Quick and Easy Pumpkin Pie Cookie Dough Hummus
by Swanson Staff
Gluten Free
You may have heard the phrase, “pumpkin spice and everything nice.” Well, ‘tis the season for pumpkin everything. However, not all pumpkin foods are necessarily healthy, so we’re making one you can really dig into. Delicious on its own, but also pairs well with pretzels, fruit, veggies or crackers.
This pumpkin pie cookie dough—or pumpkin pie hummus you might say—comes together with just a few ingredients and will be a go-to recipe all year long!
Time: 10 minutes
Serves: 12
Serving size: 1/4 cup
  • 1 15 oz can chickpeas or garbanzo beans
  • 1/3 cup pumpkin puree
  • 1/3 cup pure maple syrup
  • 1/2 cup sunflower seed butter
  • 2 tsp pumpkin pie spice
  • 2 tsp vanilla extract
  • Instructions:
    1. Drain and rinse one can of chickpeas and put into food processor.
    2. Add all ingredients to food processor. (If you don’t have pumpkin pie spice you can make your own using (1 ¼ tsp cinnamon, ¼ tsp nutmeg, ¼ tsp ginger, 1/8 tsp ground cloves.)
    3. Blend until smooth.
    4. Refrigerate for 30 minutes for the best flavor.
    5. Top with a sprinkling of chocolate chips if desired, keep refrigerated and enjoy!
    Nutrition facts (per serving):
  • Calories 131
  • Total Fat 7g
  • Total Carbs 14g
  • Sugar 6g – 0 g added sugar
  • Protein 4g
  • Fiber 3g
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