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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


  • 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


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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  1. 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!!

  2. 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!

  3. 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.

  4. 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!

  5. Heather @ Get Healthy with Heather says

    Wish I was at that party! And there are never too many pumpkin recipes… Bring em on girl!

  6. 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 >.<

  7. 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!

  8. 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.

  9. 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!! 🙂

  10. 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

  11. 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!

  12. 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

  13. 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?

  14. 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. 😉

  15. 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!

  16. 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 🙂

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