Breakfast Chocolate Chip Pumpkin Oatmeal Cookies | BakeThenEat.com
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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.
Prep Time40 mins
Cook Time15 mins
Total Time55 mins
Course: Breakfast
Cuisine: British
Servings: 18 -20 cookies
Author: Emma

Ingredients

  • 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

Instructions

  • 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.