I absolutely love how this Pumpkin Spice Quinoa Breakfast Cookies Recipe comes together – it’s the perfect blend of cozy fall flavors with a wholesome twist. These cookies are packed with quinoa and pumpkin spice, making them a nutritious breakfast or snack that feels indulgent without the guilt. When you first bite into one, you’ll notice the tender quinoa grains and warm spices that make every mouthful special.

What makes this recipe truly worth trying is how versatile and easy it is to make ahead. Whether you’re rushing out the door with a to-go breakfast or craving something satisfying after a workout, these cookies hit the spot. Plus, the pumpkin puree adds natural moisture and sweetness, so you don’t need a ton of added sugar to get a rich, comforting taste.

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Why You’ll Love This Recipe

  • Wholesome Ingredients: Quinoa and pumpkin combine for a nutritious breakfast cookie you can feel good about.
  • Easy Prep: Simple steps with common ingredients make this recipe approachable for any home cook.
  • Perfectly Spiced: The pumpkin spice mix brings warming autumn flavors without overpowering the natural quinoa taste.
  • Make Ahead Friendly: These cookies store well, giving you grab-and-go breakfasts all week long.

Ingredients You’ll Need

Combining pantry staples with some seasonal favorites, the ingredients in this Pumpkin Spice Quinoa Breakfast Cookies Recipe work beautifully together. Rinsing the quinoa ahead of time is a game changer for getting a nice texture, so don’t skip that!

  • Quinoa: Use raw quinoa and rinse it thoroughly to remove any bitterness before cooking.
  • Water: For cooking the quinoa – simple but essential!
  • All-purpose flour: Provides structure for the cookies; you can swap for gluten-free flour if needed.
  • Coconut sugar: Adds a subtle caramel-like sweetness, but granulated sugar works well too if you’re out.
  • Ground flax seeds: Helps bind the cookies and boosts fiber – plus, it adds a nice nutty note.
  • Pureed pumpkin: This adds moisture, flavor, and that iconic pumpkin taste we all crave.
  • Pumpkin Spice Mix: The star spice blend with cinnamon, nutmeg, ginger, and cloves – don’t skimp!
  • Sea salt: Enhances all the flavors and balances sweetness perfectly.
  • Oil: I use neutral oil like canola or avocado oil to keep the cookies moist without overpowering flavor.
  • Vanilla extract: Adds depth and rounds out the spices beautifully.
  • Egg white: Helps bind everything together without adding extra fat.
  • Maple syrup: A natural sweetener to give these cookies a lovely, subtle sweetness.
  • Fat free whipped topping (Optional): I like a dollop on top for a little creamy finish, but it’s totally optional.
Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Variations

I love how flexible this Pumpkin Spice Quinoa Breakfast Cookies Recipe is—it’s easy to make it your own depending on what you have on hand or your dietary needs. Here are a few ways I’ve played around with it that you might enjoy trying.

  • Add-ins: I sometimes toss in chopped nuts or dried cranberries for extra texture and flavor—the family goes crazy for that little surprise in each bite.
  • Gluten-Free: Swap all-purpose flour for a gluten-free blend to keep it safe for gluten-sensitive friends without sacrificing taste.
  • Sweetener Swap: Maple syrup can be swapped for honey or agave if that’s what you have handy; just keep an eye on consistency.
  • Vegan Version: Replace the egg white with flax egg for a vegan-friendly twist—I’ve done this with great results!

How to Make Pumpkin Spice Quinoa Breakfast Cookies Recipe

Step 1: Cook Your Quinoa to Perfection

Start by rinsing the quinoa thoroughly in a fine mesh strainer—this step is key to remove any bitterness. Then, add quinoa and water to a saucepan, bring to a boil, cover, and simmer on low for 15 minutes. Once done, remove the lid and let it cool for a couple of minutes. I usually give it a light fluff with a fork before adding it to my mix so it feels light and fluffy in the cookies.

Step 2: Mix the Dry Ingredients

In a large bowl, combine your flour, coconut sugar, ground flax seeds, pumpkin spice mix, sea salt, and the cooked quinoa. Stir until the quinoa is coated in the dry mixture — this coats every grain and helps the texture come out just right. I’ve found this little extra step helps the cookies hold together beautifully without being mushy.

Step 3: Whisk up the Wet Ingredients

In a separate bowl, mix the pumpkin puree, oil, vanilla extract, egg white, and maple syrup until smooth. This combo is where the moisture and sweetness really come alive, so make sure everything is well combined before folding it into the dry mixture.

Step 4: Bring It All Together & Shape

Stir the wet ingredients into the dry mixture until fully combined. Then, using a tablespoon scoop, drop mounds of dough onto your prepared baking sheet. Since these cookies don’t spread while baking, you can keep them close but be gentle when you shape them—I like to lightly flatten each between my palms to help with even baking.

Step 5: Bake and Cool for Best Results

Bake at 350°F (175°C) for 25-30 minutes until golden and cooked through. Now, here’s the trick: let the cookies cool on the pan for 10 minutes before moving them to a wire rack to cool completely, preferably a couple of hours. Because you’re using cooked quinoa, the cookies firm up as they cool, turning from soft to perfectly chewy. You’ll love that transformation!

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Pro Tips for Making Pumpkin Spice Quinoa Breakfast Cookies Recipe

  • Rinse Quinoa Thoroughly: I used to skip rinsing and noticed a slight bitterness — rinsing makes a world of difference.
  • Use Cooked Quinoa: Baking with cooked quinoa helps maintain a chewy, moist texture without dryness.
  • Don’t Overmix the Dough: Combining wet and dry ingredients gently helps keep the cookies tender.
  • Cool Cookies Completely: Patience pays off here — letting cookies cool fully enhances firmness and flavor.

How to Serve Pumpkin Spice Quinoa Breakfast Cookies Recipe

The image shows a stack of four thick oatmeal cookies with chocolate chunks on a piece of baking paper over a wooden board. The bottom three cookies are whole, with a golden brown rough surface and visible bits of oats and small chocolate pieces. The top cookie is broken in half and placed on the third cookie, showing its soft, crumbly inside with melted dark chocolate dripping slightly. There are a few scattered rolled oats and two cinnamon sticks next to the stack. In the background, there is a blurred green plant and a yellow object on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Garnishes

I personally love topping these cookies with a dollop of fat free whipped topping or a smear of almond butter for extra creaminess and flavor. A sprinkle of cinnamon or a drizzle of maple syrup on top turns them into a little more special treat without any fuss.

Side Dishes

These cookies pair wonderfully with a hot cup of coffee or chai tea. I also like to serve them alongside fresh fruit or a yogurt parfait for a balanced morning meal that keeps me energized through busy days.

Creative Ways to Present

For holiday breakfasts or brunches, I’ve arranged these cookies on a platter with small bowls of whipped cream, nut butter, and jam for a DIY topping station. It’s a fun way to impress guests and lets everyone customize their cookie just how they like!

Make Ahead and Storage

Storing Leftovers

I keep leftover cookies stored in an airtight container in the fridge, and they stay fresh and tasty for up to two weeks. If you’re packing them for school lunches or work snacks, just make sure they’re cooled completely before storing to avoid sogginess.

Freezing

These cookies freeze beautifully! I like to flash freeze them on a baking sheet first, then transfer to a freezer-safe bag. That way, you can grab a cookie or two on busy mornings without thawing the whole batch. They thaw at room temperature in about 30 minutes.

Reheating

To bring frozen or refrigerated cookies back to life, I pop them in the microwave for about 15-20 seconds or warm them at 300°F in the oven for 5 minutes. This keeps them soft on the inside with just a touch of crispness outside—my favorite way to enjoy them.

FAQs

  1. Can I use instant quinoa instead of cooking it from scratch?

    While instant quinoa can work, cooking your own allows better control of texture and moisture. Rinsed, cooked quinoa makes the cookies moister and less gritty. If you use instant, be sure it’s fully cooked and cooled before mixing.

  2. Are these cookies gluten-free?

    The recipe as written uses all-purpose flour, which contains gluten. To make it gluten-free, swap with a gluten-free all-purpose flour blend. The quinoa and pumpkin spice are naturally gluten-free, so this substitution works well.

  3. Can I make this recipe vegan?

    Yes! Replace the egg white with a flax or chia egg (1 tablespoon ground flax or chia seeds mixed with 3 tablespoons water, set for 5 minutes). This offers excellent binding without changing flavor.

  4. How long do the Pumpkin Spice Quinoa Breakfast Cookies last?

    Stored in an airtight container in the fridge, these cookies stay fresh up to two weeks. For longer storage, freeze them as described above to keep texture and flavor intact.

Final Thoughts

Honestly, this Pumpkin Spice Quinoa Breakfast Cookies Recipe has become one of my go-to fall breakfasts, especially on busy mornings when I want something I can grab and enjoy without hassle. The balance of warm pumpkin spice and hearty quinoa feels comforting and energizing all at once, and I love that it’s easy to customize to your tastes or dietary needs. I highly recommend giving these a try—you’ll be surprised how quickly they become a staple in your kitchen, just like they did in mine!

Print
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Pumpkin Spice Quinoa Breakfast Cookies Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.7 from 51 reviews
  • Author: Lauren
  • Prep Time: 15 minutes
  • Cook Time: 30 minutes
  • Total Time: 1 hour 15 minutes
  • Yield: 12 cookies
  • Category: Breakfast
  • Method: Baking
  • Cuisine: American
  • Diet: Vegetarian

Description

Delicious and nutritious Pumpkin Spice Quinoa Breakfast Cookies combine the wholesome goodness of quinoa with warm pumpkin spice flavors. Perfect for a healthy breakfast, snack, or post-workout treat, these cookies are subtly sweetened and packed with fiber and protein to keep you satisfied.


Ingredients

Wet Ingredients

  • 1 1/2 cup water
  • 1/2 cup pureed pumpkin
  • 2 tbsp oil
  • 1 tsp vanilla extract
  • 1 egg white (2 tbsp + 1 tsp)
  • 2 tbsp maple syrup

Dry Ingredients

  • 3/4 cup quinoa (raw)
  • 1 cup all-purpose flour
  • 1/2 cup coconut sugar (or substitute with granulated sugar)
  • 1/4 cup ground flax seeds
  • 1 tbsp pumpkin spice mix
  • 1/8 tsp sea salt

Optional

  • 1/2 cup fat free whipped topping (for serving)


Instructions

  1. Rinse Quinoa: Add quinoa to a fine mesh strainer and rinse well under cold water to remove any bitterness.
  2. Cook Quinoa: Add water and rinsed quinoa to a saucepan. Cover and bring to a boil over medium heat. Once boiling, reduce heat to low and simmer for 15 minutes until quinoa is tender and water is absorbed. Remove from heat, uncover, and let cool for a couple of minutes.
  3. Preheat Oven and Prepare Baking Sheet: Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper or a silicone baking mat and set aside.
  4. Mix Dry Ingredients: In a large bowl, combine flour, coconut sugar, ground flax seeds, pumpkin spice mix, and sea salt. Measure 1 1/2 cups of the cooked quinoa and add it to the dry ingredients. Stir well to evenly coat the quinoa.
  5. Combine Wet Ingredients: In a separate small bowl, stir together pureed pumpkin, oil, vanilla extract, egg white, and maple syrup until well combined.
  6. Combine Wet and Dry Mixtures: Pour the wet ingredient mixture into the dry quinoa mixture. Stir everything together until a consistent dough forms.
  7. Form Cookies: Using one tablespoon at a time, scoop the dough onto the prepared baking sheet, leaving a little space between each cookie. The dough will not spread, so cookies can be placed fairly close together. Flatten each cookie slightly between your palms to form their shape.
  8. Bake: Place the baking sheet in the preheated oven and bake for 25-30 minutes until the cookies are cooked through and golden on the bottom.
  9. Cool: Remove cookies from the oven and let them cool on the baking sheet for 10 minutes. Then transfer to a cooling rack and allow them to cool completely, about 2 hours. The cookies will firm up as they cool due to the cooked quinoa.
  10. Serve: When ready to serve, top each cookie with a teaspoon of fat-free whipped topping if desired. Store cookies in the refrigerator for up to 2 weeks.

Notes

  • These Pumpkin Spice Quinoa Cookies are a wholesome and flavorful fall treat that work great for breakfast, snacks, or post-workout energy.
  • Using cooked quinoa in the recipe results in a firmer cookie after cooling; be sure to allow them to cool fully for best texture.
  • Optional whipped topping adds a creamy contrast but can be omitted for a lower calorie option.
  • Store cookies in the fridge to maintain freshness up to two weeks.

Nutrition

  • Serving Size: 2 cookies
  • Calories: 144 kcal
  • Sugar: 7 g
  • Sodium: 45 mg
  • Fat: 5 g
  • Saturated Fat: 1.5 g
  • Unsaturated Fat: 3 g
  • Trans Fat: 0 g
  • Carbohydrates: 25 g
  • Fiber: 3 g
  • Protein: 4 g
  • Cholesterol: 0 mg

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