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Pumpkin Chocolate Chunk Cookie Dough {gf,v}

Updated: Mar 14, 2021

We all know, the months September-early December are strictly pumpkin season. I'm definitely guilty of wanting to consume pumpkin, and only pumpkin flavored things during those months. This pumpkin chocolate chip cookie dough was influenced by my pumpkin addiction, so it's clearly not a bad thing! This recipe uses chickpeas for the base {I know, some of you may be thinking "chickpeas?"}. I promise, you don't taste the chickpeas one bit. This recipe includes no refined sugars and uses maple syrup as a sweetener. This cookie dough is perfect for eating right out of the container, making cookies, protein balls, etc. Lastly, for the chocolate I use a chopped up Honey Mama's Cacao Nectar Bar {highly, highly recommend}, but you're free to pick whatever chocolate chips you love. Another great dairy free brand is Enjoy Life Foods.



Prep time: 5 minutes

Serving size: 15 dough balls


1/2c pumpkin purée⁣⁣⁣ 1/2c nut butter of choice {I like almond butter or peanut butter} ⁣⁣⁣ 1/4c pure maple syrup ⁣⁣⁣ 1tsp vanilla extract ⁣⁣⁣ 1c chickpeas⁣ drained⁣ 1/4c coconut flour ⁣⁣⁣ 1tbs coconut oil ⁣{room temp} ⁣⁣ 1/4c pecans ⁣⁣⁣ 2tbs hemp seeds ⁣ 1 1/2 tsp pumpkin pie spice ⁣⁣ Chopped Honey Mamas Cacao Nectar Bar Pink salt {as desired} ⁣


1. Blend all ingredients in food processor {besides chocolate} until smooth.

2. Fold in chocolate chunks and gently mix

3. Sprinkle with pink salt

4. Roll into dough balls or store in air tight container for eating later.


Be sure to shoot me an email with your feedback or message me on IG @wellnesswithmak, so I can see your beautiful recreations! I'd love to highlight them on my feed. Also, don't forget to follow me to stay up to date with new healthy, mouthwatering recipes, life updates, fitness routines, and all things wellness. I look forward to connecting with you!


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