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Home » Recipes » Dips and Spreads

Pumpkin Cookie Dough Dip

Published: Oct 20, 2015 · Updated: May 24, 2023 by Laura Fuentes · This post may contain affiliate links

This Pumpkin Cookie Dough Dip is a tasty, nutritious dip that kids will love to dip fruit in, or just eat plain by the spoonful!
5 from 19 votes
Jump to Recipe

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!

Healthy Pumpkin Dip - perfect for your Halloween party and goes great with apples!

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

Laura Fuentes
5 from 19 votes
This Pumpkin Cookie Dough Dip is a tasty, nutritious dip that kids will love to dip fruit in, or just eat plain by the spoonful!
Servings: 6 servings
Prep Time 5 minutes mins
Total Time 5 minutes mins

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 sugar-free alternative, use a few drops of stevia to taste. Reduce coconut flour and maple syrup to 1 tablespoon each.
For a thinner consistency, add 1 tablespoon milk or non-dairy alternative to mixture.

Equipment

Mixing Bowls
Kids Lunch Box

Nutrition

Serving: 1/4 cupCalories: 106kcalCarbohydrates: 15.9gProtein: 2.5gFat: 4.4gSaturated Fat: 1.6gSodium: 27.6mgFiber: 2.7gSugar: 11.1g
Like this recipe?Rate and leave a comment below

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Reader Interactions

Comments

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    Recipe Rating




  1. Ellen A

    July 31, 2021 at 1:20 pm

    5 stars
    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!

    Reply
    • MOMables-Laura

      August 02, 2021 at 4:25 pm

      Sounds like a success, Ellen!

      Reply
  2. Mike

    July 13, 2021 at 1:59 pm

    5 stars
    Looks awesome! Would white rice flour work?

    Reply
    • MOMables-Laura

      July 16, 2021 at 4:11 pm

      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.

      Reply
  3. Larson

    October 28, 2020 at 8:52 am

    5 stars
    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!

    Reply
  4. Dana

    September 24, 2017 at 9:41 pm

    5 stars
    could I do oat flour? I want to pulverize my rolled oats to use instead of the coconut flour

    Reply
    • MOMables - Laura

      September 25, 2017 at 9:59 pm

      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!

      Reply
  5. Natasha

    October 19, 2016 at 11:40 am

    5 stars
    How long will this keep?

    Reply
    • Emilie Hebert

      October 22, 2016 at 1:27 pm

      5 stars
      About 5 days in an airtight container in the fridge!

      Reply
  6. Marnie White

    October 27, 2015 at 7:36 am

    5 stars
    Can these be made with regular flour? I don’t want to have to buy coconut flour.

    Reply
    • MOMables

      October 27, 2015 at 10:13 am

      No, the coconut flour is essential in this recipe. Regular flour needs to be cooked and it does not absorb.

      Reply
  7. marie

    October 26, 2015 at 11:04 am

    5 stars
    Can I substitute agave nectar for the maple syrup? Would that change it too much? Thanks.

    Reply
    • MOMables

      October 27, 2015 at 10:13 am

      Absolutely. 1:1.

      Reply
  8. Marie

    October 25, 2015 at 9:15 pm

    5 stars
    Do you think Sunbutter would work instead of the PB? School is nut free…

    Reply
    • MOMables

      October 27, 2015 at 10:14 am

      Absolutely!

      Reply

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