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 desserts, so that’s where these pumpkin spice cookie dough bites come in. These little bites are super simple, and since they’re no-bake, they barely take any time at all to make.
Ingredient Notes
- Certified Gluten Free Oats – 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. Another brand to check out is One Degree Organics Sprouted Rolled Oats – these are made in a facility that is tree nut and peanut free.
- Brown Sugar – Light brown sugar or dark brown sugar will work well in this recipe. You could even use coconut sugar if you like.
- Pumpkin Puree – Use 100% pure pumpkin puree, not pumpkin pie filling, which has other ingredients added to it.
- Dairy Free White Chocolate Chips – There are a couple 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 also makes mini white chocolate chips
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.
Step by Step Instructions
- Grind the certified gluten free oats using a food processor. Add the vegan buttery spread, brown sugar, pumpkin, vanilla, and spices.
- Process until the dough comes together.
- Stop the food processor and stir in the white chocolate chips.
- Take a spoonful of the dough and roll into a ball, and place on a plate. Repeat with remaining dough. Chill for one hour until firm.
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.
More No-Bake Treats
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Recipe
Pumpkin Spice Cookie Dough Bites (Gluten Free, Vegan).
Ingredients
- 1 ½ cups certified gluten free oats
- ½ cup brown sugar
- â…“ 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
Instructions
- Place the certified gluten free oats in a food processor, and process until they are ground into a coarse flour.
- Add the brown sugar, vegan buttery spread, pumpkin puree, vanilla, salt, and spices and process until well blended.
- Turn off the food processor and stir in the dairy free white chocolate chips.
- Use your hands to roll the cookie dough into one inch balls and place onto a waxed paper lined tray or cookie sheet.
- Place the cookie dough bites into the refrigerator or freezer to chill for about one hour, until firm.
- Enjoy! Store leftovers in the refrigerator.
D
These were eaten in no time flat! Love the white chocolate chips.