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!
Servings: 4 servings
Calories: 994kcal
Equipment
Ingredients
- 1 & 1/2 cups all-purpose flour
- ¼ teaspoon pumpkin pie spice
- pinch of fine sea salt
- ½ cup unsalted butter softened
- 1 cup granulated sugar
- 2 cups powdered sugar
- ½ cup pure pumpkin puree
- ½ teaspoon vanilla extract
- 1 cup semi-sweet chocolate chips
- ½ cup mini chocolate chips
Instructions
- 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.
Notes
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.
Nutrition
Serving: 1g | Calories: 994kcal | Carbohydrates: 161g | Protein: 5g | Fat: 43g | Saturated Fat: 26g | Polyunsaturated Fat: 15g | Cholesterol: 61mg | Sodium: 47mg | Fiber: 5g | Sugar: 140g