This edible Pumpkin Cookie Dough is easy, smooth and creamy! It tastes like a cross between classic cookie dough and a pumpkin cookie. This Vegan cookie dough is a quick and easy snack or dessert. This dough can also be baked into the most irresistible cookies!

Edible pumpkin cookie dough in white bowl

Why You’ll Love This Recipe

  • This pumpkin cookie dough takes only 5 minutes to make.
  • It is no bake.
  • This cookie dough can be baked! Just add 1 teaspoon of baking soda to the dough.
  • This cookie dough is bursting with pumpkin flavor.
  • This recipe is gluten free, dairy free, and Vegan.
  • Check out these Gluten Free Pumpkin Chocolate Chip Cookies for the full baked recipe.
  • For the version without pumpkin, check out this Gluten Free Cookie Dough!

Ingredients & Substitutions

Gluten free 1 to 1 flour is a great substitute for all purpose flour. I prefer the brands King Arthur Flour or Bob’s Red Mill since they most closely replicate regular flour. If not gluten free, all purpose flour can be used.

Tightly pack brown sugar while measuring. This adds the sweetness to the dough.

Cinnamon, pumpkin pie spice, and nutmeg bring all the fall flavors. If you don’t have pumpkin pie spice, add a pinch more cinnamon.

Coconut oil or Vegan butter act as the fat. Use refined coconut oil for a neutral taste or unrefined for a slight coconut flavor.

Pumpkin purée adds the pumpkin flavor. Use pumpkin purée, not pumpkin pie filling.

Vanilla extracts add a classic flavor to this cookie dough.

Use Vegan dark chocolate chips for Vegan and dairy free. Use any desired chocolate chips!

Edible pumpkin cookie dough in bowl

How to Make

Step 1

First, combine dry ingredients in a large mixing bowl. Stir to combine.

Step 2

Then, add in all remaining ingredients except chocolate chips. Stir to combine.

Step 3

Finally, fold in chocolate chips. Serve!

Expert Tips & Tricks

Tightly pack brown sugar.

Use pumpkin purée, not pumpkin pie filling.

Thoroughly mix until a smooth and creamy cookie dough consistency is reached.

Healthy snack with chocolate chips

How to Serve & Store

Serve pumpkin cookie dough immediately.

Store leftovers in the fridge for up to 4 days.

Freeze dough if desired.

Baking This Cookie Dough

This cookie dough is a great base for cookies! This dough is missing 1 teaspoon of baking soda, but otherwise it is great for cookies.

Even though there are no eggs in this recipe, it bakes well. Pumpkin is a common egg replacement in Vegan baking, so these cookies turn out great!

To bake, see Gluten Free Pumpkin Chocolate Chip Cookies recipe.

Frequently Asked Questions

Can you bake this dough?

Yes! See above for link to full cookie recipe.

Is it Vegan?

As written, yes this recipe is Vegan.

Can I use fresh pumpkin?

If desired, roast and use fresh pumpkin in place of pumpkin purée.

Can I freeze this dough?

Sure, this dough can be frozen and enjoyed later.

Vegan cookie dough in bowl

You May Also Like

If you make this recipe, I would really appreciate a review! You can find me on Instagram, Facebook, and Pinterest. I would love for you to follow along! For more great ideas, check out these Desserts Recipes.

Sweet Addison's cookies
Edible pumpkin cookie dough in white bowl
At a Glance:
Prep Time: 5 minutes
Cook Time: 0 minutes
Total Time: 5 minutes

Get the Recipe: Edible Pumpkin Cookie Dough

This edible Pumpkin Cookie Dough is smooth, creamy, and packed with flavor! It takes only 5 minutes to make. This gluten free and Vegan cookie dough is a great easy snack or dessert!
5 from 1 vote
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Ingredients

6 servings

Instructions 

  • First, add flour, brown sugar, cinnamon, pumpkin pie spice and nutmeg in a large mixing bowl. Stir to combine.
  • Add in remaining ingredients except chocolate chips.
  • Lastly, fold in chocolate chips and serve!

Notes

  • I used King Arthur Flour gluten free 1 to 1 flour.  I also love Bob’s Red Mill gluten free 1 to 1 flour.
  • If not gluten free, all purpose flour can be used instead.
  • Tightly pack brown sugar.
  • If you don’t have pumpkin pie spice, use more cinnamon in its place.
  • I used refined coconut oil for this recipe, but Vegan butter works well too.
  • For non Vegan, regular butter can be used.
  • Use pumpkin purée, not pumpkin pie filling.
  • I used Enjoy Life dark chocolate chips which are gluten free and dairy free.
  • Store leftovers in the fridge.
Calories: 568kcal, Carbohydrates: 75g, Protein: 5g, Fat: 28g, Saturated Fat: 25g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 1g, Cholesterol: 1mg, Sodium: 40mg, Potassium: 298mg, Fiber: 3g, Sugar: 35g, Vitamin A: 3182IU, Vitamin C: 1mg, Calcium: 125mg, Iron: 1mg
Author: Addison LaBonte
Course: Dessert, Snack
Cuisine: American

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