Use about 1/4 the amount of coconut butter or 1/2 the amount of coconut cream to pumpkin purée.
Finally, add in a few spoonfuls of cocao nibs and blend again. Top with the cookie dough balls, or other desired toppings. Enjoy!
The coconut cream can either be from full-fat coconut milk, from fresh coconut meat, or homemade from blended coconut butter and water like I did. Other options instead of coconut cream: use a spoonful or two of almond butter or extra frozen banana!