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
Definitely NOT sick of pumpkin yet! Can’t wait to try this!
I’ve been scouring your blog all night hahaha. I don’t have a blender/processer up at school with me, would this be not so great even if I hand mix it realllllyy well?
Unfortunately I think the chunky beans might be a little weird :-?. But if you *like* chunky beans, maybe not lol!
This looks crazy awesome! I can’t wait to make it. I have a 1/2 cup pumpkin in the fridge right now that is just waiting for this recipe 🙂
OMG, I just made this and it’s awesome! I topped it with fat free whip cream and my husband couldn’t believe how good it was! Thx 🙂
I never tire of pumpkin!!! resistance is futile – love that.
Is there an oat-less version? Thank you Katie!
Ghaaaa ghaaaaa I want this for dinner! If only I had garbanzo beans in my pantry!
I brought this to a party yesterday, and it was a hit! In fact, one person suggested that “Jesus” made it, indicating that only Jesus himself could make something so wonderful. I made a few changes: I doubled the pumpkin (because I LOVE pumpkin), doubled and substituted pumpkin pie spice instead of cinnamon, and omitted the milk. We dipped Nilla Wafers in it, which were yummy, but I think pretzels offered the best of both salty and sweet.
I’m not vegan but stumbled upon your blog when my daughter was dairy intolerant. I had to give up dairy while I was breastfeeding, and I never once felt cheated out of yummy deserts or decadent pancakes with your recipes! The deep dish cookie pie is also one of my favs to bring to parties!
Thank you for doing what you do, and thank you for continuing your blog!
LOL oh my word, that is hilarious! 🙂 🙂
AMEN, Amy Jo! I’m addicted to Katie’s site!
This is delicious, especially when you are dipping vanilla wafers. Yummy enough to be enjoyed any time of year.
so if not totally eating all this up at once what is the best way to store it?
Covered in the fridge for a few days 🙂
Awesome thanks for the quick response
Mmm, love this variation on your cookie dough dip. I have been making your basic cookie dough dip on a regular basis now. I just tried this pumpkin version and may even like it better than the original! I used sucanat for my sweetener (only 1/4 cup) and Better N Peanut Butter ( 1.5 T) for the fat choice. So good it doesn’t even needs any add-ins, but i do think raisins would be delicious in it.