Pumpkin Pie Breakfast Cookies

Why You’ll Love This Pumpkin Pie Breakfast Cookies

These Pumpkin Pie Breakfast Cookies are a delightful way to start your day! They combine the warm, comforting flavors of pumpkin pie with the convenience of a cookie. Imagine biting into a soft, chewy cookie that tastes just like your favorite fall dessert. Perfect for busy mornings, these cookies are not only delicious but also packed with nutrients. Serve them at breakfast, brunch, or as a snack during the day. They’re great for holidays or any time you crave a taste of autumn!

What You’ll Need for Pumpkin Pie Breakfast Cookies

Gathering the right ingredients is key to making these tasty cookies. Here’s what you’ll need:

Complete Ingredients List

• 2 cups rolled oats
• 1 cup pumpkin puree
• 1/2 cup almond flour
• 1/3 cup maple syrup
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg
• 1 teaspoon vanilla extract
• 1/2 cup chocolate chips
• 1 teaspoon baking powder
• 1/4 teaspoon salt

Ingredient Substitutions & Alternatives

• For nut allergies, substitute almond flour with oat flour or coconut flour.
• Maple syrup can be replaced with honey or agave syrup for a different sweetness.
• For a spicier flavor, consider adding ginger or cloves to the mix.

How to Make Pumpkin Pie Breakfast Cookies

this recipe

Making these cookies is simple and fun! Follow these steps to create your delicious breakfast treat.

Step 1: Preheat the Oven

Start by preheating your oven to 350°F (175°C). This ensures your cookies bake evenly.

Step 2: Mix Dry Ingredients

In a large bowl, combine the rolled oats, almond flour, baking powder, ground cinnamon, ground nutmeg, and salt. Stir until well mixed.

Step 3: Combine Wet Ingredients

In another bowl, mix together the pumpkin puree, maple syrup, and vanilla extract until smooth and well combined.

Step 4: Combine Wet and Dry

Pour the wet mixture into the dry ingredients. Stir until everything is thoroughly combined. The mixture should be thick but slightly sticky.

Step 5: Add Chocolate Chips

Gently fold in the chocolate chips, ensuring they are evenly distributed throughout the cookie dough.

Step 6: Shape the Cookies

Using a tablespoon or cookie scoop, drop rounded balls of dough onto the prepared baking sheet, spacing them about 2 inches apart. Flatten each ball slightly with the back of the spoon to form a rustic, round shape.

Step 7: Bake

Place the baking sheet in the preheated oven and bake for 12-15 minutes, or until the edges are golden brown and the centers are set.

Step 8: Cool

Once baked, remove the cookies from the oven and let them cool on the baking sheet for about 5 minutes before transferring them to a wire rack to cool completely.

Serving Suggestions for Pumpkin Pie Breakfast Cookies

How to Serve Pumpkin Pie Breakfast Cookies

These cookies are best served warm. You can enjoy them as is or with a drizzle of honey on top. For a fun twist, serve them with a side of yogurt for dipping!

Perfect Pairings & Toppings

Pair your cookies with a warm cup of coffee or tea. You can also add a sprinkle of cinnamon or a dollop of whipped cream for extra flavor.

Storing & Preserving Pumpkin Pie Breakfast Cookies

Best Storage Methods

Store your cookies in an airtight container at room temperature for up to a week. For longer freshness, keep them in the fridge.

Reheating or Freezing Tips

If you want to enjoy them later, freeze the cookies in a single layer. Once frozen, transfer them to a freezer bag. To reheat, simply pop them in the microwave for a few seconds.

Tips for Perfect Pumpkin Pie Breakfast Cookies Every Time

Avoid These Common Mistakes

• Don’t overmix the dough; it should be just combined.
• Make sure your oven is preheated to avoid uneven baking.

Helpful Tricks for Success

• Use a cookie scoop for uniform sizes.
• Let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack.

Fun Variations of Pumpkin Pie Breakfast Cookies

Flavor Variations or Recipe Twists

• Add chopped pecans or walnuts for a crunchy texture.
• Mix in dried cranberries or raisins for a fruity twist.

Dietary-Friendly Adjustments

• To make these cookies gluten-free, use certified gluten-free oats.
• For a vegan version, ensure your sweetener is plant-based.

FAQs

What If My Pumpkin Pie Breakfast Cookies Doesn’t Turn Out Right?

If your cookies are too dry, try adding a bit more pumpkin puree. If they spread too much, chill the dough before baking.

Can I Prepare This in Advance?

Absolutely! You can make the dough ahead of time and refrigerate it for up to 24 hours before baking.

What Ingredients Can I Swap?

You can swap almond flour for any nut or seed flour. Honey can be replaced with maple syrup or agave nectar.

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