1/2 cup (1 stick) butter
1 1/2 cups sugar
1 overripe mashed banana
cooked pumpkin added to banana to make 1 cup
1 tablespoon vanilla
2 1/2 cups flour
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon cinnamon
1 cup quick-cooking oats
Cream butter and sugar until fluffy. Beat in egg, banana, pumpkin, and vanilla.
In a separate bowl, combine flour, baking powder, baking soda, salt, nutmeg, cinnamon, and oats. Stir to combine. Add dry ingredients to the wet, and mix well. Add the walnuts and stir to distribute.
While you can bake these cookies the same day, it’s better after being refrigerated overnight, which hydrates the oats.
Preheat the oven to 325 degrees. Use a small disher or two teaspoons to drop the dough onto cookie greased or parchment-lines cookie sheets.