Edible Pumpkin Cookie Dough

Mini chocolate chips on top of pumpkin cookie dough in a white bowl.

Pumpkin cookie dough is so easy to make and ready in just 5 minutes. This edible pumpkin cookie dough is packed with flavor and is naturally vegan and gluten free.

Course Dessert

Cuisine American

Keyword edible pumpkin cookie dough, pumpkin cookie dough

Prep Time 5

Total Time 5

Servings

Calories 351kcal

Author Samantha Rowland

Ingredients

Instructions

In a bowl combine the pumpkin puree, coconut sugar, almond butter and vanilla extract. Stir well.
Add the almond flour, oat flour, pumpkin spice, cinnamon and pinch of salt to the bowl with the pumpkin. Stir well.
Add chocolate chips to the cookie dough and stir well. Serve immediately or refrigerate up to 5 days.

Notes

Top tips:

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.
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.
Make it nut free – replace the almond flour with sunbutter or tahini and replace the almond flour with sunflower seed meal (or sunflower seed flour). You can make your own sunflower seed flour using a high speed blender or food processor or buy it online.

How to make this into cookies

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.

Can you freeze edible 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.

Storing leftover cookie dough

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