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?!

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: 1/4 cup raisins, 1/4 cup chopped walnuts, 1/4 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

Yield: 24 cookies

Pumpkin banana oatmeal cookies

Print

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!

Prep Time 10 minutes

Cook Time 22 minutes

Total Time 32 minutes

Ingredients

• 2 cups old-fashioned rolled oats
• 1 teaspoon baking powder
• 1 1/2 teaspoons pumpkin pie spice
• 1/2 teaspoon cinnamon
• 1/2 teaspoon salt
• 2 medium ripe bananas, mashed
• 1 cup pumpkin puree
• 1/2 cup unsweetened applesauce
• 3 tablespoons maple syrup (or sub honey)
• 1 teaspoon vanilla extract

Instructions

1. Preheat the oven to 350. Line two baking sheets with silpat sheets or parchment paper and set aside.
2. In a medium bowl, add oats, baking powder, pumpkin pie spice, cinnamon and salt and stir to combine.
3. In a separate small bowl, mash the bananas, then add pumpkin, applesauce, maple syrup and vanilla. Mix well.
4. Add wet ingredients to the bowl with the dry ingredients and stir until well combined.
5. 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.
6. Bake at 350 for 22-25 minutes, until lightly browned and set.
7. 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

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: 1/4 cup raisins, 1/4 cup chopped walnuts, 1/4 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!)

Nutrition Information:

Yield:

24

Serving Size:

1 cookie
Amount Per Serving: Calories: 48Total Fat: 1gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 0gCholesterol: 0mgSodium: 66mgCarbohydrates: 10gFiber: 1gSugar: 4gProtein: 1g