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Pumpkin Spice Chocolate Chip Cookie Dough Recipe

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  • Author: Elizabeth
  • 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

Scale

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

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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.

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Find it online: https://easycookingworld.com/pumpkin-spice-chocolate-chip-cookie-dough-recipe/