I have to admit I’m kinda excited about this recipe because I have never ventured into the breakfast cookie arena before. A cookie for breakfast………. for me this is such a weird concept. One I definitely wanted to try out and these Breakfast Chocolate Chip Pumpkin Oatmeal Cookies are a great start to a new obsession.


Breakfast Chocolate Chip Pumpkin Oatmeal Cookies | BakeThenEat.com


Cookies for Breakfast

Originally this concept baffled me, seriously I like to indulge but cookies for breakfast? Even that was a bit much for me, until I actually did a little research and realised I had gotten it all wrong. These could be nutritious healthy tasty little bites that allow us a great grab and go breakfast.


Breakfast Chocolate Chip Pumpkin Oatmeal Cookies piled on a plate | BakeThenEat.com


Now, I am not silly enough to claim these breakfast chocolate chip pumpkin oatmeal cookies are super healthy and are the answer to all of your problems 😉 they do have sugar in them. 100 grams (1/2 cup) to be precise so as you can imagine these cookies are not overly sweet.


Breakfast Chocolate Chip Pumpkin Oatmeal Cookies | BakeThenEat.com


Chocolate Heaven!

What does help make these breakfast chocolate chip pumpkin oatmeal cookies a little sweeter is the chocolate chips in them.


Chocolate chips for Breakfast Chocolate Chip Pumpkin Oatmeal Cookies | BakeThenEat.com


I used a combination of dark (semi-sweet) chocolate chips, milk chocolate chunks and white chocolate chips. Feel free to use just one or a mix it up like me, all three combined give a lovely flavour but just one that is your favourite will also be amazing.


These cookies are amazing when they are still a little warm and the chocolate is still all warm and gooey. To get this effect the following morning just pop them in the microwave for 15 seconds to give them a little toasty warm up 😀


Warm gooey Breakfast Chocolate Chip Pumpkin Oatmeal Cookies | BakeThenEat.com


But you don’t have to use chocolate chips if you want to make them a little healthier. Thinking about it the add-ins could pretty much be anything you want, dried fruit, nuts or nothing at all. Just try to keep the weight / volume around the same as these cookies are pretty dense as they are and you don’t want them to become too over loaded.


Breakfast Chocolate Chip Pumpkin Oatmeal Cookies | BakeThenEat.com


Other Ingredients

These cookies are also packed full of oats, which help to keep you fuller for longer and are a great breakfast staple. I also added a little molasses and maple syrup, for sweetness and flavour and if you are not a fan of one then double the other as I use a tablespoon of each. But if you do double the molasses your cookies will be darker and more of a brown colour. They will still taste amazing, I promise 😀


So what are you waiting for people? Grab your pumpkin and oats and get cracking with these amazing breakfast chocolate chip pumpkin oatmeal cookies!

Breakfast Chocolate Chip Pumpkin Oatmeal Cookies | BakeThenEat.com

Breakfast Chocolate Chip Pumpkin Oatmeal Cookies

Breakfast Chocolate Chip Pumpkin Oatmeal Cookies are a perfect breakfast cookie. Not overly sweet packed full of oats and pumpkin but with enough chocolate chips to make them feel like a treat.
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Course: Breakfast
Cuisine: British
Prep Time: 40 minutes
Cook Time: 15 minutes
Total Time: 55 minutes
Servings: 18 -20 cookies
Author: Emma


  • 250 grams plain flour (2 cups)
  • 1 teaspoon baking soda
  • 1 tablespoon ground cinnamon
  • 1/4 teaspoon ground cloves
  • 1/4 teaspoon ground nutmeg
  • 1/4 teaspoon allspice
  • 1/2 teaspoon salt
  • 200 grams rolled oats (2 cups)
  • 200 grams butter - melted (1 cup)
  • 1 tablespoon molasses
  • 1 tablespoon maple syrup
  • 50 grams light brown sugar (1/4 cup lightly packed)
  • 50 grams granulated sugar (1/4 cup)
  • 1 large egg yolk
  • 240 grams puree pumpkin (1 cup)
  • 1 teaspoon vanilla extract
  • 300 grams mixed chocolate chips (1 and 1/2 cups)


  • In a large mixing bowl add in the flour, baking soda, spices, salt and the rolled oats and give them a quick mix together then place to one side.
  • In a large microwavable jug melt the butter, 30-45 seconds should do it.
  • Add the molasses, maple syrup and sugars to the melted butter and give everything a good whisk together.
  • Then add in the egg yolk, pumpkin puree and vanilla extract and mix till all the wet ingredients are fully combined.
  • Pour the wet ingredients into the bowl of dry ingredients and with a gentle hand mix everything together.
  • Gently fold in your chocolate chips, or add-ins of choice.
  • Place the dough in the fridge for at least 30 minutes.
  • After at least 30 minutes or up to 3 days, preheat your oven to 180C / 350F / Gas mark 4 and line a large cookie sheet with either baking parchment or a silicon mat.
  • Using an ice cream or large cookie scoop, scoop 4 to 6 cookies per batch depending on the size of your sheet.
  • These cookies do no spread a lot so you need to pat them down a little to give them more of a cookie shape.
  • Pop them into your hot oven and bake them for 15 minutes or until they are baked through.
  • Leave them to cool on their hot tray for a few minutes then transfer them to a wire rack to fully cool down.
  • Kept in an airtight tin these cookies will last for 5 to 7 days.
  • They will also freeze for up to 3 months.
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