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.

PROCESS

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.

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!

You may also like

• Pumpkin Muffins
• Pumpkin Puffs
• Almond Cookies

Pumpkin Banana Cookies

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

5 from 4 votes

Print Pin Rate

Course: Breakfast, Snack

Cuisine: American

Keyword: easy cookies, healthy cookies

Prep Time: 3 minutes minutes

Cook Time: 15 minutes minutes

Total Time: 18 minutes minutes

Servings: 10 cookies

Ingredients 

US CustomaryMetric

• 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.

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