Vegan Pumpkin Breakfast Cookie

This vegan pumpkin breakfast cookie is lightly sweetened with just maple syrup, packed with protein and is perfect for a fall morning on the go.

Why you need this air fryer pumpkin breakfast cookie

This vegan pumpkin breakfast cookie is probably one of my favourite recipes I've made recently.

Here are four reasons why you need it in your life as soon as possible:

1. It's the perfect balanced breakfast. As a dietitian making a balanced breakfast is huge for me! These pumpkin oatmeal cookies are made with oats for fiber, protein powder for protein and muscle recovery, and pumpkin puree for added fiber, vitamin C, vitamin A, iron and folate! So you know this is a breakfast cookie you can feel good about.
2. It tastes like fall. Pumpkin spice and everything nice is what these cookies taste like. Picture all the cozy flavours of cinnamon, ginger, nutmeg and cloves combined with the creamy taste of pumpkin.
3. It's gluten free and vegan! Since this cookie is made with just oats it's actually flour free, meaning you could even use the batter to make mini gluten free pumpkin oatmeal cookies! There is also no dairy and no eggs so bonus for anyone following a vegan or plant based diet.
4. It's perfect for meal prep. Breakfast cookies are the perfect quick, grab-and-go option for a busy morning. Simply make a few of these cookies ahead of time, store them in the fridge or freezer and you're good to go.

** BONUS: it honestly tastes so good it would also make a lower sugar option for an after dinner dessert or snack!

FINALLY- A banana free breakfast cookie

Chances are, if you're reading this you have probably already tried my original air fryer breakfast cookie (and if you haven't what are you doing!!). This air fryer cookie is honestly what put me on the map as a content creator. To this day it's reached over 22 million people on Tikok and over 10 million people on Instagram. Well + Good actually recently did a feature post on it and it's still my one claim to fame.

So after seeing how many of you loved the idea of eating a 10 minute cookie for breakfast, I knew I needed to make a fall version. AND since I had so many requests for a banana free version of the original air fryer breakfast cookie this is also a BANANA FREE breakfast cookie. So it can be enjoyed by all banana haters and those allergic to bananas!

Ingredients for this air fryer breakfast cookie

Oats- quick, rolled, or minute oats all work perfectly well! I personally use these oats, but that’s just because that we buy them in bulk and always have them on hand! PS. if you want more of a typical
cookie” consistency, try blending your oats or using oat flour!

Protein powder- This is 100% optional! I love using a little bit of vegan vanilla protein ( this one is my absolute favourite) for extra sweetness, flavour and to help keep me full throughout the day. If you do not want to use protein powder, just leave it out and add about an extra tablespoon of oats and a little more maple syrup!

Pumpkin puree- Make sure you use pumpkin PUREE not pumpkin pie filling. Pumpkin pie filling comes with the spices and sugar already mixed into the can, whereas pumpkin puree is just pumpkin! I've made this mistake before (and currently have 2 cans of pumpkin pie filling in the cupboard)! The pumpkin also replaces the banana in the original air fryer recipe making this a banana free breakfast cookie!

Pumpkin pie spice- For convenience I used a pumpkin pie spice blend for this air fryer pumpkin breakfast cookie. If you do not have a pre-mixed spice blend on hand you can make your own super easily by just combining ground cinnamon, ginger, nutmeg, allspice, and cloves (this recipe is great) and setting it aside for the whole season!

Coconut oil- I love adding coconut oil to my vegan recipes. I find it's the perfect dairy-free butter substitute in baked goods or this vegan pumpkin breakfast cookie. If you aren’t a coconut fan, you can substitute this one for one with butter or even some runny cashew butter (or any nut butter the taste might be altered slightly)!

Maple syrup- Since pumpkin puree can be pretty bland on it's own I used a little maple syrup to sweeten this breakfast cookie up a little. I wouldn't recommend using honey as I find the maple syrup and cinnamon spice combination works perfectly together.

Optional mix ins: mini white chocolate chips (not really optional because they are SO good)! Use dairy free if you are vegan!

Can I bake this cookie in the oven?

So I know the airfryer is one of my favourite kitchen gadgets (ps. you NEED to try my air-fryer brussel sprouts). I also know that that not everyone has an air fryer available to them. That is why the answer to this question is YES, of course! This cookie can absolutely be made in the oven.

I would recommend:

1. Following the directions to create the cookie dough as the recipe states.
2. Place the dough on a parchment paper lined baking sheet
3. Bake at 350 degrees Fahrenheit for about 15 minutes (or until the cookie top begins to brown)

More easy breakfast ideas

For more quick and easy breakfast ideas to get you into the autumn spirit try these...

• Apple pie oat cups
• Apple cinnamon overnight oats
• Cinnamon sugar baked oats
• Sweet potato egg nests

PS. I love seeing my recipes in action! If you decide to make this vegan pumpkin breakfast cookie don't forget to tag my on Instagram- @nourishedbynic or leave a comment below!

📖 Recipe