This Healthy Pumpkin Pie Dip With Coffee Chips delivers cozy fall vibes and the irresistible flavor of a pumpkin spice latte in every bite.
Pumpkin spice lovers, meet your new favorite no-fuss dessert. This healthy pumpkin pie dip is creamy, dreamy, and every bit as indulgent as a slice of holiday pie, without the hassle of baking. With a rich base of soaked cashews and pumpkin purée, it delivers all the warming flavors of your favorite autumn treat in a fun, dippable format.
This dip is sweet, festive, and easy to throw together at the last minute (as long as you soak your roasted cashews beforehand). And what better to pair it with than ultra-crispy baked chips dusted with coconut sugar and ground coffee? Together, the combination mimics the flavors of a pumpkin spice latte in dessert form.
Each bite strikes that magical balance of creamy, crunchy, sweet, and spiced. Made with simple, plant-based ingredients, it’s a dessert you can feel great about sharing, which, luckily, I get asked to do all the time. Not that I’m complaining! The more people request it, the more I make it… and the more chances I get to dip in myself.
Is Pumpkin Pie Dip With Coffee Chips Healthy?
For a dessert, this dip leans on the wholesome side. The cashews offer healthy fats and a rich texture without the need for dairy. Pumpkin purée adds fiber and vitamin A with its subtle natural sweetness, while coconut sugar keeps things refined-sugar-free and lower on the glycemic index (but you could absolutely swap it out for a sugar-free alternative like monk fruit sweetener or erythritol).
If you’re following a gluten-free diet, just be sure to use gluten-free wraps for the chips. And while this dip is already vegan, it’s also easy to make nut-free by substituting the cashews with silken tofu or sunflower seed butter (just be aware the flavor will change slightly).
Why Coffee Chips?
Sure, you could serve this pumpkin pie dip with fruit slices or graham crackers, but the baked coffee chips take things to the next level. Brushed with coconut oil and sprinkled with a blend of ground coffee and coconut sugar, they crisp up in the oven for a snack that’s crunchy, aromatic, and totally unexpected.
These chips don’t just add texture—they bring in those toasty, roasted notes you’d find in a good espresso, which beautifully balance the sweetness of the dip. It’s a clever twist that makes this dessert more complex and interesting (and totally memorable).
How Do I Store Leftovers?
Store any leftover dip in an airtight container in the fridge for up to 4 days. The chips are best eaten fresh but can be stored in an open paper bag at room temperature for 1–2 days to help maintain crispness.
Serving Suggestions
This dip looks as good as it tastes with a sprinkle of pumpkin pie spice and a few roasted pepitas on top. Turn it into a brunch centerpiece alongside Mini Waffles or Silver Dollar Pancakes for dipping. Your guests won’t complain.
If you love fall desserts as much as I do, give Vegan Pumpkin Cheesecake, Paleo Pecan Pie Bars, or Apple Cake a try. These adorable Mini Pumpkin Cheesecake Jack-O’-Lanterns are also a favorite for kids and adults alike!
Ingredients
For The Chips:
- 4 flatbread wraps gluten-free, if needed
- 2 tablespoons coconut oil melted, divided
- 5 tablespoons + 1 teaspoon coconut sugar
- 2 tablespoons ground coffee
For The Dip:
- 1 cup roasted cashews soaked overnight
- ½ cup pumpkin puree
- ¼ cup + 2 tablespoons coconut sugar
- 2 tablespoons strong brewed coffee
- 1 teaspoon pumpkin pie spice
- Pinch of salt
Instructions
- Preheat your oven to 350°F.
- Cut each of the flatbread wraps into 8 pieces and divide them between 2 baking sheets. Brush with 1 tablespoon melted coconut oil.
- In a small bowl, stir together the coconut sugar and ground coffee. Sprinkle half the mixture evenly over the flatbread pieces.
- Bake until light golden brown, about 7 minutes. Flip the pieces, brush with the remaining 1 tablespoon coconut oil, and sprinkle with the remaining sugar/coffee mixture.
- Bake for an additional 5 minutes, until the chips are dark brown and begin to crisp. Remove from the baking sheets immediately to prevent sticking.
- While the chips are cooking, drain the cashews and place them in a high-powered blender.
- Add the remaining dip ingredients and blend, stopping to scrape down the sides as needed, until smooth and creamy.
- Serve with the chips and DEVOUR.
Nutrition Info:
Nutrition information are estimates only and may vary based on the specific brands, ingredients, and portion sizes you use. This data is provided for informational purposes only.
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