Pumpkin banana oatmeal cookies

Pumpkin banana oatmeal cookies are a soft, naturally sweetened cookie with warm pumpkin flavor! These yummy cookies are gluten-free, dairy-free and vegan and healthy enough to enjoy as a breakfast cookie!

And then, October is ane of my favorite months and this year it's shaping up to exist seriously amazing!

It started off waking upwards in the woods on our kickoff family camping trip and that was pretty much the perfect kickoff. 🏕❤️

I've as well got a few fun trips planned this calendar month besides equally a baby shower and a gender reveal for 2 proficient friends.

The kids are really into Halloween and we're dressing up with some neighbors and of class going on our annual pumpkin farm and hay ride visit, which we started doing back when Thou was only a few months one-time.

And my birthday is later this calendar month as well. 🎉🎉🎉

Happy times. So I'm sharing the love today with some breakfast cookies!

Don't you simply dearest a cookie you can swallow all twenty-four hours long?

Yes, me too. 😊

Previously, I've brought y'all my whole wheat apple tree cinnamon breakfast cookies and oatmeal raisin breakfast cookies.

And today nosotros're making pumpkin banana oatmeal cookies!

These cookies are CRAZY soft!

But cook-in-your-rima oris soft. Make your close your eyes and sigh soft. Bring a creeping, happy grin to your face soft.

Did I tell you notwithstanding that they are really soft?!

(For another pillowy soft cookie that is, um, less good for you are these pumpkin cookies with orange icing. They are dangerously good!)

They're also full of warm pumpkin and banana flavors, with pumpkin pie spice and cinnamon to really bring domicile the cozy vibes.

And they're whole grain and naturally sweetened, with no butter or oil, so I call up they are completely appropriate to snack on Whatsoever time of twenty-four hours! 🙌

They are also gluten-free, dairy-free and vegan so they are perfect for families with allergies — or parties where some people might have allergies or intolerances.

Notes on these pumpkin banana oatmeal cookies:

• I use old-fashioned rolled oats but I'thousand sure y'all could substitute quick oats if that'south all you have on mitt.
• I use maple syrup for these and love the warmth and season information technology brings, but you could substitute love (if you don't need them to exist vegan).
• Optional add together-ins for these cookies: 1/4 cup raisins, 1/four cup chopped walnuts, 1/four loving cup mini chocolate fries.
• You also could serve these cookies with a smear of peanut butter or almond butter for a protein boost. (Or make them into a cookie sandwich with peanut butter in the middle!)
• I like to keep these in the refrigerator later the second day. They'll keep in that location upwardly to a week. They besides freeze bang-up and can exist kept in the freezer for up to 5 months.

I hope you requite these sweet fiddling cookies a try, for breakfast, snacking or someday you demand a calorie-free but delicious care for!

Take a wonderful weekend, my friends!

XO,

Kathryn

P.S. Y'all may also want to check out these yummy pumpkin recipes:

• Pumpkin banana chocolate chip cake – Family Food on the Table
• Pumpkin banana streusel muffins – Inside Bru Crew Life
• Low-sugar whole wheat pumpkin assistant bread – Kalyn's Kitchen
• Whole wheat pumpkin applesauce staff of life – Family Food on the Table

Prep Time 10 minutes

Cook Time 22 minutes

Total Time 32 minutes

Ingredients

• ii cups old-fashioned rolled oats
• 1 teaspoon baking pulverization
• 1 ane/2 teaspoons pumpkin pie spice
• 1/2 teaspoon cinnamon
• 1/two teaspoon table salt
• 2 medium ripe bananas, mashed
• ane cup pumpkin puree
• one/2 cup unsweetened absurdity
• 3 tablespoons maple syrup (or sub honey)
• 1 teaspoon vanilla extract

Instructions

1. Preheat the oven to 350. Line ii blistering sheets with silpat sheets or parchment paper and set aside.
2. In a medium bowl, add oats, blistering pulverisation, pumpkin pie spice, cinnamon and table salt and stir to combine.
3. In a dissever small bowl, mash the bananas, then add pumpkin, absurdity, maple syrup and vanilla. Mix well.
4. Add wet ingredients to the basin with the dry ingredients and stir until well combined.
5. Scoop well-nigh 2 big tablespoons per cookie onto the baking sheet (12 cookies per sheet) and employ your fingers or the spoon to shape them into a round cookie shape.
6. Bake at 350 for 22-25 minutes, until lightly browned and set up.
7. Cool and store at room temperature for up to 2 days and so shop in the fridge for up to v days. You lot tin can also freeze whatsoever extras for up to 5 months.

Notes

I use former-fashioned rolled oats but I'm sure you could substitute quick oats if that's all yous have on mitt.

I use maple syrup for these and love the warmth and flavour it brings, but you could substitute beloved (if you lot don't need them to be vegan).

Optional add-ins for these cookies: 1/4 loving cup raisins, 1/4 loving cup chopped walnuts, ane/4 cup mini chocolate chips.

You also could serve these cookies with a smear of peanut butter or almond butter for a protein boost. (Or make them into a cookie sandwich with peanut butter in the middle!)

Diet Information:

Yield:

24

Serving Size:

one cookie
Amount Per Serving: Calories: 48 Total Fat: 1g Saturated Fat: 0g Trans Fatty: 0g Unsaturated Fatty: 0g Cholesterol: 0mg Sodium: 66mg Carbohydrates: 10g Fiber: 1g Carbohydrate: 4g Protein: 1g

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Source: https://www.familyfoodonthetable.com/pumpkin-banana-oatmeal-cookies/

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