Pumpkin Breakfast Cookies

½ cup Pure Pumpkin Puree ((note 1))

½ cup Mashed Banana ((note 2))

¼ cup Maple Syrup ((note 3))

¼ cup Peanut Butter (Unsalted) ((note 4))

1 teaspoon Vanilla Extract

2 cups Old-Fashioned Rolled Oats ((note 5))

2 teaspoons Cinnamon

⅓ cup Chopped Nuts ((note 6))

¼ cup Chocolate Chips ((note 7))

Preheat the oven to 350 °F (180 °C).
Line a large cookie sheet with parchment paper. Slightly oil paper with cooking oil spray. Set aside.
Mash the banana and pack it in a ½ cup measuring cup to measure precisely.
In a large mixing bowl, combine all the wet ingredients: pumpkin puree, mashed banana, maple syrup, vanilla, and peanut butter. Stir until fully combined.
Stir in oats, cinnamon, chopped nuts, and chocolate chips if used. Combine until it forms a thick and sticky oatmeal cookie dough.
Use your hands to shape 12 cookie balls, not fewer. Larger cookies are fragile.
Place each ball onto the prepared baking tray, leaving a 1-thumb space between each of them. They won't spread in the oven.
Flatten each cookie dough ball slightly, using the palm of your hand.
Bake the cookies for 15 minutes at 350 °F (180 °C) until golden brown.
Let the cookies cool on the cookie sheet for 15 minutes, then transfer them to a cooling rack for 30 minutes.

Course🥞Breakfast

Diets🥕Vegetarian...

Category🍪Cookies

Cuisine🇺🇸American

Occasions📆Everyday🍿Snack

Season🍂Fall

DifficultyEasy ⏰ 20m