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These 4-ingredient pumpkin banana cookies are a bright orange fall flavored treat your little ones are sure to love!

These cookies come together in one bowl and are a healthy breakfast or snack! They are egg-free, gluten-free, and dairy-free, making them a great allergy-friendly treat!

What You’ll Need

Here’s what you’ll need to make these pumpkin banana cookies:

• Pumpkin Puree: Be sure to get the unsweetened variety, not the ones that are marked pumpkin pie filling.
• Banana: The main source of sweetness for these cookies. Try to use a banana that is very ripe with several brown spots. The riper the banana, the sweeter the cookies
• Almond Flour: The base of the cookies to help them hold their shape. I always use the Kirkland brand almond flour from Costco.
• Pumpkin Spice: Warm spices combination for added flavor.

Step By Step Instructions

1. Mash banana with a fork until smooth. 
2. Add in the pumpkin puree and mix well.
3. Add in almond flour and cinnamon and mix until combined.
4. Scoop out tablespoon-sized balls and flatten. 
5. Bake at 350 degrees F for 15 minutes, or until the edges are slightly brown.

Ingredient Substitutions

• Banana: The banana may be replaced with equal parts pumpkin puree. If omitting banana, add in 1-2 tablespoons of maple syrup to sweeten the cookies.
• Almond flour: The almond flour may be replaced with unsweetened desiccated coconut.

Storage Instructions

Once cooled, store the cookies in an airtight container at room temperature for up to 2 days, or in the refrigerator for up to 5 days. To freeze, store in a freezer-safe Ziploc bag with parchment paper-lined between each cookie to prevent sticking for up to 2 months.

Recipe Notes

• Make sure to flatten and shape the cookies beforehand because they will not change shape while baking.
• If you want your cookies to have a smoother texture with no lumps, puree the banana and pumpkin in a blender first and then stir in the almond flour.
• I like to use very ripe bananas with several brown spots. The riper the bananas, the sweeter the cookies.
• If your mixture is too wet to form into balls, stir in a little more almond flour, one tablespoon at a time until you reach the desired consistency.
• Stir in a few chocolate chips into the batter for an extra treat!

You may also like

• Pumpkin Muffins
• Pumpkin Puffs
• Almond Cookies