Pumpkin Banana Cookies

4.84 from 6 votes

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.

Prep Time10

Cook Time10

Course: Dessert

Cuisine: American

Servings: cookies

Calories: 121kcal

Author: Danielle Lima

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