This Vegan Pumpkin Spice Chocolate Chip Cookie Dough is the PERFECT fall treat, with big chunks of chocolate and cozy pumpkin pie spices!
Hey everyone!! I know I say this pretty much every time it comes to write up a post, but I am SO excited to bring you this recipe today because 1. It’s pumpkin spice chocolate chip cookie dough. What’s not to love?! And 2. Because today is the LAST recipe before #WellandFullThanksgiving starts!!
Over the past few weeks I’ve been working super hard on a series of epic Thanksgiving recipes to share this year. I’ve got so many great ones coming at ya, from French onion lentil stew “gravy” (this one is killer) to the most festive holiday herb + carrot hummus! Getting all of these recipes ready was a huge undertaking, but I’m so proud of how everything turned out and I know you’ll love it :)
Until then, please enjoy this vegan pumpkin spice chocolate chip cookie dough! This is a riff off of my vegan cookie dough recipe, updated with pumpkin and warming spices. I absolutely love this recipe because it’s so easy to throw together, and doesn’t require any baking! Which works out for me because I’m a TERRIBLE baker!! Seriously, I tried to develop a brownie recipe to post here and it came out absolutely awful. The worst part is, I have no idea why, and no clue how to fix it! Maybe one day I’ll have a baking epiphany, but until then, please accept these bake-free sweet treats :)
Vegan Pumpkin Spice Chocolate Chip Cookie Dough
This vegan pumpkin spice chocolate chip cookie dough is the PERFECT sweet treat - so easy to make, full of fall flavor!
- 1 1/2 Cups Whole Wheat Flour
- 1 Vegan Chocolate Bar
- 2 Tbs Coconut Oil melted
- 1/3 Cup Pumpkin Purée
- 1/4 Cup Almond Butter
- 1/3 Cup Maple Syrup
- 1/2 Tsp Vanilla Extract
- 1/4 Tsp Salt
- 1/2 Tsp Cinnamon
- 1/4 Tsp Ginger
- 1/8 Tsp Cloves
- 1/8 Tsp Nutmeg
In two separate bowls, combine the wet and dry ingredients, respectively. Mix well so that everything is evenly combined.
Fold wet ingredients into dry ingredients, stirring until everything is evenly mixed. (You may need to use your hands if the dough is too thick to stir).
The cookie dough can be eaten immediately, if desired. If not, line a bread loaf pan with parchment paper. Press cookie dough into the pan until solid, then refrigerate overnight. Then, cut the cookie dough into bars.
If you make this vegan pumpkin spice chocolate chip cookie dough and post it on Instagram, be sure to tag me @wellandfull and #wellandfull so I can see! I love seeing your takes on my recipes :)