This edible pumpkin cookie dough dip is made with healthy ingredients, and no worries- there is nothing raw in it so that you can enjoy it straight from the bowl.
Quick Pumpkin Cookie Dough
I’m all about keeping something fresh and ready to go on hand for snacking, to the point that I published the Clean Treats Cookbook. Like all the recipes in the book, this pumpkin dough dip is made with healthier ingredients, so I can feel good about serving it to my kids. I like adding chocolate chips because they make it taste more like a treat.
Ingredients
Make sure to make this recipe with pure pumpkin puree and not pumpkin pie filling. There is a big difference in flavor between the two. You’ll also need a bit of maple syrup (honey or stevia also work), coconut flour to hold the dough together, peanut butter (or one of these nut butter alternatives), and pumpkin spice or cinnamon. I like to add chocolate chips, but you can swap them for chopped nuts or enjoy this dip plain.
This recipe calls ½ cup pumpkin puree, but don’t toss out the leftovers! I have an entire post on what to make with leftover pumpkin puree, so none of it goes to waste.
How to Make Edible Pumpkin Cookie Dough
As you’ll see in the video below, to make this healthy pumpkin cookie dough, you just combine the pumpkin with the other ingredients until you get an even consistency. And it’s ready to serve! Any leftovers can be refrigerated in single-serve portions for up to 5 days.
Can You Bake Edible Pumpkin Cookie Dough?
This edible cookie dough is meant to be eaten as a dip, not baked. If you’re looking for a baked treat with pumpkin, I’ve got a delicious pumpkin cookie recipe for you to try. If you love all things pumpkin, try these favorites: gluten-free pumpkin scones, no-bake pumpkin energy bites, and my kids’ favorite pumpkin brownies.
Whether you serve it as a casual snack or at a party, this dip goes great with sliced apples, strawberries, Graham crackers, pretzels, animal cookies, or gingersnaps.
Healthy Pumpkin Cookie Dough Dip
Watch how it’s made:
Ingredients
- 1 cup pure pumpkin puree
- 3 tablespoons maple syrup
- 2 tablespoons coconut flour
- 2 tablespoons peanut butter, melted
- ½ teaspoon pumpkin spice
- ¼ cup chocolate chips, optional
Instructions
- In a large bowl, add all ingredients. Mix until well combined.
- Store any leftovers in single-serve portions in the fridge for up to 5 days.
Notes
- For a sugar-free alternative, use a few drops of stevia to taste. Reduce coconut flour and maple syrup to 1 tablespoon each.
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Sallah Monique says
Could I use another type of fat instead of nut butter? Say maybe coconut oil, or vegetable oil?
Laura Fuentes says
I have not tried this recipe without it.