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Pumpkin Cookie Dough

  • Author: Natalie
  • Yield: 6 servings 1x
  • Category: dessert
  • Method: no bake
  • Cuisine: american


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!




  1. Whisk together the pumpkin, maple syrup, nut/seed butter.
  2. Add the coconut flour, pumpkin pie spice, and salt.
  3. Mix to form a thick batter, adding milk as needed if its too dry/crumbly.
  4. Stir in the chocolate chips and pecans.
  5. Scoop into bowls, and serve with a drizzle of melted chocolate and a sprinkle of pecans.
  6. Or press flat onto a sheet of wax paper and freeze for 1 hour. Then chop into small pieces.
  7. Store in the fridge for up to a week.


  • 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