Pumpkin Chocolate Chip Cookie Dough
A decadent, egg-free, and safe-to-eat pumpkin cookie dough filled with warm autumn spices and mini chocolate chips. It’s the ultimate fall treat for those who love eating the dough more than the cookie!
- Prep Time: 10
- Cook Time: 5
- Total Time: 15
- Yield: 4 servings
- Category: Dessert
- Method: No-Bake
- Cuisine: American
Ingredients
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, heat treated
1/4 tsp salt
1/2 tsp pumpkin pie spice
1/2 cup powdered sugar
1/2 cup mini chocolate chips
Instructions
1. Measure your flour into a microwave safe bowl. Microwave for 30 seconds at a time, stirring between heating increments, until the flour reaches 160°F.
2. Once it reaches 160°F, pour the flour onto a parchment lined cookie sheet to cool completely.
3. In a separate bowl, combine the butter and brown sugar until there are no more pieces of butter.
4. To the same bowl, add the pumpkin puree, cooled flour, salt, pumpkin pie spice and powdered sugar.
5. Mix well until a thick dough forms.
6. Fold in the chocolate chips, making sure not to overmix.
7. Enjoy by the spoonful!
Notes
Ensure the flour is completely cool before adding to the butter mixture to prevent melting.
Use a food thermometer to verify the flour temperature for safety.
Store in an airtight container in the fridge for up to a week.