These quinoa pumpkin cookies are a delightful fusion of wholesome quinoa and seasonal pumpkin puree. Perfect for a cozy autumn day, they offer a nutritious twist on traditional cookies, making them a guilt-free treat that everyone can enjoy.
If you don't usually have quinoa or coconut oil in your pantry, you might need to pick them up at the supermarket. Quinoa is a protein-rich grain that adds a unique texture to these cookies, while coconut oil provides a subtle tropical flavor and healthy fats.

Ingredients For Quinoa Pumpkin Cookies Recipe
Quinoa: A protein-packed grain that adds texture and nutrition.
Pumpkin puree: Provides moisture and a rich, seasonal flavor.
Brown sugar: Adds sweetness and a hint of molasses.
Coconut oil: A healthy fat that gives a subtle tropical taste.
Vanilla extract: Enhances the overall flavor with a sweet aroma.
Rolled oats: Adds fiber and a chewy texture.
Baking powder: Helps the cookies rise and become fluffy.
Baking soda: Works with the baking powder to leaven the cookies.
Cinnamon: Adds warmth and spice.
Nutmeg: Provides a subtle, earthy flavor.
Salt: Balances the sweetness and enhances flavors.
Chocolate chips: Optional, but adds a delightful burst of chocolate.
Technique Tip for This Recipe
To ensure your cookies have a uniform texture, make sure the quinoa is fully cooked and cooled before mixing it with the other ingredients. This prevents any excess moisture from affecting the dough consistency. Additionally, when folding in the chocolate chips, do so gently to avoid breaking them, which helps maintain their shape and ensures even distribution throughout the cookies.
Suggested Side Dishes
Alternative Ingredients
cooked quinoa - Substitute with cooked millet: Millet has a similar texture and nutritional profile to quinoa, making it a great alternative.
pumpkin puree - Substitute with sweet potato puree: Sweet potato puree has a similar consistency and sweetness, providing a comparable flavor and texture.
brown sugar - Substitute with coconut sugar: Coconut sugar has a similar sweetness and can be used in the same quantity, offering a slightly different but pleasant flavor.
coconut oil, melted - Substitute with olive oil: Olive oil can be used as a healthier fat alternative, though it may impart a slightly different flavor.
vanilla extract - Substitute with almond extract: Almond extract provides a different but complementary flavor profile to the cookies.
rolled oats - Substitute with quick oats: Quick oats have a similar texture and will work well in the recipe, though they may absorb moisture slightly differently.
baking powder - Substitute with baking soda and cream of tartar: Use ¼ teaspoon baking soda and ½ teaspoon cream of tartar to replace 1 teaspoon baking powder.
baking soda - Substitute with baking powder: Use 3 times the amount of baking powder to replace baking soda, though this may slightly alter the texture.
cinnamon - Substitute with pumpkin pie spice: Pumpkin pie spice contains cinnamon along with other spices that will enhance the flavor of the cookies.
nutmeg - Substitute with allspice: Allspice has a similar warm flavor and can be used in the same quantity.
salt - Substitute with sea salt: Sea salt can be used in the same quantity and will provide a similar flavor.
chocolate chips - Substitute with dried cranberries: Dried cranberries add a different but delightful texture and flavor, making the cookies more fruity.
Other Alternative Recipes Similar to This
How to Store / Freeze These Cookies
- To keep your quinoa pumpkin cookies fresh and delightful, store them in an airtight container at room temperature. They will stay good for up to 3-4 days.
- For longer storage, place the cookies in an airtight container and refrigerate. This will extend their shelf life to about a week.
- If you want to enjoy these cookies over a longer period, freezing is a great option. First, let the cookies cool completely on a wire rack.
- Once cooled, arrange the cookies in a single layer on a baking sheet and place them in the freezer for about an hour. This prevents them from sticking together.
- After the initial freeze, transfer the cookies to a freezer-safe bag or container. Be sure to label the container with the date.
- When you're ready to indulge in your quinoa pumpkin cookies, simply take them out of the freezer and let them thaw at room temperature for about 15-20 minutes.
- For a warm treat, you can also reheat the cookies in a preheated oven at 350°F (175°C) for about 5 minutes or until they are warmed through.
- If you prefer a quicker method, a few seconds in the microwave will do the trick, but be careful not to overheat them, as this can make the cookies tough.
- Enjoy your quinoa pumpkin cookies with a cup of tea or coffee for a delightful snack any time of the day!
How to Reheat Leftovers
Oven Method: Preheat your oven to 300°F (150°C). Place the quinoa pumpkin cookies on a baking sheet lined with parchment paper. Heat for about 5-7 minutes or until they are warmed through. This method helps to retain the cookies' texture and ensures they stay slightly crispy on the outside while soft on the inside.
Microwave Method: Place a few cookies on a microwave-safe plate. Microwave on medium power for 10-15 seconds. Be cautious not to overheat, as this can make the cookies too soft or rubbery. This method is quick and convenient for a fast treat.
Toaster Oven Method: Preheat your toaster oven to 300°F (150°C). Place the cookies directly on the toaster oven rack or on a small baking tray. Heat for about 3-5 minutes. This method is great for achieving a slightly crispy exterior.
Stovetop Method: If you prefer a slightly toasted flavor, you can reheat the cookies in a non-stick skillet over low heat. Place the cookies in the skillet and cover with a lid. Heat for about 2-3 minutes on each side, checking frequently to avoid burning.
Air Fryer Method: Preheat your air fryer to 300°F (150°C). Place the cookies in a single layer in the air fryer basket. Heat for about 2-3 minutes. This method is excellent for maintaining a crisp texture.
Best Tools for This Recipe
Oven: Used to bake the cookies at the specified temperature.
Baking sheet: A flat sheet used to hold the cookie dough while baking.
Parchment paper: Lining the baking sheet to prevent the cookies from sticking.
Large mixing bowl: Used to combine the quinoa, pumpkin puree, brown sugar, coconut oil, and vanilla extract.
Medium mixing bowl: Used to mix the rolled oats, baking powder, baking soda, cinnamon, nutmeg, and salt.
Measuring cups: Used to measure out the ingredients accurately.
Measuring spoons: Used to measure smaller quantities of ingredients like baking powder, baking soda, cinnamon, nutmeg, and salt.
Spatula: Used to fold in the chocolate chips and to mix the ingredients.
Spoon: Used to drop spoonfuls of dough onto the baking sheet.
Wire rack: Used to cool the cookies after baking.
How to Save Time on Making These Cookies
Prepare ingredients ahead: Measure and cook quinoa in advance. Store it in the fridge to save time on baking day.
Use canned pumpkin: Opt for canned pumpkin puree instead of making your own. It’s a huge time-saver.
Melt coconut oil quickly: Microwave coconut oil in short bursts to melt it faster.
Pre-mix dry ingredients: Combine rolled oats, baking powder, baking soda, cinnamon, nutmeg, and salt in a jar the night before.
Use a cookie scoop: A cookie scoop ensures uniform cookies and speeds up the process of dropping dough onto the baking sheet.

Quinoa Pumpkin Cookies Recipe
Ingredients
Main Ingredients
- 1 cup cooked quinoa
- 1 cup pumpkin puree
- 0.5 cup brown sugar
- 0.25 cup coconut oil, melted
- 1 teaspoon vanilla extract
- 1.5 cups rolled oats
- 1 teaspoon baking powder
- 0.5 teaspoon baking soda
- 1 teaspoon cinnamon
- 0.5 teaspoon nutmeg
- 0.25 teaspoon salt
- 0.5 cup chocolate chips (optional)
Instructions
- Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper.
- In a large bowl, mix quinoa, pumpkin puree, brown sugar, coconut oil, and vanilla extract.
- In another bowl, combine rolled oats, baking powder, baking soda, cinnamon, nutmeg, and salt.
- Gradually add dry ingredients to wet ingredients, mixing until well combined.
- Fold in chocolate chips if using.
- Drop spoonfuls of dough onto the prepared baking sheet.
- Bake for 12-15 minutes or until edges are golden brown.
- Let cool on a wire rack.
Nutritional Value
Keywords
Suggested Appetizers and Main Courses for These Cookies
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