Go Back
pumpkin cookie dough with chocolate chips in white bowl
Servings 6 servings

The Best Pumpkin Spice Cookie Dough

Sarah Schlichter, MPH, RDN
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.
5 from 1 rating
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.

Nutrition

Serving: 1Calories: 406kcalCarbohydrates: 44gProtein: 11gFat: 24gSaturated Fat: 7gPolyunsaturated Fat: 13gSodium: 481mgFiber: 7gSugar: 25g
Did you make this recipe?Let us know how it was!
QR Code linking back to recipe