Pumpkin Chocolate Chip Cookie Dough Dip

In the mood for something with pumpkin that’s a little bit sweet? Pumpkin Chocolate Chip Cookie Dough Dip has just the right amount of pumpkin, spice and everything nice.

When I was growing up, eating cookie dough was the best treat. I remember numerous Friday nights hanging out with friends around a bowl of cookie dough. Yum! Although I still love cookie dough, my nutritional priorities have shifted and I no longer focus only on taste. Now when I am in the mood for cookie dough, I use the recipe below for a healthier version.

This recipe for Pumpkin Chocolate Chip Cookie Dough Dip contains beans and dates for fiber and has a pumpkin for added vitamin A. Just like the mom in the commercials, I can feel good about serving my child this dip. My three boys love to eat it with apple slices and pretzels. Enjoy!

Ingredients

8 Medjool dates pitted (sunsweet pitted dates could also be used)

1/2 c water

1 15-oz can chickpeas (garbanzo beans), drained and rinsed

1 c pumpkin puree (about 1/2 of a 15-oz can)

2 Tbsp oatmeal

1 Tbsp maple syrup

1/4 tsp pumpkin pie spice

1/8 tsp salt

1/8 tsp baking soda

1/3 c chocolate chips

Preparation Steps

1. Soak dates in water for at least 8 hours.

2. Add all ingredients except chocolate chips to food processor (including water) and process until smooth.

3. Fold in chocolate chips.

4. Serve with apple slices, pretzels.

Adapted from: Chocolate Covered Katie