Pumpkin Breakfast Cookies
These Pumpkin Breakfast Cookies are a delicious treat when you are on the run! They encompass all of the flavors of Fall and are very easy to make.
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If you already follow along here, you know I am a huge fan of cookies for breakfast! They are fun to make, the kids love them and they are perfect to eat on the go. So, as it poured rain here yesterday, I played around in the kitchen. I made some Healthy Edible Cookie Dough first. Then, I decided to try out a twist on a favorite recipe I had. I came up with these delicious Pumpkin Breakfast Cookies. I warmed them up for breakfast this morning and they are so yummy and a hit with the entire family!
Looking for more great breakfast cookie recipes? Check these out:
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Pumpkin Breakfast Cookies
If you enjoy the flavors of Fall, these Pumpkin Breakfast Cookies will be the perfect treat! Here is what you will need to make them:
- Quick Cook Oats
- Oat Flour
- Baking Soda
- Cinnamon
- Pumpkin Pie Spice
- Salt
- Pumpkin Puree
- Unsweetened Applesauce
- Honey
- Egg
- Vanilla
- Chocolate Chips
To Make the Pumpkin Breakfast Cookies
To make the Pumpkin Breakfast Cookies, start by preheating the oven to 375 degrees. Prepare a cookie sheet by spraying it with cooking spray. Then, in a large bowl, add the oats, oat flour, baking soda, cinnamon, salt and pumpkin pie spice. Whisk together these dry ingredients and set aside.
In a separate bowl, add the pumpkin puree, applesauce, honey and vanilla. Stir these ingredients together until well combined.
Then, add the wet ingredients to the dry ingredients. Add the egg and stir until everything is combined and the dough has formed.
Next, fold in the chocolate chips and gently stir everything together.
Using a large cookie or ice cream scooper, spoon the dough onto prepared baking sheet.
Press down gently on the dough with the palm of your hand before putting the Pumpkin Breakfast Cookies into the oven. Bake at 375 degrees for 18 to 20 minutes or until edges of cookies begin to lightly brown. Remove form oven and cool on pan for 10 minutes, then transfer to wire rack. Then, enjoy for breakfast or as a snack!
Can I warm up the Pumpkin Breakfast Cookies?
Yes, just pop them in the microwave for 5 to 10 seconds! The Pumpkin Breakfast Cookies are delicious cold, but my kids enjoy them most when I warm them up.
What else can add to the Cookies?
Some other add-ins to try in the Pumpkin Breakfast Cookies are: white chocolate chips, chopped walnuts or pecans, or M & M's. Not a fan of chocolate? The chocolate chips can easily be omitted from the recipe.
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
- 1 cup pumpkin puree
- ½ cup unsweetened applesauce
- ¼ cup honey
- 1 egg
- ½ teaspoon vanilla
- ⅓ cup mini chocolate chips
Instructions
- Preheat oven to 375 degrees and prepare a baking sheet by greasing with nonstock cooking spray.
- In a large bowl, combine the oats, oat flour, baking soda, cinnamon, pumpkin pie spice, and salt. Whisk to mix.
- In a separate bowl, add the pumpkin puree, applesauce, honey and vanilla. Stir to combine.
- Add the wet ingredients to the dry ingredients. Then, add the egg and stir until just combined.
- Fold in the chocolate chips.
- Using an ice cream scoop, spoon the dough onto the prepared baking sheet. Press the dough down slightly before baking.
- Bake for 18 to 20 minutes. Remove from oven and allow to cool on the pan for 10 minutes, then remove to a wire cooling rack to cool completely.
Nutrition
So Tell Me...
Do you like cookies for breakfast? What is your favorite Fall recipe? Have you ever made Pumpkin Breakfast Cookies?
Thank you so much for stopping by. As always, I would love to hear your thoughts in the comments section below. Have a great week!
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