Healthy Vegan Chocolate Chip Pumpkin Cookie Dough

Kid FriendlyVegetarianGluten FreePaleoVegan

Vegan Chocolate Chip Pumpkin Cookie Dough made in the blender in only 5 minutes. This Pumpkin Cookie Dough will satisfy your fall sweet tooth and it’s healthy too, made with pumpkin Puree, almond butter, chickpeas & chocolate chips this vegan cookie dough will be your new go to healthy dessert recipe!

Fall season is here which means Pumpkin recipes are officially okay! If you’re a pumpkin lover like me you need to try this Homemade Pumpkin Spice Granola or my Whole Wheat Pumpkin Pancakes with Candied Bacon.

healthy vegan chocolate chip pumpkin cookie dough in a mason jar

Chocolate Chip Pumpkin Cookies

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. 

vegan chocolate chip pumpkin cookie dough in a mason jar

How to make Vegan Pumpkin Cookie Dough?

  1. 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)
  2. 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
  3. Add chickpea cookie dough mixture to a small bowl. Fold in the chocolate chips.
  4. Place in refrigerator to chill and then serve.

Can you refrigerator Pumpkin Cookie Dough?

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.

Can you freeze Pumpkin Cookie Dough?

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! 

Other Vegan Dessert Recipes you NEED to try:

healthy vegan chocolate chip pumpkin cookie dough in a jar with a spoon

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vegan chocolate chip pumpkin cookie dough in a mason jar

Vegan Chocolate Chip Pumpkin Cookie Dough

  • Author: Krista
  • Prep Time: 5 min
  • Cook Time: 5 min
  • Total Time: 10 minutes
  • Yield: 2 cups 1x
  • Category: Dessert, Vegan, Vegetarian, Gluten Free, Kid Friendly, Holiday, Thanksgiving,
  • Method: Food Processor
  • Cuisine: American

Description

Vegan Chocolate Chip Pumpkin Cookie Dough made in the blender in only 5 minutes. This Pumpkin Cookie Dough will satisfy your fall sweet tooth and it’s healthy too –  your new go to healthy dessert recipe!


Scale

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

Instructions

  1. 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)
  2. 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
  3. Add chickpea cookie dough mixture to a small bowl. Fold in the chocolate chips.
  4. Place in refrigerator to chill and then serve.
  5. *** Can be stored in an airtight container in the refrigerator for up to 4 days. **


Nutrition

  • Serving Size: 1/3 cup
  • Calories: 243
  • Sugar: 10 g
  • Sodium: 251 mg
  • Fat: 13 g
  • Saturated Fat: 3 g
  • Carbohydrates: 29 g
  • Fiber: 7 g
  • Protein: 8 g
  • Cholesterol: 0 mg

Keywords: pumpkin cookies, pumpkin cookie dough, edible cookie dough recipe, vegan cookie dough recipe, chickpea cookie dough, healthy pumpkin recipes, holiday dessert recipes, healthy holiday dessert, healthy fall recipes, vegan desserts, vegan cookies, vegan chocolate chip cookies

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Krista
Hi! I'm the recipe developer and food photographer behind all these easy healthy recipes! I love food, Jesus, morning lattes, and am obsessed with fantasy football! { more }
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