Skip to Content

Pumpkin Breakfast Cookies

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

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.

Pumpkin Breakfast Cookies

How to make Pumpkin Breakfast Cookies

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.

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 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.

Pumpkin Breakfast Cookies
Pumpkin Breakfast Cookies

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.

If you try this recipe, let us know! Leave a comment, rate it, and don’t forget to tag me on Instagram and hashtag it #marshasbakingaddiction. I’d love to see!

Pumpkin Breakfast Cookies
Pumpkin Breakfast Cookies
Pumpkin Breakfast Cookies

Craving more sweet treats? Subscribe to my newsletter to receive recipe updates straight to your inbox. You can also keep up to date on FacebookPinterest, and Instagram.

Pumpkin Breakfast Cookies

Pumpkin Breakfast Cookies

Yield: 14 cookies
Prep Time: 20 minutes
Cook Time: 20 minutes
Total Time: 40 minutes

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!

Ingredients

  • 2 medium ripe bananas, mashed
  • 1/2 cup (115g) pumpkin puree
  • 1/4 cup (85g) honey, maple syrup, or agave
  • 1 teaspoon vanilla extract
  • 2 and 1/4 cups (200g) quick oats
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon ground nutmeg
  • 1/2 cup (90g) dark or semi-sweet chocolate chips

Instructions

  1. Preheat the oven to 180C/350F/Gas 4, and line a baking tray with parchment paper or a silicone mat.
  2. In a large mixing bowl, whisk together the bananas, pumpkin, honey, and vanilla until combined.
  3. Add the oats and spices, and mix until completely combined. Fold in the chocolate chips.
  4. Using a medium cookie scoop, drop balls of the mixture onto the prepared baking tray. The mixture will be quite sticky.
  5. Flatten the balls out and shape into circles.
  6. 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.

Notes

These cookies stay fresh, stored in an airtight container, at room temperature or in the fridge for up to 1 week. They also freeze well for up to 3 months. Thaw overnight in the fridge before serving.

Nutrition Information:
Yield: 14 cookies Serving Size: 1 cookie
Amount Per Serving: Calories: 125Total Fat: 3gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 0gCholesterol: 0mgSodium: 1mgCarbohydrates: 21gFiber: 3gSugar: 11gProtein: 2g

Nutrition information isn’t always accurate.

Did you make this recipe?

Tag @MarshasBakeBlog on Instagram and hashtag it #marshasbakingaddiction

Previous
Pumpkin Energy Bites
Next
Pumpkin Swirl Brownies
Skip to Recipe