5 Pumpkin Breakfast Recipes To Cozy Up To This Fall

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Are you team pumpkin or team apple? Or something else entirely? Around here, we love the flavors of fall, all of them, and particularly pumpkin and pumpkin spice. Nothing says fall like the warm, comforting flavors of pumpkin and spices. These pumpkin breakfast recipes are not only delicious but also hearty enough to start your day off right. From pancakes to baked oatmeal, cookies to granola, there’s something for everyone — and each recipe is packed with flavor and seasonal goodness.

Pumpkin isn’t just tasty — it’s a nutrient powerhouse. It’s high in fiber, vitamin A, and antioxidants, which support digestion, immunity, and overall health. Adding pumpkin to your breakfast is a simple way to boost your daily nutrient intake while enjoying the cozy flavors of fall.

Spices like cinnamon, nutmeg, and pumpkin pie spice aren’t just seasonal favorites; they’re also anti-inflammatory and help stabilize blood sugar. These recipes are perfect for batch prepping, quick mornings, or when you want to treat yourself without feeling guilty.

 
 



1. Vegan Pumpkin Pancakes

Ingredients

  • 3/4 cup Pureed Pumpkin

  • 1 1/2 cups Unsweetened Almond Milk

  • 2 tsps Apple Cider Vinegar

  • 1 tsp Vanilla Extract

  • 2 tbsps Avocado Oil (plus more for pan)

  • 7 ozs Unbleached All Purpose Flour

  • 1 tbsp Baking Powder

  • 1/2 tsp Sea Salt

  • 2 tsps Pumpkin Pie Spice

  • 1/3 cup Maple Syrup (for serving, optional)

Directions

  1. In a large bowl, combine the pumpkin, milk, vinegar, vanilla, and oil. Let it sit for about five minutes.

  2. Add the flour, baking powder, salt, and pumpkin pie spice to the wet ingredients in the bowl. Mix with a spatula until just combined (some lumps are ok).

  3. Heat a well-greased pan over medium heat. Scoop 1/4 cup of the batter into the pan at a time, and cook until bubbles start to form. Flip and cook for another one to two minutes. Remove from the pan and repeat with the remaining batter.

  4. Divide evenly between plates and serve with maple syrup (if using). Enjoy!

Notes

  • Leftovers: Refrigerate in an airtight container for up to three days. Freeze for up to two months. Reheat on the stove or in the toaster.

  • Serving Size: One serving is two pancakes.

  • No Apple Cider Vinegar: Use lemon juice instead.

  • Additional Toppings: Butter, coconut butter, nuts/seeds, or nut butter.


2. Pumpkin Breakfast Cookies

Ingredients

  • 1 1/4 cups Oats (quick or rolled)

  • 1 1/2 tsps Ground Flax Seed

  • 2 tsps Cinnamon

  • 1 tsp Nutmeg

  • 1/4 tsp Sea Salt

  • 1 1/2 tsps Baking Powder

  • 1/2 cup Pumpkin Seeds

  • 1/2 cup Sunflower Seeds

  • 1 cup Pitted Dates (chopped)

  • 1 Egg

  • 3/4 cup Pureed Pumpkin

  • 1/4 cup Raw Honey

  • 1 tbsp Coconut Oil (melted)

  • 1 Carrot (grated)

Directions

  1. Preheat oven to 350°F (177°C) and line a baking sheet with parchment paper.

  2. Combine oats, flax seed, cinnamon, nutmeg, sea salt, baking powder, pumpkin seeds, sunflower seeds, and chopped dates together in a bowl. Mix well.

  3. Whisk egg in a separate mixing bowl. Add pumpkin, honey, coconut oil, and grated carrot. Mix well.

  4. Add dry ingredients in with the wet and mix until a dough-like consistency forms.

  5. Form cookies with the dough and transfer to the baking sheet (tip: use a mason jar lid as a mold).

  6. Bake 30–40 minutes depending on how crispy you like your cookies. Remove from oven and let cool. Enjoy!

Notes

  • Leftovers: Freeze in a freezer-safe bag or container for up to one month.

  • Make it Sweeter: Add a handful of dark chocolate chips.

  • Vegan: Use maple syrup instead of honey and a chia egg instead of an egg.


3. Pumpkin Pie Overnight Oats

Ingredients

  • 2 cups Oats (quick or traditional)

  • 2 cups Unsweetened Almond Milk

  • 2 cups Pureed Pumpkin

  • 2 tbsps Chia Seeds

  • 1/4 cup Maple Syrup

  • 1 tbsp Pumpkin Pie Spice

  • 1/2 cup Pecans (toasted and chopped)

Directions

  1. In a large bowl, combine oats, almond milk, pumpkin puree, chia seeds, maple syrup, and pumpkin pie spice. Mix well. Cover and refrigerate overnight or until set.

  2. Divide into jars and top with toasted pecans. Enjoy cold or warm in the microwave for a minute before eating.

Notes

  • Leftovers: Refrigerate in an airtight container for up to four days.

  • No Pumpkin Pie Spice: Use cinnamon instead.

  • No Pecans: Use any type of crushed nuts or hemp seeds instead.


 
 

4. Pumpkin Pie Baked Oatmeal

Ingredients

  • 2 cups Pureed Pumpkin

  • 2 Egg

  • 1/2 cup Maple Syrup

  • 1 tbsp Pumpkin Pie Spice

  • 1 tsp Vanilla Extract

  • 3/4 tsp Baking Powder

  • 1/2 tsp Sea Salt

  • 1 cup Unsweetened Almond Milk

  • 2 1/2 cups Oats (rolled or quick)

  • 1/4 cup Ground Flax Seed

  • 1/4 cup Pumpkin Seeds

Directions

  1. Preheat oven to 375°F (191°C). Grease a baking dish with a little coconut oil (use a 9 x 13-inch dish for 6 servings).

  2. In a large bowl, whisk pumpkin, eggs, maple syrup, pumpkin pie spice, vanilla, baking powder, salt, and milk until smooth. Stir in oats and ground flax. Pour into the baking dish and sprinkle pumpkin seeds over top.

  3. Bake 40 minutes or until the center is set and edges are slightly golden.

Notes

  • Storage: Store covered in the fridge up to 4–5 days, or freeze individual portions.

  • Egg-Free: Replace eggs with flax eggs (1 tbsp ground flax + 3 tbsp water per egg).

  • Muffins: Divide batter into a muffin tray and bake 20–25 minutes at the same temperature.


5. Pumpkin Spice Granola

Ingredients

  • 3 cups Oats (rolled)

  • 1 cup Walnuts (chopped)

  • 1/2 cup Pumpkin Seeds

  • 1/4 cup Ground Flax Seed

  • 1/4 tsp Sea Salt

  • 3/4 tsp Pumpkin Pie Spice

  • 1/2 tsp Cinnamon

  • 1/4 cup Coconut Oil

  • 1/3 cup Maple Syrup

  • 1/3 cup Pureed Pumpkin

Directions

  1. Preheat oven to 350°F (177°C) and line a baking sheet with parchment paper.

  2. Mix oats, walnuts, pumpkin seeds, flax seed, salt, pumpkin pie spice, and cinnamon in a large bowl.

  3. In a pot, combine coconut oil, maple syrup, and pumpkin puree over medium-low heat until warmed and combined. Pour over dry ingredients and mix. Spread on baking sheet.

  4. Bake 25–30 minutes until golden. Rotate pan halfway, but do not stir. Cool completely — it will crisp up as it cools.

Notes

  • Leftovers: Store in an airtight container up to a week; freezes well.

  • No Walnuts: Use pecans or slivered almonds.

  • Nut-Free: Skip nuts and add extra pumpkin seeds.

  • Serve With: Oatmeal, yogurt, almond milk, or chopped apples with cinnamon.

  • Optional Add-Ins: Raisins, dried cranberries, berries, or coconut flakes.



Have Fun With Pumpkin Recipes

Pick one or two of these pumpkin breakfast recipes to try this week. Most of these can be prepped ahead: cookies and pancakes can be frozen, overnight oats can be made in jars, baked oatmeal can be portioned, and granola keeps well for the week.

If you love seasonal, healthy breakfasts, our Power Shake Guide has delicious, fall-inspired recipes to make cozy mornings easy and nutritious.


Fall is the perfect time to enjoy the flavors of pumpkin in your breakfasts. From pancakes to cookies, overnight oats, baked oatmeal, and granola, these recipes are satisfying, nutritious, and full of seasonal warmth. Try them this week and bring a little autumn magic to your mornings!