October 20, 2015
This post may contain affiliate links. Please read our disclosure policy.
Have you gotten into the Fall spirit yet? If not, consider this your invitation to the pumpkin party! This Pumpkin Cookie Dough Dip is out-of-this-world delicious and nutritious. Watch how easy it is to make in this recipe video!
Is This Pumpkin Dip Healthy?
This recipe doesn’t have any of the refined sugars, preservatives, or raw eggs like normal cookie dough, so you can enjoy it without feeling guilty–or sick later on.
Pumpkin is full of antioxidants including vitamin A, which is great for eyesight!
You can feel good about serving this pumpkin cookie dough to your kids because it’s healthy and they’ll be getting in a serving of fruit. Plus, it’s low-carb, grain-free because of coconut flour, full of healthy fats from peanut butter, and vegan, so it’s a treat everyone can enjoy!
Pumpkin Dip Ingredients
- Pumpkin Puree
- Maple Syrup
- Coconut Flour
- Peanut Butter
- Cinnamon
- Chocolate Chips
If you can’t use peanut butter, no problem! Simply swap it out for one of these peanut butter alternatives.
It’s an easy way to make this tasty dip something that the whole family can enjoy!
If you’re looking for an even sweeter treat, add some chocolate chips! I never pass on those, of course. You can serve this with apple slices or other fruit, or just put out a few spoons and let everyone dig in.
And when you are done with this tasty dip, hop over and try one of these recipes made with pumpkin puree!
Yes, I’ve gone a little pumpkin-recipe happy but, Fall only comes around once a year and I want to soak up every bit of these delicious Fall flavors while I can.
Pumpkin Cookie Dough Dip
Ingredients
- 1 cup pure pumpkin puree
- 3 tablespoons maple syrup
- 2 tablespoons coconut flour
- 2 tablespoons peanut butter or nut-free butter melted
- ½ teaspoon cinnamon
- Optional: chocolate chips
Instructions
- In a large bowl, add all ingredients. Mix until well combined.
- Serve with apple slices or fruit, or eat it plain.
Notes
For a thinner consistency, add 1 tablespoon milk or non-dairy alternative to mixture.
Ellen A
Yum! Trying to use up some canned pumpkin. My organic peanut butter wouldn’t melt so I gently warmed it with the syrup…Put it all together and used the immersion blender to get it smooth. Perfect!
MOMables-Laura
Sounds like a success, Ellen!
Mike
Looks awesome! Would white rice flour work?
MOMables-Laura
Hi Mike, I haven’t made this recipe with white rice flour, so I can’t say for sure. If you try it, let me know how it works.
Larson
This pumpkin cookie dough dip is MAGICAL. I’ve been eating it for dessert the last two nights and it has curbed my sugar cravings. I added in a tsp more of coconut flour as it was a little runny. Also threw in some ground flaxseed and collagen for more healthy fat/protein!
Dana
could I do oat flour? I want to pulverize my rolled oats to use instead of the coconut flour
MOMables - Laura
Unfortunately, it will taste kind of “raw” and oat flour is not a 1:1 substitute for coconut flour. It won’t have a fluffy soft texture, it will be denser. sorry!
Natasha
How long will this keep?
Emilie Hebert
About 5 days in an airtight container in the fridge!
Marnie White
Can these be made with regular flour? I don’t want to have to buy coconut flour.
MOMables
No, the coconut flour is essential in this recipe. Regular flour needs to be cooked and it does not absorb.
marie
Can I substitute agave nectar for the maple syrup? Would that change it too much? Thanks.
MOMables
Absolutely. 1:1.
Marie
Do you think Sunbutter would work instead of the PB? School is nut free…
MOMables
Absolutely!