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
What a coincidence! I just made a chocolate cookie dough bowl today that’s similar to yours! And no, I’m not tired of pumpkin yet! 😀
I’m not tired of pumpkin and this looks amazing! I’m trying to be a little more healthy this month and reading your blog is probably not helping, but yum! 🙂
How many servings/spoons is this recipe for roughly, Katie?
Actually, I would LOVE a straight up pumpkin pie recipe! I think it would be awesome for Thanksgiving. I THINK I could piece together a recipe from your others, but I’m not practiced at this, so having it spelled out would be super awesome.
Hey Katie, do you have to use non dairy milk? I usually buy skim so would the recipe still work if I used that?
I like almond milk, but you can use anything you have on hand.
Is anyone finding the brand of garbonzo you use changes the taste of the dip? I’m getting a really strong bean taste, which isn’t bad but wasn’t sure if that’s what everyone else was getting too.
🙂 Thanks!
Are you rinsing the beans before using? It really shouldn’t matter about the brand. I’ve used organic, Target brand, Goya, Bush’s, etc, and no one can ever tell.
Sadly, I’ve barely had any pumpkin yet!!! But I am planning to make the Punk-kin Pasta from La Dolce Vegan later this week.
Oh,this looks delicious! Pumpkin is amazingly hard to tire of. 🙂
What did you serve on the side to dip? I think gingersnaps would be amazing but maybe that’s the Fall season talking. 😛
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.
But yeah, lol, good call on the gingersnaps. That’s actually what I used for the party! 🙂
It’s hard for me to get sick of pumpkin!
This looks awesome and very easy to make!!! My question is, what kinds of things to you provide to dip into it?? Or do you just scoop it out and eat with a spoon?? My other question is what do you use to store and garnish the dip?
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 even gingersnaps. Or anything else that people serve with regular pumpkin dip.
Perfect fall treat…I’m thinking of spreading this over pumpkin bread, or maybe in oatmeal?? The possibilities are endless.