Pumpkin Banana Cookies (with chocolate chips)

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These Pumpkin Banana Cookies are the perfect fall treat when you're craving something sweet. Soft on the inside, crispy on the outside, these chocolatey fall cookies are a great way to get rid of that last ripe banana on the counter.
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Baked cookies in a bowl.

Pumpkin Banana Cookies – a perfect balance

I love pumpkin recipes (hello, pumpkin pie with graham cracker crust) but for this cookie recipe, I wanted something that wasn’t 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 sweetness from chocolate chips mixed with the fall flavors of pumpkin spice gives these cookies just the right balance. The next time the fall baking urge strikes, these are the perfect cookies to make!

Why you’ll love this recipe

  • Simple ingredients and easy to make.
  • Soft center, crispy and crunchy outside.
  • Only 120 calories per cookie.

Cookie do’s and dont’s

Do: evenly space cookies on a cookie sheet and make sure cookies are the same size to ensure an even bake. I use OXO Softworks Cookie Scoop because it makes it easy to ensure the cookies are the same size. For softer cookies, slightly under-bake your cookies as they will continue to bake on the hot cookie sheet. For crispier or larger cookies, bake an additional minute, being careful not to burn.

Plate of pumpkin banana cookies.

Don’t: over-mix your dough! Over mixing will result in a tough hard cookie. To get soft pumpkin cookies, only mix the wet and dry until just combined.

Do: make each cookie the same size! 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 tops of the cookies, and swirl it around in a circular motion for a few minutes. This will result in the perfect circular cookies.

Gluten-free and dairy-free info

These pumpkin cookies are dairy-free if you use coconut oil in place of butter and dairy-free chocolate chips. They are gluten-free if using gluten-free chocolate chips and gluten-free flour. I always suggest Bob’s 1:1. I don’t know Bob, but he sure knows how to make a darn good gluten-free flour.

Sugary options

This recipe calls for equal parts brown sugar and white sugar. You can sub out both and use one cup of coconut sugar instead. To lower calories, sub out the sugar altogether and use a sugar substitute, such as Swerve.. Note, that this may change the texture and taste. Lastly, you can use sugar-free chocolate chips, such as Lily’s.

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.

Ingredients for pumpkin banana cookies including chocolate chips, cinnamon, and vanilla.

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.

Mixed wet batter for cookies.

Step 3: mix dry ingredients

In a separate bowl, whisk together the flour, cinnamon, pumpkin pie spice, baking soda, and salt (image 2).

Whisked dry ingredients for the cookies.

Step 4: mix wet and dry ingredients

Add the dry ingredients to the wet ingredients, mixing until just combined (image 3).

Combined wet and dry ingredients for cookies.

Step 5: fold in chocolate chips

Fold in the chocolate chips (image 4).

Chocolate chips folded into cookie batter.

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.

Cookie dough scooped onto baking sheet.

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. 

Pumpkin banana cookies on parchment paper.

How to store these cookies

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 like these cookies be sure to check out some of these other cookie recipes

If you make this recipe, please leave a rating and/or comment! Tag me on Instagram @ohsnapmacros, I love hearing from you!

Baked cookies in a bowl.

Pumpkin Banana Cookies

Danielle Lima
These Pumpkin Banana Cookies are the perfect fall treat when you're craving something sweet. Soft on the inside, crispy on the outside, these chocolatey fall cookies are a great way to get rid of that last ripe banana on the counter.
5 from 4 votes
Prep Time 10 minutes
Cook Time 10 minutes
Course Dessert
Cuisine American
Servings 17 cookies
Calories 121 kcal

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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.
  • 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

Serving: 1cookieCalories: 121kcalCarbohydrates: 16gProtein: 1gFat: 6gSaturated Fat: 4gMonounsaturated Fat: 1gCholesterol: 14mgSodium: 42mgPotassium: 36mgSugar: 13g
Tried this recipe?Let us know how it was!

Photos by Marie-Catherine Dube

6 Comments

  1. 5 stars
    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.

  2. 5 stars
    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?

    1. 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. 🙂

  3. 5 stars
    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!

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