These soft pumpkin chocolate chip breakfast cookies are made with wholesome oats, pumpkin puree and pumpkin spice for all you fall recipe lovers. They freeze really well, can be versatile with different toppings and are nut-free so perfect for the kids lunchbox! (If you don't eat them all on your own first!)
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Why you'll love this recipe
Pumpkin spice. If you're a fan of the pumpkin spice, make sure to also try my protein pumpkin pancakes and pumpkin chia pudding.
Freezer-friendly. You can easily make a batch ahead and store them in the freezer for a quick, grab-and-go breakfast meal prep. A lot of my savoury breakfast recipes are also freezer friendly!
Protein-packed. With added protein, these pumpkin breakfast cookies with chocolate chips will keep you full and energized throughout your busy morning.
Ingredients and substitutions
Rolled Oats. I recommend rolled oats as they give off an Anzac cookie vibe. You could use quick oats, but the texture may change.
Pumpkin puree. Usually breakfast cookies will have mashed banana (and you could use if preferred). Pumpkin puree can be hard to find in Australia, but I've managed to get it at Coles or on Amazon.
Pumpkin spice. The key ingredients to pumpkin spice include: cinnamon, ground cloves and ginger. You can mix your own batch (and adjust to your flavour preferences), or buy a store-bought pumpkin spice mix.
Protein powder. You could use flour if you prefer. If using protein powder, use a neutral or vanilla flavour.
Maple syrup. Swap with honey or agave syrup if preferred.
Chocolate chips. Add a touch of sweetness and indulgence to these pumpkin breakfast cookies without peanut butter, balancing the spices perfectly.
Please check the recipe card for full list of ingredients and quantity. See below for substitutions and variations.
How to make pumpkin breakfast cookies
Step 1: Preheat oven to 180C (350F) and line a baking sheet with parchment paper or a reusable silicone liner (if using parchment, spray with a little bit of oil as these cookies can stick).
Step 2: Add all ingredients (except for chocolate chips) to a large bowl and mix until combined.
Step 3: Fold in chocolate chips, reserving some for the top
Step 4: Using a spoon or icecream scooper and add to a prepared baking sheet. Press them down until they're about 1cm thick (they won't spread much when cooking so shape to your preference now). Top with remaining chocolate chips.
Step 5: Bake for 12-15 minutes or until the oatmeal cookies are firm to touch and slightly golden.
My Top Tip
Check the dough consistency. If the dough is too wet, add a tablespoon of oats at a time until it holds its shape. If it's too dry, add a bit more pumpkin puree to the cookies or a splash of milk to moisten.
Meal prepping
You guys know I'm a huge fan of my breakfast meal preps like baked oats and overnight oats - these breakfast cookies give a little versatility!
Storing and reheating
Store the cookies in an airtight container at room temperature for up to 3 days, or you can keep them in the fridge for about a week.
If you're pairing them with yoghurt, you can add the yoghurt now - however, it'll make the cookies slightly soft. If you plan on reheating the cookies, I suggest keeping them separate to the yogurt.
Reheating is optional, but if you want the soft, just-baked texture, warm them for about 10-15 seconds.
Freezing
Freeze the cookies in a single layer on a baking sheet (this way they won't stick together with the moisture), then transfer them to a freezer-safe bag for up to 6 months. Thaw at room temperature or microwave for a quick breakfast or snack.
You can also freeze the cookie dough and then just pop individual serves into the oven (or airfryer) when you want a fresh one.
If you want more meal prep information, check out my Meal Prep for Beginners post and my Meal Prep Basics E-Book.
Other breakfast meal prep recipes
Or, you can have a browse through my breakfast meal prep recipes for more delicious eats.
I hope you enjoy this as much as I do - Love & Pasta, Lauren x
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Recipe
Soft Pumpkin Chocolate Chip Breakfast Cookies
Save Recipe
Equipment
- large bowl
- Wooden spoon
Ingredients
- 135 g (1 ½ cups) rolled oats
- 240 g (1 cups) pumpkin puree, (see note 1)
- 5 g (2 teaspoon) cinnamon
- 3 g (1 teaspoon) ground cloves
- 3 g (1 teaspoon) ginger
- 50 g (½ cups) protein powder, or flour (see note 2)
- 30 ml (2 tablespoon) maple syrup
- 30 g (2 tablespoon) chocolate chips, or other toppings (see note 3 for suggestions
Instructions
Preheat oven
- Preheat oven to 180°C (350°F) and line a baking sheet with parchment paper or a reusable silicone liner Note - if using parchment, spray with a little bit of oil as these cookies can stick.
Mix ingredients
- Add 135 g rolled oats, 240 g (1 cups) pumpkin puree, 5 g (2 teaspoon) cinnamon, 3 g (1 teaspoon) ground cloves, 3 g (1 teaspoon) ginger, 50 g (½ cups) protein powder, 30 ml (2 tablespoon) maple syrup to a large bowl and mix until combined.
- Fold in 30 g (2 tablespoon) chocolate chips, reserving some for the top of the breakfast cookies.
Shape the cookies
- Using a spoon or icecream scooper and add to a prepared baking sheet. Press them down until they're about 1cm thick (they won't spread much when cooking so shape to your preference now). Top with remaining chocolate chips.
Bake
- Bake for 12-15 minutes or until the oatmeal cookies are firm to touch and slightly golden.
- Let them cool for approx. 5 minutes before eating.
Ned
What a delicious fall dessert! My family loved every bit of it! Thank you!
athletelunchbox
Thank you, Ned! I'm really glad you and the family enjoyed them 🙂