Need an easy last-minute party dessert? This homemade pumpkin cookie dough dip takes just minutes to make, and it tastes like pumpkin pie!
A pumpkin dessert dip that’s super easy to prepare.
Bring it to your next party… and watch it quickly disappear!
Serve with graham crackers, sliced bananas, apples, gingersnaps, pancakes, or anything else you want to cover in cookie dough!
Leftover Pumpkin? Make Pumpkin Mac And Cheese
Over the years, healthy cookie dough dip has definitely become one of my most popular recipe ideas.
There are now versions on the blog for chocolate, banana, cake batter, snickerdoodle, oatmeal, and even Sugar Free Cookie Dough Dip.
Many of you have requested a pumpkin version, so when I was invited to a Friendsgiving party this past weekend, I immediately knew what I wanted to make.
These secretly healthy cookie dough dips are the perfect party recipes, because they’re so easy to make (no oven required!) and use up pantry staple ingredients you can always keep on hand. The finished product also won’t melt or get completely smashed en route to your destination.
(Did I ever tell you about the time I had to take a three layer wedding cake in an Uber?)
Also Try This Pumpkin Banana Bread
This pumpkin cookie dough dip is almost too good.
You might love it so much that you end up having to make a second batch to share!
It’s also really delicious spread on top of Applesauce Muffins.
Pumpkin Cookie Dough Dip
Ingredients
- 1 can chickpeas or white beans, or 1 1/2 cups cooked
- 1/2 cup pumpkin puree or mashed sweet potato
- 1/3 cup rolled oats, or 1/4 cup flour of choice (spelt, almond, sorghum, etc.)
- 1/4 cup almond butter or coconut butter, or oil of choice
- 1/3 cup liquid or granulated sweetener of choice
- 2 tsp pure vanilla extract
- 1/2 tsp cinnamon
- 1 tsp pumpkin pie spice or additional cinnamon
- 1/4 tsp salt
- 1/8 tsp baking soda, for flavor
- optional 1/2 cup chocolate chips or sugar free chocolate chips
Instructions
- In a good food processor, blend all ingredients except chips until completely smooth. (A blender will work if you must—and if you stop every now and then to stir so it blends evenly—but texture and taste will be better in a food processor). If too thick, add a little milk of choice as needed. Stir in the chips, and serve with graham crackers, sliced bananas, gingersnaps, pancakes, or anything else you want to cover in cookie dough! Store leftovers covered and refrigerated 2-3 days. Readers have commented to say this freezes well.View Nutrition Facts
Notes
Have you made this recipe?
Tag @chocolatecoveredkatie on Instagram
More Popular Desserts With Beans
Or try one of these savory bean-based recipes:
Lentil Soup Recipe <–Katie Favorite
Ari@ThE DiVa DiSh says
Yum!! I would love to attend a party where you bring your fabulous treats! 🙂
This is a perfect seasonal dish!! 🙂
Michaela says
I thought exactly the same 😀
Her friends are SO lucky!
Sarah @ SarahFit says
love your recipes but Im curious if you need the baking powder if you are not going to be baking them?
Chocolate-Covered Katie says
The baking soda (not powder; it must be soda) is actually for flavor. You can definitely leave it out, but I my favorite cookies (and thus cookie dough) have a baking soda kick :).
Kit-Kat says
Oh, yum! I can’t wait to try this out….
I love pumpkin so much, and any winter/summer squash root veggie (like zuchinni, sweet mamas, yams, acorn squashes, etc). You should try to make a sweet potato-pecan dip for thanksgiving!
Kay says
That sounds fascinating!
Hmmm, maybe replace pumpkin with sweet potatoes, (I’ve got a can of pieces in syrup, those’ll squash up easy), then some pecans, or pecan meal, or both, depending on what I can get hold of, brown sugar and cinnamon for sure. Maybe a little maple syrup?
I am so hungry now!
And no food processor! Or a kitchen.. 🙁
Jennifer JCD says
Oooh, yummy, and nut-free! I don’t have quick oats, so I will try this with some chopped rolled oats and see how it turns out. Looks yummy!
Tire of pumpkin? Never!
Sara says
I have to say, I love how “clean” and simple your recipes are. Most of the time, when I search for vegan recipes, I still feel like I need to do a ton of things to adapt them. I don’t have time for a bunch of fussy ingredients and preparations either. I would like to request that you maaaaybe make a recipe using cranberries 🙂 I’ve bought 2 bags of them (it seemed like a good idea in the store), and have yet to find anything very interesting to try. Thanks for all the yummy ideas!
Chocolate-Covered Katie says
I can put it on my to-do list… but lol that list is very long! 😕
Priya says
if this is not to be baked, why add baking soda at all?
Chocolate-Covered Katie says
The baking soda is actually for flavor. You can definitely leave it out, but my favorite cookies (and thus cookie dough) have a baking soda kick.
Susan says
Can you share some of your favorite things to dip into this or serve with it? Trying to visualize bringing it all on a platter to a ladies PJ party I’m attending this weekend. Would love suggestions from all of you.
Chocolate-Covered Katie says
It can be served as a dessert dip, as a spread (maybe in between apple slices or crackers?), eaten with a spoon, mixed into oatmeal, stuffed into cupcakes, or even used to top pancakes.
Good serving suggestions include graham crackers or apple slices or gingersnaps. Or anything else that people serve with regular pumpkin dip.
Erin says
Get out, Katie. This looks amazing. I am pumpkin obsessed and I’ve been looking forward to making your cookie dough dip… this is a perfect combination. And no, I can’t get sick of pumpkin! I’m actually eating pumpkin oatmeal right now. 🙂 Do you foresee getting sick of it anytime soon?
Chocolate-Covered Katie says
Haha nope! And I never even considered myself a pumpkin lover!
Julie H. of Spinach and Sprinkles says
Oh goodness! Looks and sounds quite yummy! Perfect to bring for Thanksgiving! HELLO NOVEMBER! 🙂
Megan says
Heck no! Bring on the pumpkin! All of your pumpkin recipes look fantastic and plus, it’s fall! Pumpkin overload is necessary! (Especially in combination with chocolate)
Qi Ting @ Misadventures of Fat free Baking says
What a coincidence! I just made a chocolate cookie dough bowl today that’s similar to yours! And no, I’m not tired of pumpkin yet! 😀
Heather @ Better With Veggies says
I’m not tired of pumpkin and this looks amazing! I’m trying to be a little more healthy this month and reading your blog is probably not helping, but yum! 🙂
Jennyb says
How many servings/spoons is this recipe for roughly, Katie?
Reesa says
Actually, I would LOVE a straight up pumpkin pie recipe! I think it would be awesome for Thanksgiving. I THINK I could piece together a recipe from your others, but I’m not practiced at this, so having it spelled out would be super awesome.
Shelby says
Hey Katie, do you have to use non dairy milk? I usually buy skim so would the recipe still work if I used that?
Chocolate-Covered Katie says
I like almond milk, but you can use anything you have on hand.
CarmenBerkey says
Is anyone finding the brand of garbonzo you use changes the taste of the dip? I’m getting a really strong bean taste, which isn’t bad but wasn’t sure if that’s what everyone else was getting too.
🙂 Thanks!
Chocolate-Covered Katie says
Are you rinsing the beans before using? It really shouldn’t matter about the brand. I’ve used organic, Target brand, Goya, Bush’s, etc, and no one can ever tell.
Bianca- Vegan Crunk says
Sadly, I’ve barely had any pumpkin yet!!! But I am planning to make the Punk-kin Pasta from La Dolce Vegan later this week.
Maddie says
Oh,this looks delicious! Pumpkin is amazingly hard to tire of. 🙂
What did you serve on the side to dip? I think gingersnaps would be amazing but maybe that’s the Fall season talking. 😛
Chocolate-Covered Katie says
It can be served as a dessert dip, as a spread (maybe in between apple slices or crackers?), eaten with a spoon, mixed into oatmeal, stuffed into cupcakes, or even used to top pancakes.
Good serving suggestions include graham crackers or apple slices or gingersnaps. Or anything else that people serve with regular pumpkin dip.
But yeah, lol, good call on the gingersnaps. That’s actually what I used for the party! 🙂
Stephanie says
It’s hard for me to get sick of pumpkin!
This looks awesome and very easy to make!!! My question is, what kinds of things to you provide to dip into it?? Or do you just scoop it out and eat with a spoon?? My other question is what do you use to store and garnish the dip?
Chocolate-Covered Katie says
It can be served as a dessert dip, as a spread (maybe in between apple slices or crackers?), eaten with a spoon, mixed into oatmeal, stuffed into cupcakes, or even used to top pancakes.
Good serving suggestions include graham crackers or apple slices or even gingersnaps. Or anything else that people serve with regular pumpkin dip.
Nicole @ Giraffelegs says
Perfect fall treat…I’m thinking of spreading this over pumpkin bread, or maybe in oatmeal?? The possibilities are endless.
Alex@Spoonful of Sugar Free says
Um. Yum. And I’m not tired of pumpkin. At all. Just ate five pumpkin pancakes this mornin!!! I don’t see myself slowin down for pumpkin any time soon,..
Kimberly says
tired of pumpkin??? never 😉
Lindsay@LivingLindsay says
Sounds delicious! I will never tire of pumpkin. My husband is already over it. He was over it three weeks ago. He doesn’t think that pumpkin should make an appearance until November. 🙂
Hannah says
Good thing it’s November, then.
Dawn @ Blonde on a Mission says
I need to dip graham crackers in this like now!!
Giulia @ Tutupa's Lab says
I’m not a big fan of pumpkin…okay, I’m not a fan at all 😀 And with the whole blogging community on a pumpkin craze, I can’t wait for pumpkin season to be over!
Ali @ Peaches and Football says
It is a craze isn’t it? I’m not a fish fan and I can’t imagine the horrors if there was an entire season dedicated to fish. I think I’d either fall over or avoid blogs for a few months until it ended. Good luck girl!
Emma (Sweet Tooth Runner) says
WOAH. I plan on making this TODAY as soon as I get home! I can’t wait! 😀
And I could NEVER get tired of pumpkin! 😛
Ali @ Peaches and Football says
Not tired of pumpkin yet. Heck it isn’t even Thanksgiving yet! Bring it!
Love adding the beans. Makes it “healthy” ya know? Plus I love the extra protein/fiber kick!
Aja says
That is the best fall treat ever. Just when I thought there wasn’t another use for pumpkin! Yum.
Wendy Yamazaki says
Sounds yummy! What do you use to dip? Cookies? Crackers? Fruit? Or is it meant to be eaten straight out of the bowl with a spoon? 🙂
Chocolate-Covered Katie says
It can be served as a dessert dip, as a spread (maybe in between apple slices or crackers?), eaten with a spoon, mixed into oatmeal, stuffed into cupcakes, or even used to top pancakes.
Good serving suggestions include graham crackers, sliced fruit, or gingersnaps. Or anything else that people serve with regular pumpkin dip.
Aine @ Something to Chew Over says
I think there’s a while to go before anybody gets sick of pumpkin 🙂
Ashley @ My Food 'N' Fitness Diaries says
Heck to the no am I tired of pumpkin yet! I love the stuff. I’m considering stocking up so I have a full year’s supply throughout the year after the holidays are over. 😉 This stuff sounds amazingly delicious!!
Anna @ The Guiltless Life says
Sometimes I think I’ll get tired of the idea of pumpkin but as soon as I eat it that goes right out of my head again. The great thing about pumpkin is it’s so darn good for you while tasting so good – so no tiring here!
Tami says
Okay I have to make this! I don’t think I will ever tire of pumpkin – I love it!
Moni'sMeals says
This works for me! Sounds really good…
NO…. never sick of Pumpkin. It is so verstile in my kitchen I always look forward to adding it to something.
Great Recipe Katie! I hope to try it asap.
Emily @ Glitz Glam Granola says
Oh my gosh- this looks delicious! I don’t know if mine would ever make it out of the blender either!! I love all the healthy ingredients in it too! A healthy treat that combines pumpkin and cookie dough? You are a genius!
Heather @ Get Healthy with Heather says
Wish I was at that party! And there are never too many pumpkin recipes… Bring em on girl!
Kaitlyn@TheTieDyeFIles says
I don’t think I’ll ever tire of pumpkin. I’m working on building a stash for the year but I go through it so fast it’s tough!! Looks delicious 🙂
Nathalie says
Pumpkin = very yes, Katie. Very yes.
Unfortunately (or, fortunately?) I have to make my own “pumpkin” puree here using kabocha, or yellow or purple sweet potatoes. The canned, premade stuff is NOWHERE >.<
Cara @ EAT. PRAY. RUN. says
Oh yum, I’ve been making a pumpkin dip with pumpkin, coconut flour and peanut butter that is delicious…this just takes it up a notch!
Lauren @ What Lauren Likes says
Yum! I can never get tired of pumpkin! This looks fab 🙂
Ellen says
Tired of pumpkin? Surely you jest.
This idea is brilliant. I can’t wait to try it!
Albizia says
I never get tired of pumpkin. Probably because I hated it as a child and now I want to make up for all the pumpkin treats I’ve missed 🙂 .
Averie @ Love Veggies and Yoga says
The dip sounds fun. A great way to add some fiber/protein, i.e. beans, into the diet too!
Congrats on the kitchn feature.
jo @ including cake says
I kinda feel like us Brits miss out a little on all the pumpkin fun! Pumpkins seem to be so much more of an ‘event’ over there, wheras here once halloween is over you barely see a pumpkin until the ext year!! that being said, I did put in the effort to join in a little and made some pumpkin scones- oh and yes they were delicious, so now i’m happy!! 🙂
Alexandra (Veggin' Out in the Kitchen) says
I don’t think I could EVER get tired of pumpkin!!! (Not even in summer 😉 ) I definitely need to make this! I LOVE you cookie dough dip and snickerdoodle dip, so I’m sure this would be a hit! Thank you for the amazing recipe 😀 (Yes, I haven’t tried it yet, but I have to know it’s amazing!)
<3 <3
Lindsay @ biking before bed says
I pretty much eat pumpkin year round. Probably is my favorite flavor. Or maybe banana:) I’m psyched for the chocolate pumpkin pie! I love my chocolate pumpkin smoothies.
Judy @ JudyAngel101 says
i do not like pumpkin whatsover, & i got no sweetpotatoe in the house. any other things i could substitute instead? i am open to any suggestions. Thanks!
Chocolate-Covered Katie says
Try this recipe instead: https://chocolatecoveredkatie.com/2011/05/23/want-to-eat-an-entire-bowl-of-cookie-dough/
Kathy says
-stares at ingredients list- *thinks to self* oh hey..I have all those things in my pantry/fridge…
Making this tomorrow! YES :]
Unless the beans turned bad after 3 days…or has it been 4? :\ eh whatever
Abby @ Abz 'n' Oats says
Yum! 🙂 I’m not tired of pumpkin yet and I probably won’t be until spring. lol.
Anna @ Food Fitness Frolicking says
AHHH this recipe is so perfect. I was just thinking about making your cookie dough again, but then I found THIS 🙂
I don’t see chocolate chips in the recipe? Would you recommend we not add them?
Chocolate-Covered Katie says
LOL! Oops! No no, I would most definitely NEVER recommend not adding chocolate chips.
Always add chocolate.
To everything ;).
Ashley says
I made this as soon as I saw it. I’ve had it twice today with apples once and pretzels.
I made mine with sucanat, it’s like a fall hug rolled in a big bowl of delicious!
My husband loved it but I won’t let him know there are beans in there. 😉
Chocolate-Covered Katie says
Awww that makes me SO happy!!!
Kelly @ Foodie Fiasco says
Never tired of pumpkin. Never. At least, not while you’re around. 😉
Alexa @ Simple Eats says
I don’t think I could ever tire of pumpkin…eating it so much during the fall makes me realize I should eat it more all year round!
michelle says
OMG this was sooooo good….love it…. not tired of pumpkin stuff at all
Susan says
This looks absolutely delicious! Thanks for all of the wonderful recipes! My sister and I love making them!! 🙂
Jemma @ Celery and Cupcakes says
Geez! You can never get tired of pumpkin!
Jessica @ Jess Go Bananas says
I will be tired of pumpkin when it’s the spring and it doesn’t taste as good! lol
Dalai Lina says
I’m not tired of them yet because I have not made one pumpkin thing this season! I just live vicariously through you 🙂
LizAshlee says
I continue to LUV pumpkin…even better when cookie dough is involved!! 🙂
Gena says
The pumpkin craze lives on! Great recipe, Katie 🙂
Christin@purplebirdblog says
Loving the major amounts of pumpkin going on over here!!! 😀
Tessa says
My first thought… what would I serve this with. My second thought… oh just get me a spoon 🙂 This look so good!
Kathleen @ KatsHealthCorner says
I will never get tired of pumpkin! It is SO good! Maybe that’s why I’m still orange…..
Katie, I was wondering if I could use your special-diets-page idea (like having a tab/page for that, just like the other categories for my recipes). I wanted to ask your permission to do so.
CHOCOLATE IS THE BEST! <3 <3 <3 <3 <3 <3 <3 <3 <3 <3 <3 <3 <3 <3 <3 <3 <3 <3 <3
Chocolate-Covered Katie says
Aww of course! LOL you’re so sweet to even ask!! 🙂
Priscilla says
Just made your polka dot banana bread as a thank-you for a friend for taking care of my cats while I was away. Except I forgot that my friend is actually out of town right now. Oops! Guess I have to eat the bread myself!
I made this into two small loaves. The flavor is really good. The chocolate chips give it a lot of sweetness. My favorite part is the texture. It is kinda light and spongy, not as dense as most banana breads that I am used to. I did use regular white flour (I’ve been trying to use up this bag…). I baked about 40 minutes in the two smaller loaf pans, and they came out perfectly.
Thanks for another great recipe!
Chocolate-Covered Katie says
Aww I’m so glad!
P.S. Your blog makes me hungry… I wish I were in Boston!
Aly says
Made this last night for an all-hall event…YUM. I substituted 1/3 cup agave for the brown sugar. My favorite comment was “It’s like pumpkin pie and chocolate-chip cookies had a baby.”
Chocolate-Covered Katie says
Haha oh man, best comment ever!
Andrea says
Making this tomorrow with your graham cracker recipe posted today for a post-halloween costume party tomorrow!! Stoked, as I made your choc cookie dough dip and loved it. My only qualm- oats have gluten, do they not? So this isn’t gluten-free unless you specifically buy gluten-free oats?
Chocolate-Covered Katie says
I try to make my recipes as generic as possible. So even though I use things like almond milk and vegan chocolate chips in recipes, I’ll just say “nondairy milk” and “chocolate chips.” That way people can use what THEY want when they make the recipe. Same with oats: From what I understand, oats don’t really have gluten, but they’re usually processed on equipment that also makes food with gluten (i.e. flours and bread, etc.) so there can be cross-contamination. But someone who is following a GF diet can easily keep this recipe gluten-free by buying certified GF oats, which seem to be pretty widely-available :).
I hope it turns out well for you!! 🙂
Andrea says
I’ve never heard that about oats! Crazy! I’m not gluten free, but a friend at the party I’m going to is, and so I was going to try and modify them for him. Thank you! 🙂
Chocolate-Covered Katie says
Ooh I hope he likes them!! Haha I didn’t know that about oats either until my friend decided to go on a gluten-free diet a few months ago. She’s been helping me understand so much about the diet. I still have no idea how to bake with xantham gum, though!
Andrea says
I ended up just leaving out the oats and putting a little flaxmeal in to thicken it… oh my word… amazing! This is my favorite recipe I’ve tried so far. My husband, who seems to have a phobia for all things “healthy,” liked this recipe and probably didn’t suspect it was made of beans. Thank you again!
Tanya @ Dine, Dash, and Deadlift says
I just made this recipe and it is AMAZING! Anyone who has this on their “to make” list who has not yet gotten around to it….you need to STOP what you are doing (I don’t care if you are working, driving, playing with your kids, cleaning, etc.) and make this. ASAP. Enough said. Thanks for a great recipe Katie. As a Registered Dietitian, I always feel like it is my job to provide healthy options at parties, yet my family and friends usually don’t like the “food police” regulating what can and cannot be served at holiday gatherings. So now I have something healthy and delicious to bring! 🙂
Chocolate-Covered Katie says
LOL you are too funny! Who wouldn’t want to stop working or driving in order to eat cookie dough, right? Cookie dough > work. Always 😉
Erin says
I finally made this tonight… delicious. I couldn’t keep my spoon out of it! Mine came out a little bean-y tasting so I added a packet of stevia. It turned out well and made it a little less bean-y.
Erin says
Also, are you sure on the calorie count? I calculated it out and the whole recipe had around 1000 calories…
Chocolate-Covered Katie says
Yes, I’m sure. I did it by grams (adding them all up and then dividing by 15 to get the # of Ts)
Alyssa says
this looks amazing! just like the rest of your recipes, i want to eat them all 😛 i love that they’re all so healthy but never skimp on the flavor. keep it up!!
Renata says
I just made this, and I am hooked! I omitted the oil and it is still fabulous. Thank you Katie for your wonderful creations…
Taylor says
Definitely NOT sick of pumpkin yet! Can’t wait to try this!
jenny says
I’ve been scouring your blog all night hahaha. I don’t have a blender/processer up at school with me, would this be not so great even if I hand mix it realllllyy well?
Chocolate-Covered Katie says
Unfortunately I think the chunky beans might be a little weird :-?. But if you *like* chunky beans, maybe not lol!
Leah says
This looks crazy awesome! I can’t wait to make it. I have a 1/2 cup pumpkin in the fridge right now that is just waiting for this recipe 🙂
Leah says
OMG, I just made this and it’s awesome! I topped it with fat free whip cream and my husband couldn’t believe how good it was! Thx 🙂
Laural @ Being Healthier says
I never tire of pumpkin!!! resistance is futile – love that.
Ally's Oma says
Is there an oat-less version? Thank you Katie!
Katie @ ohshineon.wordpress.com/ says
Ghaaaa ghaaaaa I want this for dinner! If only I had garbanzo beans in my pantry!
Amy Jo says
I brought this to a party yesterday, and it was a hit! In fact, one person suggested that “Jesus” made it, indicating that only Jesus himself could make something so wonderful. I made a few changes: I doubled the pumpkin (because I LOVE pumpkin), doubled and substituted pumpkin pie spice instead of cinnamon, and omitted the milk. We dipped Nilla Wafers in it, which were yummy, but I think pretzels offered the best of both salty and sweet.
I’m not vegan but stumbled upon your blog when my daughter was dairy intolerant. I had to give up dairy while I was breastfeeding, and I never once felt cheated out of yummy deserts or decadent pancakes with your recipes! The deep dish cookie pie is also one of my favs to bring to parties!
Thank you for doing what you do, and thank you for continuing your blog!
Chocolate-Covered Katie says
LOL oh my word, that is hilarious! 🙂 🙂
Casey says
AMEN, Amy Jo! I’m addicted to Katie’s site!
mthompson013 says
This is delicious, especially when you are dipping vanilla wafers. Yummy enough to be enjoyed any time of year.
Heather says
so if not totally eating all this up at once what is the best way to store it?
Chocolate-Covered Katie says
Covered in the fridge for a few days 🙂
Heather says
Awesome thanks for the quick response
Lindsay says
Mmm, love this variation on your cookie dough dip. I have been making your basic cookie dough dip on a regular basis now. I just tried this pumpkin version and may even like it better than the original! I used sucanat for my sweetener (only 1/4 cup) and Better N Peanut Butter ( 1.5 T) for the fat choice. So good it doesn’t even needs any add-ins, but i do think raisins would be delicious in it.
Maureen says
Made this today with canned Great Northern beans- it tastes even LESS like beans than using garbanzos! YUMM
Elizabeth says
I just made this – yummmm! Though I confess – it seems that I am unable to follow a recipe exactly. I always seem to tweak it in one way or another… Well, here is what I did:
I used sweet potatoes instead of pumpkin (I needed to use them up!), and I added almost double the amount. I didn’t have quick oats so I used rolled oats. I also added at least 2x as much cinnamon, and added some other “pumpkin pie spices”: allspice, nutmeg, and a dash of ginger. Finally, for sweetener, I used a bit of molasses (did you know that white sugar + molasses = brown sugar?) and drizzled some honey in there. (*GASP!!* Honey?! yes, I work with beekeepers, and I don’t see how honey can be thought of as an animal byproduct.)
I just thought I’d share for anyone who would like any ideas on substitutions and all that. 🙂
Chocolate-Covered Katie says
I honestly don’t have a problem with honey either. I think more animals die in my organic, buggy broccoli (yuck lol).
Liz says
This made a delicious PB substitute on my PB and Jelly sandwich!
Casey says
Ummmmmmmmmmm…WHO doesn’t like pumpkin?!?!?! My hubby and I are obsessed…proven by the fact that almost HALF of our recipe stash contains some sort of pumpkin. Can’t WAIT to try this!
Casey B says
I made this today. Good stuff! Not sure if I like this or the chocolate chip cookie dip better. I did the sugar-free version using dates. Used 1 1/4 cup dates, which i measured out to 225grams according to a website I found 90g= 1/2 cup dates. I used only 1 T of coconut oil. For milk I used vanilla almond milk unsweetened. Needed about 3 T to make it the creamy texture I wanted. Oh so good! I have not yet added chocolate chips. It is chilling in the fridge now. I plan to serve in small dishes and sprinkle chocolate chips on top. 🙂 Thinking either graham crackers or apple slices to dip in there. Or a spoon!! Thanks Katie!
Robyn says
Tired of pumpkin??…UUummm noooo way! So glad to see lots of other punkin” lovers,,,keep ’em coming 🙂 MaKinG
Amy says
Thank you thank you thank you! I love all of your recipes, and my family especially loves the sugar free brownie batter dip. I am so excited to try pumpkin 🙂
Norwegian girl says
I just made this using sweet potato and dates and it is absolutely delicious. I’m eating it as I type and trying hard to savour every bite:-) I used 225g soft dates that didn’t need soaking beforehand, probably about 1 cup of pure, great northern beans and some cardamom. This is first time I’ve experienced absolutely no bean taste in a bean-based dessert. I think as someone else have commented that white beans are a better choice than chickpeas. I don’t even own a blender or food processor, just a cheap hand blender but everything came out nice and smooth at last.
Kristin says
Delicious! My 15 month old daughter and I love all your yummy dips! They’re quick and easy to make and she gets lots of healthy protein from a dessert! It’s a win win, love your blog 🙂
Cici says
This was soooo yummy!
Cal says
This looked really yummy so I tried making it today, I didn’t have a can of white beans so I used some from a bag but I don’t think I cooked it long enough. So then I had real trouble getting it to blend : ( next time I make something like this I’ll get a can of beans or make sure I cook them enough. Mine still tasted okay, especially with chocolate.
michelle robertson says
Hi there Katie,
I live in Australia. I’ve just stumbled on your fabulous site, and after trialling your choc frosting shots (mmm d-lish) I decided to try this pumkin cookie dough dip. Thing is I used white beans (actually called Cannellini beans). Here we call Garbanzo beans ‘chick peas’ … I also don’t own a food processor (yet) and so I had no choice but to blend it.
Well it turned out ok I guess, but not as grainy and with tiny chewy looking bits in yours. Mine went fine. Not sure if my kids will go for it. But are ‘chick-peas’ what I am suppose to use?
By the way congratulations on an excellent place for us to come, who love sweets but also value our health and longevity. 🙂
Alice says
Can’t decide what to bring to a friend’s birthday party…. this dip or the simple cookie dough dip…?
She is incredibly conscious concerning her weight and body shape and everything so i could probably make her happy if I brought the one with fewer calories :/
Is the pumpkin version lower calorie because auf the “volumizing” with pumpkin?
Unofficial CCK Helper says
Yes, it would be. But probably not drastically so.
Katie says
Wow, this is sooo good! After a personal failed attempt at one of your other cookie dough dip recipes (too many creative substitutions… should have stuck to your recipe!), this one is to die for. Any pumpkin lover should absolutely love this dip.
I made a couple slight changes to suit my taste. I used just 1 tablespoon of creamy peanut butter in place of the oil, supplemented by 1/2 tsp of butter, since I am not vegan and just because I wanted a slight buttery taste for my dough. (I bet butter extract would be yummy too!)
I’m a sweet fiend, but I decided to use only 1/4 cup of brown sugar, and it was perfect! I’m sure it is super delicious with the full 1/2 cup, but I don’t mind saving a few more calories when it is awesome with the reduced amount.
I also used great northern beans, since they are what I had on hand. My sister is really skeptical of all the “weird” food that I enjoy. I just have a really open mind about it and she doesn’t really, which is fine. But even she said the dip was really good! Even though she detected a slightly beany taste. I did not AT ALL. But, like I said… a bit closed minded :p
It was probably just in her head… more for me 😀
Rose says
Love your recipes! quick question, could I use white kidney beans? would this give me the same results ( only thing I have around and wanted to whip it up quickly)
Chocolate Covered Katie says
Yes, I think that would be fine 🙂
Carmel says
Loving this blog and can’t wait to try some recipes! What size can are you using for the garbanzo beans?
Unofficial CCK Helper says
15 oz.
Sara says
Hi there! Fabulous recipes! Do you use a special kind of chocolate chips for your recipes? I try to be sugar free but so many of these amazing recipes call for chocolate chips which are delicious but of course have sugar. Just wondering what you use. thanks!
Chocolate Covered Katie says
Hi Sara 🙂
I normally bake with EnjoyLife mini chips… but if you want sugar-free chocolate chips you can try this recipe: https://chocolatecoveredkatie.com/2012/01/15/three-ingredient-chocolate-bars-1/
I wouldn’t bake with the above recipe, but it’s fine for the cookie dough dip 🙂
sara says
Thank you for the great information and taking the time to reply! =)
Rebekah Sanchez says
So this may be a dumb question, but how do I share this on Facebook? I don’t see a “share” link on this page.
Chocolate Covered Katie says
Not a dumb question at all!
Just go to your facebook page and paste this link into the “update status” box at the top. Give it a second, and a photo should show up :).
Allyn says
I think I am going to turn this into a pumpkin blondie by adding chocolate chips and baking them! 🙂 Hopefully this will work, and if so l will be in heaven!
amy says
Hi Katie, I just adore you! I remember seeing a picture of you and your Mom in a wheelchair, and your scarf was braided so nicely. How did you do that with your scarf? I love your healthy recipes. God bless you 🙂
Lucy says
How many cups of white beans are in one can? This looks heavenly! I think I will put mine in my porridge 🙂
Mic says
This turned out very good. I brought it to a party and it was well liked.
Jaxon Oliver says
Combination of almond in a Pumpkin Cookie makes absolutely delicious taste
Gisela says
This looks absolutely delicious!