Edible Protein Pumpkin Cookie Dough

As soon as pumpkin season rolls around, I start thinking of all the ways I can give my favorite recipes a fall twist. Since I already love my cottage cheese cookie dough, a pumpkin version felt like the perfect place to start.

This is the kind of recipe I make when I open a can of pumpkin for something else and need a fun way to use the rest. I can mix up a batch in minutes and keep it in the fridge for an easy treat throughout the week.

Want to save this recipe?

Just enter your email and get it sent to your inbox! Plus I’ll send you new recipes every week!

Name *

Post Permalink Name

Email *

Save Recipe

Ingredient Notes

The ingredients are simple, but what you choose can change the flavor and texture of your cookie dough. Here’s what I recommend:

For full recipe instructions and complete list of ingredients, scroll down to the recipe card at the bottom of this page.

• Canned pumpkin: Make sure you’re using 100% pure pumpkin, not pumpkin pie filling, which already has sugar and spices added. You only need ⅓ cup, so this is a great way to use up pumpkin left over from another recipe.
• Cottage cheese: Whole milk cottage cheese gives the dough the richest, creamiest base, but low-fat works too. I usually reach for Good Culture, but the most important part is blending it until every last curd disappears.
• Maple syrup: This lightly sweetens the dough without covering up the pumpkin and spices. A sugar-free maple syrup works here too.
• Oat flour: I prefer oat flour here because it makes the dough thicker and gives it a more classic cookie dough consistency. Almond flour works too, but your dough will be a little softer. You can make oat flour at home by blending rolled oats into a fine powder. Note: You cannot use regular wheat flour because it can’t be eaten raw.
• Vanilla protein powder: I use this vanilla protein powder, but your favorite brand will work. Some protein powders absorb more moisture or taste sweeter than others, so you may need to adjust the flour or maple syrup slightly.
• Chocolate chips: Minis spread out more evenly, so you get little bits of chocolate throughout. Regular, dark, white, or sugar-free chocolate chips all work if that’s what you have.
• Pumpkin pie spice: If you don’t have any, it’s easy to make your own. I use ¼ teaspoon cinnamon, ⅛ teaspoon ginger, and a pinch each of nutmeg and cloves instead of the pumpkin pie spice. You’ll still need the additional cinnamon called for in the recipe. You can also use an equal amount of apple pie spice.

Make It the Star of Your Fall Snack Board

This edible pumpkin cookie dough is so much fun for Halloween parties, game days, or fall get-togethers. You can serve it as a dip or chill it until firm, roll it into small balls, and arrange them in mini cupcake liners for an easy grab-and-go treat.

For a dip-style board, spoon the dough into a small bowl, add a few extra mini chocolate chips on top, and surround it with:

• Fresh fruit: Crisp apple and pear slices balance the sweetness and make great sturdy dippers. Slice them shortly before serving so they stay fresh.
• Cookies: Graham crackers, gingersnaps, and vanilla wafers all pair well with the pumpkin flavor.
• Something salty: Pretzels add a little crunch and a salty contrast to the sweet cookie dough.

Keep the cookie dough refrigerated until you’re ready to serve, then return any leftovers to the fridge within two hours.

Storage Instructions

This edible pumpkin cookie dough is easy to make ahead, whether you want it ready for the week or you’re prepping it for a fall party.

• Fridge: Store the dough in an airtight container for 4 to 5 days. Give it a quick stir before serving if the texture changes as it sits.
• Freezer: I prefer freezing it in individual bites. Use a medium cookie scoop to portion the dough, roll it into balls, and freeze them on a sheet pan until firm. Transfer the bites to a freezer-safe container and freeze for up to 2 months. Let them thaw in the refrigerator before eating.