I love making everything pumpkin when the fall season starts. I literally add pumpkin puree to every single type of baking I do, like in my Pumpkin Blondies, Pumpkin Scones, and Pumpkin Banana Cake. Pumpkin puree brings a delicious taste and a soft texture to everything it touches! So if you too love to make your whole house smell like pumpkin and cinnamon, you need to try this very simple recipe!
Ingredients and Substitutions
You only need a few ingredients to make these cookies:
Pumpkin Puree – Use 100% pure pumpkin puree, not pumpkin pie filling. Homemade pumpkin puree works well too, but ensure it’s not too watery. Mashed Banana – Use ripe bananas for natural sweetness. Maple Syrup – Pure maple syrup provides the best flavor, but other liquid sweeteners like agave syrup or coconut nectar can be used. Peanut Butter – You need fresh, unsalted peanut butter for the best consistency and to control sodium levels. Almond butter or sunflower seed butter are great alternatives for different flavors or nut-free options. Old-Fashioned Rolled Oats – These provide the best texture. Quick oats can be used for a firmer cookie. For a gluten-free version, ensure you use certified gluten-free oats. Chopped Nuts – Use a mix of your favorite nuts or seeds. For a nut-free version, try pumpkin seeds or shredded coconut. Chocolate Chips – These are optional. You can substitute with dried fruit like raisins or cranberries for added natural sweetness.
How to Make Pumpkin Breakfast Cookies
This recipe is super easy, and if you like to see steps in pictures, I’ve included below photos of key steps.
Expert Tips
I’ve included all the instructions to make these cookies in the recipe card below, but I have a few more tips that didn’t fit:
Banana Measurement – Mash and pack the banana into a measuring cup for accurate measurement, which is crucial for the right consistency. Mixing – Mix the wet and dry ingredients just until combined to avoid tough cookies. Shaping – Use slightly wet hands when shaping the cookies to prevent sticking. Size Matters – Keep the cookies to the recommended size. Larger cookies may be more fragile. Cooling Time – Allow the cookies to cool on the baking sheet before transferring to a cooling rack. This helps them set properly. Storage – You can store in an airtight container in the fridge for longer freshness. These cookies also freeze well for make-ahead breakfast planning.
More Pumpkin Cookie Recipes
If you love pumpkin cookies as much as I do, you’ll love these:
