Banana Pumpkin Cookies
Banana Pumpkin Cookies are the ultimate fall treat–wholesome, vegan, and packed with seasonal flavors. Made with oats, bananas, and pumpkin, these cookies are as nutritious as they are delicious. Whether you enjoy them for breakfast or as a healthy dessert, they offer a perfect balance of warmth and sweetness that captures the essence of autumn.
These Banana Pumpkin Cookies are not only packed with healthy ingredients but are also incredibly versatile. The recipe is easy to double, and the cookies freeze beautifully making them a convenient option for a last-minute snack or breakfast option.
Banana Pumpkin Cookies
On Saturday mornings, our kids would take these out of the freezer and munch on them before going to their soccer games–they loved them! I love the memories, and I love this recipe!
Read more: Banana Pumpkin Cookies
Why I love this recipe
- These cookies are my go-to for busy fall weekends, just take a batch out of the freezer and serve.
- Doubling the recipe is a breeze, you can freeze and keep a stash on hand for a quick snack.
- These vegan cookies satisfy my sweet tooth without feeling guilty about the ingredients.
Gather these ingredients
- Oats
- Whole wheat pastry flour
- Baking soda
- Pumpkin pie spice
- Cinnamon
- Cardamom
- Sea salt
- Bananas – ripe, mashed
- Pumpkin
- Maple syrup
- Chocolate chips
- Vanilla extract
How to make Banana Pumpkin Cookies
- Preheat the oven to 350 degrees F.
- Mix together (in a large bowl) the oats, pastry flour, flaxseed (mom needs to add this to ingredients baking soda, pumpkin pie spice, cinnamon, cardamom, and salt.
- Add the bananas, pumpkin, and maple syrup into a separate bowl and mix together then slowly add to the dry ingredients–stirring gently. The bananas will make this chunky.
- Toss in the chocolate chips.
- Scoop the batter onto a prepared cookie sheet (with parchment paper).
- Bake for 14-17 minutes until lightly browned. The cookies will be soft and delicious!
- Serve and enjoy!
Tips & substitutions
- Try using dried fruit like cranberries, blueberries, or cherries for a fruity twist. Raisins are also a great option!
- Swap out the vanilla extract for maple extract – it adds a delicious depth of flavor.
- I always double the recipe. It’s just as easy to make two batches as one, and you’ll have extras to enjoy later (or freeze).
Tips & substitutions
Serve these cookies alongside breakfast bacon and gruyere egg bites, granola bars, and slow-cooked oats to create an epic, energy-packed spread perfect for fueling busy mornings!
Storage
Store these Banana Pumpkin Cookies in an airtight container at room temperature for up to 3 days. For longer storage, place them in the freezer for up to 3 months.
Check out these breakfast bites while you’re here
- Snickerdoodle Donut Muffins
- Breakfast Fresh Fruit Yogurt Platter
- Breakfast Deviled Eggs
- Pumpkin Oatmeal Bars
Get the Recipe:
Banana Pumpkin Cookies
Ingredients
- 1 C oats
- 1 C whole wheat pastry flour
- 2 Tbsp. finely ground flaxseed
- ½ tsp. baking soda
- ½ tsp. pumpkin pie spice
- ½ tsp. cinnamon
- ½ tsp. cardamom
- Pinch of sea salt
- 2 large bananas, mashed (ripe!)
- ½ C pumpkin
- ¼ C pure maple syrup
- ½ C chocolate chips, or raisins, dried cherries, or dried cranberries
- 1 tsp. vanilla extract
Instructions
- Preheat oven to 350.
- In a large bowl, mix together the oats, pastry flour, flaxseed, baking soda, pumpkin pie spice, cinnamon, cardamom, and salt.
- In a separate bowl, mix together the bananas, pumpkin, and maple syrup. Slowly add it to the dry ingredients, stirring gently. It will be chunky because of the bananas.
- Add in the chocolate chips.
- Spoon or scoop the batter onto a prepared cookie sheet (with parchment paper).
- Bake for 14-17 minutes until lightly browned. The cookies will be soft and delicious!
Hello and welcome to my home and table!
I’m Sandy—lover of food, family, cooking, THE BIG BOARD, travel, and bringing people together. Through great recipes and connection around the table, we become better, stronger, and more courageous people. Feasting on Life is real, and every time we do it, we grow a little more. Read more...
