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Pumpkin Cookie Dough

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.

pumpkin cookie dough with chocolate chips in white bowl

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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.

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

Make this pumpkin spice cookie dough for your Halloween party, but make it in the winter and spring too. It’s a great dip for fruit, graham crackers or eating on its own.

I also love to mix it with greek yogurt for a protein boost and natural flavoring to the plain greek yogurt.

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.

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

white bowls of ingredients for pumpkin cookie dough on white counter

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 for what you need for this recipe:

thrive market block

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. I love to taste as I go – some people like it sweeter (add more maple syrup) and some like it less sweet.

blender with pumpkin spice cookie dough
  • 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.
pumpkin spice cookie dough in white bowl with graham crackers
Yield: 6 servings

The Best Pumpkin Cookie Dough

pumpkin cookie dough with chocolate chips in white bowl

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


  • 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)


  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.


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.

Nutrition Information:



Serving Size:


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

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I hope you enjoy this fun vegan fall recipe!

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