Description

Treat yourself to The Ultimate Pumpkin Pie Edible Cookie Dough! This easy and delicious recipe combines pumpkin puree, brown sugar, and mini chocolate chips, creating a rich and flavorful dessert that’s perfect for fall. Ideal for anyone craving a homemade, indulgent snack.

Ingredients

Scale

1/4 cup salted butter, softened
1 cup brown sugar
1/2 cup pumpkin puree (not pie filling)
1 1/2 cups all-purpose flour
1/4 tsp salt
1/2 tsp pumpkin pie spice
1/2 cup powdered sugar
1/2 cup mini chocolate chips

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Instructions

Place flour in a microwave-safe bowl and microwave in 30-second intervals, stirring in between, until the flour reaches 160°F.
Once heated, spread the flour onto a parchment-lined cookie sheet to cool completely.
In another bowl, mix the softened butter and brown sugar until smooth and creamy.
Add the pumpkin puree, cooled flour, salt, pumpkin pie spice, and powdered sugar to the butter mixture.
Stir well until a thick and cohesive dough forms.
Gently fold in the mini chocolate chips without overmixing.
Serve immediately or refrigerate for a firmer texture.

Notes

For a richer flavor, use unsalted butter and adjust the salt to taste.
Make sure to heat the flour to eliminate any raw flour taste.
Store leftovers in an airtight container in the refrigerator for up to a week.

Nutrition

Serving Size: 1/4 cup
Calories: 280
Sugar: 23g
Sodium: 45mg
Fat: 13g
Saturated Fat: 8g
Unsaturated Fat: 5g
Trans Fat: 0g
Carbohydrates: 39g
Fiber: 1g
Protein: 2g
Cholesterol: 30mg