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
Um. Yum. And I’m not tired of pumpkin. At all. Just ate five pumpkin pancakes this mornin!!! I don’t see myself slowin down for pumpkin any time soon,..
tired of pumpkin??? never 😉
Sounds delicious! I will never tire of pumpkin. My husband is already over it. He was over it three weeks ago. He doesn’t think that pumpkin should make an appearance until November. 🙂
Good thing it’s November, then.
I need to dip graham crackers in this like now!!
I’m not a big fan of pumpkin…okay, I’m not a fan at all 😀 And with the whole blogging community on a pumpkin craze, I can’t wait for pumpkin season to be over!
It is a craze isn’t it? I’m not a fish fan and I can’t imagine the horrors if there was an entire season dedicated to fish. I think I’d either fall over or avoid blogs for a few months until it ended. Good luck girl!
WOAH. I plan on making this TODAY as soon as I get home! I can’t wait! 😀
And I could NEVER get tired of pumpkin! 😛
Not tired of pumpkin yet. Heck it isn’t even Thanksgiving yet! Bring it!
Love adding the beans. Makes it “healthy” ya know? Plus I love the extra protein/fiber kick!
That is the best fall treat ever. Just when I thought there wasn’t another use for pumpkin! Yum.
Sounds yummy! What do you use to dip? Cookies? Crackers? Fruit? Or is it meant to be eaten straight out of the bowl with a spoon? 🙂
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, sliced fruit, or gingersnaps. Or anything else that people serve with regular pumpkin dip.
I think there’s a while to go before anybody gets sick of pumpkin 🙂