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Pumpkin Spice Toddler Cookies

pumpkin cookies

We had some friends over to exchange Christmas presents and eat these delicious soft gingerbread cookies, and it happened: our toddler coined the phrase “more cookie!” Christmas kind of broke her brain, and she demanded cookies at every meal.

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Obviously we had some rebooting to do because, as I had to remind my kids multiple times a day, we cannot eat cookies every day.

“No, cookies are not breakfast.”

“No, you can’t eat cookies instead of dinner.”

vegan pumpkin cookies

Finally, I gave in when I remembered my healthy toddler cookie recipe. These are *not* cookies for grown-ups who are craving a chocolate chip cookie, but when I invented these for my then-two-year-old for day trips, she couldn’t get enough.

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And now she’s five, and she still loves these. (The ones below are her favorite since they’re pink. You can see the recipe here).

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But when they asked me to make “more cookies” the other day, I was out of applesauce. I decided to try making pumpkin spice toddler cookies, and the kids loved them. Let’s get started!

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Yield: 12 "cookies"

Prep Time: 10 minutes

Cook Time: 10 minutes

Total Time: about 20 minutes

Pumpkin Spice Toddler Cookies

These "cookies" are healthy, easy, and a kid-favorite.

Ingredients:

2 very ripe bananas

1/2 c. pumpkin purée

2 c. rolled oats

3 T. nut butter*

1/2 c. very finely grated golden beet (or carrot)

1/3 c. raisins

1 t. vanilla

1 t. pumpkin pie spice

Directions:

1. Preheat the oven to 350.

2. In a mixing bowl, smash the banana with a pastry cutter or a fork.

3. Stir the nut butter into the smashed banana, followed by the pumpkin purée.

4. Add all of the other ingredients and stir well.

5. Using an ice cream scoop, drop the dough onto a cookie sheet. The dough won't spread much during baking, so lightly flatten the cookies if you'd like. Bake until firm, about 10 minutes. Add about 5 minutes to bake time if you're using old-fashioned oats.

Store in the fridge for a day or two or freeze for longer storage.

*Because of nut allergies in our family, I've substituted sunflower butter or Greek yogurt with success.

   pumpkin spice cookie recipe

 

   

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