Edible Pumpkin Cookie Dough
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!
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!
How to Make
First, combine dry ingredients in a large mixing bowl. Stir to combine.
Then, add in all remaining ingredients except chocolate chips. Stir to combine.
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.
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
Yes! See above for link to full cookie recipe.
As written, yes this recipe is Vegan.
If desired, roast and use fresh pumpkin in place of pumpkin purée.
Sure, this dough can be frozen and enjoyed later.
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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.
Get the Recipe: Edible Pumpkin Cookie Dough
- 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!
- 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.
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