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
Made this today with canned Great Northern beans- it tastes even LESS like beans than using garbanzos! YUMM
I just made this – yummmm! Though I confess – it seems that I am unable to follow a recipe exactly. I always seem to tweak it in one way or another… Well, here is what I did:
I used sweet potatoes instead of pumpkin (I needed to use them up!), and I added almost double the amount. I didn’t have quick oats so I used rolled oats. I also added at least 2x as much cinnamon, and added some other “pumpkin pie spices”: allspice, nutmeg, and a dash of ginger. Finally, for sweetener, I used a bit of molasses (did you know that white sugar + molasses = brown sugar?) and drizzled some honey in there. (*GASP!!* Honey?! yes, I work with beekeepers, and I don’t see how honey can be thought of as an animal byproduct.)
I just thought I’d share for anyone who would like any ideas on substitutions and all that. 🙂
I honestly don’t have a problem with honey either. I think more animals die in my organic, buggy broccoli (yuck lol).
This made a delicious PB substitute on my PB and Jelly sandwich!
Ummmmmmmmmmm…WHO doesn’t like pumpkin?!?!?! My hubby and I are obsessed…proven by the fact that almost HALF of our recipe stash contains some sort of pumpkin. Can’t WAIT to try this!
I made this today. Good stuff! Not sure if I like this or the chocolate chip cookie dip better. I did the sugar-free version using dates. Used 1 1/4 cup dates, which i measured out to 225grams according to a website I found 90g= 1/2 cup dates. I used only 1 T of coconut oil. For milk I used vanilla almond milk unsweetened. Needed about 3 T to make it the creamy texture I wanted. Oh so good! I have not yet added chocolate chips. It is chilling in the fridge now. I plan to serve in small dishes and sprinkle chocolate chips on top. 🙂 Thinking either graham crackers or apple slices to dip in there. Or a spoon!! Thanks Katie!
Tired of pumpkin??…UUummm noooo way! So glad to see lots of other punkin” lovers,,,keep ’em coming 🙂 MaKinG
Thank you thank you thank you! I love all of your recipes, and my family especially loves the sugar free brownie batter dip. I am so excited to try pumpkin 🙂
I just made this using sweet potato and dates and it is absolutely delicious. I’m eating it as I type and trying hard to savour every bite:-) I used 225g soft dates that didn’t need soaking beforehand, probably about 1 cup of pure, great northern beans and some cardamom. This is first time I’ve experienced absolutely no bean taste in a bean-based dessert. I think as someone else have commented that white beans are a better choice than chickpeas. I don’t even own a blender or food processor, just a cheap hand blender but everything came out nice and smooth at last.
Delicious! My 15 month old daughter and I love all your yummy dips! They’re quick and easy to make and she gets lots of healthy protein from a dessert! It’s a win win, love your blog 🙂
This was soooo yummy!
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! =)