Pumpkin Cookie Dough

Jump to Recipe·Print Recipe

Pumpkin Cookie Dough! The easiest fall snack or topping full of chopped pecans, dark chocolate chips, and all the spices. Vegan, gluten-free, and paleo!

Happy pumpkin EVERYTHING month…I mean October.

It seems like most pumpkin desserts are, well, kind of a production. Like if you make a cake you have to make the obligatory creamy frosting to go with. Or if you make a pie you can’t even eat it the same day because of the whole setting overnight thing. Or if you make ice cream you have to wait for it to freeze to just the perfect level of chilly-meets-scoopable.

I’m not about that whole pumpkin patience thing.

I mean sometimes it’s worth it. But sometimes I just want a bite of something pumpkin spice, and NOW would really be the ideal time frame.

To which I say: Pumpkin Cookie Dough.

But embellished of course because we don’t want to be TOO basic. So this is no-bake vegan and paleo pumpkin cookie dough with maple syrup for seasonally-apropriate sweetness, SunButter for some “buttery” richness, crunchy bits of chopped pecans and dark chocolate chips so not a single bite is without plenty of mix-ins, and of course lots of pumpkin spice.

Made and eaten with friends for optimal enjoyment. In my case, with my friends Sonya and Dan – co-collaborators on this pumpkin post too, remember? – because you guys were pretty into that style of video and asking for more. And they are much more fun for me to shoot too!

There is no wrong way to Pumpkin Cookie Dough, but I’m gonna share a few of very right ones I’ve found so far…

  1. Scooped like ice cream into a bowl (or cone!) and drizzle with chocolate sauce + a sprinkling of chopped pecans. Spoon, dough, face, YES.
  2. Chopped into tiny chunks and scattered on top of a smoothie bowl or ice cream. Maybe a pumpkin smoothie bowl, because it is October now so why branch out? And once you have those chunks in the fridge…
  3. Same chunks as above but minus the smoothie bowl. Because they are bite size and they are perfect.

And I’m sure you’ll find some favorite devouring methods of your own.

Just like that, instant pumpkin spice snacking is yours. Make the very most of it, friends!



clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Pumpkin Cookie Dough

5 from 3 reviews

  • Author: Natalie
  • Yield: 6 servings 1x
  • Category: dessert
  • Method: no bake
  • Cuisine: american

Print RecipePin Recipe


Pumpkin Cookie Dough! The easiest fall snack or topping full of chopped pecans, dark chocolate chips, and all the spices. Vegan, gluten-free, and paleo!



  • 3/4 cup (180g) pumpkin puree
  • 1/4 cup (80g) maple syrup
  • 1/4 cup (65g) nut/seed butter (we used SunButter)
  • 1 tsp vanilla extract
  • 2/3 cup (80g) coconut flour
  • 2 tsps pumpkin pie spice
  • 1/2 tsp salt
  • 24 tbsp non-dairy milk (as needed)
  • 1/4 cup (40g) dark chocolate chips
  • 1/4 cup (30g) chopped pecans


  1. Whisk together the pumpkin, maple syrup, nut/seed butter.
  2. Add the coconut flour, pumpkin pie spice, and salt.
  3. Mix to form a thick batter, adding milk as needed if its too dry/crumbly.
  4. Stir in the chocolate chips and pecans.
  5. Scoop into bowls, and serve with a drizzle of melted chocolate and a sprinkle of pecans.
  6. Or press flat onto a sheet of wax paper and freeze for 1 hour. Then chop into small pieces.
  7. Store in the fridge for up to a week.


  • Serving Size: 1 serving
  • Calories: 223
  • Sugar: 15g
  • Fat: 14g
  • Saturated Fat: 4g
  • Carbohydrates: 25g
  • Fiber: 6g
  • Protein: 5g

Keywords: vegan, gluten-free, no bake, fall, easy, recipe, snack, dessert, topping, chocolate

Did you make this recipe?

Tag @feastingonfruit on Instagram



Leave a Reply

Your email address will not be published. Required fields are marked *