Recipes » Desserts » Pumpkin Pecan Oat Cookies
T. Colin Campbell Center for Nutrition Studies


  • 2 medium bananas
  • ½ cup pumpkin purée
  • 1 tsp maple extract
  • 1 ½ cup rolled oats
  • 2 Tbsp oat flour
  • 2 tsp pumpkin pie spice
  • ½ tsp baking powder
  • ¼ tsp salt
  • ½ cup currants
  • ½ cup pecan pieces


  • 1. Preheat your oven to 350 degrees F.
  • 2. For the wet mixture: In a blender or food processor, combine the bananas, pumpkin purée, and maple extract in a blender or food processor. Purée until smooth.
  • 3. For the dry ingredients: Combine the oats with the oat flour, pumpkin pie spice mix, baking powder, and salt. Add the currants and pecan pieces. Stir to mix.
  • 4. Add the puréed pumpkin mixture to the dry ingredients. Stir well to combine.
  • 5. To portion and bake cookies: Line a baking sheet with parchment paper. Portion about 2 Tbsp of cookie batter per cookies. This makes about 20 cookies.
  • 6. Place cookies in oven on 350 degrees F. Bake 15-20 minutes, turning the pan about halfway through.
  • 7. Cookies are done when golden brown on the bottom.
  • 8. Remove from the oven and let sit 10-15 minutes to cool.

Cooking Tips

  • 1. Currants add a pop of sweetness to these treats. You can also use raisins, golden raisins, chopped dates, or chopped cherries.

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