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
This looked really yummy so I tried making it today, I didn’t have a can of white beans so I used some from a bag but I don’t think I cooked it long enough. So then I had real trouble getting it to blend : ( next time I make something like this I’ll get a can of beans or make sure I cook them enough. Mine still tasted okay, especially with chocolate.
Hi there Katie,
I live in Australia. I’ve just stumbled on your fabulous site, and after trialling your choc frosting shots (mmm d-lish) I decided to try this pumkin cookie dough dip. Thing is I used white beans (actually called Cannellini beans). Here we call Garbanzo beans ‘chick peas’ … I also don’t own a food processor (yet) and so I had no choice but to blend it.
Well it turned out ok I guess, but not as grainy and with tiny chewy looking bits in yours. Mine went fine. Not sure if my kids will go for it. But are ‘chick-peas’ what I am suppose to use?
By the way congratulations on an excellent place for us to come, who love sweets but also value our health and longevity. 🙂
Can’t decide what to bring to a friend’s birthday party…. this dip or the simple cookie dough dip…?
She is incredibly conscious concerning her weight and body shape and everything so i could probably make her happy if I brought the one with fewer calories :/
Is the pumpkin version lower calorie because auf the “volumizing” with pumpkin?
Yes, it would be. But probably not drastically so.
Wow, this is sooo good! After a personal failed attempt at one of your other cookie dough dip recipes (too many creative substitutions… should have stuck to your recipe!), this one is to die for. Any pumpkin lover should absolutely love this dip.
I made a couple slight changes to suit my taste. I used just 1 tablespoon of creamy peanut butter in place of the oil, supplemented by 1/2 tsp of butter, since I am not vegan and just because I wanted a slight buttery taste for my dough. (I bet butter extract would be yummy too!)
I’m a sweet fiend, but I decided to use only 1/4 cup of brown sugar, and it was perfect! I’m sure it is super delicious with the full 1/2 cup, but I don’t mind saving a few more calories when it is awesome with the reduced amount.
I also used great northern beans, since they are what I had on hand. My sister is really skeptical of all the “weird” food that I enjoy. I just have a really open mind about it and she doesn’t really, which is fine. But even she said the dip was really good! Even though she detected a slightly beany taste. I did not AT ALL. But, like I said… a bit closed minded :p
It was probably just in her head… more for me 😀
Love your recipes! quick question, could I use white kidney beans? would this give me the same results ( only thing I have around and wanted to whip it up quickly)
Yes, I think that would be fine 🙂
Loving this blog and can’t wait to try some recipes! What size can are you using for the garbanzo beans?
15 oz.
Hi there! Fabulous recipes! Do you use a special kind of chocolate chips for your recipes? I try to be sugar free but so many of these amazing recipes call for chocolate chips which are delicious but of course have sugar. Just wondering what you use. thanks!
Hi Sara 🙂
I normally bake with EnjoyLife mini chips… but if you want sugar-free chocolate chips you can try this recipe: https://lett-trim.today/2012/01/15/three-ingredient-chocolate-bars-1/%3C/a%3E%3Cbr /> I wouldn’t bake with the above recipe, but it’s fine for the cookie dough dip 🙂
Thank you for the great information and taking the time to reply! =)
So this may be a dumb question, but how do I share this on Facebook? I don’t see a “share” link on this page.
Not a dumb question at all!
Just go to your facebook page and paste this link into the “update status” box at the top. Give it a second, and a photo should show up :).
I think I am going to turn this into a pumpkin blondie by adding chocolate chips and baking them! 🙂 Hopefully this will work, and if so l will be in heaven!
Hi Katie, I just adore you! I remember seeing a picture of you and your Mom in a wheelchair, and your scarf was braided so nicely. How did you do that with your scarf? I love your healthy recipes. God bless you 🙂
How many cups of white beans are in one can? This looks heavenly! I think I will put mine in my porridge 🙂