Pumpkin banana oatmeal cookies are a soft, naturally sweetened cookie with warm pumpkin flavor! These yummy cookies are gluten-free, dairy-free and vegan and healthy enough to enjoy as a breakfast cookie!
So, October is one of my favorite months and this year it's shaping up to be seriously amazing!
It started off waking up in the woods on our first family camping trip and that was pretty much the perfect start. ❤️
I've also got a few fun trips planned this month as well as a baby shower and a gender reveal for two good friends.
The kids are really into Halloween and we're dressing up with some neighbors and of course going on our annual pumpkin farm and hay ride visit, which we started doing back when M was just a few months old.
And my birthday is later this month too.
Happy times. So I'm sharing the love today with some breakfast cookies!
Don't you just love a cookie you can eat all day long?
Yeah, me too.
Previously, I've brought you my whole wheat apple cinnamon breakfast cookies and oatmeal raisin breakfast cookies.
And today we're making pumpkin banana oatmeal cookies!
These cookies are CRAZY soft!
Just melt-in-your-mouth soft. Make your close your eyes and sigh soft. Bring a creeping, happy smile to your face soft.
Did I tell you yet that they are really soft?!
(For another pillowy soft cookie that is, um, less healthy are these pumpkin cookies with orange icing. They are dangerously good!)
They're also full of warm pumpkin and banana flavors, with pumpkin pie spice and cinnamon to really bring home the cozy vibes.
And they're whole grain and naturally sweetened, with no butter or oil, so I think they are completely appropriate to snack on ANY time of day!
They are also gluten-free, dairy-free and vegan so they are perfect for families with allergies -- or parties where some people might have allergies or intolerances.
Notes on these pumpkin banana oatmeal cookies:
- I use old-fashioned rolled oats but I'm sure you could substitute quick oats if that's all you have on hand.
- I use maple syrup for these and love the warmth and flavor it brings, but you could substitute honey (if you don't need them to be vegan).
- Optional add-ins for these cookies: ¼ cup raisins, ¼ cup chopped walnuts, ¼ cup mini chocolate chips.
- You also could serve these cookies with a smear of peanut butter or almond butter for a protein boost. (Or make them into a cookie sandwich with peanut butter in the middle!)
- I like to keep these in the refrigerator after the second day. They'll keep there up to a week. They also freeze great and can be kept in the freezer for up to 5 months.
I hope you give these sweet little cookies a try, for breakfast, snacking or anytime you need a light but delicious treat!
Have a wonderful weekend, my friends!
XO,
Kathryn
P.S. You may also want to check out these yummy pumpkin recipes:
- Pumpkin banana chocolate chip cake - Family Food on the Table
- Pumpkin banana streusel muffins - Inside Bru Crew Life
- Low-sugar whole wheat pumpkin banana bread - Kalyn's Kitchen
- Whole wheat pumpkin applesauce bread - Family Food on the Table
Pumpkin banana oatmeal cookies
Ingredients
- 2 cups old-fashioned rolled oats
- 1 teaspoon baking powder
- 1 ½ teaspoons pumpkin pie spice
- ½ teaspoon cinnamon
- ½ teaspoon salt
- 2 medium ripe bananas, mashed
- 1 cup pumpkin puree
- ½ cup unsweetened applesauce
- 3 tablespoons maple syrup (or sub honey)
- 1 teaspoon vanilla extract
Instructions
- Preheat the oven to 350. Line two baking sheets with silpat sheets or parchment paper and set aside.
- In a medium bowl, add oats, baking powder, pumpkin pie spice, cinnamon and salt and stir to combine.
- In a separate small bowl, mash the bananas, then add pumpkin, applesauce, maple syrup and vanilla. Mix well.
- Add wet ingredients to the bowl with the dry ingredients and stir until well combined.
- Scoop about 2 big tablespoons per cookie onto the baking sheet (12 cookies per sheet) and use your fingers or the spoon to shape them into a round cookie shape.
- Bake at 350 for 22-25 minutes, until lightly browned and set.
- Cool and store at room temperature for up to 2 days and then store in the fridge for up to 5 days. You can also freeze any extras for up to 5 months.
Notes
Nutrition
KalynsKitchen
These cookies sound delicious and healthy too! YUM!
Kathryn
Thanks Kalyn! We love munching on these all day long! 😊
Luci's Morsels
These sound like the perfect combo of banana bread and oatmeal cookie! So tasty!
Kathryn
They really are! Thanks so much Luci! 😊
Cheyanne @ No Spoon Necessary
Sounds like you have a great October planned! I swear if we compared lives you would think I was a total snooze-fest. Lol. Maybe of I eat a few dozen of these pumpkin banana oatmeal cookies it will make me cooler? 😉 I love the flavor of these and they couldn't be more perfect for the season! Cheers, girlie!
Kathryn
Haha, most days here are very snooze-worthy too, trust me! XO
Monika Grover
Amazing recipe Kathryn. These Pumpkin banana oatmeal cookies look delicious as well as healthy. I prefer eating oats in the afternoons in the office because it keeps me energetic for the whole day. Now, I am going to make Pumpkin banana oatmeal cookies for my afternoon snack. Keep sharing more recipes like this.
Kathryn Doherty
I'm so happy you enjoyed these Monika! They are a great healthy snack! You can check out all of my healthy oatmeal recipes if you'd like some more inspiration (some are more breakfast-focused but plenty of snacks there too): https://www.familyfoodonthetable.com/category/healthy-oatmeal-recipes/ 😊
chukkey
looking very delicious and healthy too. The combination of banana and oats really great and awesome. I tried this and come up well.
Kathryn Doherty
So glad to hear you enjoyed these!
Sima Ojha
I'll definitely try. It looks very amazing and healthy too. Thank you for sharing.
Chris
These were fantastic!!! My husband loved them too. And I love they have no fat or sugar. And delicious! ( and no cholesterol!! )
Kathryn Doherty
Yay, I'm so happy to hear you both loved them Chris! Thanks so much for sharing! 😊
ARIAS HOSPITAL
looking very delicious and healthy too
Christy
These were very tasty. I made half with no additions (for me - always calorie conscious) and half with semi sweet chocolate chips and walnuts (for hubs - always dessert conscious). Admittedly, his tasted better, but the others were still very good for something relatively healthy, just that I can’t really call them cookies. The problem I had was in the cooking time. I baked the dessert ones for 35 minutes before I could get them done enough. They were still very moist, and much more the right done-ness than the plain ones, which were still wet inside after baking for almost 45 minutes. Not too worried as there weren’t any eggs or dairy, etc, that might make them unsafe to eat if not fully cooked, but just don’t quite understand why this happened. They all came from the same mixture and were the same size. The recipe made exactly 24 cookies. I cooked them at the same time, rotating shelves after 15 minutes, but not rotating after the second 15 minutes - leaving the dessert cookies 20 more minutes total, after the first rotation. After taking those out, I placed the plain batch on the center shelf, where the previous cookies had been, and although the looked more done, the middle remained uncooked throughout. Again, not a huge deal as I plan to eat them when I need a really quick, but healthy breakfast.
Kathryn Doherty
I'm glad you liked these Christy! I'm not sure why they needed so much extra bake time though. The mixture is wet to start and they are meant to be soft cookies, but the oats should really help them firm up in the allotted time. If all the ingredients were measured correctly, it could be an oven issue. It could also be a case of extra wet pumpkin... I use cans of pumpkin ALL the time and while they are 95% the same, I occasionally get a can that's a lot more liquidy. Hard to know for sure!