This vegan pumpkin spice cookie dough is thick, rich and gooey and full of the best fall spice flavor! It’s a super quick no bake treat that’s made with just 6 healthy ingredients.
Happy October! Or should I say, happy all pumpkin everything season.
When it comes to pumpkin spice, I’m as basic as they come and I have NO shame whatsoever. Last fall we had a perfectly spiced stack of pumpkin pancakes, cinnamon crumb pumpkin bread with the most addictive crumb topping, and sweet, cinnamon sugar pumpkin doughnuts. If none of those satisfy your pumpkin spice needs, here’s a roundup of 10 of my go to healthy pumpkin recipes!
I can’t think of a better way to start October than vegan pumpkin spice cookie dough! Thick, rich, and perfectly sweet + spiced, this cookie dough couldn’t be easier to make and it’s the best simple treat for fall.
My favorite way to eat this vegan pumpkin spice cookie dough is straight from a bowl on a spoon, but it would also be lovely as a fun oatmeal bowl topping, or even spread on sweet potato toast. So many options, all super delish and perfect for this cozy time of year.
Ingredients for vegan pumpkin spice cookie dough
- Rolled oats: oats help to thicken the cookie dough a bit and provide healthy whole grains.
- Pumpkin pie spice: of course we need pumpkin pie spice to really bring out the warm, fall flavors of the pumpkin.
- Chickpeas: drained and rinsed canned chickpeas give the best thick texture.
- Pumpkin puree: a bit of pumpkin puree adds some color as well as rich, gooey texture.
- Medjool dates: dates give the cookie dough natural sweetness and help with the gooey texture. If they aren’t already, be sure to break the dates in half and remove the pits.
- Nondairy milk: a bit of nondairy milk thins out the mixture to the right cookie dough consistency. I used oat milk because I like the flavor more than other milks, but any unsweetened nondairy milk should work so use whatever you like.
Tips for making vegan pumpkin spice cookie dough
- Blend the oats first. To make sure the oats get finely chopped in the food processor, blend them alone to start with before adding the other ingredients.
- Stop to scrape down the sides of the food processor a few times. Once all the ingredients are in the food processor, you’ll need to stop it a few times to scrape down the sides so that everything is incorporated.
This vegan pumpkin spice cookie dough is so simple and quick to throw together, and such a great way to satisfy a craving for a little something sweet after dinner. You can’t go wrong with a no bake recipe, and I love that this cookie dough sneaks in some really nutritious foods like beans and oats in a way that feels super fun and indulgent.
I love pumpkin season.
Xo,
Sara
Vegan Pumpkin Spice Cookie Dough
Ingredients
- 1/4 cup rolled oats
- 1 1/2 tsp pumpkin pie spice
- 3/4 cup canned chickpeas, drained and rinsed
- 1/4 cup pumpkin puree
- 8 pitted medjool dates
- 1/4 cup nondairy milk – I use unsweetened oat milk, but any nondairy milk should work
Instructions
- Add the oats and pumpkin pie spice to the food processor and blend until the oats are blended into fine crumbs.
- Add the chickpeas, pumpkin puree, dates, and nondairy milk and blend until everything forms a thick dough, stopping the food processor a couple times to scrape down the sides with a spatula so everything is evenly incorporated.
- Store leftovers in the refrigerator.
