Pumpkin Banana Cookies (with chocolate chips)
These cookies are full of pumpkin and banana flavors and perfect for fall baking. The sweetness from chocolate chips mixed with the fall flavors of pumpkin spice gives these cookies just the right balance without being too pumpkin-y.
I wanted a classic chocolate chip cookie with a little hint of fall spices in there too. My whole day was devoted to making sure these pumpkin banana cookies were just right. The next time the fall baking urge strikes, these are the perfect cookies to make!
If you’re gifting cookies to friends pair these with Greek Yogurt Banana Bread with Chocolate Chips and Easy Peanut Butter Banana Chocolate Chip Cookies for a delicious dessert spread.
Why you’ll love this recipe
- Simple ingredients and easy to make.
- Soft center, crispy and crunchy outside.
- Only 120 calories per cookie.
Ingredients and Substitutes:
These are the main ingredients for these pumpkin banana cookies. See the recipe card below for the full ingredients list and instructions.
- Butter: can be substituted 1:1 with melted coconut oil but will change the taste.
- All-Purpose Flour: can use gluten-free flour however lower approximately 2 Tbsp. since it bakes a bit dry at a 1:1 ratio or add a little more butter or oil.
- Light Brown Sugar: dark brown sugar works good too, coconut sugar or sugar replacement but note that will change the taste.
- Sugar: coconut sugar or sugar replacement but note that will change the taste.
- Chocolate Chips: add any flavor of chocolate chips or do a chocolate chipless cookie.
- Mashed Banana: or applesauce.
- Pumpkin Puree: not pumpkin pie filling.
Variations
- Use different flavors of chocolate chips.
- Add chopped nuts or fruit.
Dietary Modifications
- For gluten-free substitute flour for Bob’s 1:1 Gluten-Free. Also, be sure your chips are gluten-free.
- For dairy-free, sub out the butter for coconut oil at 1:1. Make sure your chocolate chips are dairy-free, as well.
How to make these chocolate chip pumpkin banana cookies (a visual step-by-step guide):
Step 1: preheat and prep
Preheat the oven to 400 degrees Fahrenheit and line a baking sheet with parchment paper.
Step 2: mix wet ingredients
In a large mixing bowl, mix together the sugar, melted butter, pureed pumpkin, vanilla, and mashed banana until smooth (image 1). Some banana chunks can remain.
Step 3: mix dry ingredients
In a separate bowl, whisk together the flour, cinnamon, pumpkin pie spice, baking soda, and salt (image 2).
Step 4: mix wet and dry ingredients
Add the dry ingredients to the wet ingredients, mixing until just combined (image 3).
Step 5: fold in chocolate chips
Fold in the chocolate chips (image 4).
Step 6: scoop cookie dough onto cookie sheet
Using a large cookie scoop or 1.5 Tbsp. add cookie dough balls onto the prepared cookie sheet (image 5). This recipe makes approximately 17 cookies with a 1.5 Tbsp. cookie scoop.
Step 7: bake
Bake for 9-10 minutes or until the edges are lightly golden. Allow the cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
Expert Tip!
Do not over-mix your dough as it will result in dense cookies. Mix until only just combined.
Recipe FAQs
Store in an air-tight container on the counter for up to 4-5 days or in the fridge for up to 7 days. Freeze these cookies and enjoy them within three months of freezing.
If you want the cookies to all be the same shape after baking, take the top of a mason jar lid, place it over the cookie and swirl it around in a circular motion for a few minutes. This will result in the perfect circular cookies.
I use OXO Softworks Cookie Scoop because it makes it easy to ensure the cookies are the same size.
Check out our other easy recipes!
If you make this recipe, please leave a rating and/or comment! Tag me on Instagram @ohsnapmacros, I love hearing from you!
Pumpkin Banana Cookies
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Ingredients
Wet Ingredients
- 1/2 cup light brown sugar lightly packed, 90g (or sugar substitute)
- 1/2 cup white sugar 100g (or sugar substitute)
- 1/2 cup unsalted butter melted and cooled (or coconut oil)
- 2 Tbsp. pumpkin puree
- 1 tsp vanilla extract
- 1/4 cup mashed banana approx. 1/2 banana 55g
Dry Ingredients
- 1 1/2 cup all-purpose flour 180g
- 1/4 tsp. cinnamon
- 1 tsp. pumpkin spice
- 1/2 tsp. baking soda
- 1/4 tsp. salt
- 1/2 cup Semi sweet chocolate chips 80g
Instructions
- Preheat the oven to 400 degrees Fahrenheight and line a baking sheet with parchment paper.
- In a large mixing bowl, mix together the sugar, melted butter, pureed pumpkin, vanilla and mashed banana until smooth.Some banana chunks can remain.
- In a separate bowl, whisk together the flour, cinnamon, pumpkin pie spice, baking soda, and salt.
- Add the dry ingredients to the wet ingredients, mixing until just combined.
- Fold in the chocolate chips.
- Drop 1.5 Tbsp. spoonfuls of dough onto the prepared baking sheet. This recipes makes approximately 17 cookies with a 1.5 Tbsp. cookie scoop.
- Bake for 9-10 minutes or until the edges are lightly golden. Allow the cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
Notes
- All nutritional information is an estimate and will vary with substitutions.
- Do not over-mix dough.
- Note: If you want the cookies to all be the same shape after baking, take the top of a mason jar lid, place it over the cookie, and swirl it around in a circular motion for a few minutes. This will result in the perfect circular cookies.
Nutrition
Photos by Marie-Catherine Dube
Great flavor, but mine didn’t spread, not sure why 🫤. Great substitute to traditional sugary choc chip cookies! Will def make again
These cookies are so good, but I think they need to sit at least 6 or more hours till you get the full flavor of the cookie.. I had one that was warm, but couldn’t taste the pumpkin or banana..definitely making them again tho.
Super yummy! I did use a couple of the substitutions. Monkfruit sweetener instead of white sugar and lilys chocolate chips. They turned out really puffy, kept their ball shape and they have more of a cake texture than the cookies in the photos. Curious if applesauce could also replace the butter?
Did you weigh your flour in grams or by cups? If cups you likely used a lot more flour than 180g which is probably what’s making your cookies more dense then they should be. I’d try with the 180g as directed. I wouldn’t recommend applesauce for butter in these as you need the fat. 🙂
One of the best cookie recipes I have ever tried!! Everyone loved them! Would be perfect to bring to a holiday party as a different twist to a chocolate chip cookie!
This makes me so happy!!! I’m so glad you love them!
So good that I’m making another batch and trying this one with raisins! Thank you for sharing!