Egg-free, no-bake paleo pumpkin spice chocolate chip edible cookie dough – an autumn spin on edible cookie dough for a quick warmly-spiced treat. This magical recipe is paleo and vegan with a keto option.
I received such an amazing response after posting my Keto Edible Cookie Dough Recipe that I figured I would put a good thing on repeat and give it a fall spin!
Adding pumpkin and pumpkin spice gives this edible cookie dough that fall feel, without the need for baking. If you’re new to the edible cookie dough concept, it’s simple – it’s the cookie dough without eggs so you can just munch on the dough sans the baking.
I find this concept to be especially attractive in those parts of the country that are still experiencing warm weather – you get to make your no-cook pumpkin treat and eat it too! …And for areas (like here in Reno) that have cooled off and are seeing legit fall weather, this is still one of those handy treat-snacks that can be whipped up in a jiffy.
Just like the Keto Edible Cookie Dough, I used a sugar-free maple-flavored liquid sweetener to keep it low in carbohydrate, but you can absolutely use pure maple syrup, honey, or coconut nectar if you prefer.
The eggless edible cookie dough has a hint of pumpkin and is warmly spiced with pumpkin pie spice. You can always up the ante on the pumpkin pie spice or add more cinnamon if you like it extra spiced! I chop up a paleo chocolate bar for the chocolate portion of the recipe, but you can use your favorite chocolate bar or chocolate chips.
Aside from the fact that this cookie dough is oh-so loveable by all, it is super easy to make!
How to Make Pumpkin Edible Cookie Dough
Simply stir together all ingredients for the edible cookie dough in a mixing bowl. BOOM it’s ready!
You can either enjoy the cookie dough immediately via spoon, or you can refrigerate it for a couple of hours and then roll it into balls/bites.
I like to roll the dough into balls and then freeze them in a zip lock bag so that I can snag one whenever my heart desires.
Recipe Adaptations:
- Replace almond flour with hazelnut flour
- Use ghee instead of coconut butter if you’re okay with recipe not being vegan.
- Add more liquid sweetener to make the cookie dough sweeter (I don’t make mine very sweet).
- Use pure maple syrup, honey, or coconut nectar instead of the sugar-free sweetener.
- To keep recipe vegan, use vegan chocolate chips or chocolate bar.
And if you want to take it a step further to bake actual cookies, check out my Paleo Pumpkin Chocolate Chip Cookies recipe!
Pumpkin spice dough balls for the win!
Ingredients
- 1 1/2 cups finely ground almond flour, packed
- 1/4 cup canned pumpkin
- 2 Tbsp coconut butter, melted
- 1/3 cup maple-sweetened sugar-free syrup, liquid sweetener , see note*
- 1/2 tsp pure vanilla extract
- 1 1/2 tsp pumpkin pie spice
- 1 pinch sea salt
- 1/3 cup dark chocolate, chopped
Instructions
- Add all ingredients for the edible cookie dough to a mixing bowl and mix well until combined. Either serve immediately or refrigerate for 2 hours to roll dough into balls. Dough/balls should be stored in the refrigerator or freezer.
Jane Davidson | Typically Jane
Friday 19th of October 2018
Gahh!! This looks amazing!! Can't wait to make it.
Julia
Saturday 20th of October 2018
Thanks, girl! Let me know how you like it! xo
Sarah | Well and Full
Friday 19th of October 2018
This cookie dough looks amazing! And I love that it's egg-free :)