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Cooking With Anadi
12K subscribers · pumpkin cookie dough with chocolate chips, no baking needed
Protein Packed Edible Pumpkin Cookie Dough
A healthy cookie dough? Would you ever believe that the two could be put together in a sentence?
Well you better believe it! There’s no reason not to include this protein packed pumpkin cookie dough for dessert!
When September rolls around we’re all on the lookout for pumpkin-flavored goodies. On my blog, I have plenty of pumpkin recipes to satisfy that craving! From Pumpkin Puree Stove-top Oats to a Skillet Protein Chocolate Chip Cookie, I’ve got you covered!
If you’re like me, though, you feel stuck with the leftover pumpkin in the can. What to do with it? You could make smoothie bowls or dump it in more oatmeal, but as someone who likes variety, I don’t like feeling forced to use leftovers…
Who would have thought you could use pumpkin in cookie dough though? Now that’s creative!
I also would like to point out that this cookie dough doesn’t taste like pumpkin at all! Of course, you could modify the recipe to have a more prominent pumpkin flavor if you’d like, but I quite enjoy the chocolate taste given by the chocolate protein powder.
Why Make This Protein Pumpkin Cookie Dough?
I don’t see why you wouldn’t love pumpkin cookie dough! If you want to be a part of the pumpkin trend, then this recipe is for you! Even if it’s any time of the year, you can enjoy this delicious cookie dough!
What I love about this dough is the texture, and I think that the pumpkin contributes a lot to it. This cookie dough is so smooth and creamy. We’re going to get an extra nutritional benefit from the protein powder. Protein will help keep you satiated, so if you’re enjoying this while watching your favorite TV show before bed, it’s a great pre-bed treat so you won’t go to bed hungry!
I’d also like to add that coconut flour has some great health benefits as well! It’s a low-carb and gluten-free baking alternative to wheat flour. It’s also a great source of protein and fiber, which will further add to the satiation of this easy dessert!
The recipe for the dough itself also has no refined sugar added! We’re going to use maple syrup as the sweetener and cashew butter to thicken the dough. You may also have some sweetness from the protein powder you use.
At the end of the day, you’ll get that smooth and creamy cookie dough texture from natural ingredients with no flour, sugar, or eggs! Enjoy the satisfaction of having some delightful cookie dough that’s no-bake and hassle-free, convenient to prepare at any time!
Is Eating Raw Flour Safe?▼
In this case, yes! Coconut flour is made from ground and dried coconut flesh. Usually, eating all-purpose flour raw is not recommended because of the bacteria that’s contained. But rest assured that uncooked coconut flour is perfectly safe for this no-bake cookie dough recipe!
Tools Needed
Ingredients for Edible Healthy Pumpkin Cookie Dough
This healthy pumpkin cookie dough doesn’t take too many ingredients! For this recipe, you’ll need:
- coconut flour
- cashew butter
- pumpkin puree
- chocolate protein powder
- maple syrup
- Madagascar bourbon vanilla bean paste (or double vanilla extract)
- chocolate chips and sprinkles!
If you’d like to have the pumpkin taste more prominent, you can add some Homemade Pumpkin Spice!
What if I Don’t Have Protein Powder?▼
That’s okay! If you want a protein-packed alternative to cookie dough without the protein powder, check out my Healthy Edible Protein Chocolate Chip Cookie Dough For One. The protein in that cookie dough recipe comes from the Greek yogurt!
However, this recipe does not have pumpkin in it. If you’re here for the pumpkin, then simply increase the coconut flour as needed to make the cookie dough thick to your liking. The protein powder helps to get the texture, but you could omit and adjust accordingly with more coconut flour! Also keep in mind that the pumpkin flavor will probably be more prominent without the protein powder. If you want the pumpkin and chocolate flavor, then add in some cocoa powder, while being mindful of the amount of coconut flour used.
If you do have protein powder and want the pumpkin flavor to be more prominent, simply use vanilla or unflavoured protein powder!
No Madagascar Bourbon Vanilla Bean Paste?▼
No problem! Simply substitute with vanilla extract. This vanilla bean paste has a much stronger taste than regular vanilla extract, so you’ll need to double the amount of vanilla extract to get that great flavor.
Tips for Making Protein Packed Pumpkin Cookie Dough
- Add the dry ingredients first. Start by combining the coconut flour and protein powder.
- Whisk, whisk, whisk! You’ll want to whisk the dry ingredients together to have a smooth texture and ensure there are no lumps. Then, after adding the pumpkin puree, the maple syrup and the cashew butter, you must whisk quite vigorously! It may seem like it’ll be impossible to combine all the ingredients together, but trust me, if you keep going it’ll all become smooth and creamy!
- Fold in your chocolate chips. When you’ve added your reserved chocolate chips for the cookie dough itself, use a spatula to fold them in. This will make sure your chocolate chips won’t break down while mixing, and that they’ll be evenly distributed.
Chilled or Not?▼
Whatever you’d like to do! I personally prefer it at room temperature. I find that it’s more decadent at room temperature, and it’s very soft and more like cookie dough. This is because the cashew butter has been sitting out.
On the other hand, the cookie dough will firm up in the fridge because of the cashew butter hardening. Somehow, also, I find the cookie dough is sweeter when you refrigerate it. Perhaps this is the maple syrup becoming prominent! It also becomes sticky when you put it in the fridge - I’ve had it get stuck to my teeth!
So the answer is up to you. If you want a more moist and creamy cookie dough, then serve immediately. If you like the sweet and stickiness, refrigerate!
Note that this edible pumpkin cookie dough will stay good in the fridge for about a week.
Is Edible Cookie Dough Safe to Eat Raw?
Yes — that’s the whole point! Regular cookie dough isn’t safe to eat raw because of the eggs and uncooked wheat flour, but this pumpkin version skips both. There are no eggs anywhere in the recipe, and instead of raw wheat flour I use coconut flour and chocolate protein powder, so you can dig in straight from the bowl with zero worry. It’s made with no refined sugar, too — just a spoonful of maple syrup — so it’s a treat you can feel good about.
Ingredient Swaps and Make It Your Own
One of the best things about this dough is how easily it adapts to whatever’s in your pantry:
- Coconut flour: swap in almond flour (use about four times the amount) or oat flour (about three times) — both are less absorbent than coconut flour.
- Cashew butter: almond butter works as a one-to-one swap, or reach for sunflower seed butter to keep it nut-free.
- Chocolate protein powder: no protein powder on hand? Use three tablespoons of unsweetened cocoa powder (add a little extra sweetener to taste) or cacao powder.
- Maple syrup: honey or agave nectar both work in the same amount.
- Pumpkin puree: butternut squash or sweet potato puree swap in at the same ratio. Want a bolder pumpkin flavor? Stir in a pinch of pumpkin pie spice.
How to Store Your Pumpkin Cookie Dough
This dough is lovely served right away, but it’s just as good chilled. Scoop it between two bowls and pop it in the fridge to firm up, or keep any extra in an airtight container in the fridge for a few days — a cold, spoonable pumpkin treat waiting whenever a craving hits.
What Is Not in This Edible Pumpkin Cookie Dough
There is no unsalted butter in this at all. The fat is 40 g of cashew butter, and it is doing two jobs at once, because it is also what thickens the dough. That is why the texture comes out smooth and creamy rather than crumbly, and it is the reason the recipe works without an egg to bind it.
There is no salt either, not even a pinch. The recipe card puts this at 25 mg of sodium per serving, which is as close to nothing as a dessert gets. If you are used to a cookie dough that plays salty against sweet, this one will read rounder and sweeter than you expect. A small pinch of salt would sharpen it up, and it is the first thing I would experiment with, though it is not part of the recipe as written.
And there is no brown sugar, or refined sugar of any kind. One tablespoon of maple syrup does the sweetening, plus whatever sweetness comes along with the chocolate protein powder and the chocolate chips. Per serving, and the recipe makes 2, that works out to 694 calories, 50 g of fat, 56 g of carbohydrates, 30 g of sugar, 12 g of fiber and 11 g of protein. The fat and calorie numbers are high because cashew butter and chocolate chips are both dense, so this is a dessert that happens to carry real fiber and protein, not a diet food.
One more thing worth saying plainly: this is not a dough for chocolate chip cookies. There are no eggs, no baking soda and no wheat flour anywhere in it, so there is nothing here that would turn into a cookie in the oven. It is made to be eaten cold with a spoon, straight out of the bowl, and that is the whole idea.
How It Comes Together in Five Minutes
There is no cook time on this recipe at all. Five minutes of prep, zero minutes of heat. Nothing goes in the microwave and nothing goes on the stove, which is exactly why it is the recipe I reach for when the craving turns up late and I am not about to start baking.
You do not need a separate bowl for wet and dry, either. It all happens in one mixing bowl. Whisk the 20 g of coconut flour and the 1 1/2 scoops of chocolate protein powder together first so the powders go through lump free, because coconut flour will hold onto its lumps if you let it. Then the 1/3 cup of pumpkin puree, the 1 tablespoon of maple syrup, the 40 g of cashew butter and 1 teaspoon of vanilla bean paste go in on top and get whisked smooth.
The chocolate chips go in last, folded through with a spatula rather than whisked, so they stay whole. A spoon does the same job if that is what is nearest. Then 2 teaspoons more chips and sprinkles over the top, and if you want the pumpkin to actually taste of pumpkin, this is the moment for the spices: a pinch of homemade pumpkin spice stirred through at the end.
Eat it right away if you like it soft. Twenty minutes in the fridge gives you a firmer bite, closer to dough scraped off a beater, and it is worth the wait if you can manage it.
If you liked this recipe please let me know in the comments. Tag your post on social media using #cookingwithanadi and mention me @cooking.with.anadi. Thank you!
Recipe by Anadi Misra
Creamy, protein-packed pumpkin edible cookie dough made with simple ingredients. A healthy, guilt-free treat loaded with fall flavor and chocolate chips. No baking required!
No-cook
5.0 · 1 rating
5 min
Prep
5 min
Total
2
servings
easy
Level
Ingredients
Ingredients
Tap any quantity to scale
For the cookie dough
Instructions
- 1
In a mixing bowl, add the protein powder and coconut flour. Whisk well.
In a mixing bowl, add the protein powder and coconut flour. Whisk well.
- 2
Then, add the pumpkin puree, cashew butter and maple syrup. Whisk vigorously until everything is well combined.
Then, add the pumpkin puree, cashew butter and maple syrup. Whisk vigorously until everything is well combined.
- 3
Add your Madagascar bourbon vanilla bean paste or vanilla extract, and whisk further.
Add your Madagascar bourbon vanilla bean paste or vanilla extract, and whisk further.
- 4
Add the chocolate chips for the cookie dough. Using a spatula, gently fold in the chocolate chips so that they don't break down.
Add the chocolate chips for the cookie dough. Using a spatula, gently fold in the chocolate chips so that they don't break down.
- 5
Using a scoop, serve your cookie dough between two serving bowls. Top with the remaining chocolate chips and sprinkles. Let chill in the fridge or serve immediately and enjoy!
Using a scoop, serve your cookie dough between two serving bowls. Top with the remaining chocolate chips and sprinkles. Let chill in the fridge or serve immediately and enjoy!
Did you make this recipe? Tag @cooking.with.anadi on Instagram and hashtag it #cookingwithanadi
Tested & written in Anadi’s kitchen
Recipe history
- April 16, 2026 — Reworked and refreshed for the 2026 relaunch — new photography, restructured and standardized ingredients & instructions.
Filed under
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