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Dig your spoon into the delicious flavors of Fall with this no-bake Pumpkin Cookie Dough. Quick and easy to make, this healthy pumpkin dip will satisfy your cravings without guilt. High protein option included!
Recipe highlights
If you like pumpkin, this no bake cookie dough is for you. Combining taste and nutrition, this dessert dip is a recipe that has it all. Trust me, you’ll be making healthy cookie dough with pumpkin you everyday. Here are 5 reasons to love it.
- No-bake and easy. Whipped up in a bowl in minutes, this dip is perfect for quick and easy snacks and desserts.
- Healthy and nourishing. There’s no white flour, no refined sugar, no egg and no butter in this vegan cookie dough. Made with oats, pumpkin purée and nut butter, my version is packed with vitamins, minerals and good-for-you nutrients.
- Rich and tasty. Boring healthy desserts are a thing of the past with this recipe. Each bite provides an explosion of flavors, and it will feel like eating cookies by the spoon.
- Customizable and versatile. As a dessert or snack, just with chocolate chips or with extra nuts, this pumpkin cookie dough is a dish that you can tweak and adjust to your own preferences.
The ingredients for pumpkin cookie dough
This sweet pumpkin dip recipe is very simple. It only calls for a handful of common ingredients that are also very healthy. If not in your cupboard already, you can easily find everything at the local grocery store. Make sure you read further for more details.
- Pumpkin puree: I suggest using pumpkin purée made just from pumpkin, without additional sweeteners or preservatives. Do not confuse it with pumpkin pie fillings, they are not the same product. Out of convenience I like getting pre-made purée in cans, but you can also make it at home.
- Oat flour: As this is a no bake healthy cookie dough, it needs to be prepared just with ingredients that can be consumed raw. Differently from most flours that require heating, oat flour is safe to consume without baking. As an alternative you can opt for almond flour.
- Nut butter: My to-go choice is almond butter because I love how it pairs with pumpkin. Feel free to prepare your healthy dessert dip with any nut butter you like, such as peanut butter, cashew butter, walnut butter or sunflower seed butter if you can’t eat nuts. Preferably, opt for natural products without added sugar or oil.
- Maple syrup: Together with pumpkin, maple syrup is the main source of natural sweetness in this dip. You can replace with honey, agave syrup, date syrup or sugar-free syrups.
- Spices: Use a mix of cinnamon and nutmeg for a flavorsome pumpkin treat.
- Salt: A pinch of salt is a must in cookie recipes; it enhances tastes while balancing sweetness.
- Chocolate chips: This recipe uses extra dark chocolate chips. Replace with semisweet chocolate chips, milk chocolate chips or sugar-free chocolate chips if you prefer.
Recipe adaptations and substitutes
- High protein pumpkin dip: Replace oat flour with a protein powder of your choice and adjust the texture with more pumpkin purée or protein powder if it is necessary. I like vanilla casein protein powder.
- Low carb cookie dough: Instead of oats, prepare the dip with almond flour and you’ll whip up a delicious keto treat for your deserts or snacks.
- Low calorie pumpkin dip: Cut the calories in this recipe by replacing nut butter with powdered peanut butter. Mix the powder with little water until smooth and use it to make your low cal dough.
- Nut-free cookie dough: Use sunflower seed butter or tahini in case that you have an intolerance or allergy to nuts. I haven’t tried with melted butter yet, but I think it should work fine.
- Gluten-free cookie dip: Make your dip with certified gluten-free oat flour or opt for almond flour. If available, you may even use protein powder.
Optional add-ins
No-bake cookie dough is a versatile recipe that can be customized with optional add-ins. Whether you prefer classic chocolate chips, nuts, or more unusual choices like dried fruits or spices, the possibilities are endless. This flexibility allows you to tailor the dip to suit your taste and create a delicious treat that’s uniquely yours. So, get creative and experiment with mix-ins, or try one of the following options:
- Dark chocolate chips, milk chocolate chips or white chocolate chips.
- Pieces of walnuts, pecans, almonds or hazelnuts.
- A mix of dried fruits, such as raisins, cranberries or dried apples.
- Additional spices and flavors such as vanilla extract or grated ginger.
How to make pumpkin cookie dough
- Mix all ingredients. In a bowl, combine pumpkin puree with nut butter, maple syrup, cinnamon and nutmeg. Quickly stir the wet mixture until it gets smooth, then add oat flour and a pinch of salt. Mix well to get a smooth cookie dough. Mix in your chocolate chips of choice.
- Serve or store. Eat directly or seal and keep refrigerated for a maximum of 3 days.
Storage directions
After making, place any leftover in a small airtight food container and refrigerate. If you store it in the fridge, this cookie dough will last for up to 3 days. As an alternative you can freeze it for up to 3 months. Before eating, remove from the freezer and let thaw until the dip reaches its original texture.
When to eat pumpkin cookie dough?
This healthy pumpkin dip recipe comes in great for plenty of occasions. It is perfect enjoyed as a snack or as a late night dessert to satisfy your sweet tooth without guilt. Or why not eating it for breakfast?
MattsfitChef recommendation: Make pumpkin dip with protein powder and you’ll get a phenomenal post-workout snack for Fall.
FAQ – Frequently asked questions
Cookie dough can be safely consumed raw without baking if it is prepared with the right flour. Great options are oat flour or almond flour, as both do not need to be heated before consumption.
Not all flours are safe to consume raw. While options such as all purpose flour or wholewheat flour require heating, oat flour and almond flour are perfectly fine.
Although I haven’t tried it yet, there should be no issue in baking it. I would shape some dough balls, flatten into cookies and bake in hot oven at 180°C (360°F) for about 8 to 10 minutes.
If you have leftovers, transfer to a sealable food container and refrigerate for a maximum of 3 days. As an alternative you can also freeze for as long as 3 months.
More healthy recipes for Fall
- Healthy apple pancakes
- Pumpkin oatmeal cookies
- Healthy pumpkin pancakes
- Chocolate chip pumpkin bread
- 3 ingredient pumpkin cookies
- Apple cinnamon muffins
- Oatmeal banana muffins
- Protein pumpkin muffins
Pumpkin Cookie Dough
Ingredients
- 80 grams (⅓ cup) pumpkin puree
- 30 grams (2 tbsp) nut butter, almond, peanut or cashew butter
- 1 to 2 tbsp maple syrup, or honey, to taste
- 30 grams (⅓ cup) oat flour, or almond flour
- ⅓ tsp ground cinnamon
- a pinch of nutmeg
- a pinch of salt
- 1 tbsp chocolate chips
High Protein Alternative
- replace oat flour with the same amount of protein powder
Instructions
- In a bowl, combine pumpkin puree with nut butter, maple syrup, cinnamon and nutmeg. Quickly stir the wet mixture until it gets smooth, then add oat flour and a pinch of salt. Mix well to get a smooth cookie dough.
- Mix in chocolate chips.
- Serve directly or cover and keep refrigerated for a maximum of 3 days.
Can this recipe be frozen?
Hey Nicol,
yes, indeed. You can freeze it for up to 3 months. Before eating, remove from the freezer and let thaw until the dip reaches its original texture!