The Healthiest 5-Minute Pumpkin Pie Cookies

Am I allowed to keep posting pumpkin recipes after halloween? I really hope so because these cookies are just too good to resists sharing. I mean, yes, with the smoothies and risottos and granola and even ice cream… pumpkin is a bit overrepresented in my recipes, but is that such a bad thing? In these cookies, the pumpkin puree works so well to round out the flavors of the banana, oats, and spices to create a very healthy, all-natural snack that pays tribute to one of my favorite 5-minute afternoon snack recipes that I posted over a year ago (The Easiest Banana Oat Cookies).

You might have noticed that I categorized these cookies and a snack instead of a dessert. I wouldn’t exactly think of these like a typical “cookie” in terms of being a fatty and sugary treat. These are more like a simple, unprocessed, ‘one ingredient’ snack that makes a great healthy way to satisfy your afternoon cravings with just a few minutes of work. As a result, these are pretty much the only cookies where you can eat the entire batch and it would be a perfectly healthy & balanced meal. And did I mention they have pumpkin? 🙂


Makes a dozen cookies


  • 3 medium bananas
  • 1 cup pumpkin puree
  • 1 1/2 cup oatmeal
  • 1/4 cup raisins
  • 1/4 cup date sugar
  • 1 teaspoon pumpkin pie spice
  • Pinch of salt
  • 1 teaspoon vanilla

There’s two things I love about these cookies… 1) there’s just two quick steps (mix and bake) that take no more than 5 minutes and 2) they’re the most foolproof baked good you’ve ever made — The exact quantities of ingredients aren’t important, they are nearly impossible to burn, and they always just come out right.

Preheat oven to 350º F

Step One

In a large mixing bowl, mash the bananas until no chunks remain. Then simple add in all the other ingredients – pumpkin puree, oatmeal, raisins, date sugar*, pumpkin pie spice, salt, and vanilla.

*date sugar is simply whole dried dates that have been pulverized into a powder. You could substitute a little maple syrup or brown sugar if needed.


Step Two

Measure out the batter into rounds slightly bigger than golf balls and flatten them onto a parchment-lined baking sheet. Pop in the oven for about 15-20 minutes until firmly solid, then allow to cool before eating them all yourself. 🙂




Leave a Reply
  1. They look awesome!! Is there pumpkin puree in a glass? Never seen it. But well, making it yourself shouldn’t be too difficult either, haha

    • Yes, thanks for pointing that out Joseph. I’ve updated the post to clarify that point in case there was any confusion 🙂

  2. Hi Andrew! I love love love your recipes and everything you’re about! I just bought your food photography course last night and am so excited to learn how you take such awesome photos.

    Just wondering if you could sub coconut sugar instead of date sugar in this recipe? I’ve never seen date sugar where I live.

    • Hi April, I’m so glad to hear that! Thanks for joining the course 🙂 Well, you could sub coconut sugar but date sugar is very different. It isn’t a sweetener, per se, it’s just whole dates that have been dried and ground into a powder. You might be better off just using whole dates and blending or mashing them.

  3. I’m guessing we should just make plain oatmeal and add to mix? I was a bit confused about whether you meant dry oats or prepared oatmeal, but it seems like it calls for prepared oatmeal?

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