Pumpkin Zucchini Cookies {Recipe}

It’s harvest time and amazing produce is plentiful, especially zucchinis and pumpkins. Why not take advantage of these veggies with a little Autumn baking? Here’s my recipe for Pumpkin Zucchini Cookies. They’re a cinch to whip up and taste amazing!

Combine shredded zucchini and pumpkin puree in a large bowl.  I shred the zucchini in a food processor and freeze any un-used zucchini in 1 c. portions for cooking through the winter.  I also make my own homemade pumpkin puree rather than purchasing the canned stuff.

1x1.trans Pumpkin Zucchini Cookies {Recipe}

Mix together the dry ingredients in a bowl.  Mix together with a fork to make sure they are thoroughly combined.

1x1.trans Pumpkin Zucchini Cookies {Recipe}

Add oil, honey and eggs to the zucchini and pumpkin mixture and stir until well combined.

1x1.trans Pumpkin Zucchini Cookies {Recipe}

Combine the wet and dry ingredients.

1x1.trans Pumpkin Zucchini Cookies {Recipe}

Drop tablespoon sided scoops onto a cookie sheet and bake at 350 for 8-10 minutes (9 minutes was the perfect time for me).

1x1.trans Pumpkin Zucchini Cookies {Recipe}

Remove from the oven and cool on wire cooling racks.

1x1.trans Pumpkin Zucchini Cookies {Recipe}

Pumpkin Zucchini Cookies


  • 1 cup homemade pumpkin puree
  • 1 cup finely shredded zucchini
  • 1/2 cup olive oil
  • 3/4 cup honey
  • 2 eggs
  • 2 cups whole wheat flour
  • 2 tsp baking powder
  • 1/4 tsp sea salt
  • 1/4 tsp baking soda
  • 1/2 tsp ground cinnamon
  • 1/4 tsp ground cloves
  • 1/4 tsp ground nutmeg


  1. Mix all of the ingredients together, adjust spices to your taste.
  2. Drop by the spoonful onto greased cookie sheets and bake for 8 to 10minutes.
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1x1.trans Pumpkin Zucchini Cookies {Recipe}



About Amanda

Amanda Larson is a mother, wife, lawyer and aspiring cook. She truly believes that you can live green and eat well while sticking to a budget. Through her posts she shares her tips on how she does it!


  1. I just made zucchini bread yesterday and banana bread today. Tomorrow, pumpkin zucchini cookies! thanks these look wonderful

  2. Kristina S says:

    Oh yum, those look really good.

  3. Charis's Mum says:

    Thanks for the recipe. I MUST make these. Pumpkin is one of my favourite fall foods.

  4. Mama Luvs Books says:


  5. Thanks for linking your great post to FAT TUESDAY. This was very interesting! Hope to see you next week!

    Be sure to visit RealFoodForager.com on Sunday for Sunday Snippets – your post from Fat Tuesday may be featured there!


  6. These sound delicious Amanda! I never thought about combining pumpkin with zucchini, but it's a wonderful idea! Thank you for sharing these delicious and healthy cookies with the Hearth and Soul hop.

  7. What a great combination! I am definitely going to be trying a gluten-free version of these cookies. thanks for sharing them with the Hearth and Soul Hop.

  8. I made these yesterday for about 30 people and we were all in love!! Thank you so much they are wonderful!

  9. Just made these with my 2 year old. Yummy! Mommy & toddler approved!


  1. […] We always have more zucchini than we know what to do with (or are able to give away).  I love baking with zucchini so usually a shred and freeze a bunch for use throughout the year.  One of my favorite recipes (other than basic zucchini bread) is my recipe for Pumpkin Zucchini Muffins. […]

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