Pumpkin Chocolate Chip Cookies for Breakfast: A Perfect Start to Your Day
Cookies for breakfast? Absolutely! These Pumpkin Chocolate Chip Cookies bring together the comforting flavors of pumpkin spice and the indulgence of chocolate in a cookie that’s not only delicious but also nutritious enough to kick-start your day. This recipe is a must-try for global food lovers seeking something different and delightful for their morning routine. With the seasonal warmth of pumpkin, a touch of sweetness from chocolate chips, and a perfectly soft texture, you’ll find these cookies irresistible! Let’s dive into this easy breakfast recipe that will have your kitchen smelling divine.
Why Pumpkin Chocolate Chip Cookies Make the Perfect Breakfast
For those who believe breakfast is the most important meal of the day, this recipe takes it to a new level. These cookies are packed with fiber from pumpkin, whole grains from oats, and energy from dark chocolate, making them both tasty and filling. You get all the goodness of a pumpkin spice latte, but in a handheld, easy-to-eat form. Not to mention, pumpkin is full of vitamins and minerals like vitamin A and potassium, giving you a nutrient boost first thing in the morning.
Whether you’re in a rush or have time to sit down and savor, these cookies are a wonderful addition to your breakfast lineup. And, because they store well, they’re also great for meal prepping your mornings!
Ingredients for Pumpkin Chocolate Chip Cookies
Ingredients you are going to need for these fantastic cookies:
- 1 cup canned pumpkin purée (not pumpkin pie filling)
- 1/2 cup unsalted butter, melted and cooled
- 3/4 cup light brown sugar, packed
- 1/4 cup granulated sugar
- 1 large egg
- 1 tsp vanilla extract
- 1 1/2 cups all-purpose flour
- 1 tsp baking soda
- 1 tsp ground cinnamon
- 1/2 tsp ground ginger
- 1/4 tsp ground nutmeg
- 1/4 tsp ground cloves
- 1/4 tsp salt
- 1 cup rolled oats
- 1 cup semisweet chocolate chips
- 1/2 cup chopped nuts (optional, for added crunch)
Step-by-Step Instructions for Making Pumpkin Chocolate Chip Cookies
Now that you have your ingredients, follow these simple steps to whip up your pumpkin chocolate chip breakfast cookies:
– Prepare the Wet Ingredients
– Mix the Dry Ingredients
– Incorporate the Oats and Chocolate
– Shape the Dough
– Bake the Cookies
– Cool and Enjoy!
Helpful Tips for Perfect Pumpkin Chocolate Chip Cookies
- Make Ahead: The dough for these cookies can be made ahead of time and stored in the fridge for up to 48 hours before baking. This allows the flavors to deepen.
- Customize Your Mix-ins: While chocolate chips are a classic, you can switch things up by adding white chocolate chips, dried cranberries, or even shredded coconut for a tropical twist.
- Gluten-Free Option: Replace the all-purpose flour for a 1:1 gluten-free baking flour. Make sure that the oats are also labelled gluten-free where possible.
- Healthier Swaps: Swap half the butter for applesauce or Greek yogurt to reduce the fat content and increase the moisture.
- Pumpkin Spice Alternative: If you don’t have individual spices on hand, use 1 1/2 teaspoons of pumpkin spice blend in place of the cinnamon, ginger, nutmeg, and cloves.
Variations and Substitutions
These pumpkin chocolate chip breakfast cookies are highly adaptable to different preferences or dietary needs:
- Vegan Pumpkin Chocolate Chip Cookies: Replace the egg with a flax egg (1 tablespoon ground flaxseed mixed with 3 tablespoons water) and swap the butter for a plant-based alternative.
- Dairy-Free Option: Use coconut oil instead of butter and dairy-free chocolate chips to keep the recipe completely dairy-free.
- Nut-Free: Skip the chopped nuts altogether or substitute with seeds like sunflower or pumpkin seeds for added crunch.
- Add Protein: Boost the protein content by adding a scoop of protein powder or swapping the oats for quinoa flakes.
Related Recipes to Try
Looking for more delicious breakfast ideas? Check out these recipes on my blog :
- Overnight Oats with Pumpkin Spice – A healthy, prep-ahead option for busy mornings.
- Pumpkin Pancakes with Maple Syrup – Fluffy, flavorful, and perfect for fall mornings.
- Chocolate Chip Banana Bread – A moist, sweet loaf that’s great for breakfast or a snack.
Closing Thoughts
These Pumpkin Chocolate Chip Cookies are a delightful way to switch up your breakfast routine. They are easy to make, full of seasonal flavors, and highly versatile. Whether you stick to the classic version or explore some of the suggested variations, you’re bound to have a new breakfast favorite on your hands. Plus, they’re perfect for sharing! So why not bake a batch today? Leave a comment below or share your favorite cookie variation on social media. I’d love to hear how you customize your pumpkin cookies!
Pumpkin Chocolate Chip Cookies
Equipment
- Mixing bowl
- Electric or hand mixer
- Measuring Cups and Spoons
- Rubber spatula or wooden spoon
- Baking sheet
- Parchment paper or silicone baking mat
- Cookie scoop or tablespoon
- Oven
- Cooling rack
- Whisk
Ingredients
- 1 cup Canned pumpkin purée
- ½ cup Melted unsalted butter
- ¾ cup Light brown sugar
- ¼ cup Granulated sugar
- 1 Large egg
- 1 tsp Vanilla extract
- ½ cup All-purpose flour
- 1 tsp Baking soda
- 1 tsp Ground cinnamon
- ½ tsp Ground ginger
- ¼ tsp Ground nutmeg
- ¼ tsp Ground cloves
- ¼ tsp Salt
- 1 cup Rolled oats
- 1 cup Chocolate chips
- ½ cup Chopped nuts (optional)
FAQs
Yes! With fiber-rich oats, vitamin-packed pumpkin, and a moderate amount of sugar, these cookies offer a balance of nutrition and taste.
Absolutely! These cookies freeze well. Simply place them in an airtight container or zip-top bag and freeze for up to three months.
Yes this is alright but use well-drained pumpkin not one that has a lot of moisture on it after blending to a puree.
Semi-sweet or dark chocolate chips work best in this recipe as they balance the sweetness of the cookies.
Yes, the dough can be made 48 hours before baking but it’s recommend that you don’t keep it for more than 48 hours. They can also be made then left to cool for later consumption or they can be baked and stored in an airtight container for up to one week.
A 1:1 gluten-free baking flour works well in this recipe. Don’t forget to find out whether the oat is certified gluten free as well!
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