Healthy Pumpkin Cookie Dough Dip

Start to Finish: 5 Minutes




  • 2 tablespoons (dairy free) milk of choice or water
  • 1 15-ounce can white beans or chickpeas, drained and rinsed well
  • 1/2 cup + 2 tablespoons pumpkin puree (not pumpkin pie filling)
  • 1/4 cup No Added Sugar SunButter (no added sugar preferred)
  • 2 tablespoons pure maple syrup (more if you want a sweeter result)
  • 1 1/2 teaspoons pumpkin pie spice
  • 1/4 teaspoon salt
  • 1/2 cup mini chocolate chips

IMPORTANT: Check to ensure all individual ingredients are produced in a peanut and tree nut-free facility.



  1. Add all ingredients except for chocolate chips to a high-powered blender and blend until smooth. You may need to pause blender to scrape downsides, and then continue to blend.
  2. Fold in chocolate chips.
  3. Transfer cookie dough into a freezer-friendly container and freeze for 15 minutes, or until cookie dough is cold. Alternatively, you can refrigerate for a few hours.
  4. Serve with sliced apples, celery or carrot sticks, whole wheat crackers or a spoon!

Store in refrigerator or freezer. Cookie dough will stay fresh in the fridge for about a week, or in the freezer for ~1 month. Enjoy!

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