Pumpkin Breakfast Cookies – Deliciously soft, chewy, and healthy banana cookies that are loaded with pumpkin puree, oats, and chocolate chips. These banana pumpkin cookies are the perfect autumn/fall breakfast or snack!
Pumpkin Breakfast Cookies
Who doesn’t enjoy cookies for breakfast?? Especially when they are healthy and filled with warm, autumn/fall flavours.
These Pumpkin Breakfast Cookies are soft, thick, and chewy; they’re loaded with pumpkin puree, bananas, oats, and chocolate chips, and perfectly spiced with cinnamon, ginger, and nutmeg.
What else could you possibly ask for in a breakfast cookie recipe? If you’re a big fan of pumpkin and banana, then you are gonna love these cookies!
Looking for more pumpkin recipes? See my Pumpkin Energy Bites, Pumpkin Bread, and my Pumpkin Gingerbread Truffles.
Ingredients you’ll need
Here’s a list of ingredients you’ll need to make these cookies. You can find my recipe card at the bottom of this post for the complete list with their amounts.
- Bananas: You’ll need 2 medium bananas, mashed.
- Canned pumpkin puree
- Honey, maple syrup, or agave
- Vanilla extract
- Quick porridge oats: You may also use rolled oats.
- Ground cinnamon
- Ground ginger
- Ground nutmeg
- Chocolate chips: Dark or semi-sweet.
How to make Pumpkin Breakfast Cookies
To make these healthy pumpkin cookies, simply start by grabbing a large mixing bowl and whisking together the mashed bananas, pumpkin, honey, and vanilla until combined.
Add the oats and spices, and mix until completely combined. Fold in the chocolate chips.
Using a medium cookie scoop, drop balls of the mixture onto a baking tray lined with parchment paper or a silicone mat.
Flatten the balls out and shape into neat circles. The mixture will be quite sticky, so you may want to dampen your hands slightly to do this step.
Bake for 18 – 20 minutes or until firm to the touch and lightly golden on top. Allow to cool for 5 – 10 minutes before transferring them to a wire rack to cool completely.
The printable recipe card with the full list of ingredients, their measurements, and instructions can be found at the bottom of this post.
NOTE: For best results, I highly recommend using the gram measurements (with a digital scale), rather than the cup measurements. Cup measurements are simply not accurate enough, and I cannot guarantee the best results if you use them.
These Pumpkin Breakfast Cookies are:
- super quick and easy to make
- deliciously soft, thick, and chewy
- LOADED with pumpkin and banana flavour
- perfectly spiced with cinnamon, ginger, and nutmeg
- great for a quick autumn/fall breakfast or snack!
How long will these cookies last? These cookies will stay fresh, stored in an airtight container, at room temperature or in the fridge for up to 1 week.
Can I freeze these cookies? Yes! They also freeze well for up to 3 months. Thaw overnight in the fridge before serving.
Did You Make This Recipe?
Leave a ⭐️ review! I’d love to see your take on it — snap a photo and tag me on Instagram or Facebook with #simplybakeblog!
Try these healthy recipes next!
- Chocolate Peanut Butter Energy Bites
- Chocolate Avocado Banana Pudding
- Healthier Chocolate Chip Cookies
- No-Bake Peanut Butter Protein Balls
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Pumpkin Breakfast Cookies
Ingredients
- 2 medium ripe bananas, mashed
- ½ cup (115g) canned pumpkin puree
- ¼ cup (85g) honey, maple syrup, or agave
- 1 teaspoon vanilla extract
- 2 ¼ cups (200g) quick oats
- 1 teaspoon ground cinnamon
- ½ teaspoon ground ginger
- ¼ teaspoon ground nutmeg
- ½ cup (90g) dark or semi-sweet chocolate chips
Instructions
- Preheat the oven to 180C/350F/Gas 4, and line a baking tray with parchment paper or a silicone mat.
- In a large mixing bowl, whisk together the bananas, pumpkin, honey, and vanilla until combined.
- Add the oats and spices, and mix until completely combined. Fold in the chocolate chips.
- Using a medium cookie scoop, drop balls of the mixture onto the prepared baking tray. The mixture will be quite sticky.
- Flatten the balls out and shape into circles.
- Bake for 18 – 20 minutes or until firm to the touch and lightly golden on top. Allow to cool for 5 – 10 minutes before transferring them to a wire rack to cool completely.
Video
Recipe Notes
Nutrition Information:
Nutrition information is automatically calculated, so should only be used as an approximation.
I asked my 7 year old – who isn’t a good eater and has recently developed an egg allergy – what she wanted for breakfast and she said “banana pumpkin chip”. I searched, found your recipe and these are in the oven now. They smell delicious and I have my fingers crossed that they are a hit!
These are great! They’re a nice alternative to granola bars, and I can take them to work easily. I added 1/4 cup of chopped salted peanuts – yum! Thanks for the recipe!
I love these cookies! I’ve been trying to find just the right recipe. I actually substituted 1 cup of the oats for almond flour and added an egg. I added dark chocolate chips and walnuts to the batter and they turned out great! I love that they don’t have any oil/butter or sugar.
You mentioned that you could also use old fashioned oats. Will that make them too dry? Have you done this?
I have used old fashioned oats, and the cookies were just fine. Enjoy!
These look so good, Marsha! And they are the perfect grab-and-go breakfast/snack!