If you’ve been searching for a treat that perfectly marries cozy autumn flavors with indulgent chocolate bliss, you’ve just found your new favorite. The Pumpkin Spice Chocolate Chip Cookie Dough Recipe is a warm hug in edible form, blending the classic allure of chocolate chip cookie dough with the festive sparkle of pumpkin spice. Whether you’re sneaking spoonfuls straight from the bowl or serving up a decadent dessert to impress friends, this recipe offers a luscious, spiced twist that will keep you coming back for more.
Ingredients You’ll Need
The magic of this Pumpkin Spice Chocolate Chip Cookie Dough Recipe lies in its simple, well-chosen ingredients. Each component plays a vital role, from the soft, creamy butter that creates the perfect texture to the aromatic pumpkin spice that fills every bite with soul-warming flavor.
- 3 cups all-purpose flour, heat-treated: Essential for safety and structure, heating the flour ensures it’s perfectly safe to eat raw while keeping your dough tender.
- ½ tsp pumpkin pie spice: This classic blend is the star of the show, bringing nostalgic fall warmth and complexity.
- ¼ tsp salt: It balances the sweetness and enhances the other flavors beautifully.
- 1 cup unsalted butter, room temp: Adds creaminess and richness without overpowering the other notes.
- 2 cups brown sugar: Deeply sweet with a hint of molasses, it gives moisture and depth.
- 4 cups powdered sugar: Creates that irresistible melt-in-your-mouth softness.
- 1 tsp vanilla extract: A subtle sweet aroma that enhances every ingredient.
- 1 cup pumpkin purée: Infuses natural pumpkin flavor and moisture, making this more than just cookie dough.
- 3 cups chocolate chips: The chocolate chips are the indulgent pockets of gooey goodness you want in every bite.
- ½ cup chopped pecans or walnuts: Provides a satisfying crunch and a toasty contrast.
- ½ tsp cinnamon: Amplifies the spicy warmth in perfect harmony with pumpkin pie spice.
- Optional mix-ins like white chocolate chips or butterscotch chips: Offer delightful bursts of sweetness and creamy texture.
- Dash of nutmeg or maple extract: Adds an unexpected twist of depth and aroma, taking your dough from great to unforgettable.
How to Make Pumpkin Spice Chocolate Chip Cookie Dough Recipe
Step 1: Heat-Treat the Flour
Start by spreading your flour evenly on a baking sheet and baking it at 350°F for about five minutes. This step is crucial because it eliminates any bacteria, making your raw dough perfectly safe to eat. Once done, let the flour cool completely before using it in your dough to avoid melting your butter or melting the sugars prematurely.
Step 2: Cream Butter and Sugars
In a large mixing bowl, beat your soft butter together with both the brown sugar and powdered sugar. This mixing process should yield a smooth, fluffy base that’s the perfect canvas for the flavors to come. The combination of sugars not only sweetens the dough but contributes to its irresistible creaminess and consistency.
Step 3: Add Pumpkin Purée and Vanilla
Next, incorporate the pumpkin purée and vanilla extract into your buttery mixture. The pumpkin adds moisture and that vibrant fall flavor, while vanilla amplifies all the sweet notes. Be sure to mix until everything is fully combined for an even spread of flavor.
Step 4: Fold in Dry Ingredients
Slowly fold in the cooled, heat-treated flour along with the pumpkin pie spice and salt. This gentle folding helps the dry ingredients blend without overworking the dough, keeping it tender and soft. The pumpkin pie spice and cinnamon create that signature spice profile that transforms this cookie dough into something extraordinary.
Step 5: Stir in Chocolate Chips and Optional Mix-Ins
Now it’s time to make things truly irresistible by folding in the chocolate chips and your choice of nuts or other mix-ins like white chocolate or butterscotch chips. This step adds the texture and flavor variety that makes every bite exciting and satisfying.
Step 6: Chill or Serve
Feel free to dig in immediately if you can’t wait, or pop your dough in the fridge for a firmer texture that’s easier to scoop. Stored in an airtight container, this cookie dough stays fresh for up to a week—perfect for satisfying cravings whenever they strike.
How to Serve Pumpkin Spice Chocolate Chip Cookie Dough Recipe
Garnishes
Sprinkle your cookie dough with a light dusting of cinnamon or drizzle with melted white chocolate for extra visual appeal and flavor. Toasted pecans or walnuts on top also add a beautiful crunch and aroma that invite you to dive right in.
Side Dishes
This cookie dough pairs wonderfully with a scoop of vanilla or pumpkin ice cream, transforming it into a decadent dessert mashup. A warm cup of coffee or chai tea alongside heightens the cozy vibe, making it a perfect autumn indulgence.
Creative Ways to Present
Serve your Pumpkin Spice Chocolate Chip Cookie Dough Recipe in mini mason jars or ramekins for an elegant, sharable treat. Layer it with whipped cream or fudge sauce for a quick trifle-style dessert that wows guests. Even simple spoons or cookie dough bites topped with a sprinkle of nutmeg can turn your creation into a party-ready hit.
Make Ahead and Storage
Storing Leftovers
Keep your cookie dough fresh by storing it in an airtight container in the refrigerator. This will preserve its rich flavor and creamy texture for up to a week, making it easy to enjoy a treat anytime without extra prep.
Freezing
If you want to keep this Pumpkin Spice Chocolate Chip Cookie Dough Recipe longer, freezing is an excellent option. Portion the dough into spoonfuls and place them on a parchment-lined tray to freeze solid, then transfer them to a freezer-safe bag or container. Frozen dough stays good for up to three months.
Reheating
The beauty of this dough is that it’s meant to be enjoyed cold or at room temperature, so reheating isn’t necessary. If you prefer a softer texture, allow frozen portions to thaw at room temperature for about 15 minutes before serving.
FAQs
Is this cookie dough safe to eat raw?
Yes! The flour is heat-treated to kill any bacteria, and there are no raw eggs in this Pumpkin Spice Chocolate Chip Cookie Dough Recipe, making it completely safe to enjoy straight from the bowl.
Can I use canned pumpkin for the purée?
Absolutely. Canned pumpkin purée works perfectly and provides consistent moisture and flavor, making it a convenient choice for this recipe.
What can I substitute for pecans or walnuts?
If you’re not a fan of nuts, try sunflower seeds for crunch or simply increase the chocolate chips or mix in your favorite dried fruits for texture and sweetness.
How spicy is the pumpkin pie spice in the dough?
The amount used is just right to give a warm, gentle spice flavor. You can always adjust the quantity if you want a more intense kick or a milder flavor, depending on your taste.
Can I make this dough vegan?
With some substitutions like vegan butter and dairy-free chocolate chips, you can easily adapt this Pumpkin Spice Chocolate Chip Cookie Dough Recipe to be vegan-friendly while still savoring all the cozy flavors.
Final Thoughts
There’s something truly special about the Pumpkin Spice Chocolate Chip Cookie Dough Recipe that combines the joy of classic cookie dough with the spirited essence of pumpkin spice season. Whether you’re spooning it out for yourself or sharing it with close friends, it’s a delightful treat that brings warmth and smiles in every bite. Give it a try and let yourself savor this cozy, nostalgic indulgence all autumn long!
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Pumpkin Spice Chocolate Chip Cookie Dough Recipe
- Prep Time: 10 minutes
- Cook Time: 5 minutes (for heat-treating flour only)
- Total Time: 15 minutes
- Yield: 24 spoonfuls (2 tablespoons each)
- Category: Dessert
- Method: No-Cook
- Cuisine: American
Description
Delight in these Pumpkin Spice Chocolate Chip Cookie Dough spoonfuls, combining the warm flavors of pumpkin, cinnamon, and chocolate chips into a soft, creamy no-bake treat perfect for fall or any cozy occasion. This recipe features heat-treated flour for safety, making it safe to enjoy the cookie dough raw or chilled.
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 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 (optional)
- White chocolate chips or butterscotch chips (optional)
- Dash of nutmeg or maple extract for depth (optional)
Instructions
- Heat-treat flour: Spread the flour evenly on a baking sheet and bake in a preheated oven at 350°F (175°C) for 5 minutes to kill any bacteria. Allow the flour to cool completely before using it in the recipe to ensure safety when eating the dough raw.
- Cream butter & sugars: In a large mixing bowl, beat the room temperature unsalted butter together with the brown sugar and powdered sugar until the mixture is smooth, creamy, and fluffy. This process helps incorporate air into the mixture for a light texture.
- Add pumpkin & vanilla: Mix in the pumpkin purée and vanilla extract thoroughly until the ingredients are fully combined and smooth, contributing moisture and warm autumn flavor to the dough.
- Fold in dry ingredients: Gradually add the cooled, heat-treated flour along with pumpkin pie spice, cinnamon, and salt to the wet mixture. Mix gently until a cohesive dough forms, being careful not to overwork it to maintain a tender texture.
- Stir in chocolate chips and mix-ins: Fold in the chocolate chips and any desired optional mix-ins such as chopped nuts, white chocolate chips, butterscotch chips, or a dash of nutmeg or maple extract to enhance flavor complexity and texture.
- Chill or serve: The cookie dough can be enjoyed immediately as a soft treat or refrigerated to firm up for a chewier texture. Store the dough in an airtight container in the refrigerator for up to one week to maintain freshness.
Notes
- Heat-treating the flour is essential for food safety since this recipe uses raw flour and no baking.
- For a firmer texture, chill the dough for at least 30 minutes before serving.
- Feel free to customize the mix-ins according to your preferences and dietary restrictions.
- Store the dough in an airtight container in the refrigerator for up to one week.
- This cookie dough is safe to eat raw after heat-treating the flour and does not require baking.
