Pumpkin Pie Chocolate Chip Cookie Dough (Vegan GF)

Sticky, thick and chewy cookie dough made from wholefoods with pumpkin puree and pumpkin pie spices. Studded with dairy-free chocolate chips, this indulgent dessert is secretly healthy and naturally vegan, gluten-free and high protein.

The cookie dough obsession continues with this pumpkin-themed dessert/snack/breakfast and this is one of my favourites. Based on my original Peanut Butter Chocolate Chip Cookie Dough, this edible cookie dough is just addictive. Pop all the ingredients into a blender, stir in some chocolate chips and dive in with a spoon.

This Pumpkin Pie Chocolate Chip Cookie Dough really is so simple and full of healthful and plant-based wholefoods:

• Chickpeas: a lot of raw cookie dough recipes focus on chickpeas as the base. These add a wonderfully thick and sticky but smooth texture and a natural boost of protein and fibre. I also love using white beans like cannellini or butter beans, too.
• Pumpkin puree: essential for the pumpkin element of this cookie dough. I like to buy the tinned variety that is 100% pumpkin as it is super smooth. You can also make your own, see notes below. You could also use squash, too.
• Oat flour or protein powder: I love adding vanilla protein powder to my cookie dough for another boost of protein and I love the flavour and texture. However, I know not everyone likes protein powders so you can also add oat flour. It still adds a great texture and keeps this recipe delicious and healthy. If you don’t have oat flour, add in whole oats and just keep blending until super smooth. I recommend trying Nuzeest Vanilla Protein here and use code NOURISHINGAMY for 10% off.*
• Almond or cashew butter: both of these nut butters have a more subtle flavour compared to peanut butter which is best for this Pumpkin Pie Chocolate Chip Cookie Dough. I love both equally, but cashew adds more of a creamy sweet cookie flavour while almond adds a sweeter nuttier flavour. For a nut-free version, use tahini instead.
• Maple syrup: a little bit is just right to sweeten this cookie dough. As the base is made from chickpeas, this syrup makes sure this cookie dough actually tastes like cookies!
• Vanilla and salt: purely for flavour. The sweet vanilla notes are so good with the salty-salt.
• Pumpkin pie spice: I love pumpkin pie spices and you don’t need to buy anything fancy as you can make your own at home. This is my favourite recipe and takes 2 seconds to stir together. Make up a large batch and keep sprinkling and adding it to your sweet dishes all autumn long. I have also included an option for a single-serve pumpkin pie spice in the recipe, too.
• Chocolate chips: make sure you use dairy-free chocolate chips to keep this recipe vegan and opt for ones without refined sugar if you want this to be refined-sugar-free. If you don’t have chips, you can also chop up your favourite chocolate bar, too.

Simply blend all of these ingredients together and stir in the chocolate chips at the end to make the most addictive Pumpkin Pie Chocolate Chip Cookie Dough. It is sticky and rich, smooth and luscious studded with chocolate chips. I like to pop it in the fridge for a bit as it can warm up while blending but you can also eat it straight out of the blender bowl. Serve it for breakfast with some fruit for example or as a snack at any time of the day.

I hope you will love this cookie dough that is remarkably based on whole foods and plants – with plant-protein and fibre from chickpeas and natural sweetness from the maple syrup, it is so dreamy!

If you are looking for more ways to satisfy your cookie dough cravings, how about my:

• No Bake Cookie Dough Bites
• Chocolate Dipped Pretzel Cookie Dough Sandwiches
• Chocolate and Pistachio Cookie Dough Bars
• Espresso Cacao Nib Cookie Dough Balls
• Peanut Butter Chocolate Chip Cookie Dough

Pumpkin Pie Chocolate Chip Cookie Dough (Vegan GF)

• Servings: 2-3
• Time: 5 minutes
• Difficulty: easy
• Print

Sticky, thick and chewy cookie dough made from wholefoods with pumpkin puree and pumpkin pie spices. Studded with dairy-free chocolate chips, this indulgent dessert is secretly healthy and naturally vegan, gluten-free and high protein.

Ingredients

• 1 tin chickpeas (or white beans), drained (240g drained weight)
• 130g pumpkin puree
• 30g oat flour or vanilla protein powder
• 60g runny almond or cashew butter
• 50g maple syrup
• 1 tsp vanilla essence
• 1 tsp DIY pumpkin pie spice mix (3/4 cinnamon, 1/4 ginger, pinch clove, pinch nutmeg, pinch mixed spice)
• Pinch of salt
• 70g chocolate chips

Directions

1. Add all the ingredients apart from the chocolate chips to a blender and process until really smooth and creamy, scraping down the sides as necessary. Taste and add more salt, cinnamon or syrup as needed. Stir in the chocolate chips.
2. Serve straight away or keep in the fridge in a sealed container for up to 3 days.

I look forward to hearing what you think of this naturally vegan and gluten-free recipe for Pumpkin Pie Chocolate Chip Cookie Dough so please let me know below. If you make this recipe, please tag me on social media. I’m @nourishing.amy on Instagram and use the hashtag #nourishingamy. I’m also on Twitter, Facebook and Pinterest  – please say hello!

With pumpkin cookie dough love x