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This edible pumpkin spice cookie dough is hard to resist! Made with just a handful of pantry staples, you’ll have the best pumpkin cookie dough for fall.

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Taking a page from my sweet potato cookie dough book, I figured this fall weather called for a delectable pumpkin spice cookie dough.

And this recipe doesn’t disappoint – because, really, who doesn’t enjoy edible pumpkin cookie dough?!

While pumpkin is a fall staple, it’s really one of those ingredients you can use year-round since it’s so nutritionally sound.

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Make this pumpkin cookie dough recipe for your Halloween party, but make it in the winter and spring too.

It’s a great vegan fall recipe, but more so, a great dip for fruit, graham crackers or eating on its own.

This recipe is one of my favorite healthy after school snacks for the kiddos.

I also love to mix it with greek yogurt for a protein boost.

Pumpkin puree is a magical ingredient to upgrade many recipes.

We love these easy pumpkin no bake cookies and actually eat them year round – they’re great as homemade toddler snacks, and the pumpkin gives them a boost in Vitamins A and C.

Ingredients For This Recipe

Maple syrup

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blender

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drippy peanut butter

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chickpea flour

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Pumpkin Spice Cookie Dough Ingredients

This vegan pumpkin cookie dough just needs a few ingredients that you probably already have in your pantry!

• pumpkin puree
• chickpeas
• peanut butter (I always recommend drippy peanut butter)
• maple syrup
• vanilla extract
• oats
• spices – cinnamon, pumpkin pie spice, salt

Here’s my handy dandy list of pantry staples that we keep on hand always, thanks to our monthly Thrive Market deliveries, which may help with what you need for this recipe.

How to Make Edible Pumpkin Cookie Dough

What makes this an edible pumpkin cookie dough is the fact that we don’t use any eggs – it’s completely vegan!

I love to taste as I go, and sweeten or pumpkin-ify (that’s a word) as necessary.

In fact, they’re like vegan pumpkin chocolate chip cookies in dough form – the best thing.

It could also be used as ready-to-bake pumpkin cookies, I’m sure.

I’d have to play around with the baking and timing since the dough is thick. But, with pumpkin, anything is possible!

To make this edible pumpkin cookie dough, all you need is a high speed blender or food processor.

I love my Ninja because it has both in one.

Just add your ingredients there and blend.

Taste as you go – some people like it sweeter (add more maple syrup) and some like it less sweet.

Tips and Tricks

• Make sure to use pumpkin puree, NOT pumpkin pie filling. Both come in orange cans in the grocery store.
• While the ingredient list is minimal to begin with, if you’re not vegan or don’t use maple syrup, honey is a great replacement.
• If your batter seems too dry upon mixing in the high speed blender, feel free to add 1-2 tablespoons of almond milk. I usually add slowly.
• If you don’t have pumpkin pie spice, you can make your own with a blend of cinnamon, ginger, cloves and nutmeg. Or, to keep it simple, just add more cinnamon and nutmeg. Use more pumpkin pie spice for a stronger pumpkin flavor.
• You can freeze this vegan pumpkin cookie dough for later! Just store it in a glass tupperware and defrost overnight in the refrigerator when you’re ready to enjoy.

• Cookie Dough Overnight Oats
• No Bake Cookie Dough Bites
• Leftover Oatmeal Cookies
• Coconut Flour Oatmeal Cookies

Continue to Content

Yield: 6 servings

The Best Pumpkin Spice Cookie Dough

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This edible pumpkin cookie dough is hard to resist! Made with just a handful of pantry staples, you'll have the best pumpkin spice cookie dough for fall.

Prep Time 5 minutes

Cook Time 5 minutes

Total Time 10 minutes

Ingredients

• 1/2 cup pumpkin puree
• 1 can garbanzo beans
• 3-4 tbsp peanut butter
• 1/4 cup maple syrup
• 2 tbsp oats (use gluten free if needed)
• 2 tsp vanilla extract
• 1/4 tsp cinnamon
• 1/2 tsp salt
• 3/4 tsp pumpkin pie spice
• 1/8 tsp baking soda
• 1-2 tbsp almond milk (optional, if dry)
• 3/4 cup chocolate chips (Enjoy Life are vegan)

Instructions

1. Drain beans and mix all ingredients in a strong blender or food processor and blend, adding chocolate chips in last. 
2. Enjoy! Serve with fruit, chocolate, graham crackers, or as a topping on yogurt, fruit, etc.

Notes

Add 1-2 Tbsp of almond milk if the batter is dry upon mixing.

*To freeze, store in a supperware or freezer safe container, and thaw upon enjoying.

Recommended Products

As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.

• 
  Ninja Professional Countertop Blender with 1100-Watt Base, 72oz Total Crushing Pitcher and (2) 16oz Cups for Frozen Drinks and Smoothies (BL660)
• 
  Enjoy Life Semi-sweet Chocolate Mini Chips, 10 Ounce, Pack of 2
• 
  Beyond Good Pure Vanilla Extract | Madagascar Vanilla Extract | Made from All Natural Bourbon Vanilla Beans | For Baking, Desserts, Home Cooking and Chefs (2 fl oz)
• 
  Kirkland Organic Creamy Peanut Butter U.S. Valencia Peanuts 28 Ounce Each Jar 2 Pack
• 
  Organic Maple Syrup - 32 Oz. Jug - 100% Pure Canadian Maple Syrup - Small Family Farm Sourced - Grade A: Amber Rich Taste - Non-GMO, Healthy and Gluten-Free

Nutrition Information:

Yield:

6

Serving Size:

1
Amount Per Serving: Calories: 406Total Fat: 24gSaturated Fat: 7gTrans Fat: 0gUnsaturated Fat: 13gCholesterol: 0mgSodium: 481mgCarbohydrates: 44gFiber: 7gSugar: 25gProtein: 11g

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