These Pumpkin Spice Quinoa Cookies combine cooked quinoa and warm pumpkin spice for an ideal fall snack. They work well for breakfast on the go, an afternoon pick-me-up, or a post-workout bite. Lightly sweet, moist from pumpkin, and pleasantly textured from quinoa, these cookies are a cozy seasonal treat that also travel well and keep in the refrigerator.
Easy Pumpkin Spice Quinoa Cookies
A few weeks ago I discovered that cooked quinoa can stand in for oats in many oat-based cookie recipes, and since then I’ve been experimenting with different flavors. The results have been delicious — from carrot-cake inspired cookies to zucchini chocolate chip and banana-bread variations — and now I’m sharing this pumpkin-spiced version. These cookies are simple to make, naturally textured by quinoa, and full of autumn flavor thanks to pumpkin and pumpkin spice. They’re also versatile: you can adapt them to be gluten-free or dairy-free if needed.
Today’s guest contributor is Leanne Vogel, a holistic nutritionist and the creator of Healthful Pursuit. She developed this pumpkin quinoa cookie recipe to be nourishing and satisfying while highlighting seasonal flavors.
Pumpkin Quinoa Cookie Alternatives
- To make the cookies gluten-free, use a gluten-free all-purpose flour blend in place of regular flour.
- You can swap coconut sugar for granulated sugar or another granulated sweetener you prefer.
- Grapeseed or neutral vegetable oil works well; any mild-flavored oil will do.
- To make the cookies dairy-free, substitute coconut cream or another non-dairy topping instead of whipped cream.
Leanne Vogel is a holistic nutritionist and the author behind Healthful Pursuit. Her recipes focus on simple, wholesome ingredients and are helpful for people who prefer gluten-free, dairy-free, or allergy-conscious options.
Pumpkin Spice Quinoa Breakfast Cookies (Recipe)
Yield: 12 cookies (serving size: 2 cookies). Prep time: 15 minutes. Cook time: 30 minutes. Total time: 1 hour 15 minutes (including cooling).
Summary: These pumpkin spice quinoa cookies are a lightly sweet, nutrient-dense breakfast or snack. Each serving (2 cookies) is about 144 calories and provides a balance of carbohydrates, protein, and fiber.
Ingredients
- 1 1/2 cups water
- 3/4 cup raw quinoa
- 1 cup all-purpose flour (use gluten-free blend to make GF)
- 1/2 cup coconut sugar (or sub with granulated sugar)
- 1/4 cup ground flax seeds
- 1/2 cup pureed pumpkin
- 1 tbsp pumpkin spice mix
- 1/8 tsp sea salt
- 2 tbsp oil (grapeseed, vegetable, or mild-flavored oil)
- 1 tsp vanilla extract
- 1 egg white (about 2 tbsp + 1 tsp)
- 2 tbsp maple syrup
- 1/2 cup fat-free whipped topping (optional, for serving)
Instructions
- Rinse the quinoa thoroughly in a fine mesh strainer to remove any bitter coating.
- Combine the rinsed quinoa and 1 1/2 cups water in a saucepan. Cover and bring to a boil, then reduce heat to low and simmer for 15 minutes. Remove from heat, uncover, and let the quinoa cool for a few minutes.
- Meanwhile, preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper or a silicone baking mat.
- In a large bowl, mix the flour, coconut sugar, ground flax, pumpkin spice mix, and sea salt. Measure out 1 1/2 cups of the cooked quinoa and add it to the dry ingredients. Stir until the quinoa is evenly coated and mixed with the dry ingredients.
- In a separate small bowl, whisk together the pureed pumpkin, oil, vanilla, egg white, and maple syrup. Pour the wet mixture into the dry mixture and stir until combined.
- Scoop the batter by tablespoonfuls onto the prepared baking sheet, leaving a little space between cookies. The mixture won’t spread much, so you can place them fairly close together. Lightly shape or flatten each cookie with your hands or the back of a spoon.
- Bake for 25–30 minutes, or until cookies are cooked through and golden on the edges.
- Remove the cookies from the oven and let them cool on the pan for 10 minutes, then transfer to a cooling rack. Allow them to cool completely for a couple of hours; as they cool the texture will firm up because cooked quinoa was used in the batter.
- When serving, top each cookie with a teaspoon of whipped topping if desired. Store cookies in the refrigerator for up to two weeks.
Nutrition (per serving: 2 cookies)
- Calories: 144 kcal
- Carbohydrates: 25 g
- Protein: 4 g
- Fat: 5 g
- Fiber: 3 g
- Sugar: 7 g
- Sodium: 45 mg
Tips, Serving Suggestions, and Storage
- Let the cookies cool fully before storing; they firm up as they chill and hold together better.
- Serve warm with a smear of nut butter or a dollop of whipped topping for extra indulgence.
- To customize, fold in a small handful of chopped nuts, raisins, or sugar-free chocolate chips before baking.
- Keep cookies in an airtight container in the fridge for up to two weeks, or freeze for longer storage. Thaw in the refrigerator or warm gently before serving.
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