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There’s something about the fall season that just begs for cozy flavors, and these Pumpkin Chai Oatmeal Breakfast Cookies deliver all the comfort of a spiced chai latte in a wholesome, grab-and-go bite. These soft and chewy cookies are naturally sweetened with maple syrup, loaded with oats for fiber, and full of warm chai spices. With pumpkin puree as the base, they’re not only egg-free, but also super moist and satisfying. Perfect for busy mornings, after school snacks, or even a healthier way to curb a cookie craving!
Healthy oat cookie recipes are some of favorite to develop! Similar to my banana breakfast cookies and white chocolate cranberry cookies, this recipe is delivering a cozy pumpkin chai flavor you are just going to love.
Why You’ll Love These Cookies
- Breakfast-friendly: whole grains, healthy fats, and fiber to keep you fueled! As a nutritionist, these definitely check many boxes. Just add a side of protein, and you’re all set.
- Naturally sweetened: just maple syrup (or honey) instead of refined sugar.
- Egg free and dairy-free: pumpkin puree acts as a binder and keeps these cookies soft.
- Cozy fall flavor: chai spices + pumpkin are the ultimate seasonal pairing!
- Meal prep win: make a batch on Sunday and enjoy all week long!
Ingredients You’ll Need for these Cookies!
- Rolled oats- the base of the cookies and a good source of fiber.
- Whole wheat flour or almond flour- a great compliment to oats.
- Pumpkin puree- adds moisture, flavor, and acts as a binding agent.
- Maple syrup- for natural sweetness.
- Cashew butter + coconut oil- healthy fats that keep these cookies moist and satisfying.
- Chai spice blend- cinnamon, cardamom, ginger, nutmeg, cloves, and allspice.
- Optional mix-ins- pecans, raisins or dried cranberries, or flaxseeds for extra nutrition.
These Pumpkin Cookies are so EASY!
Just follow these simple steps:
- Mix the dry ingredients: oats, flour, spices, baking powder, baking soda, and salt.
- Whisk the wet ingredients: pumpkin, maple syrup, cashew butter, coconut oil, and vanilla extract.
- Combine the dry ingredients with the we, then fold in the pecans and raisins.
- Scoop and form cookies into balls on a parchment lined baking sheet. Bake until golden!
Tips, Adaptations, and Storing
You can easily add chocolate chips to make these cookies taste more like dessert! Feel free to swap out the cashew butter with peanut butter or make it nut free with sunflower butter.
Store cookies in an air-tight container for 2 days or in the fridge for up to a week. Freeze for up to 3 months. These cookies thaw out beautifully in less than 30 minutes!
Love these Pumpkin Chai Oatmeal Cookies? You’ll adore even more festive cookies, fudges, cozy breakfasts, and party‑perfect appetizers in my Free Holiday Guide! Plus, enjoy 12 Days of Christmas Fun with easy family activities to make the season extra special.
Pumpkin Chai Oatmeal Cookies
Ingredients
- 1.5 cups old-fashioned rolled oats
- 3/4 cup whole wheat flour or almond flour
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp kosher salt
- 1 tbsp chai spice blend*
- 1/2 tsp cinnamon
- 1/2 cup pumpkin puree
- 1/3 cup pure maple syrup
- 1/4 cup cashew butter
- 3 tbsp melted coconut oil
- 1 tsp vanilla extract
- 1/3 cup chopped pecans
- 1/3 cup raisins
Instructions
- Preheat the oven to 350 degrees and line a baking sheet with parchment paper.
- In a medium bowl, combine oats, flour, baking powder, baking soda, salt, chai spice, and cinnamon.
- In a large bowl, whisk pumpkin, maple syrup, cashew butter, coconut oil, and vanilla until smooth.
- Add dry ingredients to wet and stir until combined. Fold in pecans and raisins.
- Scoop ~2 tbsp portions onto the baking sheet and flatten slightly.
- Transfer to the oven. Bake for 12 – 14 minutes, or until golden on the edges and set in the center.
- Cool for 5 minutes before transferring to a wire rack.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
