Pumpkin Breakfast Cookies filled with Dried Fruit and Nuts


Another great option for a paleo-friendly breakfast that isn’t just eggs (other than my delicious chocolate chip pumpkin muffins) is pumpkin breakfast cookies.

These are super simple and easy to change up just by simply using different “fillings” (nuts, seeds, dried fruit, chocolate chips, etc.) I used the rest of the canned pumpkin puree that was leftover from the muffins to make these. No waste!

The boys loved these as well and thought they were having a special treat since they were eating “cookies for breakfast.

Pumpkin Breakfast Cookies

  • A quick and easy grab-and-go breakfast option you can easily make ahead.
  • Try pumpkin breakfast cookies instead of a muffin.

Ingredients and Substitutions

ALMOND BUTTER – Use creamy, no-stir almond butter. You can substitute a seed butter like a sunflower seed.

PUMPKIN – Use a canned pumpkin puree. You can use homemade if you prefer.

MAPLE SYRUP – Use pure maple syrup to sweeten the cookies and provide a rich fall flavor.

MIX-INS – Add dried fruit like raisins or dried cranberries. Nuts or seeds like walnuts, pecans or sunflower seed are also a nice addition. Also try shredded coconut, chocolate chips or crystalized ginger. Mix and match add as many mix-ins as you like.

Pumpkin Breakfast Cookies

Paleo Friendly Chocolate Chip Pumpkin Breakfast Cookies

Course Breakfast, Dessert
Cuisine American
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings 6 people


  • 1/2 Cup No Stir Almond Butter, Creamy I used MaraNatha brand
  • 1/2 Cup Pumpkin Puree
  • 1/4 Cup Pure Maple Syrup
  • 1 Egg
  • 1 tsp Vanilla
  • 1/2 tsp Baking Soda
  • 1/2 tsp Cinnamon
  • 1/4 tsp Salt
  • 1/2 Cup of your choice dried fruits nuts, seeds, coconut, etc.*


  1. Preheat oven to 350 degrees
  2. Mix together all ingredients except “fillings”
  3. Fold in fillings
  4. Place 1 Tablespoon size scoops on a cookie sheet (I use a silpat non-stick baking mat)
  5. Bake for 15-18 minutes or until the edges start to turn brown.

Recipe Notes

(*I used pumpkin seeds, raisins, dried currants and a few dark chocolate chips as my filling.)

I had to keep them in the oven a little longer than I anticipated until they were done to my liking so you may want to watch them near the end so they don’t burn. I really like that these cookies don’t contain any flour but are still very fluffy.

breakfast cookie paleo

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  1. They sound really good. We love pumpkin. Never used maple syrup with pumpkin before, I will have to try it.

  2. Do you have any recommendations to replace the Almond Butter? My oldest son is allergic. Otherwise I really can’t wait to make these. 🙂

    1. You could try Sunbutter. We use sunbutter a lot and love it, I haven’t tried it in this recipe though.

  3. You say these are egg free and then list an egg in the recipe. We have severe egg allergies and I was excited to find a recipe that didn’t require me to figure out sub amounts. Is this egg free?

    1. Sorry for the confusion. There are definitely eggs in the recipe. I meant that most paleo breakfast options are just “eat eggs” and this recipes isn’t just “eat eggs”. I reworded it to make it clearer.

  4. Made these last night for dessert and my bf and I loved them! Probably ate more than we should have but they were too yummy. I made them with sunflower seed butter. Thanks for this simple, yet delish recipe!

  5. I tried making these but my “dough” was extremely runny, like cake batter rather than a cookie batter. Did anyone else have this issue? How do you keep it from running all over a baking sheet? And how many cookies does this recipe make?

    1. I had the same problem, like cake batter. Am in the midst of making and have added more add-ins but still super runny. No way these will make a cookie, may try the muffin cup idea

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