Jenna Ewing

Super Chef & Mom

I’m Jenna, a busy mom who finds joy in the kitchen and loves sharing simple, family-friendly recipes made for real life. My goal is to make everyday meals feel approachable, enjoyable, and stress-free.

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Low Carbs, Sweets, Treats

Pumpkin Cookie Dough Bark

January 8, 2026

Prep Time

15 Minutes

Cooking Time

2 Hours

Servings

6 mini cheesecakes

A cozy fall twist on cookie dough bark — this treat combines soft, pumpkin-spiced cookie dough with a rich, melty chocolate topping. It’s no-bake, quick to make, and perfect for satisfying your sweet tooth without turning on the oven. Each bite delivers a chewy, spiced cookie dough base and a crisp chocolate layer, making it the ultimate seasonal snack for pumpkin lovers.

Why You’ll Love This Recipe

Pumpkin desserts are a fall favorite, and this bark puts a fun, healthier spin on cookie dough. It’s made with wholesome ingredients like almond flour, pumpkin purée, protein powder, and sugar-free chocolate, giving you a treat that’s both indulgent and nourishing.

Since it’s no-bake, it comes together quickly and only needs time to chill in the freezer. The chewy pumpkin cookie dough base pairs perfectly with the snap of the chocolate topping, while warm pumpkin spice flavors make it a cozy treat you’ll want all season long.

Equipment

Mixing bowls
Whisk or spatula
Measuring cups & spoons
Parchment paper
Mixing bowl
Microwave-safe bowl (for melting chocolate)

Ingredients

Cookie Dough Layer

1 ½ cups almond flour
½ cup vanilla protein powder
2 tbsp water
⅓ cup pumpkin purée
¼ cup sugar-free chocolate chips
¼ cup maple syrup
2 tbsp peanut butter

Chocolate Layer

1 cup sugar-free chocolate chips
1 tbsp coconut oil

Instructions

Step 1: Prepare the pan
Line a baking sheet with parchment paper to prevent sticking.
Step 2: Make the cookie dough layer
In a mixing bowl, combine almond flour, protein powder, water, pumpkin purée, sugar-free chocolate chips, maple syrup, and peanut butter. Stir until a soft, sticky dough forms. Adjust with an extra splash of water if too dry.
Step 3: Spread the dough
Press the cookie dough mixture evenly onto the prepared baking sheet, shaping into a rectangle about ½ inch thick.
Step 4: Melt the chocolate
In a microwave-safe bowl, combine sugar-free chocolate chips and coconut oil. Microwave in 20–30 second intervals, stirring between each, until smooth and fully melted.
Step 5: Add the chocolate layer
Pour the melted chocolate over the cookie dough base. Spread evenly with a spatula so the entire surface is covered.
Step 6: Chill
Place the baking sheet in the freezer for 1–2 hours, or until the bark is completely set.
Step 7: Slice & serve
Once firm, remove from the freezer and slice into bars or bark-style pieces. Enjoy immediately or store for later.

Special Notes

🎃 Pumpkin Boost – Add a teaspoon of pumpkin spice or cinnamon for extra cozy fall flavor.
🍫 Topping Fun – Sprinkle with flaky sea salt, crushed pecans, or pumpkin seeds before freezing for added crunch.
🥥 Nut-Free Option – Swap peanut butter for sunflower seed butter.
❄️ Storage – Keep bark stored in the freezer for up to 2 weeks. Serve straight from the freezer for the best texture.

Serving Ideas

Holiday Treat Board: Break into rustic chunks and add to a fall dessert platter.
After-Dinner Sweet: Enjoy a small piece with coffee or tea.
Meal Prep Snack: Portion into individual baggies for grab-and-go treats.

Make-Ahead & Storage Tips

Make Ahead: Prepare the bark in advance and keep frozen until ready to serve.
Freeze: Store bark in an airtight container in the freezer for up to 2 weeks.
Serve: Enjoy straight from the freezer for the best texture.

Nutrition Breakdown (per piece – approximate, based on 12 servings)

Calories: 160
Protein: 6g
Fat: 11g
Carbohydrates: 8g
Fiber: 3g
Net Carbs: 5g

Note: Nutrition values will vary depending on the protein powder, chocolate, and sweetener used.

Frequently Asked Questions

Can I make this without protein powder?

Yes — simply replace the protein powder with an extra ½ cup almond flour.

Do I have to use sugar-free chocolate?

No. Regular chocolate chips or dark chocolate work just as well, though they’ll increase the carb count.

Can I make this vegan?

Yes — use plant-based protein powder, maple syrup, and dairy-free chocolate chips.

How do I make the bark easier to slice?

Let it sit at room temperature for 3–5 minutes before cutting to prevent the chocolate from cracking unevenly.

Final Thoughts

This Pumpkin Cookie Dough Bark is the perfect no-bake fall treat — easy to make, protein-packed, and bursting with pumpkin spice flavor. With its chewy cookie dough base and crisp chocolate layer, it’s a festive, guilt-free indulgence you’ll want to keep stocked in your freezer all season long.

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