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    Home » Course » Dessert

    Edible Pumpkin Cookie Dough

    Published: Sep 2, 2022 · Modified: Oct 6, 2022 by Erin Carter · This post may contain affiliate links · Leave a Comment

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    Edible Pumpkin Cookie Dough Pinterest Image

    This is the best edible pumpkin cookie dough recipe! 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. 

    A bowl of edible pumpkin cookie dough with chocolate chips and a spoon in it.

    Why you will love this recipe:

    • This vegan cookie dough has the most incredible flavour! 
    • It's really easy to make and is ready in just 5 minutes. 
    • Cinnamon and nutmeg combine to give this cookie dough that perfect pumpkin spice cookie taste that you're looking for. 
    • This no bake cookie dough is safe to eat raw since it is egg free. 
    • It's made in one bowl so the clean up is a breeze.
    • This is a healthy pumpkin cookie dough recipe since it's refined sugar free and higher in protein than most other cookie dough recipes.  
    • You can easily turn this recipe into pumpkin cookie dough balls. 
    • Because this cookie dough is made with almond flour it is higher in protein than most cookie dough recipes making this pumpkin protein cookie dough. 
    • If you prefer warm pumpkin cookies make these pumpkin chocolate chip cookies instead!

    Key ingredients and substitutions:

    • Flours - I like to use a combination of coconut flour and almond flour to make this pumpkin edible cookie dough. They give it a nice hearty texture and flavour. Instead of almond flour you can use cashew flour. Just don't use almond meal - it is not the same as almond flour. 
    • Coconut sugar - I use coconut sugar to keep this cookie dough refined sugar free but brown sugar also works if that's what you have in your pantry. 
    • Spices - 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 used 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. 
    • Chocolate chips - because chocolate makes everything better. I like use dark chocolate chips but you could also use milk chocolate chips or chocolate chunks.

    Recipe variations:

    • 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! 

    How to make this recipe:

    Step one:

    First, add all the ingredients, except the chocolate chips, to a large bowl. Stir everything well until smooth.

    A blue bowl filled with edible pumpkin cookie dough.

    Step two:

    Then stir in the chocolate chips and enjoy!

    A bowl of edible pumpkin cookie dough with chocolate chips.

    Chef's tips:

    • Be sure to use pumpkin puree and not pumpkin pie filling.
    • You could cook your own pumpkin puree or use canned, store bought pumpkin puree to save time.
    • This raw cookie dough can be saved in the freezer for a later date. 

    How to store:

    Store this cookie dough in the fridge in an air tight container for up to 3 days.

    A bowl of edible pumpkin chocolate chip cookie dough with a spoon in it.

    Frequently asked questions:

    What is the difference between edible cookie dough and regular cookie dough?

    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. 

    Is this a healthy cookie dough?

    While I would never call cookie dough healthy, this recipe is healthier than many other cookie dough recipes as it's gluten free, dairy free and refined sugar free. It's also paleo and vegan.

    Can I leave the pumpkin out of the recipe?

    If you don't love pumpkin, I would recommend making this edible chocolate chip cookie dough instead.

    What can I use instead of almond flour?

    I would recommend using cashew flour instead.

    Can I substitute the coconut flour with another flour?

    I do not recommend trying to substitute the coconut flour with another flour.

    Other recipes you will love:

    • Apple Pie Bars
    • 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!

    Edible Pumpkin Cookie Dough Recipe

    Edible Pumpkin Cookie Dough

    Edible pumpkin cookie dough is the best no-bake dessert. Loaded with chocolate chips this treat is so easy to make and perfect for any sweet tooth.
    5 from 9 votes
    Print Pin Rate
    Course: Dessert, Snack
    Cuisine: American
    Diet: Gluten Free, Vegan
    Prep Time: 5 minutes
    Total Time: 5 minutes
    Servings: 4 servings
    Calories: 439kcal
    Author: Dr. Erin Carter

    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

    1. Instead of coconut sugar you can use brown sugar.
    2. Store this cookie dough in an air tight container in the fridge for up to 3 days.
    3. Nutritional values are an estimate and will vary depending on the exact ingredients you use and the serving size.

    Nutrition

    Calories: 439kcal | Carbohydrates: 34g | Protein: 7g | Fat: 33g | Saturated Fat: 17g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Cholesterol: 4mg | Sodium: 49mg | Potassium: 67mg | Fiber: 7g | Sugar: 20g | Vitamin A: 4768IU | Vitamin C: 1mg | Calcium: 72mg | Iron: 2mg
    Tried this Recipe? Pin it for Later!Mention @pureandsimpleno or tag #pureandsimpleno!

    More Healthy Dessert Recipes

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    • Coffee Cookies
    • No Bake Peanut Butter Fudge
    • Chocolate Filled Cookies

    DISCLAIMERS: The statements made on this website have not been approved by the Food and Drug Administration or Health Canada. The information is not intended to diagnose, treat, cure, or prevent disease. You assume full responsibility for how you use this information. Always consult with your physician or other health professionals before making any diet or lifestyle changes. This post may contain affiliate links whereby if you purchase these products I receive a small percentage of the sale price. This allows me to keep the blog running and I thank you for allowing me to do that!

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    Hi everyone! My name is Dr. Erin Carter and I am so thrilled you are here. I am a physician with specialities in both internal medicine and rheumatology, and I believe that food and healthy living are forms of medicine. In my spare time I share health information and delicious, healthy recipes here on Pure and Simple Nourishment.

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