This is the best edible pumpkin cookie dough. This egg-free cookie dough is so easy to make and is ready in just a few minutes. It is made with canned pumpkin, sweetened with coconut sugar, and loaded with chocolate chips. It's the perfect healthy, no bake dessert.
![Edible Pumpkin Cookie Dough Recipe A bowl of edible pumpkin cookie dough with chocolate chips and a spoon in it.](https://www.pureandsimplenourishment.com/wp-content/uploads/2021/09/Edible-Pumpkin-Cookie-Dough-10.jpg)
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Table of Contents
Why you will love this recipe:
- This pumpkin cookie dough has the most incredible flavour! It's sweet but not too sweet and has hints of cinnamon and nutmeg which combine perfectly with the pumpkin to give it such a delicious taste.
- This no bake dessert is really quick and easy to make and is ready in just 5 minutes. Plus it's made in one bowl so the clean up is so simple.
- This cookie dough is safe to eat raw since it is egg free.
- This is a healthy pumpkin cookie dough recipe since it's refined sugar free and high in protein compared to most other cookie dough recipes. It's also gluten-free, dairy-free, vegan, and paleo.
If you love pumpkin desserts you will also love my no bake pumpkin mousse, pumpkin chocolate chip cookies and pumpkin chocolate chips bars.
Ingredients and substitutions:
- Almond flour - the base of this delicious cookie dough. It gives it the perfect texture and slightly sweet flavour. Be sure to use almond flour and not almond meal. Do not use almond meal as it is too gritty.
- Coconut flour - when combined with the almond flour it helps give this healthy cookie dough the best flavour. Do not try swapping this for any other flours.
- Coconut sugar - to sweeten this dessert while keeping it refined sugar free. You could swap this for brown sugar instead.
- Spices - ground cinnamon, nutmeg, and sea salt give this cookie dough the perfect pumpkin spice cookie flavour.
- Pumpkin puree - to give it that distinctive pumpkin flavour. I use canned pumpkin puree but you could also make your own pumpkin puree if you prefer. Don't confuse this for pumpkin pie filling. They are not the same.
- Coconut oil - coconut oil helps the cookie dough hold it's form and keep it nice and moist.
- Vanilla extract - to help enhance all the amazing flavours of this fall treat.
- Chocolate chips - because chocolate makes everything better! I like use dark chocolate chips but you could also use milk chocolate chips or chocolate chunks.
How to make (step-by-step):
Step one:
First, add all the ingredients, except for the chocolate chips, to a large bowl. Stir everything well until you have a smooth dough.
Step two:
Then stir in the chocolate chips and enjoy!
Top tips:
- Be sure to use pumpkin puree and not pumpkin pie filling to make this cookie dough.
- You could cook your own pumpkin puree or use canned, store bought pumpkin puree to save time.
Recipe variations and add ins:
- Instead of coconut sugar you can use brown sugar.
- Feel free to add a little pumpkin pie spice to give this cookie dough a different flavour.
- Turn this into pumpkin cookie dough for one by cutting the recipe in half or a quarter.
- Turn these into pumpkin cookie dough bites by rolling them into 1 inch balls. Then let them set in the fridge for about 30 minutes before enjoying.
How to store:
Store any leftover cookie dough in the fridge in an airtight container for up to 3 days. If it gets a little dry in the fridge stir in a bit of water or milk (I like coconut milk) before serving.
This pumpkin cookie dough also freezes really well in an airtight container or freezer safe bag for up to 3 months.
Frequently asked questions:
In most cases, regular cookie dough recipes will add an egg or two to help the cookies bake whereas edible cookie dough is egg free so it's safe to eat raw.
If you don't love pumpkin, I would recommend making this edible chocolate chip cookie dough instead.
I would recommend using cashew flour instead.
I do not recommend trying to substitute the coconut flour with another flour.
No it is not.
Yes as long as you use vegan chocolate chips.
Other recipes you will love:
- Apple Pie Bars
- No Bake Chocolate Chip Cookie Dough Bites
- Pumpkin Rice Krispie treats
- Pumpkin Chocolate Chip Cookies
- Peanut Butter Pretzel Bars
- Pumpkin Seed Butter
- Gluten Free Pumpkin Muffins with Chocolate Drizzle
- Vegan Pumpkin Risotto
Since you made it this far we are basically best friends so be sure to follow me on Instagram, Pinterest, TikTok and Facebook where I share even more recipes and healthy living tips! And don’t forget to leave this recipe a star review before you go!
Recipe
Edible Pumpkin Cookie Dough
Equipment
- Large bowl
Ingredients
- 1 cup almond flour
- 1/3 cup coconut sugar (or brown sugar)
- 1/4 cup coconut flour
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- pinch sea salt
- 1/2 cup pumpkin puree
- 1/4 cup melted coconut oil
- 1 teaspoon vanilla extract
- 1/2 cup chocolate chips
Instructions
- Add all the ingredients, except the chocolate chips to a large bowl. Stir well until smooth.
- Stir in the chocolate chips. Enjoy!
Notes
- Instead of coconut sugar you can use brown sugar.
- Store this cookie dough in an airtight container in the fridge for up to 3 days.
- Nutritional values are an estimate and will vary depending on the exact ingredients you use and the serving size.
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