Gluten-Free Pumpkin Spice Breakfast Cookies

by Maggie on October 22, 2013

Pumpkin Spice Breakfast Cookie by She Let Them Eat Cake

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Fall is all about pumpkin recipes, don’t you agree? I think it’s how we mourn the beauty of Summer and all of her juicy berry recipes.

I can live with pumpkin, in fact I’ve really grown to love it over the last few years. I used to turn my nose up at it for some reason. I was much happier with apple pie, who really needed pumpkin pie?

That was until I tasted my friend Eric’s mother’s pumpkin pie. Oh my, I immediately fell in love. One piece was just not enough. Alas, I have yet to try my hand at homemade pumpkin pie, but I’m working my way up to it one pumpkin recipe at a time. In fact, I almost made pumpkin tarts for our Canadian Thanksgiving, but I made Ricki’s Butter Tarts instead. Can you blame me?

Until I perfect those pumpkin tarts, I really think you’ll like these Pumpkin Spice Breakfast Cookies. Yes, cookies for breakfast. Why on earth not?

These babies are a pretty good way to start the day – pumpkin is low in calories and high in B vitamins, antioxidants and fiber. With two cups of oat flour in these (I make my own using my Blendtec) you’re practically having a bowl of oatmeal for breakfast!

Pumpkin Spice Breakfast Cookie by She Let Them Eat Cake image2

Gluten-Free Pumpkin Spice Breakfast Cookies

  • ½ cup tapioca flour
  • 2 cups oat flour (I grind my own)
  • ¾ teaspoon ground ginger
  • 1 teaspoon ground cinnamon
  • 1 teaspoon baking soda
  • ½ teaspoon baking powder
  • ¼ teaspoon sea salt
  • ½ cup coconut oil, room temp
  • 1 cup coconut sugar
  • 1 tablespoon vanilla
  • 1 ½ tablespoons black strap molasses, unsulphured
  • 1 tablespoon ground chia seed mixed with ¼ cup warm water (or one egg)
  • 1 cup canned pumpkin puree
    (not pie mix)
  • ½ cup raisins

1. Preheat oven to 350 degrees and line two baking trays with parchment.
2. In a bowl, combine tapioca flour, oat flour, ginger, cinnamon, baking soda, baking powder, and sea salt.
3. In a large mixer bowl, beat together the room temperature coconut oil and sugar. Add vanilla, molasses, ground chia mixture and stir until combined.
4. Fold in pumpkin puree and raisins.
5. Drop batter by rounded tablespoons onto prepared baking sheets. Bake at 350 degrees for 10-12 minutes.
6. Remove from oven and let cool for five minutes. Transfer to cooling racks and let cool completely.

If you are looking for a gluten-free pumpkin pie recipe, try one of these:

  • And check out this pinterest board – all things gluten-free and pumpkin

{ 6 comments… read them below or add one }

Alisa October 23, 2013 at 12:30 pm

Yum, this is one of my favorite flavor combos Maggie – especially with the warm hint of molasses!


Angie October 23, 2013 at 12:39 pm

Ok, we are sooo making these this week!! Thank you, Maggie!


Emily @ October 23, 2013 at 2:19 pm

Yum! Thanks for the recipe! I’ve recently begun trying gluten free baking so I’m excited to try these.


Shirley @ gfe & All Gluten-Free Desserts October 24, 2013 at 5:08 am

Oh, these are clearly delicious and healthy cookies, Maggie! Yummy! I’m going to be doing a roundup of breakfast cookies on All Gluten-Free Desserts soon, so these will be perfect for that. 🙂 And many, many thanks for including my original crustless pumpkin pie! I’m honored to have my pie included with those other fabulous recipes! Btw, your dairy-free readers might be interested in the crustless dairy-free version of my pumpkin pie: And readers have made both using flax eggs and commercial egg replacers. 🙂



Anita Peoples November 5, 2013 at 7:57 am

I made these for breakfast this morning and they were wonderful! My baby loved them. Thank you!


Maggie November 6, 2013 at 2:39 pm

Yay! That’s so great, thanks for sharing Anita!


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