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Hummingbird Oatmeal Cookies

Hummingbird Oatmeal Cookies on a long white serving tray

I’m not blessed with an abundance of patience. I just have a hard time waiting for things. Anyone else have this problem?

You see, the plan was to share these cookies with you later this week when it’s officially spring. They just seemed like such a lovely way to usher in the new season.

But, I couldn’t stop thinking about them, and I just couldn’t wait any longer. So, sure, it’s a couple of days shy of spring. If you don’t mind, then we’ll just go with it.

overhead view of Hummingbird Oatmeal Cookies on a white tray

One of my favorite cakes is Hummingbird Cake. I’ve made it in both cupcake and Bundt form. I’d never thought of translating those flavors into cookie form until I came across this recipe in a recent edition of Southern Living. I knew that I’d be moving these to the top of my to-bake list.

If you aren’t familiar with the whole Hummingbird idea, it’s a wonderfully delicious combination of bananas, pineapple, cinnamon, and nuts, all topped off with cream cheese frosting. And, it is so, so good.

Hummingbird Oatmeal Cookies on a white tray

These cookies are a great variation on those flavors with a soft oatmeal cookie with banana and cinnamon and dried pineapple. Then, each one is topped with its own dollop of cream cheese frosting. You can dress them up a bit with toasted nuts or banana chips.

No matter the season, I encourage you to make these delicious cookies. They’re a perfectly lovely sweet treat for most any occasion. In fact, this very moment may be deemed worthy of one of these for me.

Hummingbird Oatmeal Cookies

Yield about 4 dozen cookies
Prep Time 25 minutes
Cook Time 14 minutes
Total Time 39 minutes

This recipe takes the flavors of hummingbird cake and puts them into convenient cookie form!

Hummingbird Oatmeal Cookies on a white tray


For the cookies:

  • 2 cups all-purpose flour
  • 1 tablespoon ground cinnamon
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 cup unsalted butter, softened
  • 1 cup packed light brown sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1/2 medium ripe banana, mashed
  • 1 & 1/2 cups old-fashioned rolled oats
  • 1 cup finely chopped pecans, toasted
  • 1/2 cup finely chopped dried pineapple

For the frosting:

  • 4 ounces cream cheese, softened
  • 1/4 cup unsalted butter, softened
  • 1 & 1/4 cups confectioners' sugar
  • 1/2 teaspoon vanilla extract
  • garnish: banana chips, chopped toasted pecans


To make the cookies:

  1. Preheat oven to 350°. Line baking sheets with silicone liners or parchment paper.
  2. Whisk together flour, cinnamon, baking soda, and salt. Set aside.
  3. Using an electric mixer on medium speed, beat butter and brown sugar until light and fluffy. Add eggs, one at a time, mixing well after each addition. Mix in vanilla. Mix in banana.
  4. Reduce mixer speed to low. Gradually add flour mixture, mixing just until combined. Stir in oats, pecans, and dried pineapple.
  5. Drop dough by tablespoonfuls onto prepared baking sheets. Leave about 2 inches between cookies. Flatten each cookie slightly.
  6. Bake 12 to 14 minutes, or until cookies are lightly browned. Cool on pans on wire racks for 10 minutes. Then, transfer cookies to wire racks to cool completely.

To make the frosting:

  1. Using an electric mixer on medium speed, beat cream cheese and butter until well-blended and smooth. Mix in vanilla.
  2. Reduce mixer speed to low. Gradually add confectioners' sugar, mixing until smooth.
  3. Spread about 1/2 tablespoon of frosting on top of each cookie. If desired, garnish with banana chips or toasted pecans.


Cookie recipe slightly adapted from Southern Living. Frosting recipe adapted from Individual Italian Cream Cake Trifles.

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Hummingbird Oatmeal Cookies

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    17 Comments on “Hummingbird Oatmeal Cookies”

  1. Oh, these look delicious. I’ve never had hummingbird cake, but now I need to have that and these cookies 🙂

  2. Never heard of these before, but oh do they sound delicious. thanks for sharing!

  3. I’m glad you didn’t wait to share these, because Hummingbird cake is one of my favorite things ever (I made and posted Hummingbird muffins last year, and couldn’t stop thinking about them)! These cookies look like the best thing ever, and I’m pinning to try. 🙂

  4. I’m glad tomorrow is spring but the weather is still in the 20’s & 30’s?
    Hey at least it’s not snowing. <—I was afraid to type that. lol

  5. Jennifer, you think hazelnuts would work with these? Looks like a great one. Thanks!

  6. Yum! I am dying to try these now! I love oats and the bananas on top are so adorable! You blog is beautiful!

    Happy to find you!

  7. I’m ready to shove winter to the side in favor of eating these cookies nonstop! Love the flavors in the hummingbird sweet treats.

  8. Several of the people I bake for have weird but aversions, so I made these with toasted coconut instead of pecans. Heavenly!

  9. I love Hummingbird Cake, this is an amazing idea!

  10. Can you use drained tinned pineapple instead?

  11. Trying this with chopped toasted macadamia in the batter and toasted sweetened coconut in the frosting. 

  12. Can I use white sugar rather than the brown? They look delicious

  13. Hi! How well do you think these would freeze? And would you recommend freezing as unbaked dough or baked cookies? Thanks!

    • Hi, Jennie! They should freeze well. If you want to freeze the baked cookies, they’ll probably do best without the frosting, although you can freeze them in a single layer until the frosting hardens and then transfer to a freezer-safe container. The portioned cookie dough will freeze well, too. I often freeze cookie dough as well as baked cookies, and I don’t think I really have a preference.

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