Pumpkin Spice Cookie Dough Bites (Gluten Free, Vegan).

These pumpkin spice cookie dough bites are a delicious no-bake dessert to try this fall! These are sweet, easy to make, and perfectly spiced with cinnamon and ginger.

Fall is one of my favorite seasons. It’s so pretty outside with all the changing leaves, the air is nice and crisp, and there are so many wonderful fall recipes to make.

We love to bake yummy oatmeal cookies, fry up pumpkin pancakes, and make warming soups like this potato leek soup.

Something that can be a little frustrating though, is that fall gets so busy! There are so many things to do and see that our days get a little bit too full sometimes.

Even though we’re busy, I don’t want to miss out on homemade treats, so that’s where these pumpkin spice cookie dough bites come in. These little bites are super easy to make, and since they’re no-bake, they barely take any time at all to make.

Allergy friendly ingredients

• certified gluten free oats
• brown sugar
• pure pumpkin puree
• vanilla
• cinnamon and ginger
• salt
• dairy free white chocolate chips

How to make pumpkin cookie dough bites

1. Grind the certified gluten free oats using a food processor.
2. Add the vegan buttery spread, brown sugar, pumpkin, vanilla, and spices. Process until the mixture comes together.
3. Stop the food processor and stir in the white chocolate chips.
4. Take a spoonful of the dough and roll into a ball, and place on a plate. Repeat with remaining dough.
5. Chill for one hour until firm.

Make sure you use certified gluten free oats if you are on a gluten free diet. GF Harvest is a very allergy friendly brand that’s available on Amazon. This brand is made in a nut free, allergy friendly facility.

There are a few options for dairy free white chocolate chips. We use white chocolate chips from PASCHA Chocolate. They work very well in this recipe, and my boys love them.

Enjoy Life has just come out with white chocolate baking chips, and although I haven’t found them in my area yet, maybe they are available near you.

Nestle also makes allergy friendly white chocolate chips. I have not tried this brand, but I have seen these sold at regular grocery stores.

Please call to make sure any brand is safe for your own dietary needs.

Storage

Store leftover cookie dough bites in an airtight container. They should stay fresh for about 5 days.

These can be frozen. Store them in a freezer safe container – they should stay fresh in the freezer for up to 3 months.

Substitutions

• You can use sweet potato or squash puree instead of pumpkin puree if you prefer.
• Add some pumpkin seeds or sunflower seeds for a little crunch.
• Use regular chocolate chips if you like.
• You can use coconut oil instead of vegan buttery spread if you prefer. Use refined coconut oil so that they don’t taste like coconut.

More no-bake treats

• No-Bake Samoa Cookies
• No-Bake Vegan Cheesecake
• Chocolate Coconut Candy Bites

Disclosure: This post contains affiliate links.

5 from 1 vote

Print

Pumpkin Spice Cookie Dough Bites (Gluten Free, Vegan).

No bake pumpkin cookie dough bites are the perfect little treat to try this fall! These are simple to make and so tasty!

Course Dessert

Cuisine Dairy Free, gluten free, vegan.

Keyword easy, no bake

Prep Time 10 minutes

Chilling Time 1 hour

Servings 12

Calories 152 kcal

Author Kelly Roenicke

Ingredients

• 1 ½ cups certified gluten free oats
• ½ cup brown sugar
• ⅓ cup vegan buttery spread
• 2 Tablespoons pumpkin puree
• 1 teaspoon vanilla extract
• ¼ teaspoon cinnamon
• ¼ teaspoon ground ginger
• ¼ teaspoon salt
• ½ cup dairy free white chocolate chips

US Customary – Metric

Instructions

1. Place the certified gluten free oats in a food processor, and process until they are ground into a coarse flour.

2. Add the brown sugar, vegan buttery spread, pumpkin puree, vanilla, salt, and spices and process until well blended.

3. Turn off the food processor and stir in the dairy free white chocolate chips.

4. Use your hands to roll the cookie dough into one inch balls and place onto a waxed paper lined tray or cookie sheet.

5. Place the cookie dough bites into the refrigerator or freezer to chill for about one hour, until firm.

6. Enjoy! Store leftovers in the refrigerator.

Recipe Notes

Nutrition facts are for one cookie dough bite.

These can be stored in the refrigerator for 5 days or in the freezer for up to 3 months. If you are eating them directly from the freezer, let them thaw for a minute so you don’t hurt your teeth when biting into them!

You can try these with coconut flour or almond flour if that works for your dietary needs.

If you want to use regular all-purpose flour, you should heat the flour on a baking sheet at 350 degrees F for about 5 minutes to kill any harmful bacteria.

Nutrition Facts

Pumpkin Spice Cookie Dough Bites (Gluten Free, Vegan).

Amount per Serving

Calories

152

% Daily Value*

Fat

 

7

g

11

%

Saturated Fat

 

3

g

19

%

Trans Fat

 

1

g

Polyunsaturated Fat

 

1

g

Monounsaturated Fat

 

3

g

Cholesterol

 

2

mg

1

%

Sodium

 

99

mg

4

%

Potassium

 

78

mg

2

%

Carbohydrates

 

21

g

7

%

Fiber

 

1

g

4

%

Sugar

 

14

g

16

%

Protein

 

2

g

4

%

Vitamin A

 

631

IU

13

%

Vitamin C

 

1

mg

1

%

Calcium

 

29

mg

3

%

Iron

 

1

mg

6

%

* Percent Daily Values are based on a 2000 calorie diet.