I'll let you in on a little secret. This Pumpkin Cookie Dough Dip is healthy! Did I mention it's also delicious and doesn't taste healthy? Well, it is, and it doesn't. My kids loved dipping the little graham crackers into the dip and eating it.
1/2 cup pureed pumpkin
1 (15 ounce) can white beans or garbanzo beans, drained and rinsed well
1/2 cup quick oats
1 1/2 teaspoons cinnamon
1/4 teaspoons salt
1/4 teaspoons baking soda
2/3 cup brown sugar
1 1/2 tablespoons coconut oil (or other oil or butter)
1 teaspoon vanilla extract
2 tablespoons milk, if needed
Combine all ingredients in the bowl of a food processor except milk and process until smooth. Add milk, 1 tablespoon at a time, if needed for consistency. I sprinkled the dip with a few mini chocolate chips because we love Pumpkin Chocolate Chip Cookies so much and served it with graham cracker sticks.
Recipe adapted from Chocolate Covered Katie.
Linked on Sweet as Sugar Cookies.