Dairy-Free Pumpkin Chip Milkshake | A yummy treat that's a cross between pumpkin pie and chocolate chip cookie! It's so HEALTHY and DELICIOUS made with bananas, coconut cream, and pumpkin puree. YUM! |

Dairy-Free Pumpkin Chip Milkshake

Total Time 10 minutes
Author Noelle Parton


  • Pumpkin puree, fresh or 100% canned
  • Banana, ripe, peeled, sliced and frozen
  • Coconut butter or cream
  • Molasses
  • Spices: fresh ginger, cinnamon, clove, and nutmeg
  • Ice
  • Raw cacao nibs
  • My Healthiest Raw Cookie Dough, linked above


  1. In a blender, place equal parts frozen, sliced banana and ice. A good rule of thumb is use 1/2 banana for every serving of milkshake you want.
  2. Add about equal amounts of pumpkin purée to banana, so if using 1/2 banana use about 1/2 cup pumpkin purée. Feel free to use more if you want it extra pumpkin-y!
  3. Use about 1/4 the amount of coconut butter or 1/2 the amount of coconut cream to pumpkin purée.

  4. Now it's time to add your pumpkin spices! Add about 1-2 spoonfuls of molasses and as much spice as desired. I used a small knob of fresh ginger, and a few good shakes of ground cinnamon and clove, however, use as much of any of them as wanted.
  5. Blend all of these ingredients together, adding water while blending until desired thickness.
  6. Finally, add in a few spoonfuls of cocao nibs and blend again. Top with the cookie dough balls, or other desired toppings. Enjoy!

Recipe Notes

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!