Do I really need to peel the chickpeas for this cookie dough?

Peeling the chickpeas, as noted in the recipe, helps achieve the smoothest, creamiest texture for the cookie dough, ensuring no grainy bits.

Can I use a different sweetener instead of Lakanto Golden monk fruit?

Yes, the recipe suggests coconut or brown sugar as alternatives if you prefer, or if you don't have Lakanto Golden monk fruit sweetener on hand.

Is the vegan vanilla protein powder essential, or can I omit it?

The vegan vanilla protein powder contributes to both the flavor and texture of this cookie dough, so it's recommended for the intended result.

Why does the cookie dough need to be chilled before serving?

Chilling for at least 20 minutes allows the flavors to meld and the dough to firm up, making it easier to scoop and enjoy.

How should I store leftover pumpkin cookie dough?

Since this is a no-bake dough, store any leftovers in an airtight container in the refrigerator to maintain its freshness and texture.

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Pumpkin Cookie Dough
[Vegan]

TW By: Tara Weir

Author Bio

Dr. Tara attended the University of Toronto Medical School, where she graduated at the top... Read More

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Scoops of vegan pumpkin cookie dough, studded with dark chocolate chips, served in a small bowl and sprinkled with powdered monk fruit sweetener.

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Pumpkin Cookie Dough

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This nutritious-and-delicious Pumpkin Cookie Dough contains no processed sugar and is absolutely loaded with fiber, protein, antioxidants, and healthy fats. Try throwing chunks of it on a plant-based yogurt bowl for breakfast, or pack the nut-free version for school lunches. It's super easy to make in the blender or food... Read More

Ingredients You Need for Pumpkin Cookie Dough [Vegan]

1 can (1 1/2 cups) chickpeas, drained, rinsed, and peeled (see note below*)
1/2 cup pure pumpkin purée (or sweet potato purée)
1/2 cup vegan Vanilla protein powder (see note below*)
1/2 cup Lakanto Golden sugar-free monk fruit sweetener (or coconut or brown sugar)
1/4 cup cashew butter (see note below*)
2 tsp pure vanilla extract
1/2 to 1 teaspoon pumpkin pie spice, adjusted to taste
1/4 tsp sea salt
1/3 to 1/2 cup sugar-free dark chocolate chips or chopped pecans
optional topping: sprinkle of Lakanto Powdered monk fruit sweetener (or powdered sugar)

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How to Prepare Pumpkin Cookie Dough [Vegan]

Put chickpeas, pumpkin puree, protein powder, sweetener, cashew butter (or peanut or seed butter), vanilla, 1/2 teaspoon pumpkin pie spice, and salt into a food processor or blender container.
Blend well, scraping the sides and bottom with a rubber spatula as needed. Adjust sweetener and pie spice to taste.
Fold in chocolate chips if using. Chill at least 20 minutes before serving.

Notes

*Notes: I like to peel the chickpeas to get most of the skins off. It’s not essential, but improves the texture of the cookie dough. If you prefer to avoid protein powder, you can substitute rolled oats. This recipe also works well with peanut butter, a combination of peanut and cashew butter, or seed butter for a nut-free option. Peanut butter gives a stronger flavor than cashew butter but that works if you love PB! Pumpkin Cookie Dough can be stored in an airtight container in the fridge for a week or the freezer for up to 2 months.