Edible Pumpkin Cottage Cheese Cookie Dough (Gluten Free & Refined Sugar-Free)

Try this gluten-free and refined sugar-free Edible Pumpkin Cottage Cheese Cookie Dough the next time you're in need of a quick and easy fall sweet treat that packs an extra protein punch! Made with wholesome, simple ingredients like almond flour, pumpkin spice protein powder and dark chocolate chips, it's raw cookie dough you can feel good about eating that is packed with 17 grams of protein per serving.

It's no secret I love a good pumpkin dessert, especially if it is also a high protein dessert. I have such a sweet tooth, but I am to hit 150 grams of protein every day and sometimes I need to rely on a healthy dessert to get me there. This edible pumpkin cottage cheese cookie dough recipe is so simple and so delicious I have to stop myself from eating the whole container in one sitting!

If you love quick and easy protein-packed protein desserts, you have to try my High Protein Cottage Cheese Cookie Dough, Edible Sugar Cookie Dough (GF, High Protein), or even my Edible Brownie Batter. If you are looking for more pumpkin puree recipes to use with leftover puree, I suggest trying this Protein Pumpkin Brownies (GF), Gluten Free Pumpkin Cottage Cheese Cinnamon Rolls & Cream Cheese Frosting, Dairy Free Protein Pumpkin Pie Ice Cream Ninja Creami, or my viral Freezer-Friendly Pumpkin Cottage Cheese Muffins with Cream Cheese Frosting (GF).

Why You’ll Love This Recipe

• It is a healthy treat. This edible protein cookie dough packs lots of protein in addition to being a healthy snack made with real food ingredients. It's also refined sugar free, packed with healthy fats and is a great low carb treat compared to all the other fall treats out there.
• It is easy. It's the perfect simple dessert because it requires no baking time and whips up in less than 10 minutes with minimal mess.
• It is perfect for meal prep. If you're not adding desserts to your meal prep, consider this your sign to start! This edible pumpkin cottage cheese cookie dough will keep in the fridge up to 5 days making it perfect for meal prep for the week ahead.

Edible Pumpkin Cookie Dough Ingredients (and Tested Substitutions)

• Cottage cheese. The secret weapon for adding moisture and extra protein without drying out the cookie dough.
• Canned pumpkin purée. This gives the muffin the perfect pumpkin taste without anything added. Do not substitute for pumpkin pie filling.
• Pure maple syrup. Opt for pure maple syrup rather than using pancake syrup to keep this recipe refined sugar free. You can feel free to omit this and use your favorite liquid sweetener of choice instead if you're looking for a low carb option.
• Vanilla extract. Opt for the best quality you can find. Vanilla bean paste also works great.
• Almond flour. I used almond flour in this recipe as it is NOT safe to eat the raw all-purpose flour without heat treating it, but you could also use coconut flour instead if you prefer.
• Vanilla protein powder or pumpkin spice protein powder. This is optional but so worth adding to this cookie dough for that extra boost of protein and a bit of flavor added (especially if you add pumpkin spice powder). I like using plant based vanilla protein powder but the pumpkin spice protein powder is also amazing (especially for my pumpkin-loving friends)! I find that a plant-based protein powder or whey protein powder work best here as they are thick and create a better texture that is more akin to traditional cookie dough.
• Pumpkin pie spice. A perfect addition to any pumpkin dessert.
• Dark chocolate chips.  I love Hu Kitchen for refined sugar free options, but your favorite dark chocolate chips will be perfect!
• Sea salt. The perfect cookie is always topped with a sprinkle of sea salt so this cookie dough had to have a touch of sea salt too.

Cottage Cheese Cookie Dough Step by Step Instructions

1. Blend the wet ingredients. Add the cottage cheese, pumpkin purée, maple syrup, and vanilla extract to a high-speed blender. Blend until completely smooth and creamy (about 1-2 minutes), scraping down the sides as needed.

2. Combine the dry ingredients. In a large mixing bowl, whisk together the almond flour, vanilla protein powder, pumpkin pie spice and sea salt (if using).

3. Mix the cookie dough. Pour the blended wet ingredients into the bowl with the dry ingredients. Using a silicone spatula, gently fold everything together until fully combined and a thick, cookie-dough-like consistency forms.

4. Add the chocolate chips. Fold in your desired amount of dark chocolate chips, making sure they're evenly distributed throughout the dough.

5. Serve and enjoy! Enjoy immediately or refrigerate until chilled for a firmer cookie dough texture.

Expert Gluten Free Edible Cottage Cheese Cookie Dough Tips & Tricks

• Blend cottage cheese. Make sure the cottage cheese is blended all the way so your cookie dough is not lumpy.
• Double the recipe for easy meal prep dessert. This cookie dough lasts 5 days in the fridge so this makes a great meal prep dessert this fall.
• Ways to thicken dough. If your cookie dough isn't quite thick enough, add more almond flour or protein powder until it reaches your desired texture. You can also put it in the fridge until it thickens, about 1-2 hours.
• Scoop the cookie dough into bite-sized dough balls and place on a parchment paper lined baking sheet in the fridge to create cookie dough bites. You can also drizzle them with some melted chocolate if you like!

Pumpkin Cottage Cheese Cookie Dough FAQs

Is this cookie dough safe to eat raw?
Yes! This recipe is actually made to be eaten raw. Raw cookie dough is usually risky because of raw eggs and raw wheat flour, and this cottage cheese cookie dough recipe has neither.

Do I need a high-speed blender?
A blender is what turns the cottage cheese silky smooth, so I wouldn’t skip that step. A food processor or immersion blender works too if you want to use those instead. Mashing by hand will leave little curds in the dough, so I wouldn't recommend doing that.

Can I use canned pumpkin puree?
This recipe actually calls for canned pumpkin puree. As far as branding goes, each brand of canned pumpkin puree has a different moisture level so if your dough turns more wet, add a little more almond flour and put in the fridge for a couple hours to counter balance that. Also, you want to make sure it’s 100% pure pumpkin and not pumpkin pie filling, which already has added sugar and spices.

Can I swap the almond flour?
Almond flour gives this dough its soft, cookie-dough texture. Almond flour also is safe to eat raw in edible cookie dough so you cannot swap this out for all-purpose flour or other flours that are not heat treated. If you want to swap for another flour, coconut flour is the next closest flour I recommend using.

Is this recipe gluten free?
Yes. The almond flour keeps it gluten free and grain free. Just check the labels on your protein powder and chocolate chips to make sure they’re certified gluten free. Every other ingredient is naturally gluten free too!

Can I make it without protein powder?
Absolutely. The protein powder is optional, so just leave it out. The protein per serving will be lower, and the dough may be a little softer, so chill it or add 1-2 tablespoon of extra almond flour if you want it firmer. I personally love the addition of protein powder though!

How to Store Your Edible Cookie Dough 

Store your pumpkin cottage cheese cookie dough in an airtight container in the refrigerator for up to 5 days.

If you liked this pumpkin cookie dough recipe, you might also enjoy...

• Healthy Cookie Dough Bark Recipe (Gluten Free)
• Creamy High Protein Cottage Cheese Cookie Dough
• Easy Edible Sugar Cookie Dough (GF, High Protein)
• Healthy 4 Ingredient High Protein Cookie Dough
• No Bake Protein Bites (Cookie Dough or Fudge Brownie)

Did you have a chance to make this recipe? If so, please leave me a 5 star rating and review below. I always love and appreciate hearing from you!