Edible Pumpkin Cookie Dough

When it comes to pumpkin recipes and October, does the limit even exist? What about edible cookie dough recipes? No? Okay, good, I thought so.

Maybe it’s because I’m finding joy in the little things this year, but I’m having so much fun making pumpkin recipes this seasons (as evidenced by these Chocolate Chip Pumpkin Muffins and these No Bake Pumpkin Cookie Dough Bars).

So of course, considering how much I love a good edible cookie dough recipe, I had to create a pumpkin one.

This recipe is pretty much the same as the Pumpkin Cookie Dough Bars. But, instead of freezing them into bars and adding a layer of chocolate on top, we’re simply keeping it as a cookie dough.

I polled my followers on Instagram to see if they’d prefer a pumpkin cookie dough bar or straight up cookie dough and the results were nearly 50/50. So, there ya go, I had to create both for ya!

I love this cookie dough as a snack. It has plenty of nutrient dense ingredients that help to make it super filling, like pumpkin purée, almond flour and almond butter. Try it with apple slices on the side or dipped in or even in a roasted acorn squash “bowl” – yum!

Notes

• Almond butter: If you don’t have almond butter, almost any nut or seed butter will work. I recommend using cashew butter if you can find it. Peanut butter will work, but will also give these more of a peanut butter flavor (not necessarily a bad thing!). To make these nut free, use sunflower seed butter instead.
• Pumpkin purée: I used canned pumpkin here. If you can’t find any, you can make your own by roasting a whole sugar pumpkin, letting it cool and then puréeing it in a food processor (sounds harder than it is, I promise!). Or, you can omit the pumpkin flavor totally and not use it. In this case, you won’t need as much almond flour to hold the mixture together, so make sure to add that in slowly.
• Maple syrup: Honey can be easily swapped 1:1 for maple syrup.
• Coconut oil: The coconut oil in this recipe is a must. In the cookie dough, because coconut oil hardens when frozen, it helps to hold the texture together. If you don’t have coconut oil, softened butter will also work.
• Pumpkin pie spice: Also a must to seriously heighten that pumpkin flavor! Feel free to use just 1 teaspoon if you don’t want the pumpkin flavor to be as strong.
• Almond flour:  I don’t typically bake with almond flour, but used it here because it can be eaten raw. Fun fact in case you don’t already know (it took me way too long to realize this, yikes): regular all-purpose flour can not be eaten raw. If you want to use all-purpose flour, you’ll want to bake in the oven for about 10 minutes first to kill any potential bacteria. Or, you can also use oat flour here. To make oat flour, simply grind oats into a flour-like consistency using a powerful food processor or blender. The oats will add a nice boost of filling fiber, too!

Edible Pumpkin Cookie Dough

Sammi Brondo

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Prep Time 10 minutes mins

Cook Time 0 minutes mins

Total Time 10 minutes mins

Ingredients  

• 1/2 cup almond butter
• 1/2 cup pumpkin purée
• 1/2 cup maple syrup
• 1/4 cup coconut oil softened
• 2 teaspoons pumpkin pie spice
• 1 3/4 cups almond flour
• 1/2 cup chocolate chips

Instructions 

• In a large bowl, add almond butter, pumpkin purée, maple syrup, 1/4 cup softened coconut oil and pumpkin pie spice. Mix thoroughly until well combined.
• Add in almond flour and mix well until mixture is smooth. The consistency should be similar to cookie dough. Fold in 1/2 cup chocolate chips.
• Eat immediately or store in the refrigerator in an airtight container for 4-5 days.

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