Edible Pumpkin Cookie Dough

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. 

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.

Step two:

Then stir in the chocolate chips and enjoy!

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.

Frequently asked questions:

Other recipes you will love:

• Apple Pie Bars
• Pumpkin Chocolate Chip Cookies
• Peanut Butter Pretzel Bars
• Pumpkin Seed Butter
• Gluten Free Pumpkin Muffins with Chocolate Drizzle
• Vegan Pumpkin Risotto

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