• 1/2 cup pureed pumpkin (or sweet potato)
  • 1 can white beans or garbanzos, drained and rinsed
  • 1/2 cup quick oats
  • 1 & 1/2 tsp cinnamon
  • 1/4 tsp salt
  • 1/4 tsp baking soda
  • 1/4 cup Splenda brown sugar (or 1/2 cup brown sugar)
  • 1 and 1/2 T vegetable or coconut oil
  • 1 tsp pure vanilla extract
  • 1 & 1/2 T skim milk

Have some left over canned pumpkin & not sure what to do with it? This is your moment!

This pumpkin cookie dough dip is rich and tasty, not to mention healthy as can be. And, I know what you’re thinking, white beans? Trust me, they are wonderful and provide a great texture, but fly under the radar for taste.

I adapted this recipe from ChocolateCoveredKatie, she is great at making healthy sweets!

My husband couldn’t keep his spoon out of it!

Directions:

  1. Just combine everything in a food processor and blend until VERY smooth!
  2. Add a dollop of whipped cream & voila!

What do you think?