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!