Get ready to transform your baking game with the most irresistible cookie recipe that combines the warm, cozy flavors of pumpkin pie with the classic comfort of banana oatmeal cookies! These aren't just any ordinary cookies - they're a magical fusion of autumn's best ingredients that will make your taste buds dance and your kitchen smell like pure happiness. Perfect for those chilly afternoons, weekend baking adventures, or when you simply need a delicious pick-me-up that's both nutritious and indulgent.
Prep Time: 15 mins
Cook Time: 12 mins
Total Time: 27 mins
Cuisine: American
Serves: 24 cookies
Ingredients
- 1 cup mashed bananas
- 1 cup canned pumpkin
- 1 1/2 cups rolled oats
- 1/2 cup brown sugar
- 1 teaspoon vanilla extract
- 1 teaspoon baking powder
- 1 teaspoon cinnamon
- 1/2 teaspoon salt
Instructions
- Preheat the oven to 350°F (175°C) and line two baking sheets with parchment paper or silicone baking mats.
- In a large mixing bowl, combine the mashed bananas and canned pumpkin. Mix thoroughly until smooth and well incorporated.
- Add brown sugar and vanilla extract to the banana-pumpkin mixture. Stir until the sugar is completely dissolved and the mixture is uniform.
- In a separate bowl, whisk together rolled oats, baking powder, cinnamon, and salt to ensure even distribution of dry ingredients.
- Gradually fold the dry ingredient mixture into the wet ingredients, stirring gently until a consistent cookie dough forms.
- Using a cookie scoop or tablespoon, drop rounded portions of dough onto the prepared baking sheets, spacing cookies about 2 inches apart.
- Gently flatten each cookie portion with the back of a spoon or spatula to create a uniform shape.
- Place the baking sheets in the preheated oven and bake for 12 minutes, or until the edges are lightly golden and the cookies are set.
- Remove from oven and let cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
- Store cooled cookies in an airtight container at room temperature for up to 5 days.
Tips
- Make sure your bananas are ripe - the darker and softer, the better! This ensures maximum natural sweetness and moisture.
- Don't overmix the dough - gently fold ingredients to keep the cookies tender and soft.
- Use a cookie scoop for uniform size and even baking. This helps ensure all cookies cook at the same rate.
- Allow cookies to cool completely on the wire rack to develop the perfect texture - crisp edges with a soft, chewy center.
- For extra flavor, consider adding a sprinkle of sea salt on top before baking or mixing in some chopped nuts for additional crunch.
- Store cookies in an airtight container with a small piece of bread to help maintain moisture and freshness.
- These cookies freeze beautifully! Layer between parchment paper in a freezer-safe container for up to 3 months.
Nutrition Facts
Calories: 90kcal
Carbohydrates: 18g
Protein: 2g
Fat: 1g
Saturated Fat: 0g
Cholesterol: 0mg
