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Pumpkin Breakfast Cookies Recipe

Pumpkin Breakfast Cookies Recipe
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★★★★★

4.7 from 20 reviews

These Pumpkin Breakfast Cookies are a wholesome and delicious morning treat packed with oats, pumpkin puree, and warm spices, perfectly sweetened with honey and studded with mini chocolate chips. They are easy to make, naturally moist, and a great grab-and-go option for busy mornings or a nutritious snack.

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

Additional

  • ⅓ cup mini chocolate chips
  • Nonstick cooking spray, for greasing the baking sheet

Instructions

  1. Preheat Oven: Preheat your oven to 375 degrees Fahrenheit (190 degrees Celsius) and prepare a baking sheet by greasing it with nonstick cooking spray to prevent sticking.
  2. Mix Dry Ingredients: In a large bowl, whisk together the quick cook oats, oat flour, baking soda, cinnamon, pumpkin pie spice, and salt until evenly combined.
  3. Combine Wet Ingredients: In a separate bowl, stir together the pumpkin puree, unsweetened applesauce, honey, and vanilla extract until smooth and well blended.
  4. Combine Wet and Dry: Pour the wet ingredients into the bowl with the dry ingredients. Add the egg and gently stir until the mixture is just combined to form the cookie dough.
  5. Add Chocolate Chips: Fold in the mini chocolate chips evenly throughout the dough for sweet pockets of flavor.
  6. Form Cookies: Using an ice cream scoop, spoon the dough onto the prepared baking sheet, spacing them evenly. Lightly press the dough balls down to flatten them slightly for even baking.
  7. Bake Cookies: Bake in the preheated oven for 18 to 20 minutes until the edges are set and the cookies are cooked through. Remove from oven and let cool on the pan for about 10 minutes.
  8. Cool Completely: Transfer the cookies to a wire cooling rack and let cool completely before serving to ensure the best texture.

Notes

  • Oat flour can be made by blending rolled oats in a food processor until fine, if not available.
  • Make sure to use unsweetened applesauce to keep added sugars minimal.
  • For a vegan version, substitute the egg with a flax egg or chia egg.
  • Store cookies in an airtight container at room temperature for up to 4 days or freeze for longer storage.
  • These cookies are naturally moist and best enjoyed within a few days.

Nutrition

Keywords: Pumpkin breakfast cookies, healthy breakfast cookies, pumpkin spice cookies, oat cookies, easy fall recipes, pumpkin snack

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