This healthy paleo vegan edible pumpkin cookie dough is an easy eggless and raw cookie dough recipe to enjoy anytime! Quick, easy and ready in 5 minutes, its a flourless dessert or snack packed with protein! Keto, Sugar Free, Gluten Free.

Healthy Pumpkin Cookie Dough Recipe

As soon as September the 1st ticked over, there is absolutely no shame in whipping out the healthy pumpkin recipes! While we have pumpkin pancakes, pumpkin spice latte energy balls and even a pumpkin English muffin…we need something with a hint of summer in it.

While the weather may dictate summer is still in the air, the stores, cafes and the general atmosphere is saying something different- Fall/Autumn is definitely vibing right now!

The biggest giveaway is storefronts having cans upon cans of unsweetened pumpkin puree, and I’m not going to lie…I always stock up on them.

A downside to having multiple cans of pumpkin puree on hand would be that there would ALWAYS be leftovers. I never seemed to completely use a full can, so after a week of recipe testing, I’d have cans with a few tablespoons left in them and with very few uses.

Fortunately, I utilized the leftover pumpkin and added a few extra ingredients and made a healthy pumpkin cookie dough.

Healthy Cookie Dough for one?

As you can imagine, the leftover pumpkin would never yield enough to make a full blown pumpkin cookie dough, so making it single serving or for one, was gold.

However, today’s recipe has been altered to be made in a larger serving using up the entire can- but you can still make it single serving if you like!

Healthy Edible Cookie Dough…with a pumpkin twist!

Considering being a fan of no-bake recipes, it was only a matter of time before my favorite edible eggless cookie dough got a pumpkin makeover!

This healthy pumpkin cookie dough is smooth, creamy, thick and has a texture almost like raw cookie dough.

The healthy cookie dough is easy to adapt for you to achieve your favorite texture. Want it smooth and creamier? Add a little extra liquid of choice. Want the full-blown crumbly cookie experience? Don’t be afraid to reduce the liquid and add extra coconut flour.

Yes, coconut flour. This is the key ingredient to give it the thick texture. Increasing or decreasing the amount used can truly make it ultra thick and dough like!

This healthy pumpkin cookie dough is also made with barely any ingredients and is secretly healthy! It’s naturally sweetened (using pure maple syrup), but has been tested to be keto-friendly too, using liquid stevia.

While it is 100% paleo friendly, vegan-friendly and keto, if you don’t follow any of these dietary lifestyles, you can adapt it to whichever ingredients you have on hand.

If you’d like this healthy pumpkin cookie dough to be made without coconut flour, you can either use blanched almond flour or (for a non-keto/non-paleo option) use oat flour– Just be sure to double the amount to compensate for the lack of liquids.

Wanting to make this a healthy pumpkin cookie dough DIP? Add extra liquid (milk or even syrup) to give it a smoother consistency. Allow it to sit overnight or for several hours in the fridge to firm up slightly.

For those wanting this as a protein cookie dough, simply add a scoop of your favorite protein powder to it. I prefer using a vanilla flavored one, as it really compliments the pumpkin flavor.

Recommended ingredients to make this healthy paleo vegan pumpkin cookie dough-

Healthy Paleo Vegan Pumpkin Cookie Dough (Keto, Sugar Free, Edible) This healthy paleo vegan edible pumpkin cookie dough is an easy eggless and raw cookie dough recipe to enjoy anytime! Quick, easy and ready in 5 minutes, its a flourless dessert or snack packed with protein! Keto, Sugar Free, Gluten Free. 4.84 from 6 votes Print Pin Prep Time: 5 minutes Cook Time: 1 minute Total Time: 6 minutes Servings: 6 Servings Calories: 160 kcal Author: Arman Ingredients 1 cup pumpkin puree

1/2 cup cashew butter can use any smooth nut or seed butter

1/4 cup sticky sweetener of choice * See notes

1/4 cup coconut flour

1-2 tbsp milk of choice I used unsweetened coconut milk

1-2 tbsp chocolate chips of choice optional Instructions In a small mixing bowl, add your pumpkin puree, smooth cashew butter and sticky sweetener of choice and mix well.

Using a tablespoon, add your coconut flour. Continue adding coconut flour until desired consistency is reached. If it is too thick, add some liquid of choice. If it is too thin, add a little extra flour.

Stir through chocolate chips, if desired, and enjoy or refrigerate for later. Notes * Keto sticky sweeteners include monk fruit maple syrup. You can substitute this for a few drops of liquid stevia, but ensure you increase the liquid used to thin the batter. Healthy Paleo Vegan Pumpkin Cookie Dough (Keto, Sugar Free, Edible) can keep refrigerated, for up to a week. Nutrition Serving: 6 Servings | Calories: 160 kcal | Carbohydrates: 12 g | Protein: 4 g | Fat: 12 g | Potassium: 2 mg | Fiber: 9 g | Vitamin A: 50 IU | Vitamin C: 1.7 mg | Calcium: 20 mg | Iron: 0.5 mg | NET CARBS: 3 g Tried this recipe? Give us a shout at @thebigmansworld or tag #thebigmansworld