Include in Print View:

Spelt Pumpkin Spice Breakfast Cookies

Spelt pumpkin spice breakfast cookies on a slate board with cinnamon sticks and a jar of maple syrup

These cookies use spelt flour instead of plain white flour, which gives them a mild nuttiness and a slightly denser chew. Pumpkin puree keeps them moist without adding fat.

The spice blend is straightforward: cinnamon, ginger, nutmeg, and a small hit of clove. Together they make the kitchen smell like a bakery without any fuss.

You mix everything in one bowl and the dough comes together in under 15 minutes. No chilling, no creaming butter, no stand mixer needed.

They work as a grab-and-go breakfast or a mid-morning snack alongside coffee. Each cookie is filling enough to carry you through to lunch.

Why You'll Love This Recipe

  • One bowl, no mixer, minimal cleanup
  • Wholegrain spelt flour adds fibre and nuttiness
  • Naturally sweetened with maple syrup, no refined sugar
  • Stays soft for three days at room temperature
Pumpkin spice spelt cookie dough being scooped into portions on a parchment-lined baking sheet

Ingredient Notes

  • Wholegrain spelt flour: Wholegrain spelt gives the cookies their characteristic nutty flavour and dense, satisfying texture. White spelt flour works too but produces a slightly lighter result.
  • Pumpkin puree: Use pure canned pumpkin, not pumpkin pie filling, which already contains sugar and spices. Homemade pumpkin puree works fine if you drain off excess liquid first.
  • Maple syrup: Maple syrup keeps the recipe free of refined sugar and adds a subtle caramel note. Honey or brown rice syrup can substitute in equal amounts.
  • Coconut oil: Melted coconut oil blends easily into the batter and keeps the cookies dairy-free. Melted butter or a neutral oil like sunflower work as direct swaps.
  • Egg: One egg binds the dough and helps the cookies hold their shape. For an egg-free version, use one flax egg: 1 tbsp ground flaxseed mixed with 3 tbsp water, rested 5 minutes.
  • Rolled oats: Old-fashioned rolled oats add chew and bulk. Quick oats also work but produce a softer, more uniform texture.
Two spelt pumpkin spice breakfast cookies on a white plate beside a mug of black coffee
Prep Time 15 mins
Cook Time 14 mins
Total Time 29 mins
Cooking Method:
Cuisine:
Courses:
Difficulty: Easy
Cooking Temp: 180  C
Servings: 12
Estimated Cost: 0.55
Calories: 155
Best Season: Fall, Winter
Dietary: Contains egg, Contains gluten (spelt), Dairy-Free, High Fiber, Refined Sugar Free, Vegetarian
Description

Wholegrain spelt flour keeps these cookies soft without being cakey, while pumpkin puree adds moisture so they stay tender for days. A simple maple syrup base means no refined sugar.

Ingredients
    Dry ingredients
  • 200 g wholegrain spelt flour (spooned and levelled)
  • 80 g rolled oats (old-fashioned, not quick oats)
  • 1.5 tsp ground cinnamon
  • 1 tsp ground ginger
  • 0.25 tsp ground nutmeg
  • 0.13 tsp ground cloves (a small pinch)
  • 1 tsp baking powder
  • 0.25 tsp fine sea salt
    • Wet ingredients
  • 180 g pumpkin puree (pure canned pumpkin, not pie filling)
  • 60 ml maple syrup (pure maple syrup)
  • 45 ml coconut oil (melted and cooled slightly)
  • 1 large egg (or 1 flax egg for egg-free)
  • 1 tsp vanilla extract
Instructions
  1. 1
    Heat the oven to 180 C / 355 F and line a large baking sheet with parchment paper.
  2. 2
    Combine the spelt flour, rolled oats, cinnamon, ginger, nutmeg, cloves, baking powder, and salt in a large mixing bowl. Stir until the spices are evenly distributed through the flour.
  3. 3
    Add the pumpkin puree, maple syrup, melted coconut oil, egg, and vanilla extract to the dry ingredients. Stir with a wooden spoon until a thick, uniform dough forms with no dry patches.
  4. 4
    Scoop the dough into 12 equal portions using a heaped tablespoon or a small cookie scoop. Roll each portion lightly into a ball and place on the prepared baking sheet, spacing them about 4 cm apart.
  5. 5
    Press each ball flat with the palm of your hand or the back of a spoon to about 1 cm thickness. These cookies don't spread, so the shape you press is the shape they bake.
  6. 6
    Bake for 12 to 14 minutes, rotating the tray halfway through, until the edges are set and the tops look dry and just firm to a light touch.
  7. 7
    Remove from the oven and leave the cookies on the tray for 5 minutes - they firm up as they cool. Transfer to a wire cooling rack and cool for at least 10 minutes before eating.

Nutrition Facts

Servings 12

Amount Per Serving
Calories 155kcal
% Daily Value *
Total Fat 6g10%
Saturated Fat 4g20%
Cholesterol 16mg6%
Sodium 75mg4%
Potassium 130mg4%
Total Carbohydrate 23g8%
Dietary Fiber 3g12%
Sugars 7g
Protein 4g8%
Vitamin A 2800 IU
Vitamin C 1 mg
Calcium 40 mg
Iron 2 mg
Vitamin D 5 IU
Vitamin E 0.5 mg
Vitamin K 3 mcg
Thiamin 0.15 mg
Riboflavin 0.1 mg
Niacin 1.2 mg
Vitamin B6 0.1 mg
Folate 18 mcg
Vitamin B12 0.05 mcg
Phosphorus 110 mg
Magnesium 28 mg
Zinc 0.8 mg

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

Additional Notes

  • Drain canned pumpkin on paper towels for 5 minutes if it looks wet before measuring.
  • Dough should feel soft but not sticky - add spelt flour 1 tbsp at a time if needed.
  • Flatten each cookie before baking; spelt dough holds its shape and won't self-spread.
  • Cool cookies on the tray for 5 minutes before transferring - they firm as they cool.
  • Spice flavour intensifies by day two, so these are worth baking the night before.
Keywords: spelt pumpkin spice breakfast cookies, wholegrain breakfast cookies, spelt cookies, pumpkin spice cookies, healthy spelt baking, maple syrup cookies

Equipment

  • large mixing bowl
  • baking sheet
  • parchment paper
  • wooden spoon
  • measuring cups and spoons
  • wire cooling rack

Tips

  • Spoon and level the spelt flour rather than scooping to avoid a dry, crumbly dough.
  • Drain canned pumpkin puree on a paper towel for 5 minutes if it looks watery.
  • Press each dough ball flat to about 1 cm thickness before baking - these cookies don't spread much on their own.
  • Rotate the baking sheet halfway through for even browning, especially if your oven runs hot at the back.
  • Pull the cookies from the oven when the edges are set but the centres still look slightly underdone - they firm up as they cool.

Variations

  • Add 60 g dark chocolate chips and a pinch of cayenne for a spiced chocolate version.
  • Stir in 40 g dried cranberries and 1 tsp orange zest for a fruit-forward autumn twist.
  • Replace half the rolled oats with pumpkin seeds and sunflower seeds for extra crunch and protein.

Storage and Reheating

Store cooled cookies in an airtight container at room temperature for up to 3 days. Layer with parchment paper if stacking to prevent sticking.

For longer storage, refrigerate for up to 1 week. The texture stays soft and the spice flavour deepens slightly after the first day.

To freeze, arrange baked cookies in a single layer on a tray and freeze until solid, then transfer to a freezer bag for up to 2 months. Thaw at room temperature for 30 minutes or warm in the oven at 160 C / 320 F for 5 minutes.

Serving Suggestions

Serve two cookies alongside a strong black coffee or a flat white for a satisfying breakfast. The spice notes in the cookies pair well with the bitterness of coffee.

For a more substantial morning meal, serve with a small bowl of Greek yogurt and a drizzle of honey. The creaminess of the yogurt balances the dense texture of the spelt.

They also work as an afternoon snack with a glass of cold oat milk or a spiced chai. Pack them in a lunchbox as-is - they hold their shape well and don't crumble easily.

Read it online: https://greatbritishspeltrecipes.com/recipe/spelt-pumpkin-spice-breakfast-cookies/
Valentina - Spelt Recipes
Valentina
A dietitian with a passion for spelt cooking. After trying different diets, I found spelt works best in my kitchen. Join me for simple, delicious recipes that bring out the best in this ancient grain!