Pumpkin Banana Cookies

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

Pumpkin banana cookies served on a wooden cutting board

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:

Ingredients to make pumpkin banana cookies. See recipe card for detailed ingredient quantities.
  • 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.
Step by step photos demonstrating how to make pumpkin banana cookies. Specifics provided in recipe card.

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.
Pumpkin banana cookies served on a wooden cutting board

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.

Pumpkin banana cookies served with strawberries and blueberries

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 served with strawberries and blueberries
5 from 8 votes

Pumpkin Banana Cookies

These 4-ingredient pumpkin banana cookies are a bright orange fall flavored treat your little ones are sure to love!
Prep: 3 minutes
Cook: 15 minutes
Total: 18 minutes
Servings: 10 cookies

Ingredients 

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

Calories: 92.03kcal, Carbohydrates: 6.23g, Protein: 3.17g, Fat: 7g, Saturated Fat: 0.52g, Polyunsaturated Fat: 0.01g, Monounsaturated Fat: 0.01g, Sodium: 0.48mg, Potassium: 55.52mg, Fiber: 1.98g, Sugar: 2.14g, Vitamin A: 961.05IU, Vitamin C: 1.31mg, Calcium: 32.27mg, Iron: 0.67mg
Like this recipe? Rate and comment below!
Until next time, Lily!

About Lily Payen

Hi, I’m Lily! The mama behind Feeding Tiny Bellies. I’m here to help you take some of the stress out of meal times for your little ones. My goal is to create simple recipes with baby in mind that can easily be adapted for the entire family.

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7 Comments

  1. Any alternative to pumpkin for these cookies? I’m in the UK and want to make them but pumpkin puree is not readily available or if it is very expensive! Thanks!

    1. 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!