Pumpkin Pie Quinoa Breakfast Cookies Recipe

If you’re on the hunt for a wholesome, cozy breakfast treat that feels like a warm hug in cookie form, these Pumpkin Pie Quinoa Breakfast Cookies are just what you need. Packed with the comforting spices of pumpkin pie and the protein power of quinoa flakes, they strike the perfect balance between nutritious and indulgent. Whether you’re rushing out the door or enjoying a slow morning, these cookies make breakfast something to truly look forward to.

Ingredients You’ll Need

Getting your hands on these ingredients is a breeze, and each one plays a vital role in creating the perfect blend of flavors and textures that make these cookies so special. From the creamy cashew butter to the warm spices and naturally sweet pumpkin, every element contributes to a balanced, delicious bite!

• Flax egg: Acts as a fabulous vegan binder while adding a boost of omega-3 fatty acids.
• Cashew butter: Brings a smooth, rich nuttiness that elevates the texture and flavor nicely.
• Pure maple syrup: Provides natural sweetness with a subtle caramel undertone.
• Pumpkin puree: Adds moisture, vibrant color, and that unmistakable autumnal warmth.
• Banana: Enhances natural sweetness and helps hold everything together.
• Vanilla extract: Lifts all the flavors with a fragrant, creamy note.
• Quinoa flakes: Deliver protein and a unique texture that makes these cookies hearty.
• Rolled oats: Offer chewiness and fiber, perfect for a satisfying morning bite.
• Baking powder: Ensures just the right lift for a soft, tender cookie.
• Spices (cinnamon, nutmeg, ginger, allspice): Infuse the recipe with cozy pumpkin pie magic.
• Salt: Balances sweetness and enhances overall flavor complexity.
• Chia seeds (optional): Add a subtle crunch and extra nutrition if you like.

How to Make Pumpkin Pie Quinoa Breakfast Cookies

Step 1: Prep Your Oven and Flax Egg

Start by preheating your oven to 350 degrees Fahrenheit and lining a baking sheet with parchment paper—this will prevent sticking and make cleanup a breeze. While the oven heats, whisk together the flaxseed meal and water to create your flax egg. Set it aside and let it do its magic for a few minutes; this natural binder is crucial to keeping the cookies together.

Step 2: Mix the Wet Ingredients

In a large bowl, beat together cashew butter, maple syrup, pumpkin puree, mashed banana, and vanilla extract. This wet mixture forms the flavor-packed base that keeps the cookies moist and tender. Once combined, stir in your flax egg until everything is beautifully blended.

Step 3: Combine the Dry Ingredients

Now it’s time to add the wholesome dry ingredients to your wet mix. Pour in the rolled oats, quinoa flakes, baking powder, the blend of warm spices, and salt. Give everything a good stir until all the ingredients are evenly distributed. If you’re using chia seeds for an added nutritional kick and texture, gently fold them in at this point.

Step 4: Shape and Bake the Cookies

Scoop about two tablespoons of dough per cookie and drop them onto your prepared baking sheet. Don’t be shy about gently pressing down on each dollop to flatten them into cookie shapes. Pop them in the oven and bake for 15 to 18 minutes—the edges should turn a beautiful golden brown. Once done, allow them to cool on the pan for five minutes before transferring to a wire rack to finish cooling.

How to Serve Pumpkin Pie Quinoa Breakfast Cookies

Garnishes

While these cookies are delicious on their own, a light sprinkle of toasted pumpkin seeds or a drizzle of extra maple syrup can take them to the next level. For an extra creamy contrast, spread a thin layer of nut butter or yogurt on top before digging in.

Side Dishes

Pair these cookies with a fresh fruit salad or a warm mug of chai or coffee to round out your morning meal. They also complement a simple green smoothie or a small bowl of Greek yogurt for a protein boost that keeps you satisfied until lunch.

Creative Ways to Present

Want to impress your brunch guests? Stack your Pumpkin Pie Quinoa Breakfast Cookies with layers of whipped coconut cream and sliced apples for a festive parfait. Or place them on a rustic wooden board alongside seasonal nuts, dried cranberries, and honey for a beautiful breakfast spread.

Make Ahead and Storage

Storing Leftovers

After enjoying your fresh cookies, keep any leftovers in an airtight container at room temperature for up to three days to maintain their chewy, soft texture. If your kitchen is warm, storing them in the fridge is a good alternative—just allow them to come to room temperature before eating.

Freezing

Pumpkin Pie Quinoa Breakfast Cookies freeze wonderfully! Place them in a sealed freezer bag or container and freeze for up to three months. To avoid sticking, layer the cookies between sheets of parchment paper. When you’re ready for a quick breakfast, just thaw them overnight in the fridge or at room temperature for a couple of hours.

Reheating

For that just-baked warmth, pop the cookies in the microwave for about 15 seconds or warm them in a toaster oven for a few minutes. This brings back their soft, tender feel and wakes up all those fragrant pumpkin pie spices beautifully.

FAQs

Can I use a different nut butter instead of cashew butter?

Absolutely! Almond butter, peanut butter, or sunflower seed butter all work well and will give your cookies a slightly different but equally delicious flavor. Just keep the same quantity to maintain the right texture.

Is it necessary to use quinoa flakes? Can I substitute with something else?

Quinoa flakes add protein and a lovely texture, but if you don’t have them on hand, extra rolled oats or oat flour can be used as a substitute. Keep in mind that quinoa flakes have a distinctive flavor and nutrition profile that enrich these cookies uniquely.

Can I make these cookies gluten-free?

Yes! Just make sure to use certified gluten-free oats and quinoa flakes, and double-check that your baking powder is gluten-free. This recipe is naturally gluten-free friendly with those swaps.

Are Pumpkin Pie Quinoa Breakfast Cookies suitable for kids?

Definitely. Kids tend to love the sweet, spicy pumpkin flavor and soft texture, plus these cookies are packed with wholesome ingredients that make breakfast fun and nutritious.

Can I add mix-ins like chocolate chips or nuts?

For sure! Throw in dark chocolate chips, chopped walnuts, or dried cranberries if you want to customize the cookies. Just be careful not to add too much additional mix-ins or you might affect the baking time and texture.

Final Thoughts

I really hope you give these Pumpkin Pie Quinoa Breakfast Cookies a try—they’ve quickly become a cherished part of my morning routine. They blend healthy ingredients with cozy pumpkin pie flavor in a way that feels like a real treat but fuels your day right. Once you taste them, I bet you’ll keep coming back for more when you want breakfast with a little extra love baked in.

Print