This 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!
As you can probably imagine, we bake a lot of cookies in my house. Even though I know you’re not supposed to eat raw cookie dough, no one’s not perfect, and sometimes we do it anyway…
That’s why I came up with edible cookie dough, and because I love pumpkin so much, I knew I had to merge the two into this one-of-a-kind cookie dough recipe.
Table of Contents
- 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 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!
You’ll only need 5 key ingredients to make this edible cookie dough. Here’s exactly what you’ll need:
- Pumpkin puree. I highly recommend classic pumpkin puree, not “pumpkin pie filling,” which has sugar and spices added to it. You can use storebought 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. To absorb the moisture and help shape the dough. If you’d rather skip the coconut flour, you can use blanched almond flour or oat flour, but you’ll need to add more of it since they don’t absorb as much moisture.
- 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 itbecomese 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.
Recipe tips and variations
- 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.
- 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.
- Add protein. Swap the coconut flour for protein powder, or check out my protein cookie dough recipe.
- 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 160F. I find 2 minutes at 30-second increments to do the trick.
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
You can’t bake edible cookie dough because it doesn’t contain eggs or leavening agents, so the cookies would simply burn and become inedible.
Yes, pumpkin puree and canned pumpkin are two names for the same thing.
More cookie dough-inspired recipes to try
- Cookie dough cake– Ask my friends what their favorite cake recipe is of mine, and they’ll tell you it’s this one!
- Crumbly cookie dough– Think of it as a cross between cookie dough and apple pie crisp topping.
- Cookie dough brownies– Worlds collide with these thick, decadent, fudgy brownies hidden under a layer of creamy cookie dough.
- Snickerdoodle cookie dough– Thick, creamy, and full of cinnamon goodness.
- No bake caramel cookie dough bars– Honestly, do I need to say anything more?
Pumpkin Cookie Dough
- In a small mixing bowl, add your pumpkin puree, smooth cashew butter and maple syrup of choice and mix well.
- Using a tablespoon, add your coconut flour. Continue adding coconut flour until desired consistency is reached. If it is too thick, add some liquid of choice. If it is too thin, add a little extra flour.
- Stir through chocolate chips, if desired, and enjoy or refrigerate for later.
Recipe originally published September 2018 but updated to include new information for your benefit.
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