Pumpkin Spice Breakfast Cookies are made in one bowl with oats, pumpkin, and just enough brown sugar for the perfect soft and chewy cookie.
When I started testing these pumpkin spice breakfast cookies, my goal was simple: create a wholesome grab and go breakfast that didn't taste like "health food." Using old fashioned oats for structure, pumpkin for moisture, and just enough brown sugar to keep them soft and chewy. These cookies turn out like a soft, chewy granola bar and they are easy to customize based on your personal preferences.
These breakfast cookies are easy to make, freezer friendly, and proof that breakfast can be easy, satisfying and a bit cozy all at once.
reasons you'll love these breakfast cookies
- Make Ahead - They stay soft for days and freeze beautifully. So double or triple the batch to make mornings a breeze!
- Wholesome - Made with oats pumpkin and only ⅓ cup of sugar for 12 cookies this is a snack you can feel good about.
- Perfect Texture - Soft and chewy with bits of dark chocolate in every bite. You won't find any dry or crumbly cookies here.
Ingredients for Pumpkin Spice Cookies
- Pumpkin Puree: you want just regular pumpkin puree. I used canned, but if you have fresh pumpkin you just need to cook and blend it for this recipe. Do not use canned pumpkin pie mix, it's got other things added in and won't work in this recipe.
- Brown Sugar: you can also use coconut sugar. If you prefer to reduce the carbs brown sugar monkfruit will also work in this recipe.
- Egg: you'll need one large egg, this is the binding agent that keeps everything together.
- Old Fashioned Oats: these are the larger oats. There is a big difference in steel cut, old fashion (sometimes called rolled) and instant oats. Double check the label.
- Leavening agents: to get the perfect soft, chewy texture you will need baking soda, baking powder and salt.
- Pumpkin Spice: I add pumpkin spice, if you are in a pinch you can just use cinnamon but if you have pumpkin spice mix that is preferred.
- Add ins: as written I use semi sweet dark chocolate chips. However, these cookies are amazing with nuts like pecans or walnuts or other add ins like dried cranberries or butterscotch chips. You can play with the ingredients to make them exactly how you like them. Just don't forget to sprinkle them with a little flakey sea salt to really make the flavors pop!
How to Make Pumpkin Spice Breakfast Cookies
- In a medium to large size mixing bowl combine the pumpkin, brown sugar and egg until the mixture is completely. combined.
- Next, add the oats, pumpkin spice baking soda, baking powder and salt. Stir just until everything is mixed well. Fold in the dark chocolate chips.
- Use a cookie scoop to form golf ball size dough onto a greased baking sheet. Use a glass or measuring cup to lightly press the cookie dough down. Bake the cookies at 350 degrees for 12-15 minutes until the bottoms have begun to lightly brown. Allow the cookies to cool on the baking sheet for at least 15 minutes before removing.
Storage and Freezing
- Store at room temp in an airtight container up to 4 days. If stored in the fridge the cookies will last a week or more. I do think the taste and texture is better at room temperature or when warmed slightly.
- Once the cookies have cooled completely transfer them to a freezer safe bag or container, use parchment paper in between if you are worried about them sticking together. These cookies keep 3 months in the freezer. Thaw at room temperature ahead of time or warm in the microwave for 10-15 seconds.
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Pumpkin Spice Breakfast Cookies
Ingredients
- 1 ¼ cup pumpkin puree
- ⅓ cup brown sugar
- 2 cups old fashioned oats
- ⅛ teaspoon baking soda
- ½ teaspoon baking powder
- ½ teaspoon salt
- ½ cup dark chocolate chips
Instructions
- In a large mixing bowl whisk together the pumpkin, brown sugar and egg until smooth and fully combined.
- Add the oats, pumpkin spice, baking soda, baking powder and salt. Stir until the mixture is evenly mixed, then fold in the dark chocolate chips.
- Use a cookie scoop to drop golf ball size portions of dough onto a greased or parchment lined baking sheet. Lightly flatten each cookie with the bottom of a class or measuring cup.
- Bake at 350 degrees F for 12-15 minutes, or until the bottoms are lightly golden. Let the cookies cool on the baking sheet for at least 15 minutes before transferring to a cooling rack.
Tips:
Nutrition Information
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Hi, I'm Annie. With a Bachelor of Science degree, a minor in nutrition and nearly 20 year of both classical training, and self-taught experience, I've spent my career proving that home cooking can be practical, delicious and inspiring. What started in 2013 as one food blog has grown into a full-time business. Today, my husband Clayton and I run five food websites that connect with millions of home cooks every month.
When I'm not in the kitchen or behind the camera, I'm using fueling my love of travel, or chasing down new ideas that keep food fun and fresh.
