Who else is with me right now and just can’t get enough pumpkin? I am craving it in every way. Beer (obvs), sweets I usually stay away from, coffee, carbs, you name it. I love this time of year for so many reasons, and pumpkin is a big part of my excitement. Now if the temperature would drop a little in South Florida so it would feel like fall, things would be great.
I love experimenting with adding pumpkin in different ways during this eight- to 10-week window where it’s not only accepted but encouraged and possibly even obligated to have pumpkin touch everything. Since I had some overripe bananas to use, I thought I would work them into a cookie. A natural, vegan, gluten free sweet treat is totally my kind of comfort food. And this recipe is a snap to make with just a few ingredients.
Bananas and pumpkin is a lot of moisture, so I added some oats and cinnamon for flavor. Because of the moisture, it creates a soft cookie, almost breakfast cookie/bar like, but still sweet and satisfying. Add a handful of walnuts, and you have some great texture. If you prefer something a little sweeter, I think these pumpkin snickerdoodles with their cinnamon or pumpkin chocolate chip cookies would be perf.
What pumpkin foods are you eating now? I think I might need to make a parfait, so you might be seeing that in this spot soon!
Pumpkin oatmeal cookies
Makes about 8 cookies
- 1 overripe banana
- 1/2 cup pumpkin puree
- 1 cup oats
- 1 teaspoon cinnamon
- Optional: A handful of chocolate chips or walnuts, maybe some shredded coconut
- Preheat the oven to 350°.
- In a large bowl, mash the banana.
- Mix in the rest of the ingredients until combined. If the mixture seems too wet, add some more oats. If it seems too dry, add more pumpkin or banana.
- Form the mix into eight cookies.
- Bake for 20 minutes. If the cookies are still sticky, bake for 5-10 more minutes.