Pumpkin Breakfast Cookies
Soft, cake-like pumpkin breakfast cookies made with oat flour and pumpkin. The perfect healthy grab-and-go treat for cozy fall mornings.
Servings: 16
Ingredients
- 1 cup oat flour , finely ground
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 3/4 teaspoon pumpkin pie spice
- 1/4 teaspoon salt
- 1/2 cup pumpkin puree
- 3 Tablespoons brown sugar
- 3 Tablespoons maple syrup
- 3 Tablespoons vegetable oil
- 1 large egg
- 1 teaspoon vanilla extract
- 1/2 cup semi-sweet chocolate chips
- chocolate chunks , optional
Instructions
- Prep. Line a baking sheet with parchment paper then set aside.
- Whisk dry ingredients. In a large bowl, whisk the oat flour, baking soda, baking powder, brown sugar, cinnamon, pumpkin pie spice and salt.
- Add wet ingredients. Make a well in the center of the dry ingredients and add pumpkin puree, vegetable oil, maple syrup, egg and vanilla.
- Combine. Use a rubber spatula to gently fold all ingredients together and combine until no flour patches are seen.
- Fold in chocolate chips. Fold in semi-sweet chocolate chips to the batter.
- Chill. Chill dough while oven preheats to 350°F. Chilling will help with scooping.
- Scoop. Use a medium cookie scoop to scoop and drop cookies unto prepared baking sheet.
- Bake. Bake for 10-12 minutes. I baked my first batch for 12 minutes and then additional batch for 11 minutes.
- Add chocolate chunks. Remove from oven, add two chocolate chunks on top then let cool on baking sheet for 5-10 minutes before removing to a wire rack to cool completely.
Notes
These cookies do not spread much, if you would like less domed cookies, you can flatten them with a fork before baking.
Store in an airtight container at room temperature and away from direct sunlight for 5-7 days.
Freeze in an airtight container for up to 2 months. I like to wrap two cookies in plastic wrap to prevent freezer burn and then place them in freezer safe bag.