It’s officially pumpkin season and that means it’s time for Edible Pumpkin Cookie Dough. If you're anything like me, the onset of cooler weather means one thing: it's time for pumpkin everything! And what better way to indulge in your pumpkin obsession than with this quick and easy Edible Pumpkin Cookie Dough. It's safe to eat raw, and the cozy flavors of cinnamon, pumpkin pie spice, and chocolate chips make this treat perfect for satisfying your sweet tooth—without the need for an oven.
Why You’ll Love This Edible Pumpkin Cookie Dough:
- No-Bake: Craving something sweet but don't want to turn on the oven? This edible pumpkin cookie dough is a quick, no-bake dessert you can whip up in minutes. Perfect for when you need that instant pumpkin fix!
- Pumpkin Spice Flavor: Fall just isn't complete without pumpkin-flavored treats. The combination of cinnamon, pumpkin pie spice, and creamy pumpkin puree gives you all the cozy fall vibes in a single bite.
- Safe to Eat Raw: Unlike traditional cookie dough, this recipe is made with heat-treated flour, so you don’t have to worry about raw flour risks. Plus, no eggs means no salmonella concerns!
Ingredients for Edible Pumpkin Cookie Dough:
- ¾ cup all-purpose flour: Gives the dough its signature texture.
- 4 tablespoons butter, softened: Adds richness and creaminess to the dough.
- ⅓ cup + 1 tablespoon brown sugar: For that perfect hint of caramelized sweetness.
- ¼ cup pumpkin puree: Not only does it add moisture, but it brings that essential pumpkin flavor we all know and love.
- ½ teaspoon cinnamon + ¼ teaspoon pumpkin pie spice: The ultimate fall flavor combination.
- ½ teaspoon vanilla extract: Rounds out the flavor with a warm, sweet note.
- ½ cup chocolate chips: Because who can resist chocolate? Use milk, semisweet, or white chocolate—your choice!
Instructions for Edible Pumpkin Cookie Dough:
- Heat-Treat the Flour: Start by adding your all-purpose flour to a medium, microwave-safe bowl. Warm the flour in the microwave for 30 seconds. This step ensures the flour is safe to eat by killing any bacteria. Once done, remove and whisk to break up any clumps.
- Mix the Wet Ingredients: In a separate medium-sized bowl, combine the softened butter and brown sugar until well incorporated. Then, mix in the pumpkin puree until smooth and creamy.
- Spice It Up: Add the cinnamon, pumpkin pie spice, and vanilla extract to the wet mixture. Stir until the spices are evenly distributed, filling your kitchen with the scent of fall.
- Form the Dough: Pour the heat-treated flour into the wet mixture and combine until a smooth dough starts to form.
- Fold in Chocolate Chips: Finally, fold in your chocolate chips of choice. Semisweet chocolate pairs perfectly with the spices, but you can use white or milk chocolate if you prefer a sweeter bite.
- Enjoy: And just like that, your edible pumpkin cookie dough is ready to be devoured. Scoop it straight from the bowl or use it as a dip for pretzels or graham crackers for a fun twist.
Tips & Variations:
- No Pumpkin Pie Spice?: You can make your own by combining ground cinnamon, nutmeg, ginger, and cloves.
- Chocolate Mix-ins: Try adding a combination of white and semisweet chocolate chips for a fun contrast, or even add mini marshmallows or chopped nuts for texture.
- Storage: If you somehow have leftovers, store the dough in an airtight container in the fridge for up to 3 days.
Whether you're looking for a quick snack to enjoy while binging your favorite fall shows or a sweet treat to share with friends, this Edible Pumpkin Cookie Dough is guaranteed to hit the spot. It’s simple, satisfying, and full of pumpkin flavor—what more could you ask for?
If you enjoy these, try my other cookie dough recipes:
Edible Pumpkin Cookie Dough
This edible pumpkin cookie dough brings all the classic fall flavors together in 10 minutes. This edible cookie dough will solve all your fall cravings!
Ingredients
- ¾ cup all-purpose flour
- 4 tablespoons butter softened
- ⅓ cup + 1 tablespoon brown sugar packed
- ¼ cup pumpkin puree
- ½ teaspoon cinnamon
- ¼ teaspoon pumpkin pie spice
- ½ teaspoon vanilla extract
- ½ cup chocolate chips of choice milk, semisweet or white
Instructions
- In a medium, microwavable safe bowl, add the flour and warm in the microwave for 30 seconds. Once done, remove from the microwave and whisk because this will harden the flour slightly.
- In a separate, medium sized bowl, combine the butter and brown sugar. Add in the pumpkin puree and mix until smooth.
- Add the cinnamon, pumpkin pie spice, and vanilla extract and combine.
- Pour in the flour and combine until a dough starts to form.
- Fold in the chocolate chips and enjoy!
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