Pumpkin Cookie Dip
If you have Halloween party, a fall party, a Thanksgiving meal, a Sunday dinner, a potluck, kids who want a fun afternoon snack…ANY OCCASION REALLY….I have the perfect recipe for you! I call it Pumpkin Cookie Dip because it’s like cookie dough, but you could also call this sweet pumpkin hummus.
It’s SO good, so filling, and very quick to make. It’s also budget-friendly. It packs the protein and fiber and will be enjoyed by kids and adults alike.
I love my Peanut Butter Pumpkin dip, and it’s a bit more rich than this one. Both are worth making! If you want to get more beans into your diet (or into your kids), this is a great one to try.
Other Party or Snack Ideas
Green Muffins (these can be Frankenstein-ish)
Pumpkin Cookie Dip
Ingredients
- 1 15-oz can chickpeas, drained (or 1.5 cups cooked chickpeas)
- 2/3 cup rolled oats
- 1/2 cup pumpkin puree
- 1/2 cup peanut butter (or any other nut butter)
- 1/2 cup maple syrup, brown sugar, or dates (more to taste)
- 1 tsp pumpkin spice (or 1/2 tsp cinnamon, 1/4 tsp ginger and 1/4 tsp nutmeg)
- pinch of salt
To serve
- apples
- pretzels
Instructions
- Put all the ingredients into a food processor (or a blender) and blend until smooth (some texture from the oats is good though). Add more sweetener if you want, or add more pumpkin spice.
- Serve with thinly-sliced apples, and/or pretzels. SO GOOD.
- Keep leftovers in the fridge. Stores well for about a week.
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We love this recipe! We use it for dessert, breakfast (on toast) or school lunches (made with sunflower seed butter for nut free schools). My kids love it and it always puts a smile on everyone’s face.