pumpkin cookie dough

Creamy, sweet and perfectly spiced pumpkin chocolate chip cookie dough! Lower in fat than your typical cookie dough with added protein and fiber from the garbanzo beans. No one will guess this dip is secretly healthy 😉

Pumpkin Cookie Dough Dip

tbsp (16 grams) peanut butter powder

¼ cup (60 grams) canned pumpkin

tbsp (30 mL) sugar

tsp (5 mL) butter extract

tsp (10 mL) vanilla extract

½ tbsp (6 mL) liquid stevia*

salt

½ tsp baking soda

+ ½ tbsp (22 grams) mini chocolate chips

Rinse garbanzo beans thoroughly, peeling as you go....

Rinse garbanzo beans thoroughly, peeling as you go. Once all beans are peeled and rinsed, pat dry with a couple of paper towels. It is important that the beans are completely dry as this will effect the consistency of the dough.

In a food processor or high powered blender,...

In a food processor or high powered blender, add all the ingredients except the chocolate chips. Blend and pulse on high speed until ingredients are mixed thoroughly, about 2-3 minutes.

Once blended, stir in chocolate chips and store...

Once blended, stir in chocolate chips and store in the fridge in an airtight container or covered in saran wrap. Let chill for at least 2 hours before eating - no one wants warm dough 😉

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Pumpkin Cookie Dough Dip

Top 1 pumpkin cookie dough recipes from across the web

The most viewed pumpkin cookie dough recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

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Pumpkin Cookie Dough Dip

The most viewed pumpkin cookie dough recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine