If you’re craving a treat that’s bursting with cozy autumn vibes and irresistible sweetness, you have to try this Pumpkin Spice Chocolate Chip Cookie Dough Recipe. It perfectly blends the warm flavors of pumpkin spice with the rich, classic taste of chocolate chips, all wrapped up in soft, creamy dough that you can enjoy without baking. Whether you’re sneaking spoonfuls straight from the bowl or sharing with friends, this recipe is pure magic and an absolute must-make for cookie dough lovers everywhere.
Ingredients You’ll Need
Gathering the right ingredients is the foundation of this Pumpkin Spice Chocolate Chip Cookie Dough Recipe, and luckily, they are straightforward pantry staples with a few seasonal twists. Each ingredient plays a crucial role; from the heat-treated flour ensuring safety to the pumpkin purée that adds moisture and that unmistakable autumn flavor.
- 3 cups all-purpose flour, heat-treated: Baking the flour kills any bacteria, making the dough safe to eat raw while keeping it fluffy.
- ½ tsp pumpkin pie spice: This spice mix brings in classic fall warmth and aromatic notes.
- ¼ tsp salt: Balances sweetness and enhances all other flavors beautifully.
- 1 cup unsalted butter, room temp: Provides creaminess and a tender texture to the dough.
- 2 cups brown sugar: Adds deep molasses undertones and moistness.
- 4 cups powdered sugar: For a smooth sweetness and perfect dough consistency.
- 1 tsp vanilla extract: Elevates all flavors with a warm, sweet aroma.
- 1 cup pumpkin purée: Infuses the dough with moist, earthy richness and stunning color.
- 3 cups chocolate chips: The classic sweet and melty pockets everyone adores.
- ½ cup chopped pecans or walnuts: Optional for crunch and a nutty contrast.
- ½ tsp cinnamon: For an extra touch of cozy warmth.
- White chocolate chips or butterscotch chips: Fun mix-in options to customize your dough.
- Dash of nutmeg or maple extract: Adds depth and complexity to the flavor profile.
How to Make Pumpkin Spice Chocolate Chip Cookie Dough Recipe
Step 1: Heat-Treat the Flour
Begin by spreading your all-purpose flour on a baking sheet and bake it at 350 degrees Fahrenheit for 5 minutes. This step is crucial—it makes the flour safe for eating raw and ensures your cookie dough is perfectly safe while delicious. Let the flour cool completely before using it in your dough.
Step 2: Cream Butter and Sugars
Next, whip the softened unsalted butter together with both the brown sugar and powdered sugar. Beat until the mixture becomes smooth, fluffy, and light in color. This creates the perfect base that will give your dough a luscious texture and heavenly sweetness.
Step 3: Add Pumpkin and Vanilla
Mix in the pumpkin purée along with the vanilla extract until everything is fully combined. The pumpkin adds moisture and that unmistakable fall flavor, while vanilla rounds out the sweetness with a lovely aromatic touch. It’s already smelling amazing!
Step 4: Fold in Dry Ingredients
Carefully add in the cooled flour, pumpkin pie spice, cinnamon, salt, and any dash of nutmeg or maple extract you’ve chosen. Fold the dry ingredients gently into the wet mixture until a cohesive dough forms. This is where the cookie dough really starts to come together with its signature flavor and texture.
Step 5: Stir in Chocolate Chips and Mix-Ins
Now for the fun part — stir in your chocolate chips and any optional mix-ins like chopped pecans, walnuts, white chocolate, or butterscotch chips. Each bite will have delightful pockets of sweetness and satisfying crunch. This step allows you to personalize your dough, making it just how you like.
Step 6: Chill or Serve
Go ahead and enjoy your cookie dough immediately if you love it soft and creamy. If you prefer a firmer texture, refrigerate the dough for at least an hour. Whatever you choose, store any leftovers in an airtight container in the fridge for up to one week.
How to Serve Pumpkin Spice Chocolate Chip Cookie Dough Recipe
Garnishes
Enhance your Pumpkin Spice Chocolate Chip Cookie Dough Recipe with a sprinkle of extra cinnamon or a dusting of powdered sugar on top. Adding a few festive pumpkin seeds or a swirl of caramel sauce can also elevate each spoonful and make presentation extra special.
Side Dishes
This cookie dough pairs beautifully with a warm cup of chai tea or a creamy latte. For a crowd-pleasing dessert experience, serve it alongside vanilla ice cream or fresh roasted chestnuts to keep the cozy autumn theme going strong.
Creative Ways to Present
Try scooping your cookie dough into mini mason jars for grab-and-go treats, or serve it atop baked apples or spiced pound cake as a decadent topping. You can even use it as a dip for graham crackers or apple slices — the possibilities are endless and delicious.
Make Ahead and Storage
Storing Leftovers
If you have any leftover dough, keep it tightly sealed in an airtight container in the refrigerator. It will stay fresh and tasty for up to one week, so you can enjoy your Pumpkin Spice Chocolate Chip Cookie Dough Recipe over several sweet moments.
Freezing
The dough freezes beautifully! Portion the dough into balls, place them on a baking sheet separated by parchment paper, then freeze until solid. Transfer to a freezer-safe bag or container for up to three months. When ready, thaw in the fridge for a soft, scoopable treat anytime you want.
Reheating
Since this is an edible cookie dough designed to be enjoyed raw, reheating isn’t necessary. However, if you prefer a slightly warm dough, let it sit at room temperature for a few minutes before serving to soften it up.
FAQs
Can I use canned pumpkin for this recipe?
Absolutely! Canned pumpkin purée works perfectly in this Pumpkin Spice Chocolate Chip Cookie Dough Recipe and provides consistent moisture and flavor.
Is this cookie dough safe to eat raw?
Yes! Because the flour is heat-treated and there’s no raw egg, this cookie dough is perfectly safe to eat raw—no baking required.
Can I substitute the chocolate chips for other mix-ins?
Definitely! Feel free to swap chocolate chips for white chocolate, butterscotch chips, or even dried fruit to customize your cookie dough to your taste.
How long can I store the dough in the fridge?
Stored in an airtight container, this cookie dough stays fresh for up to one week in the refrigerator.
Can I make this recipe vegan or dairy-free?
With some ingredient swaps like vegan butter and dairy-free chocolate chips, you can easily make this recipe vegan-friendly while keeping all its delicious pumpkin spice goodness.
Final Thoughts
This Pumpkin Spice Chocolate Chip Cookie Dough Recipe is hands down one of the most delightful ways to celebrate the flavors of fall with none of the fuss. It’s creamy, rich, and packed with cozy spices that warm your soul from the first bite. Whether you’re spooning it straight from the bowl or sharing it as a unique holiday treat, it’s a dessert experience you won’t want to miss. Trust me, once you try it, it’ll become a fast favorite in your recipe arsenal!
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Pumpkin Spice Chocolate Chip Cookie Dough Recipe
- Prep Time: 10 minutes
- Cook Time: 5 minutes (for heat-treating flour)
- Total Time: 15 minutes
- Yield: 24 spoonfuls (2 tablespoons each)
- Category: Dessert
- Method: No-Cook
- Cuisine: American
- Diet: Vegetarian
Description
This Pumpkin Spice Chocolate Chip Cookie Dough recipe offers a delightful blend of seasonal pumpkin flavor with classic chocolate chip cookie dough goodness. It’s a no-bake, edible cookie dough that incorporates warm spices and rich pumpkin purée, perfect for spooning straight from the bowl or chilling for a firmer texture. Featuring a combination of warm cinnamon, nutmeg, pumpkin pie spice, and a mix of chocolate and white chocolate chips, it’s a comforting treat ideal for fall or any time you crave a festive, safe-to-eat cookie dough experience.
Ingredients
Dry Ingredients
- 3 cups all-purpose flour, heat-treated (bake at 350°F for 5 mins to kill bacteria)
- ½ tsp pumpkin pie spice
- ¼ tsp salt
- ½ tsp cinnamon (optional, for extra warmth)
Wet Ingredients
- 1 cup unsalted butter, room temperature
- 2 cups brown sugar
- 4 cups powdered sugar
- 1 tsp vanilla extract
- 1 cup pumpkin purée
Mix-ins
- 3 cups chocolate chips
- ½ cup chopped pecans or walnuts
- White chocolate chips or butterscotch chips (optional)
- Dash of nutmeg or maple extract (optional, for added depth)
Instructions
- Heat-treat flour: Spread the 3 cups of all-purpose flour evenly on a baking sheet and bake in a preheated 350°F oven for 5 minutes. This step kills any potential bacteria to ensure the cookie dough is safe to eat raw. Remove and let the flour cool completely before using.
- Cream butter and sugars: In a large mixing bowl, beat the softened unsalted butter with 2 cups brown sugar and 4 cups powdered sugar until the mixture is smooth, creamy, and fluffy. This creates the rich base of your cookie dough.
- Add pumpkin and vanilla: Mix in 1 cup pumpkin purée and 1 teaspoon vanilla extract into the creamed butter and sugars until fully combined, giving the dough a moist, spiced pumpkin flavor and aroma.
- Fold in dry ingredients: Gradually add the cooled, heat-treated flour along with ½ teaspoon pumpkin pie spice, ¼ teaspoon salt, and optional ½ teaspoon cinnamon. Stir gently until the dough forms and all dry ingredients are fully incorporated.
- Mix in chips and nuts: Fold in 3 cups of chocolate chips and ½ cup of chopped pecans or walnuts along with any optional mix-ins such as white chocolate chips, butterscotch chips, or a dash of nutmeg or maple extract to add flavor complexity.
- Chill or serve: Enjoy the cookie dough immediately as a soft spoonful treat or refrigerate for at least 30 minutes to achieve a firmer texture. Store any leftovers in an airtight container in the refrigerator for up to 1 week.
Notes
- Heat-treating the flour is essential to ensure this cookie dough is safe to eat raw, as it is not baked.
- You can customize the spices to your taste by adjusting the cinnamon, nutmeg, or pumpkin pie spice amounts.
- If you prefer nut-free, simply omit the chopped pecans or walnuts.
- The dough can be frozen in an airtight container for up to 3 months for longer storage.
- Serve chilled for a firmer bite or at room temperature for a softer, creamier texture.
- For vegan or dairy-free versions, substitute butter with a vegan butter alternative and ensure sugars and chocolate chips are vegan-friendly.
