Edible Pumpkin Chocolate Chip Cookie Dough Recipe – delicious edible cookie dough that tastes just like pumpkin pie mixed with chocolate chip cookie dough!
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Pumpkin Chocolate Chip Cookie Dough
I love combining fall flavors with classics from nostalgic childhood favorites – and this edible cookie dough recipe is one of my absolute new favorites.
We’re taking the flavor from the perfect fall pumpkin pie and the most classic of all the desserts, chocolate chip cookie dough… but this one is totally safe to eat, right from the spoon!
There’s nothing better than making the kind of cookie dough that you and your kids can scoop right from the bowl.
Cookie dough is one of the best treats ever… but eating it raw isn’t recommended since raw flour and eggs carry risk of food borne illness. Pumpkin is the perfect flavor for this recipe, as it brings us right into the fall season… and who doesn’t love the rich flavor of pumpkin pie?
Edible cookie dough is also a great option because anyone can make it – no baking skills are needed, except to toast the flour so it is safe to consume. Flour looks like a finished food – but it really is a raw ingredient, and needs to be treated like one. Thankfully, it’s super easy to process flour to reduce the threat of ecoli by simply heat treating the flour before using.
In this post we’re going to share:
- How to eat cookie dough SAFELY!!!
- How to heat treat flour so you can eat raw dough
- How to make edible cookie dough
- How to store and save edible cookie dough
- & lots of other delicious pumpkin recipes you’re going to love!
How to Make Edible Pumpkin Cookie Dough
To make this edible cookie dough, you will need:
- Flour – flour is the base of all cookie dough, and we’re starting this cookie dough with all purpose flour. You can swap for any flour that works for your diet – rice flour, almond flour, gluten free flour – whatever you like to make cookies with.
- Pumpkin pie spice – pumpkin pie spice is a blend of spices that enhance pumpkin pie, and bring out pumpkin’s rich, delicious flavor – including cinnamon, ginger, allspice, and cloves!
- Sea salt – a bit of salt helps to balance sweet recipes, temper bitterness in the chocolate chips, and enhance the sweetness in the cookie dough.
- Butter – butter has a smooth, velvety texture, perfect fat profile, and milky flavor that is rich and delicious – you can swap
- Granulated sugar – granulated sugar has a super-sweet flavor and sandy texture that is delicious in cookies. Since we’re not baking this dough, we’re going to split the sugar with powdered sugar for the best texture and sweetness.
- Powdered sugar – powdered sugar is light, fluffy, and will help give cookie dough a more subtle sweet flavor and smooth texture.
- Pumpkin puree – use a pure pumpkin puree or fresh roasted pumpkin that you’ve mashed for the best flavor.
- Vanilla extract – vanilla brings a classic, just baked cookie flavor that is amazing with pumpkin.
- Semi-sweet chocolate chips – semi sweet chocolate chips are a little bitter, a little sweet, and have a classic chocolate chip cookie flavor.
- Mini chocolate chips – mini chocolate chips are smaller, giving a different texture than using just one type of chocolate – so your cookie dough is crave-able and delicious!
- Heat treat flour. Preheat the oven to 350°F. Place a sheet of parchment paper on a sheet tray. Add the flour and spread it out. Bake for 5 minutes, take it out of the oven, and let it cool to room temperature.
- Mix. Once cooled, add the pumpkin pie spice and salt, stir to combine. Place the butter and granulated sugar into the body of a stand mixer with the paddle attachment. Cream together until smooth, 3 minutes. Add the powdered sugar and vanilla, stir it in until combined.Add the flour mixture, stir it in until combined.The mixture will be crumbly.Add the pumpkin puree and mix until combined and a smooth dough is formed, scrape down the sides. Add the chocolate chips and quickly mix them in until distributed.
- Enjoy. Serve immediately.
Tips For Perfect Edible Cookie Dough and FAQs
Heat treat flour. Heat treating flour means getting flour over 160 degrees Fahrenheit before cooking, eliminating the risk of e.coli contamination.
- Line a baking sheet with parchment paper and pour flour onto baking sheet. Bake for five minutes at 350 degrees Fahrenheit, until flour is over 160 degrees with a digital thermometer.
- You can also microwave flour for four 30 second intervals to heat treat flour, until flour is over 160 degrees with a digital thermometer.
Mix. The secret of edible cookie dough is – after we’ve heat treated our flour, and skipped the eggs, we’re just mixing our ingredients and it’s time to dig in – it couldn’t be any easier, but don’t OVERMIX!
Make it crunchy. Want some extra crunch? Try tossing in a handful of chopped walnuts, pecans, or other nuts you love!
Let the kids get involved. This is a great recipe to make with your kids or to mix it up a little bit. Making it is as fun as eating it.
Definitely lick the beaters – this time it’s totally safe!
Try substitutions to ingredients. As long as you’re toasting the flour, substitutions are easy and will change it up.
Butterscotch or toffee chips. Try butterscotch or toffee chips instead of chocolate, switch apple sauce for pumpkin, mix in a little maple syrup… the sky is the limit.
Cookie dough that’s edible doesn’t have eggs in it. It also has flour that has been toasted. Both those things help to make it safe to eat straight from the bowl. So, grab a spoon and go to town.
There’s something really special about remembering those times as a kid when you could peek over the bowl and sneak a little bite of cookie dough. It’s time to lean into that feeling without the guilt and do it in a safe way. It’s also amazing to combine the deliciousness of pumpkin pie and chocolate chip cookies!
If you are like me, you might just eat it from the bowl standing over the sink – no judgment. But, this can also be a great recipe to serve to guests or as a snack. I really like these cute fall cupcake liners. Just take a small scoop of your edible cookie dough in each liner and put it in the refrigerator for 20 minutes to let it firm up. Perfect!
Edible cookie dough can be stored in an airtight container in the refrigerator for up to four days, or frozen for up to two months.
Other Pumpkin Recipes You’ll Love
Love this easy dessert and looking for more recipes full of pumpkin flavor?
You can find the rest of our pumpkin recipes here.
You can find our entire cookie recipe archives here.
Edible Pumpkin Chocolate Chip Cookie Dough Recipe
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Edible Pumpkin Chocolate Chip Cookie Dough Recipe
Edible Pumpkin Chocolate Chip Cookie Dough Recipe - delicious edible cookie dough that tastes like pumpkin pie chocolate chip cookie dough!
- 1 & 1/2 cups all-purpose flour
- 1/4 teaspoon pumpkin pie spice
- pinch of fine sea salt
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 2 cups powdered sugar
- 1/2 cup pure pumpkin puree
- 1/2 teaspoon vanilla extract
- 1 cup semi-sweet chocolate chips
- 1/2 cup mini chocolate chips
- Preheat the oven to 350°F.
- Place a sheet of parchment paper on a sheet tray.
- Add the flour and spread it out.
- Bake for 5 minutes, take it out of the oven, and let it cool to room temperature.
- Once cooled, add the pumpkin pie spice and salt, stir to combine.
- Place the butter and granulated sugar into the body of a stand mixer with the paddle attachment.
- Cream together until smooth, 3 minutes.
- Add the powdered sugar and vanilla, stir it in until combined.
- Add the flour mixture, stir it in until combined.
- The mixture will be crumbly.
- Add the pumpkin puree and mix until combined and a smooth dough is formed, scrape down the sides.
- Add the chocolate chips and quickly mix them in until distributed.
- Serve immediately.
Store any leftovers in an air-tight container in the fridge. Allow the cookie dough to come to room temperature before enjoying it again.
The hint of pumpkin spice really brings the cookie dough together to make it a fall treat. You can also substitute equal amounts of cinnamon instead. Add a tiny pinch of nutmeg for a twist.
Add nuts such as chopped pecans or walnuts!
Butterscotch chips would also be wonderful in place of some or all of the chocolate chips.
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KitchenAid KHM7210CU 7-Speed Digital Hand Mixer with Turbo Beater II Accessories and Pro Whisk - Contour Silver
Ghirardelli Chocolate Baking Chips, Bittersweet Chocolate, 10 oz.,(Pack of 6)
BAKHUK 200pcs Tulip Cupcake Baking Cups, Muffin Baking Liners Holders, Rustic Cupcake Wrapper, Brown, White and Nature Color
Amount Per Serving Calories 994Total Fat 43gSaturated Fat 26gTrans Fat 0gUnsaturated Fat 15gCholesterol 61mgSodium 47mgCarbohydrates 161gFiber 5gSugar 140gProtein 5g
Nutrition is automatically calculated by Nutritionix - please verify all nutrition information independently and consult with a doctor or nutritionist for any and all medical and diet advice.
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