Peanut Butter Pumpkin Oat Cookies
Peanut butter pumpkin oat cookies make an excellent make-ahead breakfast. Disclaimer: I call them cookies, but these aren't intended to be dessert. Breakfast cookies differ significantly from dessert cookies for several reasons:
- Dessert cookies have much more butter and sugar.
- Dessert cookies have more textural contrast: crisp at the edge, soft in the middle. Breakfast cookies are more uniformly moist and soft.
For example, you can make 2 ingredient banana oat breakfast cookies with just bananas and oats. It's misleading to market these as dessert and unrealistic to expect them to taste like dessert.
Instead, you should make peanut butter pumpkin oat cookies for the following reasons:
- Taste. Unlike using strongly-flavored banana, using mild pumpkin allows the flavors of spices and nut butter to shine through.
- Nutrition. Peanut butter pumpkin oat cookies are made with wholesome, simple ingredients.
- Convenient portion control. Individual cookies make it easy to gauge how much food you're eating.
- Shelf life. These cookies keep well in the fridge for a week.
- Foolproof. All you need to do is thoroughly mix the ingredients.
- 1¼ cups traditional oats
- ¼ teaspoon of salt
- 1 teaspoon of cinnamon
- ⅓ cup mini chocolate chips
- ½ can (15 ounces) of pure pumpkin puree
- 1 egg
- ¼ cup peanut butter
- ¼ cup brown sugar
- Preheat the oven to 350 degrees.
- In a medium bowl, mix all of the dry ingredients: oats, baking soda, salt, cinnamon, and chocolate chips.
- In a large bowl, mix all of the wet ingredients: pumpkin, egg, peanut butter, and brown sugar.
- Pour the dry ingredients into the large bowl, and stir to combine.
- Line a baking sheet with aluminum foil. Portion out cookies, and flatten to desired width. The cookies don't spread in the oven, so you don't need to worry about crowding.
- Bake for 15 minutes until set.
- Cool and store in airtight containers in the fridge.
This recipe is a super customizable base. The ingredient quantities aren't finicky at all. I measure the dry ingredients, but I don't bother measuring the wet ingredients (it's harder to clean the dishes), so in practice:
- 1/4 cup peanut butter = 2 big spoonfuls
- 1/4 cup brown sugar = a clementine-sized lump
You can swap ingredients to the taste, such as:
- using sunbutter instead of peanut butter
- using anywhere from 1 cup of oats to 1 and 1/2 cup of oats - 1 cup of oats gives you a more custardy cookie
- adding an extra 1/4 cup peanut butter if you're bulking
- using flax egg instead of egg if you're vegan
When I had orthorexia, I'd always look for ways to make recipes healthier (isn't refined sugar bad for you?), so I'd leave out the chocolate chips and brown sugar. The problem is that this turns the cookies from tasty breakfast treats to vegetable lumps. Canned pumpkin isn't sweet at all, and eating plain pumpkin and oats is bland and unsatisfying.
Step by Step Photos
Mix the dry ingredients in a medium bowl. I mix wet and dry ingredients separately, so all of the spices + salt are well-distributed and the sugar fully dissolves.
Here are the wet ingredients. Add in brown sugar and peanut butter to taste.
Here's what the peanut butter pumpkin oat cookies look like prior to baking. To shape the cookies, I find that it's easiest to use 2 spoons.
Here's what the peanut butter pumpkin oat cookies look like after baking. It's pretty much the same, but the tops are more brown and firm to the touch. Let the cookies cool. If you try to move the cookies immediately after baking, they'll collapse easily.
The entire recipe makes 20 cookies, and below are the nutrition facts for a single cookie. I include this information because it's useful to compare how these cookies stack up against store bought granola bars (120-240 calories). For a snack, I usually eat 2-3 cookies paired with a nice hot mug of tea. I also like eating a single cookie to finish off a meal.
|Amount Per Serving|
% Daily Value
Total Fat 3.6g
Saturated Fat 1.3g
Trans Fat 0.0g
Total Carbohydrates 11.4g
Dietary Fiber 1.7g
Vitamin A 0%
Vitamin C 0%
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