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 processor and requires just a handful of pantry ingredients!
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)
- 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: 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.