheat oven to 350 degrees F. Line a baking sheet with parchment paper and set aside.
  • Whisk together the flaxseed meal and water, and set aside.
  • Beat together cashew butter, syrup, pumpkin, banana and vanilla in a large bowl. Add flax egg and mix to combine.
    collage of mixing pumpkin and nut butter for cookies
  • Pour in oats, quinoa flakes, baking powder, spices and salt to the bowl and stir together. Fold in chia seeds (if using).
    collage of mixing the cookie dough with pumpkin and oats
  • Drop 2 tablespoons of dough onto the baking sheet and repeat until no dough remains. Gently flatten the cookies with your fingers before you pop them in the oven.
    raw pumpkin quinoa cookies on a baking sheet
  • Bake cookies on the center rack for 15 - 18 minutes until edges are golden brown. Remove and let cool on the pan for 5 minutes then transfer to a wire rack and cool completely.
    baking sheet with uncooked pumpkin cookies
  • Enjoy at room temp or slightly reheated in a microwave.
    stack of pumpkin quinoa cookies



Serving: 2g | Calories: 85kcal | Carbohydrates: 13g | Protein: 2g | Fat: 2g | Sodium: 34mg | Potassium: 117mg | Fiber: 1g | Sugar: 4g | Vitamin A: 1595IU | Vitamin C: 1mg | Calcium: 25mg | Iron: 0.8mg
cuisine: American
course: Breakfast, Snack

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61 comments on “Pumpkin Pie Quinoa Breakfast Cookies”

  1. Hi, Alyssa! I have a stupid question, as I am fairly new to Quinoa. In this recipe, the quinoa flakes are not cooked previously correct? They are added in raw? Also, these are different than regular “Quinoa” from my regular grocery store! Thank you!

    1. Sorry, you feel that way! But the ads are how I not only support myself, but how I am able to share all this content for free.

  2. I made these “cookies” yesterday because I needed a healthy grab and go snack/breakfast for when I don’t have time to properly prep breakfast before work. I LOVE THESE!!! I can’t tell you how perfect these are!! They are delicious!! I added a little flax and hemp just because I seem to add it to most baked goods to up the fiber, etc. I am making another batch this weekend and will keep in freezer. You are the best!!

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  4. LOVE your stuff, Alyssa!! Thanks for all the work you do to make the world a healthier place! These cookies were good but maybe not quite pumpkin-y enough for us? I felt like I tasted the banana more. Still good!

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  7. Hi, Just read through the comments and in one you mention the recipe calls for “cooked” quinoa. I don’t see that stated in the recipe. I made them and added the flakes along with the oats..did I miss something??
    Thank you

  8. Just finished making these and I am so thrilled with how they turned out! I love pumpkin and I love cookies! It is nice to have a delicious gluten free cookie recipe that is healthy too! Thank you for all your work to make these recipes amazing, Alyssa! You are truly awesome and I am so thankful for your blog and vlog!

    1. SOOO happy to hear this!! I’m really excited you enjoyed the cookies and can’t wait to hear what other recipes you try 🙂 XO

  9. Hola me ha encantado la receta pero tengo una duda…¿la quinoa la tengo que cocinar antes de añadirla o la añado sin cocinar? No se que hacer, si me puedes ayudar. Muchas gracias

  10. I made these today and oh my, they are soooo good!. Oats can bother me so I made them with all quinoa flakes. I also added some Enjoy Life mini chips. I will be making these again and again. Thanks for sharing Alyssa!

  11. Hi, I just made these cookies and I have no idea what went wrong. They turned out looking nothing like your picture of them. Very flat and they did not cook through all the way. I even cooked them for a longer time. I went over the ingredients multiple times to make sure everything was right. Is the cookie mix supposed to me very wet ? Also what type of rolled oats did you use? I used a gluten free kind from Only Oats.

    1. Hmmm did you add the correct amount of liquid ingredients? I’ve made these multiple times and have never had them turn out wet or soggy. I use traditional rolled oats and quinoa flakes 🙂

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  23. Avatar photo
    Joyce @ The Hungry Caterpillar

    I just made these–they turned out delicious! They have a really soft texture, almost like little bitty scones.

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        1. delish! first time i’ve used quinoa flakes to substitute oats! love love love! now, i will need to search for more quinoa flake recipes like this one!

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  27. For some reason, the stores where I bought quinoa flakes no longer have been carrying them with no explanation why. How do you prepare/substitute regular quinoa to get the best result?

      1. Yep! Not sure about regular quinoa since the texture is so different. I think you’d be better off swapping the quinoa flakes for oats instead 🙂

  28. These cookies are amazing. How lovely it is to start your day with eating something indulgent yet, at the same time, guilt-free.