Pumpkin Cookie Dough! The easiest fall snack or topping full of chopped pecans, dark chocolate chips, and all the spices. Vegan, gluten-free, and paleo!
Happy pumpkin EVERYTHING month…I mean October.
It seems like most pumpkin desserts are, well, kind of a production. Like if you make a cake you have to make the obligatory creamy frosting to go with. Or if you make a pie you can’t even eat it the same day because of the whole setting overnight thing. Or if you make ice cream you have to wait for it to freeze to just the perfect level of chilly-meets-scoopable.
I’m not about that whole pumpkin patience thing.
I mean sometimes it’s worth it. But sometimes I just want a bite of something pumpkin spice, and NOW would really be the ideal time frame.
To which I say: Pumpkin Cookie Dough.
But embellished of course because we don’t want to be TOO basic. So this is no-bake vegan and paleo pumpkin cookie dough with maple syrup for seasonally-apropriate sweetness, SunButter for some “buttery” richness, crunchy bits of chopped pecans and dark chocolate chips so not a single bite is without plenty of mix-ins, and of course lots of pumpkin spice.
Made and eaten with friends for optimal enjoyment. In my case, with my friends Sonya and Dan – co-collaborators on this pumpkin post too, remember? – because you guys were pretty into that style of video and asking for more. And they are much more fun for me to shoot too!
There is no wrong way to Pumpkin Cookie Dough, but I’m gonna share a few of very right ones I’ve found so far…
- Scooped like ice cream into a bowl (or cone!) and drizzle with chocolate sauce + a sprinkling of chopped pecans. Spoon, dough, face, YES.
- Chopped into tiny chunks and scattered on top of a smoothie bowl or ice cream. Maybe a pumpkin smoothie bowl, because it is October now so why branch out? And once you have those chunks in the fridge…
- Same chunks as above but minus the smoothie bowl. Because they are bite size and they are perfect.
And I’m sure you’ll find some favorite devouring methods of your own.
Just like that, instant pumpkin spice snacking is yours. Make the very most of it, friends!
WATCH HOW TO
Yield:
Category:
Method:
Cuisine:
Print
PinDescription
Pumpkin Cookie Dough! The easiest fall snack or topping full of chopped pecans, dark chocolate chips, and all the spices. Vegan, gluten-free, and paleo!
Ingredients
- 3/4 cup (180g) pumpkin puree
- 1/4 cup (80g) maple syrup
- 1/4 cup (65g) nut/seed butter (we used SunButter)
- 1 tsp vanilla extract
- 2/3 cup (80g) coconut flour
- 2 tsps pumpkin pie spice
- 1/2 tsp salt
- 2–4 tbsp non-dairy milk (as needed)
- 1/4 cup (40g) dark chocolate chips
- 1/4 cup (30g) chopped pecans
Instructions
- Whisk together the pumpkin, maple syrup, nut/seed butter.
- Add the coconut flour, pumpkin pie spice, and salt.
- Mix to form a thick batter, adding milk as needed if its too dry/crumbly.
- Stir in the chocolate chips and pecans.
- Scoop into bowls, and serve with a drizzle of melted chocolate and a sprinkle of pecans.
- Or press flat onto a sheet of wax paper and freeze for 1 hour. Then chop into small pieces.
- Store in the fridge for up to a week.
Nutrition
- Serving Size: 1 serving
- Calories: 223
- Sugar: 15g
- Fat: 14g
- Saturated Fat: 4g
- Carbohydrates: 25g
- Fiber: 6g
- Protein: 5g
Keywords: vegan, gluten-free, no bake, fall, easy, recipe, snack, dessert, topping, chocolate
CLICK BELOW TO PIN
Can I use oat flour in place of the coconut flour? xx
★★★★★
You can try it, I’ve had one reader do that, but the texture won’t be as “baked” like and a bit drier. Might take a little more too, but add slowly until you have a good dough consistency 🙂
Omg Nathalie, this recipe is so on point. I need to test it. You might know my love for pumpkin spice. Sending love,
Annelina
Haha I’m right there with ya girl, one of my all time favorite flavors too! I have lots of pumpkin things I’ve been seeing around that I need to “test” too😋
I can’t even tell you how excited I am that pumpkin cookie dough is a thing. YUMM!
Every change of season should come with a new flavor of cookie dough, dontcha think?😉
Can I bake in oven and make cookies out of this dough?
No, this one won’t work for baking unfortunately. Coconut flour is way too crumbly, they will fall apart. Maybe try these instead: https://www.feastingonfruit.com/almond-flour-chocolate-chip-cookies/
Hi
This recipe looks great!
Can you use honey instead of nut/seed butter?
If not what can I use in stead of it?
Thanks
Hmm no there is already sweetener here so that swap won’t work. You could try more pumpkin, although it doesn’t have the same fat content so it will not taste as rich and may make the dough drier overall. Or you could try 2 tbsps coconut oil too. Hope that helps!
THANK YOU! so much for the idea of coconut oil! I just made this and it’s amazing! And so simple!!!
I always love your recpies!
Thank you again!!
Have a really nice day 😀
★★★★★
Aw yay!! I’m so happy that worked and you liked it🤗 Enjoy and have a wonderful rest of your weekend too!
Is this cookie dough keto friendly?
No, the maple syrup is not keto unfortunately. But you could swap it for monk fruit maple syrup (https://amzn.to/2y2zHRM) or use stevia instead and add more milk/pumpkin to make up for the lost liquid. Oh and the chocolate chips would need to be swapped for cacao nibs or unsweetened chocolate. Hope that helps!
Yum!! I topped mine with “magic shell” made from melted coconut oil, agave, and coco powder. Hubby approved!
★★★★★
Oh that sounds PERFECT😋😋 I’m so so happy you both liked it!
Wow I’m not usually a coconut flour fan but this was amazing! The texture was on point and those pecans agh amazing! PS loving your new videos. Been a subscriber since the time you did videos with voice overs so it’s exciting to see you constantly changing and doing new things 🙂
Haha you’ve been around for a loooooooong time then🙈😂 Well thank you for the continued support, and I am SO happy you liked this one🤗 I hate coconut flour 90% of the time, but for a few things it’s amazing!