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    Home » Recipes » Dessert

    Vegan Pumpkin Banana Cookies

    Published: Oct 27, 2021 · Modified: Mar 27, 2025 by Marinela Malcheva


    Jump to Recipe

    Pumpkin Banana Cookies are a delicious, easy, and vegan treat made with
    pumpkin puree, ripe banana, oat flour, and chocolate chips—completely
    gluten-free, dairy-free, and egg-free with no butter.

    Ready in just 20 minutes, these soft and chewy cookies are perfect for a fall dessert or snack.

    Love this combo? Try my banana and pumpkin muffins or pumpkin banana bread next!

    Vegan pumpkin banana cookies with chocolate chips (no eggs).

    Please note that the photos and ingredients of this recipe were updated recently.

    Pumpkin banana cookies are the kind of treat you’ll want to make on repeat—soft, chewy, and packed with cozy fall flavors that melt in your mouth.

    You know I love whipping up quick and simple cookies with no chilling required, just like my spirulina cookies, banana chickpea flour cookies, oat and raisin protein cookies, and cranberry oatmeal cookies.

    Pumpkin banana chocolate chip cookies without eggs.

    These are lightly sweet, with hints of pumpkin and banana, and loaded with gooey chocolate chips—seriously, I can’t stop at just one.

    I made them with oat flour, but if you don’t have any on hand, no worries—check out my blog post on how to make homemade oat flour using just rolled or quick oats.

    Everyone in my family loves these, and I highly recommend making a double batch because they disappear fast!

    Jump to:
    • Ingredients and Substitutions
    • How To Make Vegan Pumpkin Banana Cookies
    • Storage
    • Variations
    • Marinela's Tips
    • Frequently Asked Questions (FAQ's)
    • More Vegan Pumpkin Recipes
    • Easy Ripe Banana Recipes
    • 📖 Recipe
    • 💬 Comments

    Ingredients and Substitutions

    Banana pumpkin cookies ingredients.
    • Pumpkin puree: You can use store-bought or homemade from roasted pumpkin (do not use pumpkin pie filling).
    • Banana: The riper, the better! It adds natural sweetness.
    • Oat flour: No oat flour? No problem! Just blend rolled or quick oats in a high-speed blender or food processor until finely ground.
    • Sugar: I used brown sugar, but you can swap it with coconut or white sugar.
    • Dairy-free chocolate chips: Use your favorite type, whether dark, semi-sweet or even white chocolate. You can also use chopped chocolate chunks.
    • Oil: I used sunflower oil, but any neutral vegetable oil works just fine.
    • Vanilla: A little vanilla extract enhances the warm, cozy flavors of these cookies.
    • Cinnamon: Adds that classic fall spice and pairs perfectly with pumpkin and banana.
    • Baking soda: Helps the cookies rise and stay soft.
    • Salt: Just a pinch balances the sweetness and brings out the flavors.

    As always, you can find the full recipe with a list of ingredients with measurements in a printable recipe card at the end of this post.

    How To Make Vegan Pumpkin Banana Cookies

    Wet ingredient for eggless pumpkin banana bookies.

    Prep the oven and wet ingredients: Preheat your oven to 350°F (180°C) and line a baking sheet with parchment paper. In a medium-sized bowl, mash the banana, then add pumpkin puree, oil, sugar, cinnamon, and vanilla. Cream the mixture for 1 minute until smooth.

    Banana pumpkin cookies batter.

    Mix in dry ingredients: Add the baking soda, salt, and oat flour, then mix well until fully combined.

    Pumpkin banana chocolate chip cookie batter.

    Fold in chocolate chips: Stir in the chocolate chips, making sure they are evenly distributed.

    Vegan pumpkin banana chocolate chip cookies prepared for baking.

    Scoop and shape: Using an ice cream scoop (mine holds about 1 + ½ tablespoons), scoop the dough onto the baking sheet. With clean, slightly wet hands, flatten each scoop into 2-inch (5 cm) cookies. If desired, press a few extra chocolate chips on top.

    Freshly baked banana pumpkin cookies with chocolate chips.

    Bake and cool: Bake for 13 minutes or 14 minutes for crispier cookies. Let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely. Enjoy!

    Storage

    Store cooled cookies in an airtight container at room temperature for up to 5 days. For longer storage, place them in a freezer-safe container or bag and freeze them for up to 2 months.

    Vegan pumpkin banana cookies with dairy-free chocolate chips.

    Variations

    • Swap the chocolate chips: Use chopped nuts, dried cranberries, raisins, or cacao nibs instead for a different twist.
    • Make them nutty: Add chopped walnuts, pecans, or almonds for extra crunch.
    • Sweeter cookies: If you prefer a sweeter cookie, add 1-2 extra tablespoons of sugar.
    • Spice it up: Enhance the fall flavors with a pinch of nutmeg, ginger, or pumpkin spice.

    Marinela's Tips

    • Measure ingredients accurately: Use measuring cups and spoons for precise amounts. For dry ingredients, always use the scoop-and-level method—scoop into the cup, then level it off with a knife.
    • Use extra ripe bananas: The riper, the better! Speckled or brown bananas add natural sweetness and enhance the flavor.
    • Don’t skip flattening the cookies: Since this dough doesn’t spread much, gently press each cookie down before baking for the best shape.

    Frequently Asked Questions (FAQ's)

    Can I use fresh pumpkin instead of canned pumpkin puree?

    Yes! You can use homemade pumpkin puree made from roasted pumpkin. Just make sure it's well-blended and smooth. Avoid using pumpkin pie filling, as it contains added sugar and spices.

    Can I make these cookies without oil?

    You can replace the oil with unsweetened applesauce for an oil-free version. The cookies will still be soft and chewy, but slightly less rich.

    More Vegan Pumpkin Recipes

    • Plant-based pumpkin soup
    • Pumpkin protein balls
    • Pumpkin chia overnight oats
    • Pumpkin banana smoothie

    Easy Ripe Banana Recipes

    • Banana bread without baking soda
    • 2 Banana muffins
    • Spinach and banana muffins
    • Banana chocolate chunk muffins
    • Egg-free spinach pancakes
    • Blackberry banana muffins
    • Eggless double chocolate chip muffins
    • Banana apple oat cookies

    📖 Recipe

    Vegan pumpkin banana cookies with chocolate chips (no eggs).

    Vegan Pumpkin Banana Cookies

    Marinela Malcheva
    Pumpkin Banana Cookies are a tasty, easy, and vegan treat made with pumpkin puree, ripe banana, oat flour, and chocolate chips. They’re gluten-free, dairy-free, egg-free, and contain no butter. Soft, chewy, and ready in just 20 minutes, they make the perfect fall dessert or snack.
    5 from 11 votes
    Print Recipe Pin Recipe
    Prep Time 5 minutes mins
    Cook Time 13 minutes mins
    Total Time 18 minutes mins
    Course Breakfast, Dessert, Snack
    Cuisine dairy-free, egg-free, Plant-based, Vegan, Vegetarian
    Servings 13 cookies
    Calories 90 kcal

    Equipment

    • Mixing bowl
    • Whisk
    • Baking sheet lined with parchment paper
    • Measuring spoons & cups

    Ingredients
      

    • ⅓ cup mashed banana ripe
    • ⅓ cup pumpkin puree homemade or canned (do not use pumpkin pie mix)
    • 1 cup oat flour
    • ¼ cup dairy-free chocolate chips
    • 2 tablespoons brown sugar or coconut/white sugar
    • 2 tablespoons sunflower oil or any neutral vegetable oil
    • 1 teaspoon vanilla extract
    • ½ teaspoon ground cinnamon
    • ½ teaspoon baking soda
    • ¼ teaspoon salt

    Instructions
     

    • Heat the oven to 350°F (180°C) and line a baking sheet with parchment paper. Mash the banana in a bowl, then mix in pumpkin puree, oil, sugar, cinnamon, and vanilla until smooth.
      ⅓ cup mashed banana, ⅓ cup pumpkin puree, 2 tablespoons brown sugar, 2 tablespoons sunflower oil, 1 teaspoon vanilla extract, ½ teaspoon ground cinnamon
    • Add baking soda, salt, and oat flour, then stir until well combined.
      1 cup oat flour, ½ teaspoon baking soda, ¼ teaspoon salt
    • Fold in chocolate chips, ensuring they’re evenly spread.
      ¼ cup dairy-free chocolate chips
    • Scoop about 1 + ½ tablespoons of dough onto the baking sheet. Flatten slightly with wet hands and press extra chocolate chips on top if desired.
    • Bake for 13 minutes (or 14 minutes for crispier cookies). Let them cool on the baking sheet for a few minutes, then transfer to a wire rack.

    Notes

    • Storage – Keep cooled cookies in an airtight container at room temperature for up to 5 days or freeze for up to 2 months.
    • Measure correctly – Use measuring cups and spoons. For dry ingredients, scoop and level with a knife for accuracy.
    • Use very ripe bananas – Brown, spotty bananas add natural sweetness and boost flavor.
    • Flatten before baking – This dough won’t spread, so press each cookie down for the best shape.

    Nutrition

    Calories: 90kcalCarbohydrates: 12gProtein: 2gFat: 4gSaturated Fat: 1gPolyunsaturated Fat: 0.4gMonounsaturated Fat: 2gCholesterol: 0.03mgSodium: 93mgPotassium: 93mgFiber: 1gSugar: 4gVitamin A: 982IUVitamin C: 1mgCalcium: 20mgIron: 1mg
    Keyword banana, pumpkin banana cookies, pumpkin puree, vegan cookies
    Tried this recipe?Let us know how it was!

    If you try these vegan pumpkin and banana cookies, let me know! Leave a comment, rate it, and don’t forget to tag a photo @go_eatgreen on Instagram.

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    Comments

    1. Kayla DiMaggio says

      November 01, 2021 at 12:44 pm

      5 stars
      You can never have enough cookies! These were the best though! I loved all the flavors and the pumpkin shined!

      Reply
      • Marinela says

        November 02, 2021 at 1:03 am

        Thank you, Kayla, I'm so glad you loved my pumpkin cookies!

        Reply
    2. Sam says

      November 01, 2021 at 2:37 pm

      5 stars
      These are so good!! I love that it uses real pumpkin and not the added sugar kind. Will be making these again!

      Reply
      • Marinela says

        November 02, 2021 at 1:05 am

        I'm glad you loved this easy recipe for pumpkin cookies, Sam! Thank you for your lovely comment 🙂

        Reply
    3. Emily says

      November 01, 2021 at 10:08 pm

      5 stars
      These pumpkin chocolate chip cookies are definitely on my vegan fall baking list! Such a delicious snack!

      Reply
      • Marinela says

        November 02, 2021 at 1:07 am

        I'm happy you like them, Emily, let us know how they went then 🙂 Thank you for commenting!

        Reply
    4. Daniela says

      November 02, 2021 at 12:57 am

      5 stars
      Those pumpkin chocolate chip cookies didn't last long! All my friends devoured them in no time. Loved how easy this recipe was

      Reply
      • Marinela says

        November 02, 2021 at 1:09 am

        Ohh, the same happens in my house, always 🙂 My family says these are some of their favorites fall desserts. 'm so glad they loved them. Thank you for the lovely comment, Daniela!

        Reply
    5. Anaiah says

      November 02, 2021 at 1:30 am

      5 stars
      Yum! These vegan pumpkin chocolate chip cookies are perfection! It is so delicious and I love how the pumpkin gives it amazing flavor. Soft and chewy cookies are my favorite!

      Reply
      • Marinela says

        November 02, 2021 at 3:04 am

        I'm so happy you love them, Anaiah, thanks for this wonderful comment!

        Reply
    6. Choclette says

      November 02, 2021 at 5:23 pm

      5 stars
      I can't get enough of pumpkin at the moment, so your pumpkin choc chip cookies are just what I need. Love that gorgeous golden colour. And melty chocolate is always a winner.

      Reply
      • Marinela says

        November 03, 2021 at 2:05 am

        Me too, pumpkin is the main dessert dish this fall season. I'm glad you like my simple pumpkin cookies, thanks for commenting!

        Reply
    7. Freya says

      November 02, 2021 at 5:57 pm

      5 stars
      These look so good! I love the colour that the pumpkin gives them too!

      Reply
      • Marinela says

        November 03, 2021 at 2:06 am

        I'm happy to hear that, Freya, thanks for commenting!

        Reply
    5 from 11 votes (4 ratings without comment)

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    A vegan food blogger, photographer, and recipe developer who is passionate about cooking simple, tasty, and budget-friendly recipes with wholesome God-given ingredients. Welcome to my vegan world! My goal is to share these delicious plant-based recipes with you so you can lead more healthy and happy lives!

    More about me →

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