Banana Pumpkin Cookies

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Soft, sweet, and tender enough for even the youngest eaters, these banana pumpkin cookies are always a hit! They’re made with oats, which are made extra soft and chewy thanks to mashed banana and pumpkin puree. The warm, cozy mixture of cinnamon, pumpkin pie spice, and maple make them the perfect fall treat!

Banana Pumpkin Oatmeal Cookies

I love using mashed banana or pumpkin in recipes but these pumpkin banana cookies get a double dose of goodness! This means that they’re nice and sweet with a soft-baked texture my kids love.

Plus, the pumpkin is a great source of fiber and vitamin A and the oats will help keep those tummies full. These healthy pumpkin cookies are the perfect healthy treat for this more indulgent time of year!

For more pumpkin banana recipes, you’ll also want to try out these Banana Pumpkin Bars!

Banana pumpkin cookies on a baking sheet after baking.

Why We Love These Pumpkin Banana Oatmeal Cookies

Formulated by a Registered Dietitian to be a nutritious snack for kids
So soft and flavorful!
Easy source of fiber for picky eaters
Loaded with classic fall flavors
Perfect to pack in lunch boxes
Makes a great Halloween cookie!
Soft enough for toddlers and young children

Ingredient Notes

Individually portioned ingredients for the banana pumpkin cookies with labels.

Mashed ripe banana: Use fully brown, overly ripe bananas for the sweetest flavor.
Pumpkin puree: Skip the pumpkin pie filling, which is already sweetened and contains spices. If you have time, you can make your own pureed pumpkin, or store-bought cans work great, too!
Maple syrup: For sweetness and flavor.
Melted coconut oil: This will give the cookies a nice chewy texture and healthy fats.
Egg: To bind the ingredients together. You can also try a flax or chia egg if you require the recipe to be egg free.
Vanilla extract
Rolled oats & quick oats: I recommend combining both types of oats for a nice balance of textures. Old-fashioned oats don’t soften as much while quick oats become tender during the baking process. Using two different types gets you a great chewy texture that’s easy for kids to eat.
Baking powder: For puffy, chewy cookies.
Spices: Use the traditional fall spices, like cinnamon and pumpkin pie spice. Add a little salt for flavor.
Mini chocolate chips (optional): We like to use dark chocolate chips, but you can skip these if preferred.

Step-by-Step Instructions

The mashed banana, pumpkin puree, maple syrup, egg and vanilla extract mixture in a bowl.

The banana pumpkin cookie mixture combined in a bowl with a wooden spoon in it.

Add the mashed banana, pumpkin puree, maple syrup, egg and vanilla extract to a large bowl. Mix until combined. Next, add in the oats, baking powder, cinnamon, pumpkin pie spice, and salt. Mix until thoroughly combined. Fold in the chocolate chips, reserving a few to sprinkle on top of the cookies.
Preheat the oven to 375 degrees F. Line a baking sheet with parchment paper. While the oven preheats, place the batter in the fridge or freezer. Using a cookie scoop or spoon, drop roughly 2-tablespoon-size balls of batter on the prepared baking sheet. Use the back of a fork to press slightly to flatten to about 1/2-inch thick.
Bake for 14-16 minutes, or until cookies are lightly golden brown around the edges and firm to the touch.
Remove from oven and allow cookies to cool on the baking sheet. Serve immediately or store and serve at room temperature or chilled.

Keep scrolling to the recipe card below for the full printable recipe!

RECIPE TIPS

Use overripe bananas for cookies with more sweetness and better flavor.
Rather than chocolate chips, you can also use pumpkin seeds, dried cranberries or other desired add-ins.
If the cookies seem overly soft at first, let them cool a bit. The cooled cookies have a slightly firmer texture and a nice chewiness.

Someone up holding a banana pumpkin cookie in between their fingers.

Recipe FAQs

Can you replace banana with applesauce?

Yes, mashed banana and applesauce are generally interchangeable in recipes. But, applesauce is usually not as sweet as banana and will change the flavor profile.

Do pumpkin and banana go together?

Absolutely! Banana has a rich sweetness that rounds out the neutral flavor of pumpkin. Just add some warm spices and a little maple syrup for a healthy dessert with a bold pumpkin spice flavor.

Can you freeze pumpkin banana oatmeal cookies?

Yes! Freezing is a great way to have extra cookies on hand any time you need them. I recommend freezing them on a sheet pan lined with parchment paper, then transferring them to a freezer-safe bag. This will prevent the cookies from compressing into each other and falling apart in storage.

Storage Guidelines

Store leftover cookies in an airtight container at room temperature or in the fridge for 4-5 days or freeze them for 2-3 months.

Two pumpkin banana cookies on a counter with a plate of cookies in the background.

Serving Suggestions

I like to offer these chewy pumpkin cookies as a sweet treat, but they’re healthy enough to serve as a breakfast cookie, with lunch, or as an afternoon snack! The pumpkin flavor is especially nice for Halloween or Thanksgiving, too!

Try serving these cookies at a Halloween party with these fun Halloween Fruit Snack Ideas or these Halloween Fruit Tray Ideas!

Recipe Variations

Adjust the add-ins: My kids love these cookies with chocolate chips, but you can also use low sugar white chocolate chips, chopped nuts, dried fruits, and more.
Even more pumpkin flavor: The mashed banana can be replaced with more pumpkin puree if you prefer. The cookies will still be super soft, but they won’t be quite as sweet.
Sprinkle with salt: Salt highlights flavor and can make not-so-sweet treats taste sweeter without any extra sugar. Try sprinkling a little bit of sea salt on top (not for babies).
Try other squashes: Did you know most canned pumpkin puree is actually made from one or more winter squashes? (Think butternut squash, etc.) Feel free to substitute the pumpkin puree with a different type of squash puree.

Banana pumpkin cookies with chocolate chips on a polka dot plate.

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