IT’S THAT TIME OF YEAR AGAIN! All things PUMPKIN. It took me a second to get back in the pumpkin mood, but I’m ready now. I am very ready to embrace my fall side.

Even though I am very ready for all things fall, winter, pumpkin, and tea, I can’t lie – I am not yet in the baking mood. This is probably a result of the fact that overall, I’ve progressively gotten lazier and lazier with cooking in the last few months (I keep things VERY simple), and also the fact that it’s still quite warm here in San Diego, so I don’t really feel like I should be baking yet.

I’m sure as soon as the sky turns gray, though, that will change. In the meantime, no-bake recipes will work just as well! This recipe was inspired by my friend Jackie from GlutenFreeFollowMe.com – her website is the place to go if you want to find all of the best gluten-free restaurants in any major city, all over the world! Jackie also reviews the best gluten-free products on her site, and she makes amaaaazing recipes. When she posted her Pumpkin Cookie Dough awhile back, I was drooling with desire. I knew I had to make a sugar-free, dairy-free version ASAP!

I also immediately knew I wanted to use my Nuzest protein powder, because “protein fluff” is my favorite thing ever. If you don’t know about protein fluff, all you do is mix Nuzest protein powder with enough water until it turns into a pudding. It’s absolutely delicious, and it’s such an easy way to get more protein into your diet! Nuzest is one of the few protein powders that actually sits well with my stomach – it’s a pea protein.

For this recipe, you really do need the Nuzest protein powder specifically. I’m not sure how it works, but this is the only protein powder I’ve used that “fluffs” up in this way with liquid, which is what gives this recipe its texture! There might be other protein powders out there that also work the same way, but I don’t know of them. (You can use the code “CRW” for 20% of Nuzest!)

I made two versions of this recipe, depending on which flavor of Nuzest you use. You can use the Just Natural flavor, which is just plain pea protein, or the Vanilla flavor. The Just Natural has no other flavors, while the Vanilla does have vanilla and a little sweetener, so you can pick which one you prefer. The Vanilla does taste better because it’s sweeter, but if you’re looking to avoid all sweeteners then you can go with the Just Natural! Personally, I switch off between the two.

This recipe could be a sugar-free dessert, or even a sweet breakfast. Since there’s no actual sugar, 20 g of protein, plenty of healthy fats, and even a serving of veggies for healthy carbs, I’d say it’s a totally viable breakfast option! The sweetness from this recipe comes natural flavors like vanilla, cinnamon, and salt, as well as delicious cashew butter! You can easily sub for another nut butter, but the cashew butter specifically will make this taste the most like cookie dough, so I recommend sticking with cashew butter if you can.

This recipe is one of my new fall-time favorites because it’s seasonal, but the pumpkin isn’t too overpowering, and it is so quick to throw together! There’s no actual cooking involved, which makes it top-rated in my book! The texture will be slightly softer than regular cookie dough, but just as good. You can eat it like a big bowl of raw cookie dough, or roll the dough up into little balls to snack on. If you roll the dough into balls, refrigerate them or freeze them so they firm up a bit. If you choose to freeze them, you’ll need to let them defrost a little before eating them.

Eat this by yourself or share it with a very lucky friend! This recipe is paleo, vegan, sugar-free, sweetener-free, dairy-free, gluten-free, and about to be your new favorite 5-minute recipe. I’m warning you – it won’t last long once you stir it together!

Sugar-Free Edible Pumpkin Protein Cookie Dough (Paleo / Vegan)

Time: 5 minutes

Serves: 1-2

Ingredients: 

Option with Plain Protein Powder:

• 2 scoops Nuzest Just Natural Protein Powder (Use code “CRW” for 20% off Nuzest!)
• 1.5 tsp cinnamon
• 1/4 cup cashew butter
• 1 tbsp vanilla extract
• 1 cup pumpkin puree
• 1/4 cup full-fat coconut milk
• 1/4 tsp sea salt
• 1/2 – 1 cup 100% cacao chips, carob chips, or cacao nibs

Option with Vanilla Protein Powder: 

• 2 scoops Nuzest Vanilla Protein Powder (Use code “CRW” for 20% off Nuzest!)
• 1 tsp cinnamon
• 2 tbsp cashew butter
• 1 cup pumpkin puree
• 1/4 cup full-fat coconut milk
• 1/4 tsp sea salt
• 1/2 – 1 cup 100% cacao chips, carob chips, or cacao nibs

Instructions: 

1. Add all ingredients together in a bowl.
2. Stir together until all of the ingredients are well-combined and it reaches the consistency of soft cookie dough. You can add a bit more liquid if you want it to be thinner.
3. Enjoy as is, or roll into small balls and refrigerate or freeze until ready to serve! If you freeze them, they’ll need time to thaw before serving.