Making this edible pumpkin cookie dough is a great way to use any left over pumpkin puree you may have. Loaded with chocolate chips and ready in under 10 minutes, this no bake vegan dessert is creamy, dairy free and made with simple ingredients.
WHY YOU'LL LOVE THIS RECIPE
- No Baking Required. Enjoy a festive treat that requires absolutely no baking. This means you do not need to turn your oven on to enjoy something sweet!
- Dairy and Egg Free. Because there is no egg, the cookie dough is completely safe to it. All of the ingredients to dairy free as well - just make sure to check your chocolate chips!
- Quick to make. Made in one bowl in under 10 minutes, this vegan cookie dough is great for a busy weeknight treat.
INGREDIENT NOTES
- Pumpkin Puree. Pumpkin puree is going to give your vegan cookie dough a fresh, authentic pumpkin flavor! I used canned pumpkin puree from Libby's, but any canned pumpkin puree will work. You can also make your own. Save the remaining pumpkin puree to make Pumpkin Bagels, Vegan Pumpkin Brownies, or Creamy Vegan Pumpkin Sage Pasta. You could also make a dairy free pumpkin cold foam for a coffee treat!
- Flour. All purpose flour is almost always a safe choice and is the best flour to use when making this vegan pumpkin cookie dough. If desired, you can substitute Bob's Red Mill Gluten Free Flour.
- Coconut Oil. The coconut oil allows the cookie to take shape. A liquid coconut oil or a hard coconut oil that is melted in the microwave is perfect.
- Chocolate Chips While not required, I do not know how I would feel about a cookie (or cookie dough) that does not include chocolate chips! If you are vegan or dairy free, be sure to use vegan chocolate chips.
STEP BY STEP INSTRUCTIONS
Step 1. If you worry about bacteria in your flour, heat it to 160 degrees F in a microwavable bowl. Read more about heating your flour in this article.
Step 2. In a medium bowl, whisk together the flour, cinnamon, salt, pumpkin pie spice, and allspice.
Step 3. Slowly add the maple syrup, pumpkin puree, melted coconut oil and vanilla into the dry ingredients and whisk until a soft dough forms.
Step 4. Gently fold the chocolate chips into chips until they are fully distributed.
TIME SAVING HACKS + STORAGE
- Time Saving Hacks. Because this cookie dough takes so little time to make, you likely will not to save anytime. If you do have a busy week, I recommend prepping it during meal prep because it will stay for up to 4 days.
- Storage. Store this edible pumpkin cookie dough in an airtight container in the fridge for up to 4 days. I do not recommend freezing it.
FAQ
Edible cookie dough is made without eggs, and, therefore, is not dangerous to eat. Regular cookie dough that is not vegan does contain eggs and it said to cause sickness if consumed.
I do not recommend it. If you are in the mood for pumpkin baked goods, try these pumpkin vegan brownies.
Nope! You can omit them or replace them with walnuts or pecans if you want!
EXPERT TIPS
- Heat your flour if you are worried about bacteria. Many people believe heating flour to at least 160 degrees F will kill off any bacteria, so if you are worried, try this method.
- Make sure to use pumpkin puree, not pumpkin pie filling. These two products look almost identical, but pumpkin pie filling is sweetened with sugar and contains added spices. If you can only find pumpkin pie filling, skip the adding the maple syrup and spices.
Edible Pumpkin Cookie Dough
Ingredients
- ¾ cup all purpose flour
- 4 teaspoon cinnamon
- 1 teaspoon pumpkin pie spice
- 1 pinch salt
- ½ tsp all spice
- 2-3 tablespoons vegan chocolate chips
- 4 tablespoons maple syrup
- 4 tablespoons pumpkin puree
- 2 tablespoons melted coconut oil
- 1 tsp vanilla
Instructions
- In a medium sized mixing bowl, whisk together all dry ingredients.
- In separate bowl, whisk together all wet ingrdients.
- Gently pour your wet ingredients into your dry and whisk until combined.
- Fold in your chocolate chips.
- Eat immediately or store in an air tight jar in the fridge. See tips.
Notes
TIME SAVING HACKS + STORAGE
- Time Saving Hacks. Because this cookie dough takes so little time to make, you likely will not to save anytime. If you do have a busy week, I recommend prepping it during meal prep because it will stay for up to 4 days.
- Storage. Store this edible pumpkin cookie dough in an airtight container in the fridge for up to 4 days. I do not recommend freezing it.
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