This edible pumpkin chocolate chip cookie dough is the perfect no-bake fall snack! It’s paleo, gluten-free, and can be modified to be AIP.

edible pumpkin chocolate chip cookie dough in bowl

 

No-Bake Pumpkin Chocolate Chip Cookie Dough

Seriously, who doesn’t want to just eat cookie dough with a spoon? I know I could seriously eat all of the cookie dough straight right now, but of course, I want to avoid the raw eggs. And now the fall is finally here, it’s time for fall treats and all of the pumpkin!

Luckily, edible cookie dough is actually super easy to make! All you need is a few simple ingredients that you likely already have on hand, and about 5 minutes to put it all together. This pumpkin chocolate chip cookie dough is paleo, gluten-free, and can potentially be made AIP as well, all while satisfying your fall pumpkin cravings!

 

The Ingredients for No-Bake Pumpkin Chocolate Chip Cookie Dough

  • Almond flour: For nut-free/AIP, tigernut flour would be the best option to sub the almond flour. It is more gritty than almond flour, so be sure it’s well sifted!
  • Coconut flour
  • Maple syrup
  • Vanilla extract: You can sub vanilla bean powder for this.
  • Pumpkin puree: I used canned pumpkin, but you can also use fresh pumpkin instead if you wish – just make sure it is cooled and not hot before using!
  • Ghee: You can sub coconut oil for AIP.
  • Dairy-free chocolate chips: You can sub carob chips for AIP.
  • Cinnamon
  • Flakey salt: The perfect finishing touch!

 

How to Make No-Bake Pumpkin Chocolate Chip Cookie Dough

  • Combine dry ingredients: Stir the almond flour and coconut flour together until well combined to ensure there are no clumps.
  • Add wet ingredients: Fold in the wet ingredients and stir until a soft batter forms, making sure the pumpkin is fully incorporated.
  • Finish making dough: Fold in the chocolate chips, cinnamon, and salt stir until well combined.
  • Chill & serve: Enjoy immediately or store chilled for 3-4 days.

 

no bake pumpkin chocolate chip cookie dough in bowl with spoon

 

How do you eat this cookie dough?

Straight with a spoon! Seriously. This is meant to be eaten in the way that you know you want to eat cookie dough!

Can you bake this recipe into cookies?

This recipe has no binder like eggs or something like baking soda, so it’s not really meant for baking. I do have a recipe for pumpkin chocolate chip cookies here!

Can you make this recipe nut-free? What about coconut-free?

I think you can reasonably try and make this recipe nut-free by using tigernut flour! Tigernut is a bit more gritty than almond flour so the texture won’t be the same, but it’s for sure worth a try.

I haven’t tried to make it without coconut flour.

Can you swap out the ghee?

Ghee is clarified butter (which is free of lactose and casein) and it really adds a lot of cakey flavor to this recipe. You can also use coconut oil instead.

Can you use honey instead of maple syrup?

Honey is a lot more sticky than maple syrup so it would change the texture a lot. I recommend sticking with maple syrup.

How do you store this edible pumpkin cookie dough? How long does it stay fresh?

The best way to store this edible cookie dough is in a glass, airtight container in the fridge. You can keep this in the fridge for about 3-4 days, but good luck actually keeping it around that long! It will lose some of the original texture as the ghee will harden, but it still tastes great chilled.  I haven’t tried to freeze this recipe, but it should likely work.

Can you use fresh pumpkin instead of canned pumpkin?

I use canned and haven’t tried it with fresh… I would just make sure the pumpkin is cooled and not hot if you’re using fresh pumpkin puree!

 

 

no bake pumpkin chocolate chip cookie dough in spoon

 

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Edible Pumpkin Chocolate Chip Cookie Dough


  • Author: Michelle
  • Prep Time: 5
  • Total Time: 5
  • Yield: 4 servings 1x

Description

This edible pumpkin chocolate chip cookie dough is the perfect no-bake fall snack! It’s paleo, gluten-free, and can be modified to be AIP.


Scale

Ingredients

  • 3/4 cup almond flour (see notes for AIP swap)
  • 1/4 cup + 1 tbsp coconut flour
  • 1/4 cup maple syrup
  • 1/2 tsp vanilla extract (sub vanilla bean powder)
  • 2 tbsp pumpkin puree
  • 1 tbsp ghee, melted (sub coconut oil)
  • 2 tbsp dairy-free chocolate chips (sub carob chips for AIP)
  • 1/2 tsp cinnamon
  • 1/4 tsp flakey salt

Instructions

  1. Stir the almond flour and coconut flour together until well combined to ensure there are no clumps.
  2. Fold in the wet ingredients and stir until a soft batter forms, making sure the pumpkin is fully incorporated.
  3. Fold in the chocolate chips, cinnamon, and salt stir until well combined.
  4. Enjoy immediately or store chilled for 3-4 days.

Notes

To make this recipe AIP. For nut-free/AIP tigernut flour would be the best option to sub the almond flour. It is more gritty than almond flour, so be sure it’s well sifted! Also, use coconut oil instead of ghee and omit chocolate chips.

All nutritional information are estimations and will vary. Estimations do not include optional ingredients.

Nutrition

  • Serving Size: 1 serving
  • Calories: 238
  • Fat: 7.6g
  • Carbohydrates: 23.3g
  • Fiber: 4.1g
  • Protein: 5g