This Pumpkin Cookie Dough Bread has a soft, spiced pumpkin crumb with pockets of raw cookie-dough in the center. I’ve always loved the idea of combining cookie dough and pumpkin bread into one indulgent, layered loaf. It’s perfect for fall breakfasts, dessert slices, or sharing with friends. (Feel free to halve for mini-loaves!)

Pumpkin cookie dough bread.

Ingredients You’ll Need

For the Pumpkin Bread Batter

  • 1 cup pumpkin purée
  • 3 large eggs
  • ⅓ cup melted coconut oil (or melted butter or olive oil)
  • 1 tsp vanilla extract
  • 1½ cups all-purpose flour (or gluten-free 1:1 blend)
  • ½ tsp baking powder
  • 1 tsp baking soda
  • 1 cup brown sugar (or coconut sugar)
  • ½ tsp pumpkin pie spice
  • 1 tsp cinnamon
  • ½ cup chocolate chips or chocolate chunks

For the Cookie Dough Layer

  • 1 cup raw cookie dough (store-bought or homemade edible dough)

Tip: Make sure your cookie dough is room temperature before layering — it helps it bake easier.

Thick pumpkin bread.

Step-by-Step Instructions

Step 1: Prep the Pan

Preheat your oven to 350°F (175°C). Line a 9×5-inch loaf pan with parchment paper, leaving some overhang for easy lifting.

Step 2: Mix Wet Ingredients

In a large bowl, whisk together the pumpkin purée, eggs, melted coconut oil, and vanilla extract until smooth.

Step 3: Combine Dry Ingredients

In a separate bowl, whisk flour, baking powder, baking soda, pumpkin pie spice, and cinnamon.

Step 4: Make the Batter

Add dry ingredients to the wet mixture. Stir gently until combined, then fold in brown sugar and chocolate chips.

Step 5: Layer the Batter and Dough

Pour ⅓ of the batter into the pan and smooth.

Crumble or spread ½ of the cookie dough on top.

Add the next ⅓ of the batter, then the remaining cookie dough.

Finish with the final layer of batter on top.

Cookie dough stuffed pumpkin loaf.

Step 6: Bake

Bake for 55–65 minutes, or until a toothpick inserted in the centre comes out mostly clean (a few moist crumbs are perfect).

Step 7: Cool and Slice

Let the pumpkin cookie dough bread cool in the pan for 30 minutes, then lift it out and cool completely before slicing.

Expert Tips & Variations

Ingredient Swaps

Use melted butter or olive oil instead of coconut oil if you prefer.

Almond flour or 1:1 gluten-free flour blend works in place of all-purpose flour.

Coconut sugar or light brown sugar both yield good flavor, though coconut sugar gives a deeper, slightly caramel note.

Variations & Fun Twists

Make mini-loaves (2 x 8-inch pans) using half the recipe. Reduce bake time by ~10 minutes — check with toothpick.

Omit chocolate chips and add chopped nuts (e.g. walnuts or pecans) for crunch.

For a vegan version: replace eggs with flax-egg or applesauce and use vegan cookie-dough if available.

Try my Peanut Butter Cookie Dough Bread too!

Sliced cookie dough bread.

Freezing & Storage

Store cooled pumpkin cookie dough bread wrapped at room temperature for up to 4 days.

To freeze: wrap slices in freezer-safe wrap / foil. Freeze up to 2 months. Thaw overnight in fridge or at room temperature. Toast lightly before serving.

Bake the loaf the night before. Wrap well. For best flavor, slice and warm in toaster oven (light toast) before serving.

Slice of orange loaf.

Frequently Asked Questions

Can I use store-bought cookie dough vs homemade?

Yes — store-bought cookie dough works well. If using homemade cookie dough, make sure it’s safe-to-eat raw (or use heat-treated flour or egg-free dough).

Why layer the cookie dough inside, instead of mixing it in?

The layered approach gives you a visual surprise slice through the loaf, also preserves some gooeyness in the center rather than having it fully baked into crumb. It may require you to adjust bake time slightly, so check the middle with a toothpick.

Can I reduce sugar / make it less sweet?

You may reduce the sugar by up to ¼ cup, but note texture becomes denser. Or you could experiment by replacing some sugar with maple syrup or coconut sugar.

What pan size should I use?

This recipe is tested in a standard 9×5-inch loaf pan. If you use a smaller pan (e.g. 8×4), expect slightly longer baking time; if you use mini pans, reduce bake time accordingly and monitor frequently.

You May Also Like

If you make this gluten free pumpkin cookie dough bread recipe, I would really appreciate a review! You can find me on Instagram, Facebook, and Pinterest. Join my exclusive Facebook Group for a behind the scenes look. I would love for you to follow along!  For more ideas, check out these Breakfast Recipes.

Pumpkin cookie dough bread.
At a Glance:
Prep Time: 15 minutes
Cook Time: 1 hour
Total Time: 1 hour 15 minutes

Get the Recipe: Pumpkin Cookie Dough Bread

Pumpkin Cookie Dough Bread is soft, moist, and full of cozy pumpkin spice flavor. Each slice has a gooey cookie dough layer and melty chocolate chips, making it taste like warm pumpkin pie mixed with fresh-baked cookies in one sweet loaf.
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Ingredients

8 slices
  • 1 cup pumpkin purée
  • 3 eggs
  • ⅓ cup coconut oil, melted
  • 1 tsp vanilla extract
  • 1 ½ cups flour, all purpose or gluten free
  • ½ tsp baking powder
  • 1 tsp baking soda
  • 1 cup brown sugar, or coconut sugar
  • ½ tsp pumpkin pie spice
  • 1 tsp cinnamon
  • ½ cup chocolate chips, or chocolate chunks
  • 1 cup raw cookie dough

Instructions 

  • First, preheat oven to 350 degrees Fahrenheit. Line a bread pan with parchment paper.
  • In a large mixing bowl, add pumpkin purée, eggs, melted coconut oil and eggs. Stir to combine.
  • Add in all remaining ingredients except chocolate chips. Stir to combine.
  • Fold in the chocolate chips.
  • Transfer ⅓ of the batter to the lined bread pan. Smooth into one even layer. Top with half of the cookie dough. Smooth into an even layer.
  • Repeat this step. Transfer the second third of the batter on top of the cookie dough. Top with the remaining cookie dough.
  • Spread the rest of the pumpkin bread batter on top.
  • Bake for 55 to 65 minutes or until toothpick inserted comes out clean.
  • Finally, remove pumpkin cookie dough bread from oven. Allow bread to fully cool before slicing into.

Notes

  • You can make this recipe with any type of cookie dough — even store-bought works great.
  • You can swap the melted coconut oil for olive oil or melted butter if you prefer.
  • Use either regular all-purpose flour or a gluten-free 1:1 flour blend.
  • Light brown sugar and coconut sugar both work nicely, though I personally like the flavor from coconut sugar best.
  • Be careful not to overbake — once a toothpick inserted in the center comes out with just a few moist crumbs, it’s ready.
  • Let the bread cool completely before slicing.
  • Keep covered at room temperature for up to 4 days.
Calories: 355kcal, Carbohydrates: 55g, Protein: 5g, Fat: 14g, Saturated Fat: 10g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 1g, Trans Fat: 0.01g, Cholesterol: 61mg, Sodium: 197mg, Potassium: 150mg, Fiber: 2g, Sugar: 28g, Vitamin A: 4856IU, Vitamin C: 1mg, Calcium: 62mg, Iron: 3mg
Author: Addison LaBonte
Course: Breakfast, Dessert, Snack
Cuisine: American