Pumpkin Oat Chocolate Chip Cookies Recipe
Enjoy a delicious and wholesome start to your day with these Pumpkin Oat Chocolate Chip Breakfast Cookies. Packed with pumpkin puree, oats, warm spices, and a touch of sweetness from honey and mini chocolate chips, these cookies are perfect for a nutritious breakfast or a satisfying snack. They are easy to make, baked to perfection, and feature a soft, chewy texture with a hint of autumn flavors.
CourseBreakfast
CuisineAmerican
Keywordpumpkin breakfast cookies, oat cookies, healthy breakfast, pumpkin recipes, chocolate chip cookies, fall recipes, gluten free option, Baking
Prep Time15 minutes
Cook Time15 minutes
Total Time30 minutes
Servings12 cookies
Calories145kcal
Ingredients
Wet Ingredients
- 3/4 cup (170g) canned pumpkin
- 1/3 cup (115g) honey
- 1/4 cup (56g) coconut oil, melted
- 1 large egg
- 1 tsp vanilla extract
Dry Ingredients
- 1 1/2 tsp ground cinnamon
- 1/4 tsp ground nutmeg
- 1/4 tsp ground ginger
- 1/4 tsp (heaping) salt
- 1 cup (94g) rolled old fashioned oats
- 1 cup (94g) quick oats (or additional 1 cup old fashioned oats)
- 1/4 cup (26g) ground flax seed
Mix-ins
- 3/4 cup (82g) chopped walnuts
- 1/3 cup (63g) mini chocolate chips
Instructions
- Preheat your oven to 350 degrees Fahrenheit and line a baking sheet with a silicone baking mat or parchment paper to prevent sticking.
- In a large mixing bowl, whisk together canned pumpkin, honey, melted coconut oil, egg, vanilla extract, ground cinnamon, nutmeg, ginger, and salt until smooth and well combined.
- Stir in both rolled old fashioned oats and quick oats, ground flax seed, chopped walnuts, and mini chocolate chips, mixing until all ingredients are evenly coated and distributed.
- Spray a 1/4 cup measuring cup with non-stick cooking spray to help portion the cookie dough easily.
- Scoop the mixture into 1/4 cup mounds onto the prepared baking sheet. Spray your hands lightly with non-stick cooking spray and gently flatten the cookie mounds slightly for even baking.
- Bake in the preheated oven for 15 to 17 minutes, or until the cookies are set and lightly golden around the edges. Remove from oven and allow to cool completely on the baking sheet.
- Once cooled, store the cookies in an airtight container in the refrigerator to maintain freshness. Enjoy them chilled or at room temperature.
Notes
- For a nuttier texture, substitute walnuts with pecans or almonds if desired.
- You can use all old fashioned oats instead of quick oats for a chewier bite.
- If you prefer your cookies less sweet, reduce honey slightly.
- These cookies freeze well; store in a freezer-safe container and thaw before eating.
- Spraying the measuring cup and your hands helps prevent sticking and makes cookie shaping easier.
Nutrition
Calories: 145kcal | Carbohydrates: 19g | Protein: 3g | Fat: 7g | Saturated Fat: 3g | Trans Fat: 0g | Cholesterol: 15mg | Sodium: 101mg | Fiber: 2g | Sugar: 8g