Go Back

Low Carb Pumpkin Cookie Dough Bites - A Cozy, No-Bake Treat

Print Recipe Pin Recipe
Prep Time 15 minutes
Total Time 15 minutes
Servings: 12 servings
Ingredients Method

Ingredients
  

  • Almond flour (blanched, superfine works best)
  • Coconut flour (a small amount helps firm the dough)
  • Pumpkin puree (100% pumpkin, not pumpkin pie filling)
  • Unsalted butter (softened) or coconut oil for dairy-free
  • Cream cheese (softened) or dairy-free cream cheese
  • Granulated sugar-free sweetener (erythritol, allulose, or a monk fruit blend)
  • Vanilla extract
  • Pumpkin pie spice (or cinnamon, nutmeg, ginger, and cloves)
  • Sea salt
  • Sugar-free chocolate chips (or finely chopped 85–90% dark chocolate)
  • Optional add-ins: chopped pecans or walnuts, unsweetened shredded coconut

Method
 

  1. Soften your base: In a mixing bowl, add softened butter and cream cheese. Beat until smooth and fluffy, about 1 minute. This creates a creamy base for the dough.
  2. Sweeten and flavor: Add the sweetener, vanilla extract, pumpkin puree, pumpkin pie spice, and a pinch of sea salt. Mix until fully combined and silky.
  3. Fold in flours: Sprinkle in almond flour and a small amount of coconut flour. Stir until a soft dough forms. The mixture should be thick enough to roll—slightly tacky but not wet.
  4. Adjust texture: If it’s too soft, add 1 teaspoon more coconut flour at a time. If it’s too crumbly, mix in 1 teaspoon pumpkin puree or a splash of cream.
  5. Add chocolate: Fold in sugar-free chocolate chips. If you like crunch, add a few chopped nuts.
  6. Chill briefly: Pop the bowl into the fridge for 10–15 minutes to firm up the dough. This makes rolling easier.
  7. Roll into bites: Scoop out 1–1.5 tablespoon portions and roll into balls. For a pretty finish, press a few extra chips on top.
  8. Set and store: Arrange on a parchment-lined tray and refrigerate for at least 20 minutes. Enjoy now or transfer to a container for later.