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Pumpkin Breakfast Cookies Recipe

Pumpkin Breakfast Cookies Recipe
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★★★★★

5.1 from 9 reviews

Delight in these wholesome Pumpkin Breakfast Cookies that blend nutritious oats, warm spices, and rich pumpkin puree for a delicious, guilt-free morning treat. Perfectly sweetened with honey and studded with mini chocolate chips, these cookies offer a cozy, autumn-inspired flavor that’s both satisfying and easy to make.

Ingredients

Scale

Dry Ingredients

  • ½ cup quick cook oats
  • ½ cup oat flour
  • ½ teaspoon baking soda
  • 1 teaspoon cinnamon
  • 1 teaspoon pumpkin pie spice
  • ¼ teaspoon salt

Wet Ingredients

  • 1 cup pumpkin puree
  • ½ cup unsweetened applesauce
  • ¼ cup honey
  • 1 egg
  • ½ teaspoon vanilla extract

Add-ins

  • ⅓ cup mini chocolate chips

Instructions

  1. Preheat Oven and Prepare Baking Sheet: Preheat your oven to 375°F (190°C) and grease a baking sheet with nonstick cooking spray to prevent sticking.
  2. Mix Dry Ingredients: In a large bowl, whisk together quick cook oats, oat flour, baking soda, cinnamon, pumpkin pie spice, and salt until well combined.
  3. Combine Wet Ingredients: In a separate bowl, stir pumpkin puree, unsweetened applesauce, honey, and vanilla extract until smooth and blended.
  4. Combine Wet and Dry Mixtures: Add the wet ingredients into the dry ingredients. Crack in the egg and stir gently until just combined, being careful not to overmix.
  5. Fold in Chocolate Chips: Gently fold the mini chocolate chips into the cookie batter to evenly distribute them throughout.
  6. Scoop the Dough: Using an ice cream scoop, portion the dough onto the prepared baking sheet. Press each dough mound down slightly to flatten for more even baking.
  7. Bake the Cookies: Place the baking sheet in the oven and bake for 18 to 20 minutes, or until the cookies are set and lightly golden around the edges.
  8. Cool Down: Remove the cookies from the oven and allow them to cool on the pan for 10 minutes before transferring them to a wire rack to cool completely.

Notes

  • Use quick oats or rolled oats finely processed to maintain the cookie’s texture.
  • Oat flour can be substituted with almond flour for a gluten-free option.
  • Ensure pumpkin puree is unsweetened for best flavor balance.
  • Store cookies in an airtight container at room temperature for up to 3 days or freeze for longer storage.
  • For vegan variation, replace egg with flax egg and honey with maple syrup.
  • Make sure not to overmix the batter to keep cookies tender.

Nutrition

Keywords: Pumpkin Breakfast Cookies, Healthy Pumpkin Cookies, Oatmeal Pumpkin Cookies, Pumpkin Spice Cookies, Morning Snack, Healthy Breakfast Treat

Find it online: https://thefoodrecipe.com/pumpkin-breakfast-cookies-recipe/