Recently I fell in love with the amazing flavor combination that is pumpkin + chocolate. I mean, most of us know chocolate makes everything better, but can pumpkin treats really get any more delicious? Yes, the answer is yes they can. Stir everything together into a chunky chocolate chip cookie dough and you’ve got a brand new fall craving.

It can be enjoyed by the spoon… my personal favorite.

Rolled into balls and stashed in the freezer for an anytime snack when those pumpkin cravings hit. Perfect for portion control.. or erm, at least that’s the theory.

Or classically baked into a perfect thick, moist, cake-y cookie.

The choice is yours my dears! Trust me, once you taste the dough, it’ll be hard to keep your sneaky spoon out of the bowl. This autumnal-ly spiced-up, one bowl pumpkin cookie dough is gluten free, and if you want to get reeealll technical it’s actually grain free too since it’s made with buckwheat groats (buckwheat is actually a seed, which is why it’s sometimes referred to as a pseudo-grain).

It’s sweetened with coconut sugar, though you could substitute date sugar if you wish. Feel free to substitute the peanut butter with any nut butter of choice, and the dark chocolate chunks can be replaced with vegan chocolate chips. Go crazy and add nuts too! This is your cookie dough, have fun with it! It’s the perfect serving size for two so share the fun with a friend – or in my case, a chocolate and cookie loving three-year-old.

 

Put a fall spin on your cookie dough cravings with this yummy treat!

Pumpkin Chocolate Chunk Cookie Dough – 3 Ways (Vegan, Gluten-Free, Oil-Free)

Inspired by this recipe

makes 2 servings, or approximately 6 cookies/balls

• 1/4 cup pumpkin puree
• 3 – 4 tbsp coconut sugar or date sugar
• 2 tbsp natural peanut butter or almond, cashew, etc.
• 1 tsp molasses (optional)
• 1/4 cup + 2 tbsp buckwheat flour*
• 1/2 tsp cinnamon
• 1/8 tsp ground ginger
• 1/8 tsp nutmeg
• pinch of cloves
• If baking, add 1/2 tsp baking powder and 1/4 tsp baking soda
• 1/3 cup chopped vegan dark chocolate bar/chocolate chips, or more if desired

Instructions:

• In a large bowl, combine the first 4 ingredients. Add the flour and spices, and if baking, add the baking powder and baking soda. Stir to combine wet and dry ingredients and fold in the chocolate chunks.
• Eat immediately with a spoon!
• Roll into balls and refrigerate/freeze, or
• Bake! Scoop out by the tablespoon, flattening slightly, and bake on a parchment lined pan in a preheated oven at 350 degrees for about 8-9 minutes.

Notes:

*I make my own buckwheat flour by adding raw buckwheat groats to my Vitamix and blending on high until a fine flour is formed.

When eating this as unbaked dough, I found 3 tbsp of coconut sugar was sufficient. They seem less sweet after baking, so I used the full 4 tbsp when baking the cookies.

Date sugar is less sweet than coconut sugar, in my opinion. So you may need to taste it and add more if it isn’t sweet enough for you.