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[slide-anything id="6097"]
Dessert

Pumpkin Caramel Pecan Cookie Dough

by Gina Fontana October 11, 2019
written by Gina Fontana October 11, 2019
Jump to Recipe

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! 

vegan dessert recipes

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.

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Vittle Club

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

Vitamix blender

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!).

Vitamix blender

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.

gluten free vegan dessert

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.

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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.

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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.

pumpkin recipes

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
☆ salt
☆ 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 😉

vegan pumpkin recipes

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!

If you’re looking for more delicious vegan + gluten-free pumpkin recipes, check out this amazing 8 BEST VEGAN PUMPKIN RECIPES 2019 roundup!

Continue to Content
gluten free dessert recipes

Pumpkin Caramel Pecan Cookie Dough

Yield: 2
Prep Time: 15 minutes
Cook Time: 5 minutes
Total Time: 20 minutes

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! And the Pumpkin Caramel sauce is to die for!

Ingredients

Pumpkin 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

Instructions

Pumpkin Pecan Cookie Dough

  1. 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
  2. Add the maple syrup to your Vitamix blender, followed by the de-skinned chickpeas, pecan butter, pumpkin pie spice, vanilla, salt, and flour
  3. Blend until smooth and a dough forms (adding more flour if needed so it's not super sticky)
  4. 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
  5. 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

  1. 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

Notes

** Vegan Pumpkin Caramel is adapted from Pinch of Yum

** Keep the caramel and the cookie dough seperate when storing

Nutrition Information:
Yield: 2 Serving Size: 1 Servings
Amount Per Serving: Calories: 1279Total Fat: 74gSaturated Fat: 33gTrans Fat: 0gUnsaturated Fat: 34gCholesterol: 15mgSodium: 668mgCarbohydrates: 140gFiber: 21gSugar: 72gProtein: 25g

Did you make this recipe?

Tag @healthylittlevittles on Instagram and hashtag it #healthylittlevittles

Cuisine: American / Category: Dessert
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4 comments

Shelby Foreman October 19, 2019 - 2:50 pm

I think the Vitamix will take care if those skins so you can skip the pea-peeling and get to cookie dough indulgence quicker!!

Reply
HealthyLittleVittles October 19, 2019 - 2:52 pm

Great point! I bet you’re right! ?

Reply
Lise November 20, 2019 - 5:46 am

Looks amazing, how long do you think it will be ok stored in the fridge?

Reply
Gina Fontana November 20, 2019 - 7:35 am

It’s best enjoyed within a day or two 🙂

Reply

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HEALTHY LITTLE VITTLES is a food blog created by certified health coach and published author, Gina Fontana, that focuses on gluten-free + vegan + plant-based recipes. Here you'll find simple, flavorful meals, many made in 30 minutes or less! All eaters are welcome, there is a little something here for everyone!

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There’s nothing like a classic peanut butter coo There’s nothing like a classic peanut butter cookie. But make it gluten-free, grain-free, vegan and naturally sweetened and add sea salt on top for the perfect salty sweet treat!
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Sorry to tease you... but this recipe will be in my new dessert book, so you’ll have to wait, but promise it’ll be worth it 🧡
GREEN GODDESS PESTO BOWLS: packed with nutrients, GREEN GODDESS PESTO BOWLS: packed with nutrients, made in just 30-minutes, and is so tasty you’ll forget it’s actually good for you! You can certainly modify it to include whatever veggies you’d like. In this version I chose to include:
☆ potatoes
☆ kale
☆ brussels sprouts
☆ crispy chickpeas
☆ toasted pumpkin seeds
☆ my favorite pea pesto from @minimalistbaker

Head to the blog for the full recipe! Clickable link in bio @healthylittlevittles
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https://www.healthylittlevittles.com/green-goddess-pesto-bowls/
You guys really loved these when I posted them a l You guys really loved these when I posted them a little while back so I decided to share this BEET HUMMUS HASH BROWN TOAST recipe on my blog! The beet hummus is so delicious topped with sautéed balsamic mushrooms, avocado, vegan parmesan cheese, and fresh microgreens 💗🌱 They make a great appetizer, lunch, dinner or even savory breakfast! Basically they are perfect any time of day. SWIPE to see a closeup! 👉🏻
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BONUS: use @strongrootsusa cauliflower hash browns for extra yum factor 😋
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Clickable link in bio @healthylittlevittles

https://www.healthylittlevittles.com/beet-hummus-hash-brown-toast/
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One of my most popular blog recipes in 2020... and One of my most popular blog recipes in 2020... and I think will continue on in 2021 is this BUTTERNUT SQUASH + SPINACH PASTA! It’s made in under 30 minutes and is so so good 😋 Recipe is on the blog! Clickable link in bio @healthylittlevittles
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https://www.healthylittlevittles.com/shiitake-kale-and-plum-sushi/
Happy New Year! 🥳🎉✨ I have some delicious Happy New Year! 🥳🎉✨ I have some delicious recipes coming this year, both savory and sweet! Like this better-for-you Avocado Chocolate Pie! You’ll have to wait for this one though, it’ll be in my new book! A “new you”in the new year doesn’t have to mean skipping out on things you love, just finding a different way of indulging 😉
TOP POST OF 2020! ✨ you guys have great taste be TOP POST OF 2020! ✨ you guys have great taste because these APPLE BUTTER WHOOPIE PIES are definitely one of my favorite recipes of 2020 as well.
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Happy New Year to you my friends, wishing you many healthy blessings in the new year ❤️🎉
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My blog contains affiliate links, which means I receive a percentage of the sale if you use the link to featured products to make your purchase. This does not change the price of the product. This income directly offsets the cost of web hosting and maintenance so I greatly appreciate your support. Gina is a also a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn fees by advertising and linking to amazon.com

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