These 4-ingredient pumpkin banana cookies are a bright orange fall flavored treat your little ones are sure to love!
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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.
PROCESS
- Mash banana with a fork until smooth.
- Add in the pumpkin puree and mix well.
- Add in almond flour and cinnamon and mix until combined.
- Scoop out tablespoon-sized balls and flatten.
- Bake at 350 degrees F for 15 minutes, or until the edges are slightly brown.
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.
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.
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!
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Pumpkin Banana Cookies
These 4-ingredient pumpkin banana cookies are a bright orange fall flavored treat your little ones are sure to love!
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Servings: 10 cookies
Ingredients
- ¼ cup pumpkin puree
- 1 overripe banana
- 1 ¼ cup almond flour
- ½ tsp pumpkin spice
Instructions
- Preheat the oven to 350 degrees F (180 degrees C).
- Mash banana with a fork until smooth.
- Add in the pumpkin puree and mix well.
- Add in almond flour and cinnamon and mix until combined.
- Scoop out tablespoon-sized balls and flatten.
- Bake at 350 degrees F for 15 minutes, or until the edges are slightly brown. Allow the cookies to fully cool before serving.
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 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!
Nutrition
Nutrition Facts
Pumpkin Banana Cookies
Amount per Serving
Calories
92.03
% Daily Value*
Fat
7
g
11
%
Saturated Fat
0.52
g
3
%
Polyunsaturated Fat
0.01
g
Monounsaturated Fat
0.01
g
Sodium
0.48
mg
0
%
Potassium
55.52
mg
2
%
Carbohydrates
6.23
g
2
%
Fiber
1.98
g
8
%
Sugar
2.14
g
2
%
Protein
3.17
g
6
%
Vitamin A
961.05
IU
19
%
Vitamin C
1.31
mg
2
%
Calcium
32.27
mg
3
%
Iron
0.67
mg
4
%
* Percent Daily Values are based on a 2000 calorie diet.
TRIED THIS RECIPE?Rate in the comments below or tag @feedingtinybellies on Instagram!
Could use use all purpose flour for these?
I haven’t tried making them with all-purpose flour but I think that they would be a bit dry without any added butter. You can try replacing it with rolled oats!
Thank you! My sister in law who we are visiting had almond flour I just took these out of the oven!
My little one loved this. He ate 4 in one seating.
I’m so happy to hear that your little one loved these cookies!😊