You are in for a treat with this edible Pumpkin Cookie Dough Dip! It’s made with wholesome ingredients like pumpkin puree, peanut butter, and coconut flour for a healthy snack.
No worries, there is nothing raw in this recipe so that you can enjoy it straight from the bowl with your favorite fruit or graham crackers.
Quick Pumpkin Cookie Dough
This pumpkin cookie dough dip has a good amount of pumpkin spice flavor with the consistency of real cookie dough thanks to the coconut flour and peanut butter. I like adding chocolate chips because they make it taste more like a treat.
Having something fresh and ready to go for snacks eliminates the stress of what to eat when you’re on the run. And this pumpkin dip is made with healthier ingredients, so I can feel good about serving it to my kids.
If you’d like to try more healthy treats and snacks, then check out my Clean Treats Cookbook. It’s stocked with all sorts of incredible desserts and snacks made with better-for-you ingredients.
Clean Treats Cookbook
Healthy and wholesome dessert recipes you’ll want to eat made with clean ingredients you already have on hand.
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Edible Pumpkin Cookie Dough Ingredients
To make this healthy pumpkin cookie dough dip you will need:
- pumpkin puree: make sure you use pure pumpkin puree and not pumpkin pie filling. There is a big difference in flavor between the two.
- maple syrup: just enough to sweeten the dip, but not too much. You can also use honey or a few drops of stevia for a sugar-free alternative. Read the recipe notes below on how to make it with stevia.
- coconut flour: highly absorbent and helps the dough hold together, like real cookie dough.
- peanut butter: this helps thicken the consistency. If there is a nut allergy in your family, swap it for one of these nut butter alternatives.
- pumpkin spice: to give it pumpkin spice flavor, but cinnamon works too.
- chocolate chips: the chocolate is optional, but my kids love it in this recipe. You can swap 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
If you can make chocolate chip cookies, then you can certainly make this cookie dough dip! Grab a large bowl, and let’s get to work:
- Open a can of pumpkin
Add the pumpkin to a large bowl and stir in the maple syrup, coconut flour, peanut butter, and pumpkin spice until evenly combined. - Toss in some chocolate
Fold the chocolate into the pumpkin mixture, making sure they are evenly distributed into the dip. - Serve
And that’s it! Your pumpkin dip is ready to serve. Any leftovers can be refrigerated in single-serve portions for up to 5 days.
Watch the video below to see how this snack comes together quickly:
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 as much as I do, you will want to try these fan favorites: Paleo, Gluten-Free Pumpkin Scones, No Bake Pumpkin Energy Bites, and my kids favorite Pumpkin Brownies! No need to worry, I have many more pumpkin recipes to fill your menu all season long.
How to Serve Edible Pumpkin Cookie Dough
There are so many delicious things to enjoy with this dip. Whether you serve it as a casual snack or at a party, here are a few ideas to get you started:
- sliced apples
- strawberries
- graham crackers
- pretzels
- animal cookies
- gingersnaps
Healthy Snack: Pumpkin Spice Cookie Dough Dip
This Pumpkin Spice Cookie Dough Dip is a tasty, nutritious dip that kids will love to dip fruit in, or just eat plain by the spoonful!
- Prep Time: 5 minutes
- Total Time: 5 minutes
- Yield: 6 servings
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.
- Serve it with apple slices.
Equipment
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Notes
For a sugar-free alternative, use a few drops of stevia to taste. Reduce coconut flour and maple syrup to 1 tablespoon each.
Nutrition
- Serving Size: 1
- Calories: 100
- Sugar: 10
- Sodium: 17
- Fat: 4.2
- Saturated Fat: 1.2
- Carbohydrates: 15
- Fiber: 3
- Protein: 3
Sallah Monique
Could I use another type of fat instead of nut butter? Say maybe coconut oil, or vegetable oil?
Laura Fuentes
I have not tried this recipe without it.
Tara
Can cinnamon be left out or replaced with anything?
Laura Fuentes
absolutely. feel free to omit.
Marie
This looks really good, but I’m not sure what to dip it in. Veggies seem odd… (I’m thinking veggies & cookie dough? 🙂
My favorite pumpkin recipe – pumpkin chocolate chip cookies!
Laura Fuentes
apple slices, pear slices, pita chips, or right over yogurt! 🙂
Susan V
What brand of stevia drops do you use, Laura? I have the powdered Stevia that I use for my coffee and tea – would that work?
Laura Fuentes
that works too! I use the ones from whole foods, 365 brand I think!
Eileen
Is the coconut flour necessary? If I want to leave it out, what can I replace it with?
Thanks!
Laura Fuentes
Yes, the coconut flour is necessary to give this dip its texture.
Sara
Is there something that I could substitute for the coconut flour?
Laura Fuentes
Unfortunately not for this recipe with these measurements. You’ll need about 4x the oat flour.
Patrice
So, if I used oat flour, would I then need 1/2 C (if I replaced the coconut flour)? I have oat flour on hand, not coconut flour.
Laura Fuentes
I have not tried this recipe with oat flour. As a general rule of thumb, I always recommend finding another recipe all together since coconut flour-based recipes have been specifically developed to use it in the ratios. Sorry!
Olivia
I love pumpkin season! I typically make a delicious pumpkin soup.