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NEW! Pumpkin Cookbook

Pumpkin Chickpea Cookie Dough Dip

This pumpkin chickpea cookie dough dip is healthy, delicious and super easy to make! Plus it’s refined sugar free, gluten free, and vegan.

Made with just 6 simple ingredients, this pumpkin chickpea cookie dough dip is so simple to make and perfect anytime of the year! Did you know that it you blend chickpeas with peanut butter and pumpkin you could get such an amazing creamy texture? I didn’t either, but it’s amazing!

Chickpeas are part of the pulse family and are packed plant-based protein as well as fiber, and folate. They are super versatile, and can be used in things like falafel, hummus, on top of a salad or in this pumpkin chickpea cookie dough dip!

Pumpkin adds nutrition and fiber to this cookie dough dip and if you love that quintessential taste of fall I just know that this will be your new favorite snack! It’s lightly sweetened with maple syrup, gluten free and vegan too.

What you will need to make this recipe:

  • chickpeas
  • peanut butter
  • maple syrup
  • pumpkin puree
  • vanilla extract
  • pumpkin pie spice

p.s. if you’re excited about this dip you just need to add a few more ingredients to it to turn it into these pumpkin chickpea blondies! And if you need a little more pumpkin in your life, you’ve got to try these gluten and dairy free pumpkin chocolate chip cookies!

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5 ingredient pumpkin chickpea cookie dough

Pumpkin Chickpea Cookie Dough Dip

  • Author: Maggie Michalczyk, RDN
  • Prep Time: 2 minutes
  • Cook Time: 5 minutes
  • Total Time: 7 minutes
  • Yield: 1 1/2 cup
  • Category: dessert
  • Method: no bake
  • Cuisine: american

Description

This pumpkin chickpea cookie dough is so good you won’t believe it’s made with garbanzo beans! It’s a dessert dip that you can feel good about because it’s filled with nutrition too! 


Ingredients

  • 1 can garbanzo beans, drained and rinsed
  • 1/2 cup creamy, unsweetened peanut butter*
  • 1/3 cup maple syrup 
  • 1/3 cup pumpkin puree
  • 1 tsp. vanilla extract
  • 2 tsp. pumpkin pie spice
  • pinch of salt 
  • 1/2 cup mini or regular dark chocolate chips**

Instructions

1. Combine all of the ingredients except for the chocolate chips in the bowl of a food processor. 

2. Pulse until smooth and blended. 

3. Transfer to a bowl and fold in chocolate chips. 

4. Serve with apple slices, carrots, celery, and or crackers! 


Notes

*you can sub peanut butter for almond butter, however it will slightly alter the taste

**Can also add in white chocolate chips, milk chocolate chips, or pretzel pieces.

Store this dip in the fridge for up to a week (if it lasts that long!). 

XOXO

MAGGIE

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"Maggie did a great job of listening to my needs and offering practical, cost-effective, and sustainable solutions."

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2016-05-03T18:24:44+00:00

Carly

"Maggie did a great job of listening to my needs and offering practical, cost-effective, and sustainable solutions."
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