Pumpkin Banana Cookies (No Eggs, No Refined Sugar)

Thank you so much for stopping by today—I’m beyond excited to share these Pumpkin Banana Cookies with you! These cozy little cookies are made with just 5 wholesome ingredients, no refined sugar, and no eggs, which means they’re naturally vegan and gluten-free. They’re the kind of grab-and-go breakfast or afternoon snack that makes you feel good about indulging.

And let me tell you, once you’ve baked a batch of these, your kitchen will smell like pure autumn bliss. If you love pumpkin season as much as I do, this recipe is going to become a regular in your kitchen.

If you’d like more simple, nourishing recipes like this one delivered right to your inbox, don’t forget to subscribe to my email list—I’d love to share more kitchen joy with you!

Overview of Recipe Content

These Pumpkin Banana Cookies are perfect for mornings when you need something quick but wholesome, or for afternoons when you’re craving a treat without guilt. They’re soft, naturally sweet, and full of pumpkin flavor with a subtle nuttiness from the peanut butter.

Why you’ll love them:

• Only 5 ingredients
• Vegan, gluten-free, and refined sugar-free
• Ready in under 25 minutes
• Perfect for meal prep

Taste & texture: Think soft, chewy, and lightly sweet with a comforting pumpkin-banana aroma.

Health perks: Pumpkin is rich in vitamin A and fiber, bananas add potassium, and peanut butter provides protein and healthy fats.

Ingredients you’ll need:

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• ½ cup canned pumpkin puree (not pumpkin pie filling!)
• ½ cup mashed ripe banana
• ¼ cup unsalted peanut butter
• ¼ cup maple syrup
• 1 cup rolled oats (gluten-free if needed)

Tools you’ll need:

• Mixing bowl
• Fork or masher
• Baking sheet
• Parchment paper or silicone baking mat

Optional add-ins:

• A handful of dark chocolate chips or dried cranberries
• A pinch of cinnamon, nutmeg, or pumpkin spice
• Chopped nuts for extra crunch

How to Make Pumpkin Banana Cookies

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1. Preheat & prep: Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
2. Mash the base: In a large mixing bowl, mash the banana until smooth. Stir in the pumpkin puree.
3. Add the nutty richness: Mix in the peanut butter until creamy.
4. Sweeten naturally: Pour in the maple syrup and stir well.
5. Add oats: Fold in the oats until everything comes together into a sticky dough.
6. Scoop & shape: Drop spoonfuls of dough onto the baking sheet and flatten slightly.
7. Bake & enjoy: Bake for 12–15 minutes until the cookies are set and slightly golden at the edges. Let cool before enjoying.

Your house will smell incredible—like fall wrapped up in a hug!

What to Serve with Pumpkin Banana Cookies

These cookies are amazing on their own, but you can pair them with:

• A warm mug of chai latte or pumpkin spice coffee
• A dollop of Greek yogurt for extra protein (or coconut yogurt for vegan)
• A drizzle of almond butter or cashew butter

Tips for Making It Perfect

• Use ripe bananas for natural sweetness.
• Don’t skip the cooling step—it helps them firm up.
• Add pumpkin spice for extra cozy vibes.
• Make a double batch—they disappear quickly!

Storage Instructions

• Room temp: Store in an airtight container for up to 3 days.
• Fridge: Keeps for up to 1 week.
• Freezer: Freeze in a zip-top bag for up to 2 months. Defrost at room temperature or pop in the microwave for 20 seconds.

General Information

Pumpkin and banana are a match made in heaven—this pairing balances earthy sweetness with creamy richness. These cookies are especially great for fall and holiday gatherings but can be enjoyed year-round thanks to canned pumpkin.

For more cozy recipes, check out my Pumpkin Spice Baked Oatmeal and Banana Oat Pancakes.

Frequently Asked Questions

1. Can I use fresh pumpkin instead of canned?
Yes! Just roast and puree your pumpkin until smooth.

2. Can I make these nut-free?
Swap peanut butter for sunflower seed butter or tahini.

3. Can I add protein powder?
Absolutely—just add 2–3 tablespoons and adjust the oats slightly.

4. Can I skip the maple syrup?
You can, but the cookies will be less sweet. Add extra banana for sweetness.

5. How do I make them crunchier?
Bake 2–3 minutes longer for a firmer edge.

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Conclusion

These Pumpkin Banana Cookies are proof that simple ingredients can create something magical. With no eggs, no refined sugar, and a soft, chewy bite, they’re the perfect snack or breakfast cookie for the whole family.

If you loved this recipe, you might also enjoy my Healthy Peanut Butter Balls or Overnight Oats with Banana and Chia.

Happy baking, friends—I can’t wait for you to try them!

Interactive Elements

If you bake these cookies, please leave a review below!
Snap a picture and share it on Pinterest at Poulef Recipes or tag me on Instagram—I’d love to see your creations.

Nutritional Information (per cookie, approx.)

Calories	Protein	Carbs	Sugar	Fat	Fiber	Sodium
95	2g	14g	5g	3.5g	2g	40mg

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