A delicious and healthy cookie dough that is vegan, gluten-free, naturally sweetened, safe to eat raw, and made from chickpeas! This Pumpkin Caramel Pecan flavor is perfect as we head into Fall!
This is a sponsored post written by me on behalf of Vitamix. The opinions and text are all mine. The Vitamix product mentioned in this post was sent to me as a gift to use for this recipe, thank you so much!
I’ve been quite obsessed with raw, edible cookie dough lately. 1- because it satisfies my sweet tooth in minimal time, I’m talkin’ 15 minutes max people! 2- I don’t feel guilty if I eat
half the whole batch because it’s healthy cookie dough, yup that’s right, healthy! It’s made with chickpeas, nut butter, spices, and sweetened with maple syrup. 3- it’s fall and I’m finding any and every excuse to sneak in some pumpkin pie spice.
So what’s the game changer that takes this gluten-free, vegan edible Pumpkin Caramel Pecan Cookie Dough from ‘mmm’ to ‘Oh Heck Ya!’, you ask? The Vitamix A3500, hands down. We are looking at the future of blending here, with five program settings for walk-away convenience, a touchscreen control interface (easy to wipe clean- phew because sure am messy when I’m in the mode and hangry!), variable speed, pulse feature, a programmable timer to turn your machine off when your attention span is like mine and you’re trying to blend, change a diaper, let the dogs out, go get the mail, do the laundry… #momlife
So here’s how this Pumpkin Caramel Pecan Cookie Dough recipe went: First, you’ll have to de-skin the chickpeas, this just creates a smoother cookie dough texture (a bit tedious, but it goes fast and is so worth it, promise!).
Then add all ingredients (minus caramel) to your Vitamix blender (starting with the maple syrup on the bottom), blend, maybe pulse a couple times, spoon batter into a large bowl, stir in the chocolate chips and pecan pieces, pour pumpkin caramel, devour.
You can either make your pumpkin caramel before your cookie dough or after, I tend to like my caramel extra smooth and carmely so I make mine after the dough. If you do that, cover and chill your cookie dough while you make the 5-minute caramel sauce. It’s up yo you… there’s no right or wrong way, just based on preference.
Now if you’re in a hurry, you can skip the caramel, but only if you must. I promise it’s the icing on the cake, er, cookie dough… I adapted this vegan caramel recipe from Pinch of Yum and added pumpkin pie spice.
Usually it’s all about the nap hustle over here, so I am even more excited that this Vitamix A3500 blender is quiet. Bonus points Vitamix… well done.
The ingredients needed for this delicious fall dessert are:
☆ garbanzo beans (chickpeas)
☆ pecan butter (alternatively you can use tahini, peanut butter or almond butter)
☆ pumpkin pie spice
☆ maple syrup
☆ pure vanilla extract
☆ pecans/pecan pieces
☆ mini chocolate chips (allergy friendly)
☆ vegan pumpkin caramel (also uses almond butter, coconut oil, pumpkin pie spice, maple syrup)
Today is a good day if you have all these ingredients in your pantry 😉
For those of you following along on Instagram I took a poll and y’all voted for Pumpkin Caramel Pecan Cookie Dough to be the next flavor I try, so this one’s for you lovely friends! I hope you love it just as much as I do! And if indeed you’re a fellow cookie dough swooner, check out my CHOCOLATE CHIP COOKIE DOUGH recipe too!
Pumpkin Caramel Pecan Cookie Dough
- 1 can garbanzo beans/chickpeas (skins removed)
- 1/4 cup pecan butter (alternatively you can use tahini, peanut butter, almond butter- but taste may vary)
- 1/2 tbsp pumpkin pie spice
- 1/4 cup maple syrup
- 2 tsp pure vanilla extract
- 4 tbsp gluten-free flour
- 1/4 tsp salt
- 1/4 cup pecans/pecan pieces
- 1/4 cup dairy-free mini chocolate chips
Vegan Pumpkin Caramel
- 1/4 cup unrefined coconut oil (very important to use unrefined, quality coconut oil)
- 1/4 cup maple syrup
- 2 tbsp almond butter
- 1 tsp pumpkin pie spice
Pumpkin Pecan Cookie Dough
First, drain your chickpeas and lay them out on a paper towel and pat dry. Then remove all the skins from each chickpea and set aside
Add the maple syrup to your Vitamix blender, followed by the de-skinned chickpeas, pecan butter, pumpkin pie spice, vanilla, salt, and flour
Blend until smooth and a dough forms (adding more flour if needed so it's not super sticky)
Scoop all of the cookie dough into a medium bowl and fold in the pecan pieces and chocolate chips. Cover and place in your fridge while you make your Vegan Pumpkin Caramel
After you make your caramel, drizzle cookie dough with Vegan Pumpkin Caramel and enjoy right away. Store leftover cookie dough in the refrigerator
Vegan Pumpkin Caramel
Melt the coconut oil and maple syrup together in a small saucepan over medium heat, then whisk in the almond butter and pumpkin pie spice. Whisk constantly until it starts to thicken, then remove from heat
** Vegan Pumpkin Caramel is adapted from Pinch of Yum
** Keep the caramel and the cookie dough seperate when storing