Introduction
If you love baking cookies that are not only delicious but also nutritious, then these Banana Pumpkin Oatmeal Cookies will quickly become your go-to recipe. Combining the natural sweetness of ripe bananas, the warmth of pumpkin, and the heartiness of oats, these cookies offer a cozy, healthy treat perfect for any occasion. Whether you’re looking to snack on something wholesome, enjoy a dessert with a nutritional twist, or use up ripe bananas, these cookies are a simple yet satisfying option.
In this post, we’ll guide you through the process of making these easy-to-bake cookies, complete with step-by-step instructions, ingredient swaps, and expert tips for success.
Why You’ll Love Banana Pumpkin Oatmeal Cookies
There are countless reasons to love these Banana Pumpkin Oatmeal Cookies. First, they’re easy to make and use pantry staples, so you can bake them whenever the craving strikes. The rich flavor profile of pumpkin, banana, and warm spices creates the perfect cookie, with a balance of sweetness and depth. Plus, the oats offer a chewy, satisfying texture that’s both comforting and filling.
What’s even better is that these cookies are not overly sweet, making them a great option for anyone trying to cut back on sugar. They’re also packed with fiber, antioxidants, and vitamins from the pumpkin, making them a nutrient-dense treat you can feel good about eating. Whether you enjoy them for breakfast, as a snack, or as a healthy dessert, these cookies won’t disappoint.
Ingredients
Here’s what you’ll need to make these delicious Banana Pumpkin Oatmeal Cookies:
- 1 ripe banana (mashed)
- 1/2 cup pumpkin puree (either canned or fresh)
- 1 1/2 cups rolled oats
- 1/4 cup honey or maple syrup (optional for added sweetness)
- 1/4 cup almond butter or peanut butter
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground ginger
- 1/4 teaspoon vanilla extract
- A pinch of salt
Necessary Tools of Banana Pumpkin Oatmeal Cookies
Before you get started, gather these tools for a smooth baking experience:
- A large mixing bowl for combining the wet ingredients
- A medium-sized bowl for mixing dry ingredients
- A spoon or spatula to stir the dough
- A baking sheet lined with parchment paper or a silicone mat
- An ice cream scoop or tablespoon to portion out the dough
- A cooling rack to allow the cookies to cool evenly
Ingredient Swaps and Additions
This recipe is highly customizable. Here are some simple ingredient swaps and additions to make it your own:
- Sweeteners: You can use any natural sweetener like maple syrup or agave nectar, or even reduce the sugar by using more mashed banana to bring in more natural sweetness.
- Flours: If you want to make this recipe gluten-free, use certified gluten-free rolled oats. You can also try oat flour for a finer texture.
- Nut Butters: Almond butter, peanut butter, and cashew butter all work wonderfully in this recipe. If you’re looking for a nut-free option, sunflower seed butter is a great alternative.
- Add-ins: For added texture and flavor, you can fold in some chopped walnuts, raisins, or even dark chocolate chips for a touch of decadence.
Step-by-Step Instructions
Step 1: Preheat the Oven
Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper or a silicone mat. This will help prevent your cookies from sticking to the pan and make cleanup easier.
Step 2: Mash the Banana
In a large mixing bowl, mash the ripe banana until smooth. The riper the banana, the sweeter and more flavorful the cookies will be. Once mashed, add the pumpkin puree, honey/maple syrup, almond butter, cinnamon, nutmeg, ginger, and vanilla extract. Stir well until all ingredients are fully combined.
Step 3: Mix the Dry Ingredients
In a separate bowl, combine the rolled oats and salt. Stir until evenly distributed. Then, slowly add the dry ingredients to the wet ingredients and mix until fully incorporated. The dough should be thick but slightly sticky.
Step 4: Form the Cookies
Using a spoon or ice cream scoop, drop spoonfuls of dough onto the prepared baking sheet. Make sure to space each cookie about 2 inches apart. Flatten each cookie slightly with the back of the spoon or your fingers to ensure even baking.
Step 5: Bake the Cookies
Bake the cookies in the preheated oven for 12-15 minutes, or until the edges start to turn golden brown. Be sure to check after 12 minutes to avoid overbaking, as you want the cookies to remain soft and chewy.
Step 6: Cool the Cookies
Allow the cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack. This helps them set and firm up so they don’t fall apart.
These Pumpkin Oat Banana Cookies with Cranberries from Weight Watchers offer a deliciously healthy twist on traditional cookies, blending the flavors of fall with the wholesome goodness of oats and fruit.
Pro Tips for Success
- Adjust Dough Consistency: If your dough feels too wet, add more oats or a small handful of flour to help it bind.
- Banana Ripeness: The riper the banana, the better! It should be soft and speckled for maximum sweetness.
- Don’t Overbake: For chewy cookies, take them out of the oven as soon as the edges turn golden. Overbaking will result in a firmer cookie.
- Chill Dough for Firmer Cookies: If you prefer your cookies to hold their shape more firmly, refrigerate the dough for about 30 minutes before baking.
Serving Suggestions of Banana Pumpkin Oatmeal Cookies
These cookies are perfect on their own, but they’re also great when served with a cup of coffee, tea, or a glass of milk. You can also enjoy them as a topping for oatmeal or yogurt. For a festive twist, drizzle a bit of chocolate or a sprinkle of cinnamon on top.
Storing and Reheating
Store your Banana Pumpkin Oatmeal Cookies in an airtight container at room temperature for up to 4 days. If you have leftovers and want to keep them longer, freeze them for up to 3 months. To reheat, simply place them in the microwave for about 15-20 seconds for that fresh-baked taste.
Nutritional Information
Each Banana Pumpkin Oatmeal Cookie contains approximately:
- Calories: 120
- Total fat: 4g
- Saturated fat: 1g
- Carbohydrates: 21g
- Fiber: 3g
- Sugars: 8g
- Protein: 2g
Note: Nutritional values may vary depending on specific ingredient choices.
FAQs – Banana Pumpkin Oatmeal Cookies
- Can I use pumpkin pie filling instead of pumpkin puree?
It’s best to use plain pumpkin puree for this recipe to avoid the added spices and sugars found in pumpkin pie filling. - Can I use quick oats instead of rolled oats?
Yes, but rolled oats will provide a chewier texture. Quick oats will create a softer cookie. - Can I freeze the dough?
Yes, you can freeze the dough before baking. Simply scoop the dough onto a baking sheet, freeze until solid, and store in a bag or container. - How do I make these cookies less sweet?
You can reduce the honey/maple syrup or omit it altogether, relying on the natural sweetness of the banana and pumpkin. - Are these cookies vegan?
Yes, these cookies are vegan as written, especially if you use maple syrup instead of honey and choose a plant-based nut butter.
Conclusion
These Banana Pumpkin Oatmeal Cookies are a delightful and healthy treat that will quickly become a favorite in your baking routine. With their sweet, savory flavors and chewy texture, they’re perfect for satisfying your sweet tooth while giving you a boost of nutrients. So why not try baking these simple, wholesome cookies today? Whether you make them for breakfast, a snack, or a guilt-free dessert, these cookies are sure to be a hit!
Discover these Coconut Oil Chocolate Chip Cookies from My Eco Cookie, a perfect balance of rich chocolate and the subtle, healthy touch of coconut oil for a guilt-free treat.
