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 is loaded with chocolate chips. It's the perfect healthy, no bake dessert.
No bake desserts like edible no bake cookie dough bites and the best pumpkin mousse are some of my favourite because they are so quick and easy to make, which is why I am so excited for you to try today's no bake dessert recipe.
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. Just like my vanilla protein powder mug cake and 3 ingredient mug cake.
- This cookie dough is safe to eat raw since it is egg free.
- Even if you don't like the taste of pumpkin you are going to love this cookie dough because the pumpkin flavour isn't too strong.
- 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 baked goods then you will also love my pumpkin chocolate chip cookies, paleo pumpkin chocolate chip muffins and pumpkin chocolate chip bars.
Ingredients and substitutions:
For the full ingredient list and exact measurements refer to the recipe card later in this post.
Jump to the Recipe Card.
- Almond flour - be sure to use almond flour and not almond meal which 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 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.
- Coconut oil - coconut oil helps the cookie dough hold its 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 and add ins:
- Feel free to add a little pumpkin pie spice to give this cookie dough a different flavour.
- Add chopped pecans or walnuts to give this cookie dough more texture and 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 the dough into 1 inch balls. Then let them set in the fridge for about 30 minutes before enjoying.
How to make edible pumpkin cookie dough:
- Step 1: Add all the ingredients, except for the chocolate chips, to a large bowl.
- Step 2: Stir everything well until you have a smooth dough.
- Step 3: Add the chocolate chips to the bowl.
- Step 4: Stir in the chocolate chips and then serve and enjoy!
Top tips:
- Be sure to use pumpkin puree and not pumpkin pie filling to make this cookie dough.
- Do not try swapping the coconut flour for another flour.
- Do not try baking this cookie dough into cookies. The dough doesn't contain eggs or any leavening agents so the cookies would not turn out well.
- If you are serving a crowd or want leftovers, feel free to double or triple this recipe.
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.
Edible pumpkin cookie dough FAQs:
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.
I do not recommend it no.
Other pumpkin recipes you will love:
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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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