Vegan Pumpkin Peanut Butter Cookie Dough Bites

Posted by in Chocolate, Cooking, Halloween, Pumpkin, Sweets, Thanksgiving | 0 comments














Hello & Happy Friday!!






Since I’m just getting into the vegan cookie dough bites, I decided to take everything I love and roll it all into one.  (aka, the best way of approaching every recipe lol)







The fall/winter is ubiquitous for pumpkin inspired everything, but even if you’re not a chocolate person (I’m not), chocolate and pumpkin blend seamlessly together, and if you throw in some peanut butter, well.. 



You have pure magic!




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If you love an amazing effortless vegan dessert recipe that can not only be made in bulk/store forever,but costs nearly pennies.. 


You will love this recipe for Dark Chocolate Pumpkin Peanut Butter Cookie Dough Bites!


(so good, I’m eating one as I type this lol)









Why this recipe rocks:



  • Chocolate
  • Easy
  • Pumpkin
  • Affordable
  • Made in minutes
  • Minimal ingredients
  • Great for entertaining
  • Great for holidays, or well, any day lol 






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Vegan Pumpkin Peanut Butter Cookie Dough Bites








Yields 15-20

Vegan Pumpkin Peanut Butter Cookie Dough Bites

30 minPrep Time

30 minTotal Time

Save RecipeSave Recipe


  • 1 1/2 cups all-purpose flour
  • 1 tsp. sea salt
  • 1/4 tsp. baking soda
  • 1 cup butter, room temperature
  • 3/4 cup coconut sugar
  • 2 tsp. vanilla
  • 1/3 cup pumpkin
  • 1 tsp pumpkin spice
  • 1/2 tsp cinnamon
  • 1/3 cup coconut milk
  • 1 cup mini semi-sweet chocolate chips
  • 1 tbsp Organic Bursts Maca
  • 4 packs Justins peanut butter cups
  • 1 cup Lily's Vegan Chocolate Chips


  1. Beat vegan butter and coconut sugar in a food processor/standing mixer until light and fluffy. Add coconut milk, vanilla, and pumpkin. In a separate bowl whisk together flour, Organic Bursts Maca, baking soda and salt, pumpkin pie seasoning, and cinnamon. Add to the processor/mixutre and combine or mix by hand until incorporated.
  2. Cover and chill dough for 30 mins to 1 hour.
  3. When dough is firmed up (it may help to lightly flour your hands), form dough into 1" balls and arrange on a baking sheet lined with waxed paper. Place sliced pieces of peanut butter cups inside each by forming a ball.
  4. Place sheets in freezer and let chill for another 30 minutes.
  5. Melt chocolate candy coating in a double boiler or in in a pan stirring continuously to prevent burning and add chocolate chips. Continue to whisk until melted. Dip chilled cookie balls into chocolate coating to cover and return to waxed paper-lined baking sheets. Chill for an additional 15 until set. Store, chilled, in an airtight container for up to 1 week. Top with pumpkin spice and serve.







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