This pumpkin spice edible cookie dough is the fall version of my edible brownie batter. It has the same creamy base of chickpeas, cashew butter, and maple syrup, plus pumpkin puree and pumpkin pie spice. It tastes like a pumpkin spice chocolate chip cookie you can eat with a spoon. No raw flour, no eggs, no oven. Naturally gluten free, dairy free, and vegan, with a protein boost from the chickpeas. Twenty minutes, one food processor, done.

A glass cup filled with scoops of chocolate chip ice cream topped with coarse sea salt, with a spoon sticking out, on a dark wooden surface.

Same dough, fall edition

If you've made my chickpea cookie dough or edible brownie batter, you already know the drill. This is that recipe with a few small tweaks!

The pumpkin pie spice does the flavoring while the pumpkin puree is mostly there for color. Two tablespoons gives the dough a warm orange tint and a subtle hint of pumpkin, and that's all it needs.

A woman with long red hair, wearing a brown sweater and jeans, smiles while standing in a modern kitchen beside a counter with fresh lettuce and hibachi steak bowls. Marble backsplash and gold kitchen accents are visible in the background.

This is real edible dough, not "cookie dough flavored" something. Most edible cookie dough recipes require heat-treated flour, which is an extra step nobody wants to do. The chickpea base skips it entirely and sneaks in protein while it's at it.

A person sits cross-legged in a meditation pose with their hands resting on their knees, peacefully imagining delicious hibachi steak bowls. The simple black outline contrasts against a white background.

Wait! if you want a pumpkin snack you can grab with your hands instead of a spoon, my pumpkin protein balls are the bite-sized cousin of this dough. And for the baked version, my gluten free pumpkin cookies are the ones to make.

Ingredients

Chickpeas - one 15 oz can, drained, rinsed, and peeled. More on the peeling below.
Cashew butter - and only cashew butter! Cashew butter has a subtle, almost buttery flavor that stays out of the way and lets the pumpkin spice lead. Peanut butter and almond butter are too powerful. I get mine from Whole Foods.
Maple syrup - the sweetener! Taste before you fold in the chips and add another tablespoon if you want it sweeter.
Pumpkin puree - you just need a bit. Not pumpkin pie filling, which is already sweetened and spiced.
Pumpkin spice - this does the bulk of the flavoring,
Almond milk and vanilla - a splash of each to get the chickpeas blending smoothly.
Mini chocolate chips - minis distribute better in a dough this soft.

You'll need a food processor or a high-speed blender. A hand mixer won't get chickpeas smooth.

Creamy, light brown mixture being blended in a food processor, with visible metal blade and smooth texture forming a swirl pattern under natural light. — **Step 1** : Blend the chickpeas well with the liquid and pumpkin flavors.

A clear glass bowl filled with thick cookie dough mixed with chocolate chips, sitting on a wooden surface in natural sunlight. — **Step 2** : Fold in the chocolate chips and chill.

Ansley' Tips

Peel the chickpeas if you want smooth cookie dough. It's tedious but it's biggest difference between silky dough and slightly grainy dough. Do it!
Chill it. The dough is soft straight out of the processor. Thirty minutes in the fridge firms it up to a real cookie-dough texture you can scoop.
Resist adding more pumpkin. Extra puree thins the dough and doesn't add much flavor. The spice is doing the work.
Taste before the chips go in. Sweetness and spice are easy to adjust in the processor so tast to get it just right.

How to Store Chickpea Edible Cookie Dough

Store in an airtight container in the fridge for up to a week. I love packing a few spoonfuls in my kid's lunch or scooping into balls to chill for an afternoon snack.

PS : If you make this recipe, be sure to leave a star review and comment below! Also be sure to follow along with me on Instagram and Pinterest to stay up to date on all tasty recipes here at The Fit Peach!

Recipe