Pumpkin Cookie Dough That Can Also Be Baked! (with a secret ingredient)

Because you can’t say no to dessert for breakfast, right?

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Well guys, I am so thrilled to say that I’ve finally baked with a legume that’s NOT a peanut or soy! Yes, yes, I have a dessert recipe with beans!

Finding a really easy and delicious recipe took a long time, because I wanted to make a perfectly versatile dish that can be eaten both raw or baked. It’s challenging to find those cookie doughs you can have either way, aside from the delicious Eat Pastry boxed gluten free cookie dough made with chickpea flour. Then again, you might not want to consume an entire box of pre-made cookie dough. Learned from experience.

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Fortunately, this cookie dough recipe CAN be eaten in one sitting, because it provides a heaping shizzle ton of protein, fiber, iron, potassium, vitamin A, vitamin C, and so much more! Not that I actually advocate you to do so, of course. Unless you’re bulking…then go right ahead (or make another batch and eat that one too!)!

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Now, here’s what the cookie dough looks like once you bake it!

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Just a forewarning if you do decide to bake this recipe: the result is more of a pie-filling rather than a cookie pie or cake sort of dessert. It is still very delicious since it has a crusty surface and hearty sense of comfort in baking it!

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RECIPE (serves 4-5 for a dessert; 2 for a more substantial meal)

  • 1 cup of dry beans of your choice except black beans; I used pinto beans
  • 1 cup of ground oats or any flour of choice (except coconut flour)
  • 2 TBSP ground flaxseed
  • 1/2 cup of butternut squash or pumpkin, roasted and peeled
  • 1/2 tsp cinnamon
  • 1/2 tsp pumpkin pie spice
  • Sweetener to taste; I used 2 TBSP liquid Stevia
  • 2 tsp vanilla extract or 1 tsp vanilla bean powder (this one is my favorite)
  • Optional: 1/4-1/2 cup non-dairy milk or water, non-dairy chocolate chips, chia bars, coconut flakes, crushed almonds, vegan rainbow sprinkles, etc.


  1. Soak your beans in 3 cups of water for at least two hours or overnight.
  2. Strain and rinse your beans thoroughly.
  3. Bring plenty of water on a stovetop to a boil. I used around four cups of water because my beans expanded to two cups.
  4. Once the water is boiling, reduce the heat to low immediately, add, and simmer the beans until soft and thoroughly cooked.
  5. Strain the cooked beans once they are finished, if necessary. Let cool before blending.
  6. Blend all ingredients thoroughly in a food processor or strong blender until completely smooth and thick. You may need to add some liquid to prevent anything from sticking to the blender.
  7. Gently fold in any other optional ingredients, such as non-dairy chocolate chips or nuts.
  8. Serve immediately, or see note*.

*If you want to bake this recipe, spray a baking tin with nonstick spray. Bake at 350F for 45 minutes, or until the surface is completely firm. Let cool completely before serving.

3 thoughts on “Pumpkin Cookie Dough That Can Also Be Baked! (with a secret ingredient)

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