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
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 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.
