Pumpkin Spiced Breakfast Cookies

I experimented mightily to bring you this tasty pumpkin breakfast treat!

Pumpkin is hard to work with in a BLE baking context, because it has no natural sweetness, and without the usual heaps of sweetener, unsweetened pumpkin honestly doesn’t taste very good.

But fortunately for you, I’m a BLE wizard.

Well, maybe not, since technically these are BLE-ish, and not 100% BLE compliant, due to the applesauce and the dried cranberries. I tried this with mashed banana instead, and I didn’t really like them. The applesauce lends a better flavor, in my opinion. Also, dried cranberries are so tart, I’ve never found them to be triggering. I know many BLE-ers who eat unsweetened applesauce and dried cranberries, but please know that these foods are not strictly BLE compliant.

To make these gluten-free, be sure to use certified gluten free oats. Oats are naturally a gluten-free grain, but they are usually processed on the same equipment as wheat and can still cause problems for those with gluten sensitivity.

Pumpkin Spiced Breakfast Cookies

1 Grain | 1 Protein | 4-6 oz Fruit/Veg
Prep Time: 10 minutes
Cook Time: 15 minutes
Servings: 2 breakfasts
Recipe From: Katie’s Bright Kitchen



  • 1/2 cup rolled oats, dry 2 oz


  • 1/2 cup unsweetened pumpkin purée 4 oz
  • 4 oz unsweetened applesauce 4 oz
  • 1/4 cup dried cranberries optional, omit for BLE compliance


  • 2 Tbsp almond butter 1 oz
  • 3/8 cup chopped nuts (I used a mix of pumpkin seeds, walnuts, and pecans) 3 oz


  • 1.5 Tbsp pumpkin pie spice or make your own, see notes
  • 1 tsp vanilla extract


  • Preheat the oven to 350 °F and line a baking sheet with parchment paper.
  • Combine all ingredients in a small mixing bowl and mix well.
  • Drop scoops of batter onto the baking sheet to make 6 cookies. To make them extra pretty, sprinkle a few nuts and cranberries on top.
  • Bake for 15-20 minutes, until firmed up and holding together.
  • Let cool for a few minutes before eating. Serve warm, or cooled.
  • These can be made ahead and store well.


  • To make your own pumpkin pie spice, combine the following:
    • 1 Tbsp cinnamon
    • 1/4 tsp ground ginger
    • 1/4 tsp ground nutmeg
    • 1/8 tsp ground allspice
  • If not following BLE, feel free to sweeten these with 1 Tbsp of maple syrup or honey, and a few chocolate chips. 
  • Notes for Bright Line Eaters
    • It’s ok to swap fruit for veggies at breakfast, thus the pumpkin being counted in that category.
    • This recipe makes 2 complete weight loss breakfasts, so divide the batch in half. So if you make 6 cookies, 3 cookies = 1 breakfast.
    • This recipe comes in a little bit short on fruit, weighing in at 8 oz instead of 12, not including the dried cranberries. I personally count the dried cranberries as fruit (and use a smaller volume since they are dried) but if you omit those, you could swap them for 4 oz of frozen cherries or fresh cranberries in the recipe or eat 2 oz of fruit on the side at a meal.  
    • To make these into maintenance cookies, I double the nut butter, add an extra ounce of nuts, and increase the amount of oats to 3 oz total instead of 2 oz. I don’t worry that there’s not a full 2 protein servings, because nut butter is a heavy protein choice. 
Tried this recipe?Mention @katiesbrightkitchen or tag #katiesbrightkitchen!
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  1. Jackie Duczman

    Thank you so much!

  2. Sorry, I don’t get what you’re saying about a banana at the end – since there’s no banana involved. Are you suggesting adding a banana? But right before that, you say “just let it go”. I’m intrigued by your recipe because I love pumpkins, but I need a bit more explanation. Thank you.

    • Oops, those were notes from when I was trying the recipe with bananas. I didn’t mean to leave that in there. Thanks for the correction, just fixed it! Sorry for the confusion.

  3. Yumminess!!! I love that it this recipe has no eggs. It’s flexible enough to be creative with ingredients. I tried freezing some and the texture reminded me of carrot cake so next time I added shredded carrots. So good!

  4. I’m so excited to try these!! I notice that there is 4 oz protein for the 2 servings so if I cut everything in half I would need to add some more protein right?

  5. Debbie Borrink Powers

    There were great! I didn’t have applesauce so I substituted mashed banana and it was fine! Loved the nuts too!! (Btw, the banana phrase was still in there…..actually glad cuz I was in a quandary without applesauce and had to try it! They are “soft” cookies, correct?

  6. I’ve been making your muffins and they are great. However, when I measure out 2 ounces of oats I get about 3/4 cup (old fashioned Bob’s gluten free) not half a cup. I’ve been going by weight but maybe I’m putting too many oats in.

    • Different brands of oats are going to vary depending on how finely processed they are. I go by weight also, but mine tend to be close to half a cup. The recipe is very forgiving, so do what works best for you.

  7. I was so excited to find this recipe, since my doctor recently to me to not eat bananas! As a BLE enthusiast, I am a long time fan of your Breakfast Rounds – especially for traveling – and didn’t know how I would manage without bananas. Katie to the rescue! I also can’t have nuts, so I used sunbather and seeds. They turned out great! I’m hoping that you have more recipes that will work for me. (PS – I have two of your cookbooks – Yeah!) Thanks!!!

  8. First off, I was surprised at HOW MANY COOKIES were 1 serving size. I ate some fresh and hot out of the oven. The next day I ate them chilled in the fridge. I actually enjoyed them chilled the next day a lot better. The spices and flavors had more time to marry and marinate. I drank a cup of tea containing cinnamon and other spices along with it – and it complimented breakfast very well. It is very filling, delicious, and nutritious. Ticks all the boxes! Thank you for these amazing recipes!


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