Why I Love This Recipe

I adore this recipe because it combines the comforting flavors of pumpkin pie with the indulgence of chocolate chips, all in a convenient cookie form. The use of wholesome ingredients like oats and whole wheat flour makes me feel good about enjoying them any time of the day. Plus, they’re incredibly easy to make and perfect for meal prepping ahead of a busy week.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

1 cup (100g) instant oats (gluten-free if necessary and measured like this)
¾ cup (90g) whole wheat or gluten-free* flour (measured like this)
1 ½ tsp ground cinnamon
¼ tsp ground nutmeg
1 tsp baking powder
¼ tsp salt
1 tbsp (14g) coconut oil or unsalted butter, melted and cooled slightly
1 large egg, room temperature
1 tsp vanilla extract
½ cup (120g) pumpkin puree
¼ cup (60mL) pure maple syrup, room temperature
2 tbsp (30mL) unsweetened vanilla almond milk or any milk
3 tbsp (42g) mini semi-sweet chocolate chips, divided

Directions

In a medium bowl, whisk together the oats, flour, cinnamon, nutmeg, baking powder, and salt.
In a separate bowl, whisk together the coconut oil or butter, egg, and vanilla extract. Stir in the pumpkin puree, maple syrup, and milk until well combined.
Add the flour mixture to the wet ingredients, stirring just until incorporated. Fold in 2 tablespoons of the chocolate chips.
Chill the cookie dough for 30 minutes.
Preheat the oven to 325°F (163°C) and line a baking sheet with parchment paper or a silicone baking mat.
Drop the cookie dough into 15 rounded scoops onto the prepared sheet, and flatten slightly. Press the remaining chocolate chips into the tops.
Bake at 325°F for 11-14 minutes. Cool on the pan for 10 minutes before transferring to a wire rack.

Servings and Timing

Yield: 15 cookies
Prep Time: 15 minutes
Chill Time: 30 minutes
Bake Time: 11-14 minutes
Total Time: Approximately 1 hour

Variations

Gluten-Free: Use certified gluten-free oats and a gluten-free flour blend.
Vegan: Replace the egg with a flax egg (1 tbsp ground flaxseed mixed with 3 tbsp water) and use dairy-free chocolate chips.
Nut-Free: Use a nut-free milk alternative and ensure chocolate chips are nut-free.
Add-Ins: Incorporate chopped nuts, dried cranberries, or raisins for added texture and flavor.

Storage/Reheating

Storage: Store cookies in an airtight container at room temperature for up to 3 days, or refrigerate for up to a week.
Freezing: Freeze cookies in a single layer on a baking sheet, then transfer to a freezer-safe bag or container for up to 3 months.
Reheating: Warm cookies in the microwave for 10-15 seconds to enjoy a freshly baked taste.

FAQs

How can I make these cookies gluten-free?

To make these cookies gluten-free, use certified gluten-free oats and substitute the whole wheat flour with a gluten-free flour blend that measures 1:1.

Can I use fresh pumpkin instead of canned?

Yes, you can use fresh pumpkin puree. Ensure it’s well-drained and has a similar consistency to canned pumpkin to avoid excess moisture in the dough.

What can I use instead of maple syrup?

You can substitute maple syrup with honey or agave nectar in equal amounts. Keep in mind that this may slightly alter the flavor.

How do I prevent the cookies from being too cakey?

Ensure accurate measurement of ingredients, especially flour and oats. Over-measuring can lead to drier, cakier cookies. Also, avoid overbaking to maintain a chewy texture.

Can I double the recipe?

Absolutely! Simply double all the ingredients, and you may need to bake in batches depending on your oven and baking sheet size.

Conclusion

These Healthy Pumpkin Chocolate Chip Oatmeal Breakfast Cookies are a delightful and nutritious way to start your day or enjoy as a snack. With their warm spices, hearty oats, and sweet chocolate chips, they’re sure to become a favorite in your household. Easy to make and perfect for meal prepping, these cookies are a wholesome treat you can feel good about.

Healthy Pumpkin Chocolate Chip Oatmeal Breakfast Cookies