This deliciously healthy cookie dough is made with a few simple ingredients and takes no time at all it make! It’s full of cinnamon and warm spices which makes it the perfect holiday treat!
Fall is in full affect loves! And like any true millennial, I’ve been all about all the pumpkin spice things! So it was only natural that I turn my edible salted caramel cookie dough recipe (which you all have been loving by the way) into edible pumpkin spice cookie dough!
But first, let me give you all some quick info on what makes this cookie dough so darn special:
- There’s NO EGG in it!
- There’s also NO FLOUR! (This includes no almond flour, coconut flour, oat flour, flowers from your garden…nada!)
- It’s completely REFINED SUGAR FREE! (Dates are the only sweetener I used in this cookie dough. 🙂 )
- It’s also DAIRY FREE too! (As long as you use dairy free chocolate that is)
- Did I mention there’s NO BAKING required too?! (Kinda goes without saying, but it’s still a plus!)
So what does this mean for you?? Anyone that’s gluten free, dairy free, vegan, vegetarian, Paleo and Whole30 can all enjoy this delicious treat!
Do I have to soak the dates?
No you don’t. However, I would highly recommend it because it adds a little moisture to the dough and makes it easier to blend together. You only need to soak them for 20-30 minutes which isn’t too long at all!
How to soak dates: Remove the pits and place however many dates you’re using in a bowl and add enough HOT water to cover them. Let them soak for 30 minutes and then discard the water. By now, you should see the outer skin of the dates starting to peel off. Gently peel the skin off each date and discard it. Now they’re ready to be put in the blender with the rest of the ingredients! 🙂
Do I have to “peel” the chickpeas?
Again, no you don’t. But I’ve found that peeling the chickpeas does make the dough creamier and have a smoother texture. Check out my step by step instructions on how to “peel” chickpeas in this previous post!
What if I don’t have pumpkin pie spice?
Fun fact, I hate pumpkin pie spice. Mainly I hate the ginger they put in it, so I hardly ever use the store bought spice blend. The good news though is that you can make this spice blend at home with just a few simple ingredients you already have on hand! For me, I used what I like to call “the lazy girl blend” which is just a combination of cinnamon and nutmeg. BUT if you want to be traditional you can always use the spice recipe I’ve listed below too!
Pumpkin Pie Spice Blend:
- 2 tsps cinnamon
- 1/4 tsp ginger
- 1/4 tsp nutmeg
- 1/8 tsp cloves
- 1/8 tsp allspice
Caitlin’s “Lazy Girl” Blend:
- 1 tsp cinnamon
- 1/4 tsp nutmeg
What do I do with edible cookie dough?
I think the better question here is, what can you NOT do with edible cookie dough?! 😉 Here are some of my favorite ways to use it:
- Use it as a dip for apples, pears, graham crackers or pretzels
- Spread it on toast or sweet potato toast
- Roll it into little balls for a healthy protein packed snack (or take these balls and dip them in some melted chocolate for a healthy dessert!)
This is quickly becoming one of my favorite treats and I just know it will be one of yours soon too! Hope you’re all having the best day my loves!
[Made one of my recipes? Make sure to tag my social media @kalefornia_kravings – I love seeing what you create!]
Edible Pumpkin Spice Cookie Dough
- 1 can chickpeas (drain, rinsed & peeled)*
- ⅓ cup pumpkin puree (not pumpkin pie filling!)
- ¼ cup cashew butter (can substitute with a different nut butter)**
- 8 large dates, (pitted, soaked & peeled)***
- 1 tsp vanilla
- 1¼ tsp cinnamon
- ¼ tsp nutmeg
- ¼ tsp salt
- ½ cup dark chocolate chips (can substitute with dairy free chocolate chips)
- Place the chickpeas, pumpkin, cashew butter, vanilla, cinnamon, nutmeg and salt in a food processor. Pulse it until it's combined.
- Add the soaked dates and pulse until it's smooth. (If you don't soak the date, you may need to add a little water to help it everything mix together.)
- Stir in the chocolate chips and serve!