These soft pumpkin chocolate chip breakfast cookies are made with wholesome oats, pumpkin puree and pumpkin spice for all you fall recipe lovers. With the addition of protein and chocolate chips, they keep you satisfied for longer, and pair perfectly with some yoghurt and fresh fruit for an easy breakfast meal prep on the go. The pumpkin breakfast cookies without peanut butter don't have any nuts, so are perfect to add to the lunchbox, too!
If you're after a bit of a fall-inspired breakfast, pumpkin puree recipes are the way to go - and I may be bias, but these pumpkin chocolate chip breakfast cookies with protein powder are definitely a winner!
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Why you'll love this recipe
Pumpkin spice. These breakfast oatmeal cookies are packed with the cozy flavours of pumpkin spice, making them the perfect fall recipe
Freezer-friendly. You can easily make a batch ahead and store them in the freezer for a quick, grab-and-go breakfast meal prep.
Protein-packed. With added protein, these pumpkin breakfast cookies with chocolate chips will keep you full and energized throughout your busy morning.
Ingredients
Rolled Oats. The base of these pumpkin chocolate chip breakfast cookies, adding fibre and a chewy texture; you can substitute with quick oats, but the texture will turn out differently.
Pumpkin puree. Adds moisture and natural sweetness to the cookies, while giving them a rich pumpkin flavour perfect for pumpkin oatmeal cookies.
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. Boosts the protein content, making these cookies a great choice for breakfast or a snack; feel free to use your favorite flavour or substitute with flour instead.
Maple syrup. A natural sweetener that adds a rich flavor to the cookies; you can substitute with honey or agave syrup if desired.
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
- Preheat oven
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).
- Mix ingredients
Add all ingredients (except for chocolate chips) for pumpkin spice breakfast cookies to a large bowl and mix until combined.
- Chocolate chips
Fold in 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.
- Cool and store
Let the breakfast oat cookies with pumpkin puree cool.
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 prep and leftovers
Meal prepping pumpkin chocolate chip breakfast cookies is a great way to ensure you have a healthy, protein-packed snack or breakfast ready to grab during busy mornings. These cookies are perfect for making ahead, keeping you fuelled throughout the week. Have the pumpkin cookies on their own, or pair with some yoghurt and fresh fruit for a breakfast meal prep.
Storing
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 pumpkin cookies.
Reheating
These cookies can be enjoyed cold or lightly warmed in the microwave for 10-15 seconds for a soft, just-baked texture. They're just as good either way, but if you do give them a buzz in the microwave, the choc chips will melt slightly which I really love.
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 pumpkin spice cookie dough either as a whole or in individual portions. If in individual portions, you can pop the cookies with pumpkin puree straight into the oven (or airfryer) whenever you want a fresh breakfast cookie.
If you want more meal prep information, check out my Meal Prep for Beginners post and my Meal Prep Basics E-Book.
FAQs
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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
Ingredients
- 135 g (1 ½ cups) rolled oats
- 240 g (1 cup) pumpkin puree (see note 1)
- 5 g (1 tsp) cinnamon
- 3 g (½ tsp) ground cloves
- 3 g (½ tsp) ginger
- 50 g (½ cup) protein powder or flour (see note 2)
- 30 ml (2 tbsp) maple syrup
- 30 g (2 tbsp) chocolate chips or other toppings (see note 3 for suggestions
Instructions
Preheat oven
- 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).
Mix ingredients
- Add all ingredients (except for chocolate chips) for pumpkin spice breakfast cookies to a large bowl and mix until combined.
- Fold in 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 the breakfast oat cookies with pumpkin puree cool. Eat on their own, or combine with some yoghurt and berries for a fall-inspired meal prep. See post for meal prep and leftovers instructions.
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 🙂