Why You’ll Love Pumpkin Breakfast Cookie Recipe
This breakfast cookie is easy to make, naturally comforting, and packed with fall-inspired flavor. It uses simple pantry ingredients, cooks quickly in the air fryer, and has a soft, cake-like texture topped with a lightly sweet cream cheese frosting. It is also easy to customize with different mix-ins and protein powder options.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
1/3 cup oats (quick, minute, or rolled oats)
2 tablespoons vanilla protein powder
1 teaspoon pumpkin pie spice
1 tablespoon maple syrup
3 tablespoons pumpkin puree
1 tablespoon coconut oil, softened
1 tablespoon mini white chocolate chips
1 tablespoon low-fat cream cheese
1/2 teaspoon icing sugar (powdered sugar)
Directions
Preheat your air fryer to 360°F.
In a small bowl, combine the oats, vanilla protein powder, pumpkin pie spice, maple syrup, pumpkin puree, and softened coconut oil. Mix until a dough forms.
Fold in the mini white chocolate chips. You may need to use your hands to fully combine the dough.
Roll the dough into a ball and gently flatten it into a cookie shape about 3/4 inch thick.
Place the cookie in the air fryer basket on an air fryer liner or a small piece of parchment paper to prevent sticking.
Air fry for about 10 minutes or until the cookie is lightly golden and set.
While the cookie cooks, stir together the cream cheese and icing sugar in a small bowl until smooth.
Once the cookie is finished baking, spread the cream cheese frosting over the top and serve warm.
Servings and timing
Servings: 1 serving
Prep time: 2 minutes
Cook time: 10 minutes
Total time: 12 minutes
Variations
Swap the white chocolate chips for dark chocolate chips, chopped pecans, or walnuts.
Use chocolate or unflavored protein powder for a different flavor profile.
Add a pinch of cinnamon or nutmeg for extra warmth.
For a dairy-free option, use dairy-free cream cheese and chocolate chips.
Drizzle almond butter or peanut butter on top for added richness.
Storage/Reheating
This cookie is best enjoyed fresh and warm.
If needed, store leftovers in an airtight container in the refrigerator for up to 2 days.
Reheat in the microwave for about 10–15 seconds or in the air fryer for a few minutes until warm.
Store the frosting separately if making ahead for the best texture.
FAQs
Can I bake this cookie in the oven?
Yes, bake it at 350°F for about 10–12 minutes or until set.
What type of oats work best?
Quick oats, minute oats, and rolled oats all work well in this recipe.
Can I skip the protein powder?
Yes, but the texture may change slightly. You can replace it with oat flour or almond flour.
Is this cookie very sweet?
It has a lightly sweet flavor with most of the sweetness coming from maple syrup and white chocolate chips.
Can I make this vegan?
Yes, use dairy-free cream cheese, vegan white chocolate chips, and plant-based protein powder.
Can I use fresh pumpkin instead of pumpkin puree?
Yes, as long as it is smooth and not too watery.
Why is my dough too dry?
Different protein powders absorb moisture differently. Add a small splash of milk if needed.
Can I make multiple cookies at once?
Yes, simply double or triple the ingredients as needed.
Do I need an air fryer liner?
It is recommended to prevent sticking, but parchment paper also works well.
Can I freeze the cookie?
Yes, freeze the unfrosted cookie in an airtight container for up to 1 month. Reheat before serving.
Conclusion
This Pumpkin Breakfast Cookie is a quick and satisfying recipe that combines cozy pumpkin spice flavor with hearty oats and creamy frosting. Whether you enjoy it as breakfast, a snack, or a healthier dessert, it is an easy recipe you will want to make again and again.
