Okay, I’ll confess—I have a serious weakness for pumpkin pie. But who has time to bake a whole pie when a pumpkin spice craving hits? That’s how this pumpkin pie cookie dough was born. It’s my lazy-day (okay, every day) solution for when I need that cozy fall flavor now. The best part? You get all the creamy, spiced goodness of pumpkin pie filling in edible cookie dough form—no baking, no guilt, just a bowl and a spoon. My kids go crazy for it with apple slices, but between us? I’ve been known to eat it straight from the fridge with a graham cracker chaser.
Table of Contents
Table of Contents
Why You’ll Love This Pumpkin Pie Cookie Dough
This isn’t just any cookie dough—it’s your new fall obsession waiting to happen. Here’s why:
- Ready in 10 minutes flat – No oven, no waiting, just blend and devour
- Packed with real ingredients – Cottage cheese gives it that creamy protein boost while pumpkin keeps it seasonal
- Kid-approved magic – My picky eaters think they’re getting dessert for snack time (shh!)
- All the cozy vibes – That pumpkin spice aroma will make your kitchen smell like a crisp autumn day
- No bake, no guilt – Eat it by the spoonful without that “I just ruined my diet” feeling
Seriously—this stuff disappears faster than Halloween candy in my house!
Ingredients for Pumpkin Pie Cookie Dough
Here’s what you’ll need to whip up this dreamy pumpkin pie cookie dough—trust me, every ingredient plays a special role:
- 1 cup full-fat cottage cheese – Don’t skimp here! The fat gives that luscious texture
- 1/4 cup pure pumpkin puree – Blotted dry (I’ll show you how in the next section)
- 3 tbsp maple syrup – The real stuff, not pancake syrup—it makes all the difference
- 1/2 tsp vanilla extract – My secret weapon for depth of flavor
- 1 tsp pumpkin pie spice – That warm hug in spice form
- Pinch of salt – Just enough to make the flavors pop
- 1/3 cup graham cracker crumbs – About 4-5 squares, crushed (measure packed!)
- Optional goodies – White chocolate chips or chopped pecans if you’re feeling fancy
See? Nothing weird—just pantry staples transformed into something magical.
How to Make Pumpkin Pie Cookie Dough
Alright, let’s get mixing! This pumpkin pie cookie dough comes together in just four simple steps – and I promise, the hardest part is waiting for it to chill. Here’s exactly how I make it (complete with all my little tricks!):
Step 1: Prepare the Pumpkin Puree
First things first – we need to tackle that pumpkin. Spoon your 1/4 cup of puree onto a couple of folded paper towels and gently press another towel on top. You’ll be shocked how much liquid comes out! This quick blot makes all the difference – without it, your dough would be way too wet. I learned this the hard way after a particularly soupy batch last fall. (Oops!)
Step 2: Blend the Base
Now for the magic! Toss the blotted pumpkin, cottage cheese, maple syrup, vanilla, pumpkin pie spice, and that pinch of salt into your blender or food processor. Blend it for a good minute or two, scraping down the sides as needed. You want this completely smooth – no cottage cheese lumps allowed! The mixture should look like a creamy pumpkin mousse when it’s ready.
Step 3: Mix in Add-Ins
Transfer your silky pumpkin mixture to a bowl – this is where the texture transforms! Gently fold in those graham cracker crumbs (measure them packed, friends) until just combined. If you’re adding chocolate chips or pecans, now’s the time. I usually toss in the white chocolate chips because, well… chocolate. The crumbs will thicken the dough as you mix – don’t worry if it seems loose at first!
Step 4: Chill and Serve
Here comes the test of willpower – cover the bowl and pop it in the fridge for at least 30 minutes. I know, I know, waiting is hard! But trust me, this chill time lets the flavors deepen and the texture firm up to perfect cookie dough consistency. When it’s ready, scoop it with apple slices or just grab a spoon. (No judgment here – I’ve done both in the same sitting!)
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Creamy Pumpkin Pie Cookie Dough Ready in 10 Minutes!
A creamy, spiced edible pumpkin pie cookie dough that captures all the flavors of pumpkin pie filling without any guilt. Perfect for dipping with apple slices or graham crackers.
- Total Time: 40 minutes
- Yield: 1 ½ cups 1x
Ingredients
- 1 cup full-fat cottage cheese
- 1/4 cup pure pumpkin puree
- 3 tbsp maple syrup
- 1/2 tsp vanilla extract
- 1 tsp pumpkin pie spice
- Pinch of salt
- 1/3 cup graham cracker crumbs (about 4–5 squares)
- Optional: 1/4 cup white chocolate chips or chopped pecans
Instructions
- Prepare the Pumpkin: Spoon the 1/4 cup of pumpkin puree onto a paper towel and blot to remove excess water.
- In a blender or food processor, combine the cottage cheese, blotted pumpkin, maple syrup, vanilla, pumpkin pie spice, and salt. Blend until completely smooth and creamy, scraping down the sides as needed. This may take 1-2 minutes.
- Transfer the smooth mixture to a bowl.
- Stir in the graham cracker crumbs and any optional add-ins like white chocolate chips or pecans.
- Cover and chill in the refrigerator for at least 30 minutes to allow the flavors to meld and the dough to firm up.
- Serve cold with apple slices or graham crackers for dipping.
Notes
- Blotting the pumpkin puree removes excess moisture for a thicker consistency.
- Chilling enhances the flavors and texture.
- Great for kids as a healthy snack.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: No-Bake
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1/4 cup
- Calories: 120
- Sugar: 8g
- Sodium: 150mg
- Fat: 3g
- Saturated Fat: 1g
- Unsaturated Fat: 1g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 5mg
Tips for Perfect Pumpkin Pie Cookie Dough
After making this pumpkin pie cookie dough more times than I can count (what? It’s research!), I’ve picked up some handy tricks:
- Cold cottage cheese blends smoother – Straight from the fridge works best for that creamy texture
- Taste before chilling – Want more spice? Add another pinch. Sweeter? Drizzle in extra maple syrup
- Blot like you mean it – Really press that pumpkin puree dry—your dough texture depends on it
- Storage secret – Keep it in an airtight container; it stays perfect for 3-4 days (if it lasts that long!)
- Texture trick – If dough seems too thick after chilling, stir in a teaspoon of milk
Little things make all the difference between good pumpkin pie cookie dough and “oh wow” pumpkin pie cookie dough!
Variations for Pumpkin Pie Cookie Dough
One of my favorite things about this pumpkin pie cookie dough? How easily it adapts to whatever you’ve got in the pantry! Here are my go-to swaps when I’m feeling creative:
- Gluten-free? Use almond flour instead of graham crackers—just add it slowly until the texture feels right
- Out of maple syrup? Honey or agave work beautifully (reduce by half a tablespoon since they’re sweeter)
- Not a cottage cheese fan? Greek yogurt makes a great substitute—just expect a tangier flavor
- Extra crunch? Try toasted coconut flakes or chopped walnuts instead of pecans
- Chocolate lovers – Dark chocolate chips take this from autumn to holiday real quick
See? The possibilities are endless—just like my appetite for this stuff!
Serving Suggestions for Pumpkin Pie Cookie Dough
Oh, the ways to enjoy this pumpkin pie cookie dough! My family fights over who gets to dip first. Here’s how we devour it:
- Apple slices – The crisp-tender combo is *chef’s kiss*
- Graham crackers – Double the cozy vibes
- Greek yogurt – Swirl it in for a protein-packed parfait
- Straight-up spoon – My personal favorite method (ahem)
Portion control? What’s that? But if you’re sensible, 1/4 cup makes the perfect little treat.
Storage & Reheating Instructions
This pumpkin pie cookie dough stays dreamy in an airtight container in the fridge for 3-4 days—if it lasts that long! Fair warning: freezing turns it grainy, so enjoy it fresh. No reheating needed—just grab a spoon straight from the cold!
Nutritional Information
Now, I’m no nutritionist, but I can tell you this pumpkin pie cookie dough is way kinder to your waistline than traditional desserts. The cottage cheese packs a protein punch, while real pumpkin gives you that vitamin A boost—so you can enjoy this treat without the sugar crash. Keep in mind these numbers are rough estimates—your exact nutrition will depend on which add-ins you choose and how generous those spoonfuls get (we’ve all been there!). The important thing? You’re getting real food ingredients instead of processed junk. My philosophy? Everything in moderation—except maybe pumpkin spice season. That deserves all the celebration!
Frequently Asked Questions
Is this pumpkin pie cookie dough safe to eat raw?
Absolutely! Since there are no raw eggs and we’re using pasteurized cottage cheese, it’s completely safe to enjoy straight from the bowl. My kids and I taste-test it at every stage—quality control, you know?
Can I use low-fat cottage cheese?
You can, but full-fat gives that dreamy, creamy texture we love. Low-fat versions tend to make the dough a bit grainy. If you must swap, Greek yogurt works better than low-fat cottage cheese!
Why blot the pumpkin puree?
Oh honey, I learned this lesson the messy way! Pumpkin holds tons of water, and skipping this step gives you soup—not dough. Just 30 seconds of blotting makes all the difference in texture.
How long does it keep in the fridge?
About 3-4 days in an airtight container—if it lasts that long! The graham crumbs soften over time, so I prefer it within 2 days for that perfect cookie dough bite.
I’d love to hear how your pumpkin pie cookie dough adventure turns out! Did you add chocolate chips? Try it with pecans? Maybe your kiddos licked the bowl clean like mine always do? Drop me a comment below or tag me @frostyrecipes on Instagram—I live for your kitchen creations and cute snack-time photos. This recipe only gets better when we all share our twists, so don’t be shy! Now if you’ll excuse me, I think I hear my fridge calling… and that dough won’t eat itself!
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