pumpkin oat chocolate chip breakfast cookies

It’s October, which means EVERYTHING pumpkin.  And this is another one for the books – THE trifecta seasonal cookie.  I basically took my banana walnut chocolate chunk breakfast cookie recipe and switched up the ingredients to make these lovelies.  The texture is absurdly moist and cake-like.  Please give these a shot – you will not be disappointed.


  • 1 cup all purpose flour
  • 1/2 cup whole wheat pastry flour
  • 2 tsp pumpkin pie spice (or cinnamon)
  • 1/2 tsp sea salt
  • 1/2 tsp baking soda
  • 3/4 cup unsalted butter (room temp)
  • 1 cup brown sugar
  • 1 large egg
  • 1.5 tsp vanilla extract
  • 1/2 cup pumpkin puree
  • 1 cup old fashioned oats
  • 1 cup chocolate chips


  1. Preheat oven to 375 F.  Line cookie sheets with parchment paper.
  2. In a medium bowl, whisk together the flours, pumpkin pie spice, salt & baking soda.  Set aside.
  3. In a large bowl, usin a hand mixer, combine the sugar and butter – on medium setting.
  4. Add the egg, vanilla and then the pumpkin and beat for a few minutes.
  5. Slowly add the flour mixture to the wet mixture and beat on low setting till a dough forms.
  6. Fold in the oats and lastly the chips.
  7. Scoop out the dough in balls – flatten slightly – and place on baking sheet, leaving a little space in between.
  8. Bake for 12-15 minutes or until they start to turn gold brown allow the edges.

Yields 30 cookies.  Store in an airtight container.

…delicious happens


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