prep 40 mins
cook 15 mins
total 55 mins
yield 18 -20 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.
- 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.
Recipe by Bake Then Eat at https://baketheneat.com/breakfast-chocolate-chip-pumpkin-oatmeal-cookies/