(Grain-Free) Pumpkin Blender Cookies

Celebrate with me! The autumn baking season is upon us! I just love the feeling when the weather cools off, and I can spend an afternoon or chilly evening playing around in the kitchen. I

love baking, and although I do it all year round, I feel especially excited about it during the fall and winter months.

Recently I was experimenting, and although my main experiment isn’t quite ready (I’ve still got a bit more testing to do), one of the results is that I end up with a fairly small amount of canned pumpkin leftover.

There are all sorts of ways to use leftover pumpkin, like making your PSL syrup or just mixing it in with morning oatmeal.

Related: 15 Pumpkin Desserts To Bake This Fall

I decided to also experiment with making some healthy (grain-free, dairy-free, no sugar added) blender cookies. I tend to think of these as snack cakes more than cookies as they are a fairly soft, sort of mix between a pancake and a cookie.

They are totally delicious and make a great afternoon snack or even warmed up and topped with fruit for a morning sort-of pancake option. In case you got the baking bug this season but are looking for some lighter options that still satisfy your autumn-baking-dreams, you should totally try these!

This was a random experiment, mainly to use up leftovers, that I actually wasn’t really intending to share. But I figure why not since it turned out so yummy.

That being said, I really cannot take much credit since the following recipe is very much based off of this recipe for Almond Butter Pancakes, which I first saw years ago on Elise’s blog and have been making ever since as a healthy alternative to baking cookies as often as I like. 🙂

Grain-Free Pumpkin Blender Cookies, makes 6
Adapted from Detoxinista’s Almond Butter Pancakes

1/2 banana* (approx. 2 oz.)
1/4 cup natural peanut butter or almond butter
1/2 cup pumpkin puree
2 eggs
1/2 teaspoon baking soda
1/2 teaspoon cinnamon
1/2 teaspoon vanilla extract
1/4 teaspoon nutmeg
pinch of salt

*I always have a big bag of frozen, sliced banana in my freezer for smoothies and other things. So that’s what I used here.

If you aren’t a banana-freezing freak like myself, you can use a fresh, ripe banana instead, but only use about 2 oz. (roughly half a medium-sized banana) or else the texture will be off on these.

Add all the ingredients to a blender and blend just until smooth. Spoon the batter in 1/4 cup increments onto a baking sheet lined with parchment paper or a baking mat.

Bake at 350°F for 12-14 minutes. Then, remove from the oven and allow to cool on a cooling rack. I will usually eat one or two while they are still warm, and then I wait until these are cooled, place them in a ziplock bag, seal, and refrigerate until I want to eat them.

They’ve never lasted me longer than a few days, but they’d probably be fine in the refrigerator for up to a full week. If you’d like to make a bigger batch and save them for longer, I would consider freezing them.

These are lightly sweet, mainly from the banana. If you don’t care about keeping them totally “no sugar added”, then you could top each with a small handful of chopped white or dark chocolate to make them feel even more like cookies.

I ate a couple this morning warmed up and topped with a little (vegan) butter and applesauce. Do as you will! xo. Emma

Looking for more grain-free recipes? Try our Easy Grain-Free Granola (Paleo and Gluten-Free!)

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Yield 6 cookies

Ingredients

1x2x3x

• ▢ ½ banana* (approx. 2 oz.)
• ▢ ¼ cup natural peanut butter (or almond butter)
• ▢ ½ cup pumpkin puree
• ▢ 2 eggs
• ▢ ½ teaspoon baking soda
• ▢ ½ teaspoon cinnamon
• ▢ ½ teaspoon vanilla extract
• ▢ ¼ teaspoon nutmeg
• ▢ 1 pinch salt

Instructions

• *I always have a big bag of frozen, sliced banana in my freezer for smoothies and other things. So that’s what I used here.

  If you aren’t a banana-freezing freak like myself, you can use a fresh, ripe banana instead, but only use about 2 oz. (roughly half a medium-sized banana) or else the texture will be off on these.
• Add all the ingredients to a blender and blend just until smooth. Spoon the batter in 1/4 cup increments onto a baking sheet lined with parchment paper or a baking mat.
• Bake at 350°F for 12-14 minutes. Then remove from the oven and allow to cool on a cooling rack.

  I will usually eat one or two while they are still warm, and then I wait until these are cooled, place them in a ziplock bag, seal, and refrigerate until I want to eat them.

  They’ve never lasted me longer than a few days, but they’d probably be fine in the refrigerator for up to a full week. If you’d like to make a bigger batch and save them for longer, I would consider freezing them.

Course Dessert

Cuisine American

Keywords blender cookies, pumpkin cookies

Nutrition

Nutrition Facts

Grain-Free Pumpkin Blender Cookies

Amount per Serving

Calories

38

% Daily Value*

Fat

 

2

g

3

%

Saturated Fat

 

1

g

6

%

Trans Fat

 

0.01

g

Polyunsaturated Fat

 

0.3

g

Monounsaturated Fat

 

1

g

Cholesterol

 

55

mg

18

%

Sodium

 

120

mg

5

%

Potassium

 

99

mg

3

%

Carbohydrates

 

4

g

1

%

Fiber

 

1

g

4

%

Sugar

 

2

g

2

%

Protein

 

2

g

4

%

Vitamin A

 

3264

IU

65

%

Vitamin C

 

2

mg

2

%

Calcium

 

16

mg

2

%

Iron

 

1

mg

6

%

* Percent Daily Values are based on a 2000 calorie diet.

Notice: Nutrition is auto-calculated, using Spoonacular, for your convenience. Where relevant, we recommend using your own nutrition calculations.