Edible Pumpkin Cookie Dough
Cozy snack alert!! Edible Pumpkin Cookie Dough contains all the fun of seasonal cookie dough without any of the risk.
Jump to Recipe
You’ve Gotta Try Eggless Pumpkin Cookie Dough
If you’re new here, I have some shocking news; I don’t eat raw cookie dough. I know it’s abnormal (especially for a food blogger), but all it really means is I am exceptionally motivated to make edible cookie dough that tastes like the real deal. And this safe-to-eat pumpkin cookie dough is smashingly good! With a texture that actually tastes like cookie dough (thanks, brown sugar), mini chocolate chips and the coziest pumpkin spice seasoning, you’ll be left thinking, “egg who?”.
Ingredients for Pumpkin Cookie Dough (Edible!)
- Butter – I used salted because that is what I keep stocked. Unsalted butter will also work! Just make sure to add an extra pinch of salt to the dough.
- Brown sugar
- Pumpkin puree
- All-purpose flour, heat treated – I outline the whole process below, but I have a whole post about how to heat treat flour if you have more questions!
- Salt
- Pumpkin pie spice – You can buy this in the spice aisle of your local grocery store or you can mix up your own with a quick google.
- Powdered sugar
- Mini chocolate chips – The mini chocolate chips are perfect in this!
How to make Edible Cookie Dough
- 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 (I use an instant-read thermometer to measure!).
- Once it reaches 160°F, pour the flour onto a parchment lined cookie sheet to cool.
- In a separate bowl, combine the butter, brown sugar until there are no more pieces of butter.
- To the same bowl, add the pumpkin puree, cooled flour, salt, pumpkin pie spice and powdered sugar.
- Mix well until a thick dough forms.
- Fold in the chocolate chips, making sure not to overmix.
- Enjoy!
How to Store Edible Cookie Dough
Store leftover pumpkin cookie dough in the fridge for up to 1 week. Prior to eating, remove from the fridge and let it soften for 5-10 minutes.
Can I bake Eggless Cookie Dough?
That’s a big nope! This recipe has zero leavening agents which means it will not bake, it will spread and be a mess. But if you’re looking for delicious pumpkin cookie recipes, I’ve got you! Check out these fan favorites:
- Pumpkin White Chocolate Chip Cookies
- Pumpkin Cookies with Cream Cheese Frosting
- Chewy Pumpkin Cookies
- Pumpkin Crinkle Cookies
- Pumpkin Whoopie Pies
The BEST Edible Cookie Doughs
- Homemade Edible Cookie Dough
- Edible Sugar Cookie Dough For One
- 10 Edible Eggless Cookie Dough Recipes
Edible Pumpkin Cookie Dough
Ingredients
- 1/4 cup salted butter
- 1 cup brown sugar
- 1/2 cup pumpkin puree
- 1 1/2 cups all-purpose flour, heat treated
- 1/4 tsp salt
- 1/2 tsp pumpkin pie spice
- 1/2 cup powdered sugar
- mini chocolate chips
Instructions
- 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.
- Once it reaches 160°F, pour the flour onto a parchment lined cookie sheet to cool.
- In a separate bowl, combine the butter, brown sugar until there are no more pieces of butter.
- To the same bowl, add the pumpkin puree, cooled flour, salt, pumpkin pie spice and powdered sugar.
- Mix well until a thick dough forms.
- Fold in the chocolate chips, making sure not to overmix.
- Enjoy!
i love this recipee soo good