This pumpkin gingerbread smoothie was just asking to be topped with a raw gingerbread cookie dough crumble. I mean, you can’t eat a smoothie without cookie dough on top, can you? Do people do that? This is the second cookie dough topped smoothie I’ve shared. Don’t miss my Tiramisu Smoothie with Cookie Crumble if you haven’t tried that one yet. As for this pumpkin gingerbread smoothie, it’s sweet, spicy and creamy and you’ll want it on repeat for all your holiday season smoothie needs.
Gingerbread Cookie Dough
Much like the little cookie dough crumble I made for my Tiramisu Smoothie, this cookie dough is made from oats and dates. To add the gingerbread flavour, I added 1 teaspoon of molasses and a pinch of ginger, cinnamon and sea salt.
It takes about 30 seconds to make it and it tastes amazing. If you prefer, you could always make a batch of my Raw Gingerbread Balls or Nut-Free Gingerbread Cookie Dough Balls and chop one of them up for this smoothie. Or, you could skip the cookie dough all together but obviously that’s not recommended. Eat the cookie dough, guys. Cookie dough is good for you.
The Best Pumpkin Puree
If you don’t make your own pumpkin puree I would recommend Farmer’s Market Organic Pure Pumpkin. It’s by far the best one I’ve found. It’s a beautiful bright orange colour, has a super smooth texture and tastes great. I’ve tried others that are kinda chunky, more of a dark orange colour and don’t taste as good as the Farmer’s Market one does.
What Fruit to Use
I used a mixture of frozen peach slices and frozen banana in this smoothie. I wanted to use something that wouldn’t change the colour or overpower the delicious gingerbread flavour. I used half a frozen banana for creaminess, then filled out the rest of the volume with frozen peach. I like frozen peach since it’s quite low in sugar and works great as a frozen base without adding as much flavour as something like mango, strawberries or blueberries would.
Pumpkin Gingerbread Smoothie with Cookie Dough
Alright, pumpkin gingerbread smoothie goodness. Blend up the creamy, spiced, sweet smoothie, blend up some deliciously addictive, raw gingerbread cookie dough to crumble on top and dig on in.
You can use less almond milk if you want a really thick, soft serve ice cream consistency or use about 1 1/4 for a drinkable smoothie. I used 1 1/4 cup almond milk and it was thick enough to eat with spoon but could still be sipped through a straw.
Don’t forget to tag me on Instagram @runningonrealfood if you make this so I can check it out!! Happy smoothie-ing!Print
For the Cookie Dough Topping
- 2 small dates (20 g)
- 1 tsp (5 mL) molasses
- 2 tbsp (15 g) oats
- pinch of ground ginger, cinnamon and sea salt
For the Smoothie
- Add the cookie dough ingredients to a blender and pulse a few times until it forms a dough. Set aside. If you don’t want to blend it, you should be able to finely chop the dates and mash it all up in a small bowl but a quick pulse in the blender works best.
- Blend all the smoothie ingredients together until creamy. You can use less almond milk for a thick smoothie bowl or a bit more if you want to adjust the consistency.
- Pour into a glass and top with the cookie dough crumble.