• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
Homebody Eats
  • Home
  • Recipes
    • Appetizers
    • Breakfast
    • Dessert
    • Main Dish
    • Side Dish
  • Entertaining
  • Kitchen Essentials
  • About
  • Start a Food Blog
    • Facebook
    • Instagram
    • Pinterest
    • YouTube
menu icon
go to homepage
subscribe
search icon
Homepage link
  • Healthy Recipes
  • Recipe Index
  • Contact
  • About
    • Email
    • Facebook
    • Instagram
    • Pinterest
    • YouTube
  • ×

    Homebody Eats » Recipes » Dessert » Cookies » Pumpkin Chocolate Breakfast Cookies

    Pumpkin Chocolate Breakfast Cookies

    Published: Sep 26, 2019 · Modified: Oct 8, 2022 by Jessica Mode · This post may contain affiliate links, which means I'll receive a commission if you purchase through the link, at no extra cost to you. Please see full disclosure for more details.

    708 shares
    • Share
    • Email
    • Print
    Jump to Recipe Jump to Video Print Recipe
    pumpkin chocolate breakfast cookies Pinterest pin.

    Make delicious pumpkin and chocolate cookies in under 30 minutes. This recipe uses ingredients like almond flour, honey, and pumpkin puree so the cookies are healthy enough to eat for breakfast.

    multiple pumpkin cookies topped with chocolate chips.

    I love any kind of breakfast that can curb my sweet tooth early in the morning. But, I don't always want to eat a super sugary breakfast.

    These pumpkin and chocolate breakfast cookies are filled with ingredients that are good enough to eat first thing in the morning.

    We're using some alternative flour options, including almond and coconut flour, to add a little more nutrition to the cookies. Plus, we're swapping out traditional granulated sugar for honey.

    Jump to:
    • What You'll Learn In This Recipe
    • Ingredients You Need
    • How To Make This Recipe
    • Expert Tips
    • Recipe FAQs
    • More Breakfast Recipes
    • Pumpkin Chocolate Breakfast Cookies

    What You'll Learn In This Recipe

    • How to make cookies that are healthy enough for breakfast thanks to some alternative flour.
    • A trick for making picture-perfect cookies.
    • Easy ways to add flavor to cookies.

    To learn more tricks that will help you in the kitchen, don't forget to subscribe to my free five-day email series. It will teach you very important skills that every home chef should know.

    Ingredients You Need

    labeled ingredients for pumpkin chocolate cookies.

    Here are the ingredients you'll need to make simple breakfast cookies.

    • Almond flour: This flour is made from ground blanched almonds. It's a great grain-free flour that gives the cookies a nutty taste.
    • Coconut flour: This type of flour is a byproduct made from pulp during the coconut milk creation process. With all of the other flavors in this recipe, the cookie doesn't have a coconut taste.
    • Ground cinnamon: My favorite spice to pair with pumpkin is cinnamon. This is an easy ingredient that packs a lot of flavor into the cookies.
    • Baking soda and baking powder: Both leaveners are needed for these cookies. Although, there is not much rise that happens during the baking process.
    • Fine sea salt: Salt is always a necessary ingredient to help enhance the other flavors. I like using fine sea salt because it incorporates nicely throughout the dough.
    • Canned pumpkin puree: This is the main flavoring ingredient in the cookies. Make sure to get pumpkin puree at the grocery store, not pumpkin pie mix.
    • Honey: We're opting for honey as the sweetener of choice for this recipe.
    • Coconut oil: The coconut oil will need to be melted before being mixed with the other wet ingredients. Coconut oil tends to be solid at cold temperatures and liquid at warm temperatures.
    • Egg: No need to use a room-temperature egg for this recipe. One straight from the fridge will work.
    • Vanilla extract: Be sure to purchase a high-quality vanilla extract for maximum flavor.
    • Semi-sweet chocolate morsels: The chocolate blends perfectly with the pumpkin. This has to be one of my favorite flavor combinations.

    How To Make This Recipe

    There are only a few steps you'll need to follow to make these breakfast cookies.

    two numbered photos showing dry and wet ingredients for pumpkin cookies.

    1. First, add almond flour, coconut flour, ground cinnamon, baking soda, baking powder, and sea salt to a medium-sized mixing bowl. Whisk these dry ingredients together until no lumps remain.

    2. Next, it's time to mix the wet ingredients. Add canned pumpkin, honey, coconut oil, egg, and vanilla extract to a large mixing bowl and stir until combined.

    two numbered photos showing how to make pumpkin breakfast cookie dough.

    3. Add the dry ingredients to the wet ingredients and mix together with a silicone spatula. Continue mixing until you no longer see any dry spots of flour. The dough will be thick at this point.

    4. Stir in ½ cup of chocolate morsels.

    numbered photo of pumpkin cookies with chocolate on a parchment lined baking sheet.

    5. Form the dough into balls using a 3 tablespoon cookie scoop. Then, flatten each ball into a ½ inch tall circle using your hands.

    These cookies don't spread much, so you only need to place them about 1 inch apart on the baking sheet.

    To finish the cookies add the remaining ¼ cup of chocolate morsels on top. This is a food-styling tip for perfect cookies!

    Finally, bake the cookies for 17 - 20 minutes in a preheated 350°F oven. The cookies should be slightly browned once they're ready.

    Expert Tips

    • These cookies don't change shape much when baked. Make sure to flatten the cookie dough balls before baking.
    • This cookie dough is very thick compared to other types of dough. Don't worry, this is normal!
    • Did you know that both almond flour and coconut flour are grain-free? This means the cookies are gluten-free.

    Recipe FAQs

    I prefer dark chocolate. Can I use dark chocolate morsels?

    Yes, you can substitute semi-sweet chocolate for dark chocolate morsels in these breakfast cookies.

    Do I have to use parchment paper on my baking sheet?

    I like to use some kind of barrier like parchment paper, aluminum foil, or a silicone baking mat underneath these cookies. It ensures they don't stick to the baking sheet or get too browned on the bottom.

    Are these cookies gluten free?

    Yes. These breakfast cookies use almond flour and coconut flour, so they are considered gluten-free.

    pumpkin cookies topped with chocolate chips.

    More Breakfast Recipes

    • Chocolate Covered Strawberry Overnight Oats
    • Overnight Sourdough Bagels (Super Flavorful)
    • Cherry Chocolate Granola Smoothie Bowl
    • Sausage and Kale Frittata

    Love this recipe? Please leave a 5-star ⭐⭐⭐⭐⭐rating in the recipe card below. Don't forget to follow along on Instagram, Facebook, YouTube, and Pinterest for more recipes.

    pumpkin cookies topped with chocolate chips.

    Pumpkin Chocolate Breakfast Cookies

    Make delicious pumpkin and chocolate cookies in under 30 minutes. This recipe uses ingredients like almond flour, honey, and pumpkin puree so the cookies are healthy enough to eat for breakfast.
    Author: Jessica Mode
    5 from 4 votes
    Print Recipe Pin Recipe
    Active Time 10 mins
    Cook Time 20 mins
    Total Time 30 mins
    Course Breakfast
    Cuisine American
    Servings 12 cookies
    Calories 202 kcal

    Ingredients
      

    • 1 ½ cups almond flour
    • ½ cup coconut flour
    • 1 ½ teaspoons ground cinnamon
    • 1 teaspoon baking soda
    • ½ teaspoon baking powder
    • ½ teaspoon fine sea salt
    • 1 cup canned pumpkin puree
    • ¼ cup honey
    • 2 tablespoons coconut oil melted
    • 1 large egg
    • 1 tablespoon vanilla extract
    • ¾ cup semi-sweet chocolate morsels divided

    Instructions
     

    • Heat oven to 350°F. Line a baking sheet with parchment paper and set aside.
    • Add almond flour, coconut flour, ground cinnamon, baking soda, baking powder, and sea salt to a medium-sized mixing bowl. Whisk together until ingredients are incorporated and no lumps remain.
    • Add canned pumpkin, honey, coconut oil, egg, and vanilla extract to a large mixing bowl and stir until combined. Slowly add the dry ingredients, mixing with a silicone spatula, until no dry spots of flour remain. The dough will be thick. Stir in ½ cup of chocolate morsels.
    • Form dough into balls using a 3 tablespoon cookie scoop. Flatten each ball into a ½ inch tall circle using your hands. Place cookies 1 inch apart on the parchment-lined baking sheets. Add the remaining ¼ cup of chocolate morsels on top of the cookies.
    • Bake for 17 - 20 minutes until the cookies are slightly browned. Allow cookies to cool on the baking sheet for 10 minutes, then transfer to a wire rack to completely cool.
    • Store in an airtight container at room temperature for up to 5 days.

    Notes

    These cookies don't change shape much when baked. Make sure to flatten the cookie dough balls before baking.
    This cookie dough is very thick compared to other types of dough. Don't worry, this is normal.

    Nutrition

    Serving: 1cookieCalories: 202kcalCarbohydrates: 18gProtein: 5gFat: 13gSaturated Fat: 5gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gTrans Fat: 1gCholesterol: 16mgSodium: 224mgPotassium: 97mgFiber: 5gSugar: 10gVitamin A: 3204IUVitamin C: 1mgCalcium: 55mgIron: 2mg
    Have you tried this recipe?Tag @homebody.eats on Instagram so we can see your creations!
    « Ultimate Fall Cheese Board
    Instant Pot Shredded Pork Shoulder »

    Reader Interactions

    Comments

    1. Jill

      October 5, 2020 at 3:30 PM

      5 stars
      I love these cookies!! Will definitely be making them again!!! I have been experimenting a lot with different healthy cookies, and these are by far the best. I prefer these to any oat cookies I have made.

      The one change I made was 2 cups of almond flour and no coconut flour. Also, they took about 24 minutes to bake because I made mine big.

      Reply
      • Jessica Mode

        October 5, 2020 at 4:20 PM

        Jill - I'm so glad you liked them!! My husband is gluten free, so it's super important to me that he has treats he can eat too. Thanks for noting the changes that worked for you so it can help other people 🙂

        Reply
    2. Renee

      October 13, 2020 at 6:30 PM

      Will this recipe work if I choose to substitute in regular all-purpose flour and vegetable oil? Do I need to adjust the flour amounts to the 2 cups total listed in recipe and the 2 tbsp of oil? Who doesn't love a little chocolate mixed in with pumpkin cookies!

      Reply
      • Jessica Mode

        October 14, 2020 at 8:02 AM

        Hi Renee! Unfortunately, I have not tested the recipe with these substitutions, so I'm not sure. If you test it out, let me know 🙂 I'm always down for a little chocolate too!!

        Reply
    3. Rachael

      January 18, 2023 at 6:27 PM

      5 stars
      Very tasty and filling! I love that it tastes so good without added sugar. It is a double win as I got to treat my picky eater using pumpkin. He ate it without knowing the secret 😅 Thank you, Jessica!

      Reply
      • Jessica Mode

        January 19, 2023 at 2:37 AM

        I'm so glad you loved it!! This makes me so happy!! 🙂

        Reply

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    Primary Sidebar

    Hi, I'm Jessica! Here, you'll find delicious & fresh recipes that will help you learn to master a new skill in the kitchen!

    More about me →

    Healthy Side Dishes

    • Sweet Maple Pan Roasted Carrots
    • Brussel Sprouts With Balsamic Glaze (4 Ingredients)
    • Fall Cobb Salad
    • Stuffed Butternut Squash Boats (5 Ingredients)

    Sweet Treats

    • Espresso Chocolate Chip Cookies
    • Salted Caramel Chocolate Thumbprint Cookies
    • Loaded Gooey Chocolate Brownies
    • Mini Sweet Potato Pocket Pies With Premade Pie Crust

    Footer

    ↑ back to top

    About

    Learn About Us
    Privacy Policy
    Accessibility Statement

    Disclaimer
    Terms of Use

    Newsletter

    Sign Up for weekly emails and updates

    Contact

    Contact Us
    Work With Us

    As an LTK & Amazon Associate, I earn from qualifying purchases.

    Copyright © 2023 Homebody Eats

    708 shares