Hummingbird Oatmeal Cookies with Cream Cheese Frosting
These soft, chewy oatmeal cookies capture all the beloved flavors of classic hummingbird cake in cookie form. Each bite delivers warm cinnamon, sweet banana, tropical pineapple, and toasted pecans topped with rich cream cheese frosting and crunchy banana chips. Perfect for potlucks, bake sales, or when you want the nostalgic taste of Southern hummingbird cake in a handheld treat. The combination of oats and fresh banana creates an incredibly moist texture, while the cream cheese frosting adds an indulgent finish that sets these apart from ordinary oatmeal cookies.
Ingredients
- 1 cup butter
- 1 cup light brown sugar, firmly packed
- 1 teaspoon vanilla extract
- 2 large eggs
- 2 cups all-purpose flourgluten-free flour blend1:1gluten-freegluten-free
Use 1:1 baking blend with xanthan gum
- 2 teaspoons ground cinnamon
- 1 teaspoon baking soda
- ½ teaspoon kosher salt
- ½ medium-size ripe banana, mashed
- 1 ½ cups uncooked regular oats
- 1 cup pecans, finely chopped
- ½ cup dried pineapple, finely chopped
- parchment paper
- ½ cup dried banana chips, chopped
- ½ cup sweetened flaked coconut
- ½ cup toasted chopped pecans
- 2 cups powdered sugar, sifted
- ½ cup cream cheese, softened
- ¼ cup heavy cream
Instructions
- 1
Preheat oven to 350°F
- 2
Beat butter, brown sugar, and vanilla at medium speed with electric mixer 3 to 5 minutes until creamy
- 3
Add eggs one at a time, beating until blended after each addition
- 4
Combine flour, cinnamon, baking soda, and salt in medium bowl
- 5
Gradually add flour mixture and mashed banana to butter mixture, beating just until blended
- 6
Add oats, chopped pecans, and chopped dried pineapple and stir until blended
- 7
Drop dough by heaping tablespoonfuls 2 inches apart onto parchment paper-lined baking sheets
- 8
Flatten dough slightly with bottom of glass dipped in flour
- 9
Bake in batches for 12 minutes or until golden
- 10
Cool on baking sheets 10 minutes, then transfer to wire racks and cool completely
- 11
Beat powdered sugar, cream cheese, vanilla, and salt with electric mixer 3 to 5 minutes until creamy
- 12
Add heavy cream and beat until smooth
- 13
Spread frosting over each cookie
- 14
Sprinkle with banana chips, coconut, and toasted pecans, pressing to adhere
Tips
Use very ripe bananas for the best flavor and natural sweetness in the cookie dough.
Press toppings gently into the frosting while it's still soft to ensure they stick properly.
Store unfrosted cookies separately from frosting ingredients to maintain texture if making ahead.
Good to Know
Store frosted cookies in refrigerator up to 5 days in airtight container. Unfrosted cookies keep at room temperature 1 week.
Bake cookies up to 2 days ahead and store unfrosted. Make frosting day of serving for best texture.
Serve at room temperature. Let refrigerated cookies sit 15 minutes before serving for best flavor.
Common Mistakes
Don't overmix after adding flour to avoid tough cookies.
Ensure cookies are completely cool before frosting to prevent melting.
Press toppings into frosting immediately after spreading to ensure adherence.
Substitutions
Dairy-Free Swaps
Vegan Options
Gluten-Free Swaps
Use 1:1 baking blend with xanthan gum
Nut-Free Alternatives
FAQ
Can I make these without the frosting?
Yes, these cookies are delicious on their own. The banana and spices provide plenty of flavor even without the cream cheese frosting topping.
How long do these cookies keep?
Frosted cookies keep up to 5 days refrigerated. Unfrosted cookies stay fresh at room temperature for up to 1 week in an airtight container.
Can I freeze the cookie dough?
Yes, scoop dough onto baking sheets and freeze until solid, then transfer to freezer bags. Bake frozen cookies 2-3 minutes longer than specified.