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Pumpkin Cookie Dough Dip

Need an easy last-minute party dessert? This homemade pumpkin cookie dough dip takes just minutes to make, and it tastes like pumpkin pie!

Pumpkin Cookie Dough Dip

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!

Secretly Healthy Pumpkin Cookie Dough Dip

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

Chocolate Chip Pumpkin Dip Recipe

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.

Secretly Healthy Pumpkin Chocolate Chip Cookie Dough Dip

Pumpkin Cookie Dough Dip

Adapted from the famous Chickpea Cookie Dough Dip

Pumpkin Cookie Dough Dip

Total Time: 5m
Yield: 3 cups
Print This Recipe 5/5
Pumpkin Cookie Dough Dip
5/54

Ingredients

  • 1 1/2 cups cooked chickpeas or white beans (1 can, drained + rinsed well)
  • 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 pure maple syrup, honey, or agave
  • 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

 

More Popular Desserts With Beans:

black bean brownie

Black Bean Brownies

 

makeout chocolate chip cookie pie

Chocolate Chip Makeout Pie

 

Super Fudgy Vegan Chickpea Brownies

Chickpea Brownies

 

 

Deep Dish Brownie Pie Recipe
Deep Dish Chocolate Brownie Pie

 

Flourless Banana Blender Muffins

Flourless Banana Blender Muffins

Or try one of these savory bean-based recipes:

Veggie Burger Recipe

Black Bean Enchilada Soup

Lentil Soup Recipe <–Katie Favorite

Sweet Potato Salad

Buffalo Chickpea Chili

5/5 (4)

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Published on November 14, 2019

Meet Katie

Chocolate Covered Katie is one of the top 25 food websites in America, and Katie has been 
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ABC's 5 O’Clock News. Her favorite food is chocolate, and she believes in eating dessert every single day!

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143 Comments

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  1. 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.

  2. 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. 🙂

  3. 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?

  4. 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 😀

  5. 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)

  6. 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!

  7. 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.

  8. 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!

  9. 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 🙂

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