(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.

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.