Creamy, rich, decadent, perfectly sweet and spiced PUMPKIN PROTEIN COOKIE DOUGH!!!!!!! Delicious when eaten as a dip or simply by the spoonful (what I often do!). You would never guess this pumpkin protein cookie dough is filled with fiber, protein, healthy fats, and good-for-you ingredients!

I am SO excited to share this recipe with you today. This pumpkin protein cookie dough was actually the first pumpkin recipe I made this season, and I have to say it’s definitely one of my favorites. Not to say you shouldn’t stop and make these pumpkin chocolate chip muffins and pumpkin pie chocolate chip overnight oats right now. Because they are so delicious and you most definitely should. I mean, chocolate PLUS pumpkin. YUM.

Anyways, I was thinking it was about time we’ve had another cookie dough recipe around here! Do you prefer the oatmeal raisin or chocolate chip? This pumpkin version may just be your new favorite.

Let’s break down the main ingredients here:

Ingredients and Substitutions

Chickpeas. Apparently, we are on a bean kick this week, because as I’ve mentioned, just a ½ serving of beans/legumes provides 6 grams of fiber (approximately 25% of your daily intake!) and 7 grams of protein. Chickpeas are included in the legume category. ? I prefer taking the skins off the chickpeas (a bit tedious and annoying), but definitely helps contribute to a perfectly smooth, creamy texture. I haven’t tried using any other beans; I’d stick with chickpeas on this one!

Pumpkin Puree. I use 100% pure canned pumpkin puree; super easy! Pumpkin is filled with vitamin A and even more fiber! Not to mention you’re basically eating vegetables when you’re eating this pumpkin protein cookie dough 😉 I wouldn’t really recommend substituting the pumpkin for another mashed starch because then it’s not exactly pumpkin. LOL

Vanilla Protein Powder. I’ve mentioned this before, but the protein powder I use is naturally sweetened with stevia and definitely contributes to the sweetness and texture of this cookie dough. If omitting, I’d personally try using a combination of oat flour (ground up oats) and brown sugar. I’ve used this combination of oats + brown sugar in another recipe (coming soon!) in place of protein powder and it worked great. I’d try using ¼ cup each of oats and brown sugar.

Cashew butter. I love the creamy, almost buttery-like richness cashew butter gives to recipes. If substituting, I’d try using almond butter. I prefer a more neutral-flavor nut butter (say as opposed to peanut butter which I think has a stronger taste) to let the pumpkin and pumpkin pie spice flavors shine through! Nuts and nut butters are filled with lots of unsaturated heart-healthy fats!

Along with the chickpeas, pumpkin, protein powder, and cashew butter, just some simple spices and pantry staples are needed: cinnamon, pumpkin pie spice, salt, maple syrup, and any additional add-ins you’d like!

I eat this pumpkin protein cookie dough dipped in apples, pretzels, and simply eaten by the spoonful. I hope you love this recipe!