Can I substitute pumpkin pie spice for the individual spices in the recipe?

Yes, you can use 2 teaspoons of pumpkin pie spice instead of the cinnamon, ginger, and nutmeg called for in the recipe. This substitution simplifies the process and still provides the warm, autumnal flavors typical of pumpkin baked goods. Just make sure the pumpkin pie spice you use doesn't contain additional sweeteners or salt.

What’s the difference between using rolled oats and quick oats in these cookies?

Using a mix of rolled oats and quick oats balances texture and ease of handling. Rolled oats give the cookies a chewier texture, while quick oats absorb moisture faster, making the dough easier to shape. You can use all rolled oats for a heartier bite or all quick oats for a softer cookie, but combining both yields the best consistency.

Can I replace canned pumpkin with fresh pumpkin puree?

Fresh pumpkin puree works well as a substitute for canned pumpkin, though you may need to adjust for moisture content. To avoid overly wet dough, drain or pat the fresh puree with paper towels before mixing. This ensures your cookies hold their shape and bake evenly without becoming too dense or soggy.

What type of coconut oil is best for these breakfast cookies? Refined or unrefined?

Both refined and unrefined coconut oil can be used, depending on your flavor preference. Refined coconut oil has a neutral taste, letting the chocolate chips and spices shine, while unrefined coconut oil imparts a subtle coconut aroma and flavor to the cookies. Use unrefined if you enjoy a hint of coconut in your baked goods.

Can I use parchment paper instead of a silicone baking mat when baking these cookies?

Yes, parchment paper is an excellent alternative to a silicone baking mat for baking the cookies. It prevents sticking and allows for even baking. Just be sure to place the parchment flat on the baking sheet, as wrinkled paper can cause uneven baking. Both options are easy to clean and reusable or disposable based on your preference.

Pumpkin Oat Chocolate Chip Breakfast Cookies For Healthy Mornings

Name: Pumpkin Oat Chocolate Chip Breakfast Cookies
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Cuisine: American
Ingredients: 3/4 cup canned pumpkin; 1/3 cup honey; 1/4 cup melted coconut oil; 1 large egg; 1 teaspoon vanilla; 1 1/2 teaspoons cinnamon; 1/4 teaspoon nutmeg; 1/4 teaspoon ginger; 1/4 teaspoon salt; 1 cup rolled old fashioned oats; 1 cup quick oats; 1/4 cup ground flax seed; 3/4 cup walnuts; 1/3 cup mini chocolate chips

Ingredients

Scale

3/4 cup canned pumpkin

1/3 cup honey

1/4 cup melted coconut oil

1 large egg

1 teaspoon vanilla

1 1/2 teaspoons cinnamon

1/4 teaspoon nutmeg

1/4 teaspoon ginger

1/4 teaspoon salt

1 cup rolled old fashioned oats

1 cup quick oats

1/4 cup ground flax seed

3/4 cup walnuts

1/3 cup mini chocolate chips

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Instructions

1-Preheat oven and prepare baking sheet: Ready to whip up a batch of these delightful pumpkin oat chocolate chip breakfast cookies? The process is straightforward and fun, taking just about 30 minutes from start to finish. Begin by preheating your oven to 350 degrees and lining a baking sheet with parchment paper or a silicone mat to avoid any sticking.

2-Mix wet ingredients: In a large bowl, whisk together the pumpkin, honey, coconut oil, egg, vanilla, cinnamon, nutmeg, ginger, and salt until smooth. This step blends the flavors and creates a creamy base. Then, add the oats, flax seed, walnuts, and chocolate chips, stirring everything until it’s evenly mixed.

3-Form and bake cookies: Next, use a 1/4 cup measuring cup sprayed with non-stick cooking spray to drop mounds of dough onto your baking sheet. Flatten them slightly with your hands for that perfect cookie shape. Pop them in the oven and bake for 15 to 17 minutes until they’re set and golden around the edges.

4-Cool cookies: Once baked, let the cookies cool completely on the sheet to keep them firm. With a prep time of 15 minutes and cook time of 15 minutes, you’ll have a fresh breakfast ready in no time. These steps make the recipe accessible even if you’re new to baking, and the results are always rewarding.

Last Step:

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Notes

🎯 Substitute 2 teaspoons pumpkin pie spice for cinnamon, nutmeg, and ginger for convenience.
⏳ Let the dough rest for 5 minutes if it feels too wet to handle.
🌰 Walnuts add texture and fullness; it’s best to keep them in the recipe for balance.

Author: Brandi Oshea
Prep Time: 15 minutes
Cook Time: 15 minutes
Category: Breakfast/Snack
Method: Baking
Cuisine: American
Diet: Vegetarian

Nutrition

Serving Size: 1 cookie
Calories: 223
Sugar: 12 grams
Sodium: 51 milligrams
Fat: 12 grams
Saturated Fat: 5 grams
Carbohydrates: 25 grams
Fiber: 3 grams
Protein: 4 grams
Cholesterol: 16 milligrams