My pumpkin cookie dough recipe is decadent and oh-so-satisfying. Made with simple ingredients and completely egg-free, you have no excuse NOT to eat it straight out of the bowl!

Table of Contents

1. Why I love this recipe
2. Ingredients needed
3. How to make pumpkin cookie dough
4. Arman’s recipe tips
5. Storage instructions
6. Frequently asked questions
7. More pumpkin desserts to try
8. Pumpkin Cookie Dough (Recipe Card)

Why I love this recipe

• Made in one bowl. Everything you need to make this cookie dough comes together in just one bowl, so set up AND clean up are a breeze!
• Easy to customize. Like my chickpea cookie dough, there’s plenty of room to customize this recipe. You can add extra protein, spices, or fold in additional ingredients to make it differently every time. 
• A pumpkin treat. If you’re like me and a die-hard pumpkin lover, you’re going to be obsessed with this recipe.
• Gluten-free. Since there’s no raw flour, it’s celiac-approved!

Ingredients needed

• Pumpkin puree. I highly recommend classic pumpkin puree, not “pumpkin pie filling,” which has sugar and spices added to it. You can use store-bought puree or follow my tried-and-true recipe for homemade pumpkin puree. 
• Cashew butter. I prefer smooth, creamy cashew butter since it gives a milder “cookie” flavor, but you can use any nut or seed butter you prefer.
• Maple syrup. For sweetness. Honey or agave will also work. 
• Coconut flour. In my testing, coconut flour absorbed moisture the best and gave that classic dough-like consistency. Almond and oat flour work, but you’ll need more of them and the texture is a little softer. 
• Milk. Added in increments to help reach our desired consistency. I used unsweetened almond milk, but any milk will work. 
• Chocolate chips. Optional, but I love chocolate chip cookies, so I used dark chocolate chips.

Find the printable recipe with measurements below.

How to make pumpkin cookie dough

Step 1- Make the cookie dough. In a small mixing bowl, combine the pumpkin puree, cashew butter, and maple syrup. 

Step 2- Add the flour. Using a tablespoon, add coconut flour and mix to combine. Continue adding coconut flour until the desired consistency is reached. If it becomes too thick, add a tablespoon of milk. If it’s too thin, add a little extra flour. 

Step 3- Add chocolate chips. Fold in the chocolate chips and enjoy immediately or refrigerate for later.

Arman’s recipe tips

• Sift the coconut flour. I’m a firm believer in sifting flour, not only because it makes mixing easier, but because it guarantees a smooth, cohesive dough. 
• Use the right sweetener. When testing sweeteners, I found that maple syrup gave the smoothest consistency. Granulated sweeteners made the dough a little grainy, so I recommend sticking with liquid ones. 
• Make cookie dough balls. When I’m making cookie dough to share, I like to shape it into individual balls. To do this, add a little extra flour to help firm up the dough and shape them with slightly wet hands or a small ice cream scoop. 
• Use heat-treated white flour. If you only have traditional all-purpose flour on hand, you can still make edible cookie dough. Just microwave the flour until it reaches 160°F. I find that 2 minutes, broken down into 30-second increments, works well. Please note: this only applies to white flour. Oat, coconut, and almond are safe-to-eat raw.

Storage instructions

To store: Keep leftover cookie dough in an airtight container and refrigerate for up to 1 week. 

To freeze: Transfer cookie dough to a freezer-safe container and freeze for up to 6 months. Allow the frozen dough to thaw overnight in the fridge before enjoying. 

Frequently asked questions

More pumpkin desserts to try

• Healthy pumpkin bread
• Pumpkin protein balls
• Healthy pumpkin pancakes
• Healthy pumpkin muffins
• Pumpkin cream cheese muffins