Edible Pumpkin Cookie Dough
Edible pumpkin cookie dough is the ultimate no-bake snack or dessert! Thick, creamy and full of fall flavors, this creamy pumpkin cookie dough is made with simple ingredients that you likely have on hand already!
Why you will love this recipe
- It’s edible cookie dough! If you grew up eating the last bit of cookie dough or stealing some from the fridge, this recipe is for you! Since this recipe is egg free and uses almond flour and oat flour, there are not any ingredients that can make you sick eating the dough raw. Did you know that regular flour should not be eaten raw, as there is a danger of e-coli?
- Easy to make – this recipe is so simple; all you need is a mixing bowl and a spatula or spoon. No hand mixers or stand mixers required. This would be a great recipe to have small kids help you with or for a beginner chef/baker to make.
- Made with simple ingredients – you likely have all the ingredients you need to make this edible pumpkin cookie dough if you usually bake gluten free treats! You can even make your own oat flour if you don’t have any on hand!
- You can freeze extra for later or even bake extra into cookies! Edible pumpkin cookie dough can be stored in the fridge for a few days or stored in the freezer for up to 3 months. You can easily bake this into gluten free pumpkin cookies too!
Ingredient spotlight
- Pumpkin puree – canned pumpkin (not pumpkin pie mix) or homemade pumpkin puree is needed for this recipe.
- Coconut sugar (or brown sugar) to sweeten. I don’t recommend maple syrup or honey as it will make the dough too wet.
- Almond butter – make the pumpkin cookie dough thick and creamy. You could also use cashew butter or tahini or sunbutter.
- Almond flour and oat flour – the combination of these gives the cookie dough a nice texture and these are safe to eat raw.
- Spices: Pumpkin pie spice, cinnamon, pinch of salt – these really make this edible cookie dough have those fall flavors that we all associate with pumpkin!
How to make pumpkin cookie dough
In a medium sized bowl, combine the pumpkin puree, almond butter, coconut sugar and vanilla extract. Stir well.
Add the almond flour, oat flour, spices and vanilla extract to the bowl with the pumpkin puree. Stir well.
Add chocolate chips (and any other mix-ins) and stir well. Serve immediately or store in the fridge for up to 5 days.
Top tips
- If you don’ have pumpkin pie spice on hand, you can use 2 parts cinnamon, ¾ part nutmeg and ¼ part ground ginger in a pinch
- You can make your own oat flour using a high-speed blender. Simply add oats to the blender and blend until it resembles flour. You may have to run it a few times to get it all broken down.
Other mix-in ingredients
- White chocolate chips (Enjoy Life and Pasha Brand both make a dairy free version)
- Dried fruit: Dried cranberries, raisins, dried ginger, dried apples, dried cherries
- Nuts and seeds: Chopped pecans, walnuts, sliced almonds, pumpkin seeds, sunflower seeds
- Crunch: Add flaky salt to the top after mixing.
Edible Pumpkin Cookie Dough
Ingredients
- 1/2 cup pumpkin puree
- 1/4 cup coconut sugar
- 1/4 cup almond butter
- 1 tsp vanilla extract
- 3/4 cup almond flour
- 2 tbsp. oat flour
- 1.5 tsp pumpkin pie spice mix
- 1 tsp cinnamon
- pinch sea salt
- 1/4 cup dairy free chocolate chips
Instructions
- In a bowl combine the pumpkin puree, coconut sugar, almond butter and vanilla extract. Stir well.1/2 cup pumpkin puree, 1/4 cup coconut sugar, 1/4 cup almond butter, 1 tsp vanilla extract
- Add the almond flour, oat flour, pumpkin spice, cinnamon and pinch of salt to the bowl with the pumpkin. Stir well.3/4 cup almond flour, 2 tbsp. oat flour, 1.5 tsp pumpkin pie spice mix, 1 tsp cinnamon, pinch sea salt
- Add chocolate chips to the cookie dough and stir well. Serve immediately or refrigerate up to 5 days.1/4 cup dairy free chocolate chips
Recipe Notes
- Be sure to use pumpkin puree, not pumpkin pie filling in this recipe. The pumpkin pie filling has added spices and sugar already included in it, so it’s not a swap for pure pumpkin puree.
- Make the recipe above as written and add 1 teaspoon of baking powder.
- Use a 1 tablespoon scoop to portion out the cookies onto a parchment paper lined baking sheet.
- Bake at 350F for 12 minutes.
- Fridge: Store in the fridge in an airtight container for up to 5 days.
- Freezer: Store in the freezer for up to 3 months in a freezer safe bag or container.
Nutrition Information
How to enjoy edible pumpkin cookie dough
- Eat it with a spoon right out of the bowl (it is edible cookie dough after all)
- Serve it with graham crackers, cookies, pretzels, sliced bananas, sliced apples
- On bagels, pancakes or waffles to take them to the next level
Common questions
Is this cookie dough safe to eat?
Because of the potential of bacteria or e-coli, it’s usually not advised to eat cookie dough without baking it first. This is because wheat flour is not cooked before it’s processed, so it’s technically raw and can be contaminated easily.
However, you can eat almond flour and oat flour without cooking it in advance. Almond flour can be eaten raw since it’s made from almonds, and oat flour is made from rolled oats.
Note: If you substitute the oat flour with any kind of gluten free flour substitute, you will want to bake the flour in a 350F oven for 5-7 minutes until the flour reaches 160F. Then you will need to allow the flour to cool before using in the recipe.
Can you freeze pumpkin cookie dough?
Yes, you can freeze this pumpkin cookie dough for up to 3 months. I would recommend freezing it in 1 tablespoon portions so that you can pop one or two servings out at a time. To do this easily, you can use Soupercubes 2 tablespoon portions or a silicone ice tray.
Once frozen, move them into a freezer safe bag and be sure to put the name, date and use by date on the bag.
