These banana pumpkin cookies are healthy and delicious! They’re lightly-spiced and sweetened with maple syrup, so there’s no refined sugar. Throw a batch together and enjoy them as an easy on-the-go snack or healthy fall dessert.
They’re soft and chewy, and the pumpkin adds extra nutrients and flavor. They’re also studded with dried cranberries, but you can easily swap them out for other mix-ins like chocolate chips or raisins!
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Vegan Oatmeal Cookies with Pumpkin
If you know me, you know that I prefer treats that aren’t total sugar bombs, but are still flavorful and delicious! So these oatmeal cookies are a perfect option for fall baking, especially since they’re quick and easy to make. There’s no chilling and no electric mixer needed!
These healthy pumpkin cookies are nutritious enough to eat for breakfast! They are refined sugar free (sweetened only with maple syrup and ripe bananas), made with fiber filled oats and whole wheat pastry flour, and packed with Vitamin A from the pumpkin puree.
The soft and chewy texture is so cozy, in addition to the warm pumpkin pie spices.
Recipe Ingredients
Here’s what you’ll need to make these scrumptious cookies:
- oats (old-fashioned rolled oats are best)
- whole wheat pastry flour
- ground flaxseed
- baking soda
- pumpkin pie spice (this typically includes ground cinnamon, ginger, nutmeg, and cloves)
- cinnamon
- sea salt
- ripe banana
- canned pumpkin
- maple syrup
- dried cranberries (or raisins, cherries, walnuts, or chocolate chips)
- vanilla extract
These oatmeal cookies are vegan, so there’s no egg required!
Looking for more healthy cookie recipes? Try these coconut banana oatmeal cookies or these peanut butter power cookies!
How to Make Oatmeal Pumpkin Cookies
These are super easy to make! Start by preheating your oven to 350. In a large bowl, mix together dry ingredients. In a separate bowl, combine wet ingredients.
Slowly add the wet ingredients into the dry, stirring gently until mostly uniform. There will probably still be some banana chunks – that’s fine!
Next, spoon the batter onto a cooking-sprayed or nonstick baking sheet, leaving space between each spoonful. Bake for about 14 minutes, until lightly browned. Allow the cookies to cool on a wire rack for a bit, then enjoy! The end result should be soft and chewy. 🙂
Now all that’s left to do is enjoy. 🙂 Store leftover cookies in an airtight container on the counter (at room temperature) for a maximum of 5 days. They’re easily portable too – just toss them in a zippable bag or tupperware container and bring them along with you!
The full recipe is at the bottom of this post!
Check out these other delicious pumpkin recipes:
- Pumpkin Biscotti with Goji Berries (Whole Wheat)
- Healthy Pumpkin Muffins
- Pumpkin Spice Banana Pancakes (Flourless)
- Spiced Pumpkin Pie Oatmeal
Healthy Oatmeal Pumpkin Cookies with Banana (Vegan)
These oatmeal banana pumpkin cookies are delicious, healthy, and vegan, too! Throw a batch together and enjoy them as an easy on-the-go snack.
Ingredients:
Dry:
- 1/2 C oats
- 1/2 C whole wheat pastry flour
- 1 Tbsp. finely ground flaxseed
- 1/4 tsp. baking soda
- 1/4 tsp. pumpkin pie spice
- 1/4 tsp. cinnamon
- Pinch of sea salt
Wet:
- 1 large very ripe banana, mashed
- 1/4 C pumpkin
- 1/8 C pure maple syrup
- 1/6 C dried cranberries (or raisins, cherries, or chocolate chips)
- 1/4 tsp. vanilla extract
Instructions:
Preheat oven to 350.
- In a large bowl, mix together dry ingredients. In a separate bowl, mix wet ingredients, and then slowly add wet to dry, stirring gently until mostly uniform (there will probably still be some banana chunks, it’s fine!).
- Spoon batter onto a cooking-sprayed or nonstick cookie sheet.
- Bake about 14 minutes until lightly browned. They should be soft and chewy.
