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+ servings
pumpkin cookie dough on a spoon with chocolate chips pressed into it with a pumpkin and a bowl of cookie dough in the background

Edible Pumpkin Cookie Dough

Chelsea Peachtree
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.
5 from 2 votes
Prep Time 10 minutes
Cook Time 0 minutes
Total Time 10 minutes
Course Dessert
Cuisine American
Servings 4
Calories 299 kcal

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

If you store it in the fridge, be sure to set it out for 10 minutes before enjoying. The coconut oil causes it to harden.

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.

Nutrition

Calories: 299kcalCarbohydrates: 45gProtein: 4gFat: 13gSaturated Fat: 10gSodium: 13mgPotassium: 117mgFiber: 3gSugar: 21gVitamin A: 2343IUVitamin C: 1mgCalcium: 76mgIron: 3mg
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