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’m not tired of pumpkin yet and I probably won’t be until spring. lol.
AHHH this recipe is so perfect. I was just thinking about making your cookie dough again, but then I found THIS 🙂
I don’t see chocolate chips in the recipe? Would you recommend we not add them?
LOL! Oops! No no, I would most definitely NEVER recommend not adding chocolate chips.
Always add chocolate.
To everything ;).
I made this as soon as I saw it. I’ve had it twice today with apples once and pretzels.
I made mine with sucanat, it’s like a fall hug rolled in a big bowl of delicious!
My husband loved it but I won’t let him know there are beans in there. 😉
Awww that makes me SO happy!!!
Never tired of pumpkin. Never. At least, not while you’re around. 😉
I don’t think I could ever tire of pumpkin…eating it so much during the fall makes me realize I should eat it more all year round!
OMG this was sooooo good….love it…. not tired of pumpkin stuff at all
This looks absolutely delicious! Thanks for all of the wonderful recipes! My sister and I love making them!! 🙂
Geez! You can never get tired of pumpkin!
I will be tired of pumpkin when it’s the spring and it doesn’t taste as good! lol
I’m not tired of them yet because I have not made one pumpkin thing this season! I just live vicariously through you 🙂
I continue to LUV pumpkin…even better when cookie dough is involved!! 🙂
The pumpkin craze lives on! Great recipe, Katie 🙂
Loving the major amounts of pumpkin going on over here!!! 😀
My first thought… what would I serve this with. My second thought… oh just get me a spoon 🙂 This look so good!
I will never get tired of pumpkin! It is SO good! Maybe that’s why I’m still orange…..
Katie, I was wondering if I could use your special-diets-page idea (like having a tab/page for that, just like the other categories for my recipes). I wanted to ask your permission to do so.
CHOCOLATE IS THE BEST! <3 <3 <3 <3 <3 <3 <3 <3 <3 <3 <3 <3 <3 <3 <3 <3 <3 <3 <3
Aww of course! LOL you’re so sweet to even ask!! 🙂
Just made your polka dot banana bread as a thank-you for a friend for taking care of my cats while I was away. Except I forgot that my friend is actually out of town right now. Oops! Guess I have to eat the bread myself!
I made this into two small loaves. The flavor is really good. The chocolate chips give it a lot of sweetness. My favorite part is the texture. It is kinda light and spongy, not as dense as most banana breads that I am used to. I did use regular white flour (I’ve been trying to use up this bag…). I baked about 40 minutes in the two smaller loaf pans, and they came out perfectly.
Thanks for another great recipe!
Aww I’m so glad!
P.S. Your blog makes me hungry… I wish I were in Boston!