Pumpkin Chocolate Chip Breakfast Cookies

pumpkin breakfast cookies

A sweet breakfast treat, perfect to make ahead and enjoy throughout the week. These are especially wonderful with a cup of coffee and plate of scrambled eggs and fruit, or crumbled onto yogurt.



  • 2 cups old-fashioned oats (for gluten-free, be sure to use certified GF oats)
  • 1 big scoop (42g) vanilla protein powder (I used Raw Fit)
  • 1/2 teaspoon cinnamon
  • 1/2 teaspoon pumpkin pie spice
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • Pinch of sea salt
  • 2 tablespoons melted grassfed butter (unsalted)
  • 1 teaspoon vanilla
  • 1/2 cup pumpkin puree
  • 1 egg
  • 1/4 cup brown sugar
  • 1/4 cup chocolate chips
  • 1/2 cup almond milk


  1. 1. Preheat the oven to 350 degrees and spray two cookie sheets with nonstick spray or olive oi.
  2. 2. In a large bowl, combine the oats, protein, cinnamon, pumpkin pie spice, baking powder, baking soda and salt until well-combined.
  3. 3. Stir in the chocolate chips.
  4. 4. In another bowl, whisk together the butter, egg, almond milk, vanilla, pumpkin and brown sugar. Pour this mixture onto the dry mixture and stir well until a nice dough forms.
  5. 5. Using a tablespoon or melon ball scooper, scoop the dough onto the cookie sheets and lightly press down to make cookie shapes.
  6. 6. Place in the oven and bake for 12 minutes or until set. Allow to cool completely.


  • Don’t have pumpkin? Mashed sweet potato would work nicely, too!


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