Save This Recipe Form

Want to save this recipe?

Enter your email below & I'll send it straight to your inbox. Plus you’ll get new recipes from me every week!

clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
Blender pouring a pumpkin smoothie into a glass jar.

Pumpkin Gingerbread Smoothie

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 3 reviews
  • Author: Deryn Macey
  • Prep Time: 10 mins
  • Total Time: 10 minutes
  • Yield: 1
  • Category: Breakfast
  • Method: Blender
  • Cuisine: American
  • Diet: Vegan


This delicious smoothie is the best of both worlds…pumpkin AND gingerbread! Try it topped with raw cookie dough for the ultimate treat.



  1. Add the milk to your blender, starting with 1 cup, then add the rest of the ingredients. You may need to add a little more milk to reach your desired consistency.
  2. Start blending on low then slowly increase speed. Blend until smooth and creamy. 
  3. Pour into a glass and top with the optional cookie dough crumble (see notes). Enjoy right away.


Cookie Dough Topping: Add 2 small, soft pitted dates, 1 tsp of molasses, 2 tbsp of oats and a pinch of cinnamon, ginger and sea salt to a blender and pulse a few times until it forms a dough. If you don’t want to blend it, just mash it all up in a bowl. Other yummy toppings are coconut bacon or crumbled cookie dough balls.

Banana-Free/Lower-Sugar-Option: Banana can be replaced with 1.25 cups frozen peach slices or you can use half a large banana and about 1/2 cup frozen peach slices.

Additions: Add 1-2 tbsp almond or peanut butter for an extra creamy treat. For more volume and nutrition, add up to 1 cup cooked, frozen cauliflower or raw or cooked frozen, peeled zucchini.


  • Serving Size: 1
  • Calories: 373
  • Fat: 5 g
  • Carbohydrates: 63 g
  • Fiber: 11 g
  • Protein: 25 g