Ingredients
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½ cup pure pumpkin puree (note 1)
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½ cup mashed ripe banana, packed (note 2)
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¼ cup pure maple syrup (note 3)
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¼ cup unsalted peanut butter, runny/room temp (note 4)
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1 tsp vanilla extract
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2 cups old-fashioned rolled oats (note 5)
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2 tsp ground cinnamon
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⅓ cup chopped nuts (walnuts or pecans) (note 6)
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¼ cup mini chocolate chips (optional) (note 7)
Instructions
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Preheat & Prep:
Preheat oven to 350°F (180°C). Line a large baking sheet with parchment and lightly mist with cooking spray. -
Mash & Measure:
Mash a ripe banana until smooth, then firmly pack into a ½-cup measure for accuracy. -
Mix Wet Ingredients:
In a large bowl, whisk/stir together pumpkin puree, packed mashed banana, maple syrup, vanilla, and runny peanut butter until fully combined. (If PB is stiff, warm 10–15 seconds in the microwave.) -
Add Dry Ingredients:
Stir in rolled oats and cinnamon. Fold in chopped nuts and mini chocolate chips (if using) until a thick, sticky oat dough forms. Avoid overmixing. -
Portion (12 Cookies):
With damp hands, form 12 equal balls. Place on the prepared tray, leaving a thumb’s width between them (they won’t spread). -
Flatten & Bake:
Gently press each ball to ~½-inch thick. Bake for 15 minutes, until set with lightly golden edges. Tops should look dry; bottoms lightly browned. -
Cool for Structure:
Cool on the sheet 15 minutes, then transfer to a rack for 30 minutes to finish setting before storing.
Notes
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Pumpkin: Use 100% pure pumpkin puree, not pumpkin pie filling.
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Banana: A medium-large ripe banana usually yields ½ cup. Packing the measure prevents a wet batter.
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Sweetener swaps: Maple syrup can be replaced 1:1 with honey or agave; reduce to 3 Tbsp for less sweet.
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Nut/seed butter: Unsalted peanut butter works best. For nut-free, use sunflower seed butter or tahini (taste may vary).
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Oats: Old-fashioned rolled oats hold structure; avoid instant oats, which make cookies cakey.
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Mix-ins: Walnuts/pecans add crunch. Try pumpkin seeds, raisins, or dried cranberries (¼–⅓ cup).
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Chocolate: Mini chips disperse evenly; omit for lower sugar.
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Texture tip: Proper cooling (15 min on sheet + 30 min on rack) helps cookies set and prevents crumbling.
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Storage: Store airtight up to 4 days at room temp or 1 week refrigerated. Freeze up to 3 months; thaw overnight or microwave 10–15 sec.
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Make-ahead: Portion and freeze unbaked patties on a tray; once solid, bag and freeze. Bake from frozen at 350°F (180°C) for ~17–18 minutes.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Breakfast, Snack
- Method: Baked
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 158
- Sugar: 9 g
- Sodium: 50 mg
- Fat: 6 g
- Saturated Fat: 2 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 22 g
- Fiber: 3 g
- Protein: 5 g
- Cholesterol: 0 mg