These gluten-free pumpkin cookies are simple and easy, ready in just under 30 minutes.
Preheat oven to 350° F.
Line a large baking sheet with parchment paper; lightly coat with spray. Set aside.
Add bananas to a large bowl; mash well. Add pumpkin, eggs, maple syrup, and extract; stir to combine.
Add oats, flour, baking soda, and pumpkin pie spice; mix well.
Using clean hands, form dough into 25 equal balls; place on prepared sheet. Gently tap bottom of baking sheet to spread cookies.
Bake for 12 to 15 minutes; remove to a cooling rack. Let cool for 5 minutes. Enjoy!
The Nutrition Facts box below provides estimated nutritional information for this recipe.