Need an easy last-minute party dessert? This homemade pumpkin cookie dough dip takes just minutes to make, and it tastes like pumpkin pie!
A pumpkin dessert dip that’s super easy to prepare.
Bring it to your next party… and watch it quickly disappear!
Serve with graham crackers, sliced bananas, apples, gingersnaps, pancakes, or anything else you want to cover in cookie dough!
Leftover Pumpkin? Make Pumpkin Mac And Cheese
Over the years, healthy cookie dough dip has definitely become one of my most popular recipe ideas.
There are now versions on the blog for chocolate, banana, cake batter, snickerdoodle, oatmeal, and even Sugar Free Cookie Dough Dip.
Many of you have requested a pumpkin version, so when I was invited to a Friendsgiving party this past weekend, I immediately knew what I wanted to make.
These secretly healthy cookie dough dips are the perfect party recipes, because they’re so easy to make (no oven required!) and use up pantry staple ingredients you can always keep on hand. The finished product also won’t melt or get completely smashed en route to your destination.
(Did I ever tell you about the time I had to take a three layer wedding cake in an Uber?)
Also Try This Pumpkin Banana Bread
This pumpkin cookie dough dip is almost too good.
You might love it so much that you end up having to make a second batch to share!
It’s also really delicious spread on top of Applesauce Muffins.
Pumpkin Cookie Dough Dip
Ingredients
- 1 can chickpeas or white beans, or 1 1/2 cups cooked
- 1/2 cup pumpkin puree or mashed sweet potato
- 1/3 cup rolled oats, or 1/4 cup flour of choice (spelt, almond, sorghum, etc.)
- 1/4 cup almond butter or coconut butter, or oil of choice
- 1/3 cup liquid or granulated sweetener of choice
- 2 tsp pure vanilla extract
- 1/2 tsp cinnamon
- 1 tsp pumpkin pie spice or additional cinnamon
- 1/4 tsp salt
- 1/8 tsp baking soda, for flavor
- optional 1/2 cup chocolate chips or sugar free chocolate chips
Instructions
- In a good food processor, blend all ingredients except chips until completely smooth. (A blender will work if you must—and if you stop every now and then to stir so it blends evenly—but texture and taste will be better in a food processor). If too thick, add a little milk of choice as needed. Stir in the chips, and serve with graham crackers, sliced bananas, gingersnaps, pancakes, or anything else you want to cover in cookie dough! Store leftovers covered and refrigerated 2-3 days. Readers have commented to say this freezes well.View Nutrition Facts
Notes
More Popular Desserts With Beans
Or try one of these savory bean-based recipes:
Lentil Soup Recipe <–Katie Favorite
Yum!! I would love to attend a party where you bring your fabulous treats! 🙂
This is a perfect seasonal dish!! 🙂
I thought exactly the same 😀
Her friends are SO lucky!
love your recipes but Im curious if you need the baking powder if you are not going to be baking them?
The baking soda (not powder; it must be soda) is actually for flavor. You can definitely leave it out, but I my favorite cookies (and thus cookie dough) have a baking soda kick :).
Oh, yum! I can’t wait to try this out….
I love pumpkin so much, and any winter/summer squash root veggie (like zuchinni, sweet mamas, yams, acorn squashes, etc). You should try to make a sweet potato-pecan dip for thanksgiving!
That sounds fascinating!
Hmmm, maybe replace pumpkin with sweet potatoes, (I’ve got a can of pieces in syrup, those’ll squash up easy), then some pecans, or pecan meal, or both, depending on what I can get hold of, brown sugar and cinnamon for sure. Maybe a little maple syrup?
I am so hungry now!
And no food processor! Or a kitchen.. 🙁
Oooh, yummy, and nut-free! I don’t have quick oats, so I will try this with some chopped rolled oats and see how it turns out. Looks yummy!
Tire of pumpkin? Never!
I have to say, I love how “clean” and simple your recipes are. Most of the time, when I search for vegan recipes, I still feel like I need to do a ton of things to adapt them. I don’t have time for a bunch of fussy ingredients and preparations either. I would like to request that you maaaaybe make a recipe using cranberries 🙂 I’ve bought 2 bags of them (it seemed like a good idea in the store), and have yet to find anything very interesting to try. Thanks for all the yummy ideas!
I can put it on my to-do list… but lol that list is very long! 😕
if this is not to be baked, why add baking soda at all?
The baking soda is actually for flavor. You can definitely leave it out, but my favorite cookies (and thus cookie dough) have a baking soda kick.
Can you share some of your favorite things to dip into this or serve with it? Trying to visualize bringing it all on a platter to a ladies PJ party I’m attending this weekend. Would love suggestions from all of you.
It can be served as a dessert dip, as a spread (maybe in between apple slices or crackers?), eaten with a spoon, mixed into oatmeal, stuffed into cupcakes, or even used to top pancakes.
Good serving suggestions include graham crackers or apple slices or gingersnaps. Or anything else that people serve with regular pumpkin dip.
Get out, Katie. This looks amazing. I am pumpkin obsessed and I’ve been looking forward to making your cookie dough dip… this is a perfect combination. And no, I can’t get sick of pumpkin! I’m actually eating pumpkin oatmeal right now. 🙂 Do you foresee getting sick of it anytime soon?
Haha nope! And I never even considered myself a pumpkin lover!
Oh goodness! Looks and sounds quite yummy! Perfect to bring for Thanksgiving! HELLO NOVEMBER! 🙂
Heck no! Bring on the pumpkin! All of your pumpkin recipes look fantastic and plus, it’s fall! Pumpkin overload is necessary! (Especially in combination with chocolate)