Pumpkin Breakfast Cookies | Easy Toddler Fall Breakfast
These soft Pumpkin Banana Breakfast Cookies are an easy breakfast or snack that the whole family can enjoy! They’re made with pumpkin, ripe banana, almond flour, quick oats and nut butter, with just a tablespoon of maple syrup for a little extra sweetness.
They’re also egg-free and have a soft, almost muffin-like texture that makes them great for little ones.
I love recipes like this because I can make a batch ahead of time and have something ready to grab for breakfast, snack time, or when we’re heading out the door. And these aren’t just for the kids — everyone in our house ends up reaching for them!
Why You’ll Love These Pumpkin Banana Breakfast Cookies
- Soft and moist
- Egg-free
- Naturally sweetened with banana and a little maple syrup
- Made with almond flour and oats
- Easy to make in one bowl
- Great for breakfast or snack
- Freezer-friendly
- A fun way to use leftover pumpkin purée
- Toddler and family-friendly
Pumpkin Breakfast Cookies | Easy Toddler Fall Breakfast
Course: Breakfast, SnacksDifficulty: Easy9
cookies10
minutes15
minutesIngredients
1 ripe banana, mashed (about ½ cup)
½ cup pumpkin purée
¼ cup peanut butter or almond butter
1 tablespoon maple syrup
1 teaspoon vanilla extract
1 cup almond flour
⅓ cup quick oats
1 tablespoon ground flaxseed
½ teaspoon cinnamon
½ teaspoon pumpkin pie spice, optional
½ teaspoon baking powder
Mini chocolate chips, optional
Directions
- Preheat the oven to 350°F and line a baking sheet with parchment paper.
- Add the ripe banana to a large bowl and mash it well with a fork.
- Add the pumpkin purée, peanut butter or almond butter, maple syrup and vanilla. Mix until well combined.
- Add the almond flour, quick oats, ground flaxseed, cinnamon, pumpkin pie spice and baking powder. Stir until everything is combined.
- Fold in the mini chocolate chips, if using.
- Let the cookie batter sit for about 5 minutes. This gives the oats and flaxseed a little time to absorb some of the moisture.
- Scoop the batter onto the prepared baking sheet. You should get about 9–10 cookies.
- Gently flatten each cookie with the back of a spoon or your fingers. These cookies don’t spread much while baking, so shape them roughly how you want them to look when they’re finished.
- Bake for 13–16 minutes, or until the cookies are set around the edges but still soft in the center.
- Let them cool on the baking sheet for about 10 minutes. They’ll continue to firm up as they cool.
Notes
- Use a very ripe banana. A banana with plenty of brown spots will give you more natural sweetness and mash more easily into the batter.
Use pumpkin purée, not pumpkin pie filling. You want plain canned pumpkin with no added sugar or spices.
Check your batter consistency. It should be soft and scoopable. Add a splash of milk if it seems dry.
Flatten before baking. These cookies won’t spread like traditional cookies.
Don’t overbake. Keeping the centers soft is what gives these cookies their moist, tender texture.
Let them cool. They will be very soft straight from the oven. Give them about 10 minutes on the baking sheet before moving them.
The Batter Should Be Soft!
The exact consistency of the batter can vary depending on the size and ripeness of your banana, the nut butter you use and even the brand of almond flour.
The batter should be soft, moist and scoopable, not dry or crumbly.
If your batter seems too dry, add 1 tablespoon of milk at a time until you get a softer consistency.
If your batter seems very wet and difficult to scoop, add a small amount of almond flour or quick oats.
Don’t Overbake Them
This is probably my biggest tip for this recipe!
These are meant to be soft breakfast cookies, not crisp traditional cookies. The centers may still feel quite soft when you first remove them from the oven, and that’s okay.
They’ll firm up as they cool. Baking them for too long can make them dry, especially since they’re made with almond flour.
I recommend checking them around the 13-minute mark and adding another minute or two only if needed.
Can I Use Rolled Oats?
Yes! I use quick oats because they give the cookies a softer, more cohesive texture, but rolled oats can also work.
If you’re making these for younger toddlers, I personally prefer quick oats because they blend into the cookie a little better.
Can I Make Them Without Chocolate Chips?
Absolutely. The chocolate chips are completely optional.
The ripe banana and tablespoon of maple syrup give the cookies some sweetness on their own. You can leave the chocolate chips out completely, use just a small amount, or fold them into only half of the batter.
Can I Use Peanut Butter or Almond Butter?
Either works!
Peanut butter gives the cookies a slightly stronger nutty flavor, while almond butter is a little more neutral.
Whichever one you use, choose a smooth, runny nut butter for the best texture. If your nut butter is particularly thick or dry, you may need to add a splash of milk to the batter.
Can I Leave Out the Maple Syrup?
Yes. If your banana is very ripe and you prefer less sweetness, you can leave out the maple syrup.
The tablespoon of maple syrup does add a little extra sweetness and moisture, though, so the final texture may be slightly different without it.
Toddler-Friendly Serving Ideas
Serve one of these cookies alongside Greek yogurt and fruit for an easy breakfast.
For snack time, you can pair one with fruit, yogurt, cottage cheese or another favorite protein-rich food.
For younger children, break the cookie into appropriately sized pieces based on their eating abilities.
Optional Nutrient Boost
I sometimes add Tiny Sprouts Brain Booster to recipes like these for an extra nutrient boost. If you already use it, you can mix your usual serving into the batter.
You can use my code AMBI at checkout for 10% off.
Storage
Refrigerator: Store the cookies in an airtight container in the refrigerator for up to 4–5 days.
Because these cookies contain banana and pumpkin and are intentionally kept very soft and moist, I prefer storing them in the refrigerator rather than at room temperature for several days.
You can let them come to room temperature before serving or warm them briefly if you prefer.
Are Pumpkin Banana Breakfast Cookies Freezer-Friendly?
Yes! These are great for meal prep.
Let the cookies cool completely, then place them in a freezer-safe container or bag. If you’re stacking them, place parchment paper between the layers.
Freeze for up to 2 months.
Thaw overnight in the refrigerator or take out individual cookies as needed.
