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A close up image of pumpkin banana cookies stacked on a polka dot plate.
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Banana Pumpkin Cookies

Created by Elysia Cartlidge
Servings: 12 cookies
Prep Time 15 minutes
Cook Time 14 minutes
Total Time 29 minutes
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!
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Ingredients
 

  • 1/2 cup mashed ripe banana (about one medium banana)
  • 1/2 cup 100% pure pumpkin puree
  • 1/4 cup maple syrup
  • 2 tablespoons melted coconut oil
  • 1 egg
  • 1 teaspoon vanilla extract
  • 1 cup rolled oats
  • 1 cup quick oats
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon cinnamon
  • 1/2 teaspoon pumpkin pie spice
  • 1/4 teaspoon salt
  • 1/4 cup mini chocolate chips (optional), plus a few extra for topping

Instructions
 

  • 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 (if using), 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 until they're about 1/2-inch thick.
  • Bake for 14-16 minutes, or until cookies are lightly golden brown around the edges and slightly firm when you touch the surface.
  • Remove from oven and allow cookies to cool on the baking sheet. Serve immediately or store for later.

Notes

  • 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.

Nutrition

Calories: 123kcal | Carbohydrates: 19g | Protein: 3g | Fat: 5g | Saturated Fat: 3g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 1g | Trans Fat: 0.01g | Cholesterol: 14mg | Sodium: 111mg | Potassium: 114mg | Fiber: 2g | Sugar: 8g | Vitamin A: 1.621IU | Vitamin C: 1mg | Calcium: 54mg | Iron: 1mg
A close up image of pumpkin banana cookies stacked on a polka dot plate.

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