Gluten-Free Edible Pumpkin Chocolate Chip Cookie Dough

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Hi, I'm Tina!

I’m the owner of Carrots ‘N’ Cake as well as a Certified Nutrition Coach and Functional Diagnostic Nutrition Practitioner (FDN-P). I use macros and functional nutrition to help women find balance within their diets while achieving their body composition goals.

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Four batches of Pumpkin Chocolate Chip Cookie Dough later, we finally have a winner! Forth times a charm! 🙂 This gluten-free, edible cookie dough will knock your socks off. Doesn’t just about everyone love eating cookie dough? Well, now, you can! Woohoo! And this recipe is gluten-free, thanks to my beloved Pumpkin Spice Cheerios. If you can’t find them, honey nut cheerios will likely work, too.

I hope you guys enjoy this recipe – it’s definitely a tasty one! I mean, I’ve been eating variations of it for weeks now! 😉


  • 1.5 cups Pumpkin Spice Cheerios
  • 2 tablespoon butter, softened
  • 2 tablespoon pumpkin puree
  • 1/2 cup powdered sugar
  • 1/2 tablespoon brown sugar
  • 1 teaspoon vanilla extract
  • 1 teaspoon pumpkin pie spice
  • 1/2 teaspoon sea salt
  • 1/4 cup dark chocolate chips

Directions: Grind Cheerios in a small food processor or coffee grinder until texture is fine. Then, transfer it to a mixing bowl. Combine Cheerio mixture with the rest of the ingredients until smooth. Enjoy immediately or refrigerate for about an hour. Cover and store in the refrigerator.

Makes 4 servings*

*Tip: I highly suggest that you divide the batter into 4 separate portions as soon as you finish making it. Otherwise, YOU WILL lose track of how much you’ve eaten. It’s so dang delicious!

Macros: P 1 C 31 F 10

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