Name: Vegan Chocolate Chip Pumpkin Cookie Dough
Prep time: 5 min
Cook time: 5 min
Total time: 10 min
Cuisine: American
Ingredients: 1 can of chickpeas, drained and rinsed; 1/2 cup almond butter; 1/3 cup pumpkin puree; 2 teaspoons vanilla extract; 3 tablespoons maple syrup; 1 tablespoon ground chia seeds; 1 1/2 teaspoons ground cinnamon; 1/2 teaspoon ground nutmeg; 1/2 teaspoon ground clove; 1/2 teaspoon ground allspice; 1/2 teaspoon ground ginger; 1/3 cup 60% cacao chocolate chips or cocoa nibs

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3 Comments

★★★★★ 5 from 1 vote

This easy Chocolate Chip Pumpkin Vegan Cookie Dough is made in the blender in only 5 minutes! Filled with delicious ingredients like pumpkin, almond butter & chocolate chips, it’s sure to satisfy your sweet tooth & is healthy too!

Looking for more vegan desserts? Try my Classic Vegan Chocolate Chip Cookies, or these easy Vegan Pumpkin Chocolate Chip Cookies!

healthy vegan chocolate chip pumpkin cookie dough in a mason jar

Table of Contents

An Easy Vegan Cookie Dough Recipe
How to Make Vegan Pumpkin Cookie Dough?
Can You Refrigerate Vegan Pumpkin Cookie Dough?
Can You Freeze Pumpkin Cookie Dough?
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I cannot even begin to tell you how excited I am for this recipe. For starters, it’s the first official pumpkin recipe of the year. Woohoo. But also it tastes like Pumpkin Pie with bits of chocolate chips in it. Here’s the kicker though, it’s made with chickpeas and almond butter.

Say what?

Yeah, I know. Sounds weird but it 100% tastes like pumpkin pie and is straight up addicting! I know because I ate the ENTIRE pyrex dish I stored it in by myself.

Drain and rinse chickpeas. Place in a paper towel, dry off. If some of the skins start to come off peel them off and discard. (this will help the cookie dough not be as gritty)
Add chickpeas, almond butter, vanilla extract, maple syrup, pumpkin puree, chia seeds, cinnamon, nutmeg, clove, allspice and ginger to a food processor. Blend until smooth and creamy, normally I blend for 2-3 minutes
Add chickpea cookie dough mixture to a small bowl. Fold in the chocolate chips.
Place in refrigerator to chill and then serve.

Yes, 100%! In fact, this recipe requires you to store it in the refrigerator in an air tight container. This allows you to keep the vegan cookie dough as long as possible! If stored properly the pumpkin cookie dough should last for up to 4 days, although it won’t last that long because you’re going to devour it.

Yes, you can store this pumpkin cookie dough in the freezer. Make ahead of time and place in an air tight container or storage bag for up to 6 months.

vegan chocolate chip pumpkin cookie dough in a food processor

overhead photo of healthy vegan chocolate chip pumpkin cookie dough in a jar

This is a great option for a healthy dessert as we head into the holiday season … a.k.a. comfort food galore and sweet tooth season. This Cookie Dough is light, made with all natural ingredients and absolutely delicious!

The key to making this recipe extra smooth and have the same consistency as real cookie dough is one simple step. Once you rinse and dry the chickpeas, I recommend rubbing them with a paper towel to help remove some of the skins around the chickpeas. I usually try to get at least half of the skins off before I add my chickpeas to the food processor.. Honestly, this makes a HUGE difference, so while it might seem tedious it only takes like 2 minutes but it’s worth it. Trust me! Everything else is easy peasy because it’s made in the food processor, you can’t get easier than that!

I cannot wait to hear what you guys think of this one. I have a feeling it’s going to blow up the internet. Just saying. So to make sure you do your part. Take a picture of this one and tag me on Instagram so I can reshare it!

Bon Appetit friends!