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!
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.
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
- 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
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.
Mix in dry ingredients: Add the baking soda, salt, and oat flour, then mix well until fully combined.
Fold in chocolate chips: Stir in the chocolate chips, making sure they are evenly distributed.
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.
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.
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)
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.
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
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
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
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.
HUNGRY FOR MORE? Subscribe to my newsletter and follow along on Facebook, Pinterest, and Instagram for all of the latest updates.
Kayla DiMaggio says
You can never have enough cookies! These were the best though! I loved all the flavors and the pumpkin shined!
Marinela says
Thank you, Kayla, I'm so glad you loved my pumpkin cookies!
Sam says
These are so good!! I love that it uses real pumpkin and not the added sugar kind. Will be making these again!
Marinela says
I'm glad you loved this easy recipe for pumpkin cookies, Sam! Thank you for your lovely comment 🙂
Emily says
These pumpkin chocolate chip cookies are definitely on my vegan fall baking list! Such a delicious snack!
Marinela says
I'm happy you like them, Emily, let us know how they went then 🙂 Thank you for commenting!
Daniela says
Those pumpkin chocolate chip cookies didn't last long! All my friends devoured them in no time. Loved how easy this recipe was
Marinela says
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!
Anaiah says
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!
Marinela says
I'm so happy you love them, Anaiah, thanks for this wonderful comment!
Choclette says
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.
Marinela says
Me too, pumpkin is the main dessert dish this fall season. I'm glad you like my simple pumpkin cookies, thanks for commenting!
Freya says
These look so good! I love the colour that the pumpkin gives them too!
Marinela says
I'm happy to hear that, Freya, thanks for commenting!