There is something truly irresistible about these Pumpkin Cookie Dough Bites Recipe that makes them a standout fall treat. They capture all the cozy, warm flavors of pumpkin pie in a bite-sized, no-bake form that’s delightfully safe to eat raw thanks to heat-treated flour. If you adore the taste of pumpkin combined with just the right amount of spice, sweetness, and creamy texture, you’re going to fall head over heels for this easy-to-make snack. It’s a fun, quick, and scrumptious way to enjoy edible cookie dough without worrying about eggs or baking full cookies.
Ingredients You’ll Need
The beauty of this recipe lies in its simplicity and the purposeful choice of ingredients that balance flavor, texture, and color perfectly. Each component plays a crucial role in creating those soft, flavorful cookie dough bites you’ll want to keep coming back to.
- 1/2 cup canned pumpkin purée: Provides that iconic pumpkin flavor and a moist, tender base for the dough.
- 1/4 cup unsalted butter (softened): Adds rich creaminess and helps bind everything together.
- 1/4 cup brown sugar (packed): Brings warmth and moisture with its caramel notes.
- 1/4 cup granulated sugar: Balances sweetness and crunch for the perfect texture.
- 1/2 teaspoon vanilla extract: Enhances all the flavors with a fragrant, sweet depth.
- 1/2 teaspoon pumpkin pie spice: A blend that instantly evokes fall, mixing cinnamon, nutmeg, and other cozy spices.
- 1/4 teaspoon cinnamon: Adds an extra layer of warm spice to complement the pumpkin pie spice.
- 1/4 teaspoon salt: Balances the sweetness and intensifies flavor.
- 1 cup all-purpose flour (heat-treated): Essential for texture and safe raw consumption once heat-treated.
- 1/2 cup mini chocolate chips: Melts slightly on the tongue, offering delightful bursts of chocolate in every bite.
How to Make Pumpkin Cookie Dough Bites Recipe
Step 1: Heat-Treat the Flour
First, it’s imperative to heat-treat your flour to eliminate any harmful bacteria, making this recipe completely safe to enjoy raw. Spread the all-purpose flour evenly on a baking sheet and bake at 350°F (175°C) for about 5 to 7 minutes. Allow it to cool fully before mixing it in later. This step lifts the worry out of edible cookie dough moments and keeps your bites safe and scrumptious.
Step 2: Cream the Wet Ingredients
In a large mixing bowl, combine the canned pumpkin purée, softened unsalted butter, brown sugar, and granulated sugar. Cream them together until the mixture is smooth and even. This step ensures that the sugars dissolve nicely and your dough becomes luxuriously creamy with a perfect pumpkin-infused base.
Step 3: Add Spices and Vanilla
Next, stir in the vanilla extract, pumpkin pie spice, cinnamon, and salt. The aromatic spices immediately elevate the flavor profile, giving those unmistakable scents and tastes reminiscent of autumn desserts. The salt counterbalances the sweetness and pulls all the flavors into a harmonious blend.
Step 4: Mix in the Flour
Gradually fold in the cooled, heat-treated flour until fully combined. Mixing slowly helps you avoid a dry or tough texture, resulting instead in soft, tender cookie dough bites. The flour is what gives these little treats their doughy, melt-in-your-mouth feel.
Step 5: Fold in the Mini Chocolate Chips
Finally, gently fold in the mini chocolate chips. These tiny morsels of chocolate add a little surprise and contrast to the soft pumpkin dough, making every bite more exciting and delicious.
Step 6: Shape and Chill
Using a small scoop or your hands, form the dough into 1-inch balls and place them on a parchment-lined baking sheet or plate. Chill in the refrigerator for at least 30 minutes. This chilling step firms up the bites, making them easier to handle and enhancing their flavor.
How to Serve Pumpkin Cookie Dough Bites Recipe
Garnishes
Sprinkle a pinch of cinnamon or a light drizzle of melted white chocolate on top for a festive and flavorful presentation. You can also roll some bites in crushed graham crackers or chopped nuts to offer an extra layer of texture and bite. These garnishes add charm and are a great way to customize your batch depending on your mood or the occasion.
Side Dishes
Pair these Pumpkin Cookie Dough Bites with a warm spiced latte or a cup of creamy chai tea to create an indulgent autumn snack session. They also make a perfect midday treat alongside a fresh fruit salad or a dollop of whipped cream to balance the sweetness.
Creative Ways to Present
Serve these bites in mini cupcake liners or arrange them artistically on a wooden board alongside nuts, dried fruits, and a small bowl of maple syrup for dipping. For a party, stack them in a clear jar with festive ribbons or package them as sweet gifts — they’re sure to delight anyone lucky enough to receive them!
Make Ahead and Storage
Storing Leftovers
Keep your leftover Pumpkin Cookie Dough Bites Recipe fresh by storing them in an airtight container in the refrigerator. They stay soft and flavorful for up to 5 days, making them an easy grab-and-go snack to enjoy throughout the week.
Freezing
If you want to make these bites well in advance or store extras for later, pop them into a freezer-safe container. Freeze for up to 2 months, and just thaw at room temperature when you’re ready to indulge. This way, you always have a comforting, pumpkin-packed treat on hand.
Reheating
Since these bites are best eaten cold or at room temperature, reheating isn’t necessary. However, if you prefer a softer texture, let them sit for 10-15 minutes at room temperature before enjoying. Avoid microwaving as it may cause the chocolate to melt too quickly and create an unpleasant texture.
FAQs
Can I use fresh pumpkin instead of canned pumpkin purée?
Fresh pumpkin can be used, but it needs to be cooked and pureed until smooth before measuring out 1/2 cup. Canned pumpkin purée ensures consistent moisture and flavor, so it’s often more convenient and reliable for this recipe.
Is it safe to eat cookie dough with raw flour?
Raw flour can contain harmful bacteria, which is why this recipe includes a heat-treatment step for the flour. Baking the flour at 350°F for a few minutes kills any bacteria, making the dough perfectly safe to eat raw.
Can I make these bites vegan?
For a vegan version, substitute unsalted butter with a vegan margarine or coconut oil and ensure your chocolate chips are dairy-free. Keep in mind that texture and flavor might vary slightly, but they’ll still be delicious!
How long do Pumpkin Cookie Dough Bites last in the fridge?
Stored properly in an airtight container, these bites will stay fresh for up to 5 days. Beyond that, they can lose their moisture and flavor, so enjoy them within that window for the best taste and texture.
Can I add other mix-ins besides chocolate chips?
Absolutely! Feel free to mix in chopped nuts, dried cranberries, or white chocolate chips to customize your bites. Just keep the total add-ins to about 1/2 cup to maintain the dough’s perfect consistency.
Final Thoughts
This Pumpkin Cookie Dough Bites Recipe is a cozy, simple delight that captures the essence of fall in every bite. Whether you’re craving a sweet snack, a festive party treat, or a safe-to-eat raw dessert, these no-bake bites deliver on all fronts with ease and flavor. Give them a try and watch how quickly they become your new seasonal favorite!
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Pumpkin Cookie Dough Bites Recipe
- Prep Time: 10 minutes
- Cook Time: 7 minutes
- Total Time: 17 minutes plus chilling time
- Yield: 20 bites
- Category: Snack, Dessert
- Method: No-Cook
- Cuisine: American
- Diet: Vegetarian
Description
Pumpkin Cookie Dough Bites are a delightful no-bake treat combining creamy pumpkin purée with sweet spices and mini chocolate chips. These egg-free, safe-to-eat raw cookie dough bites make a perfect fall snack or dessert that is easy to prepare and chill for a quick, satisfying indulgence.
Ingredients
Dry Ingredients
- 1 cup all-purpose flour (heat-treated)
- 1/4 teaspoon cinnamon
- 1/2 teaspoon pumpkin pie spice
- 1/4 teaspoon salt
- 1/2 cup mini chocolate chips
Wet Ingredients
- 1/2 cup canned pumpkin purée
- 1/4 cup unsalted butter (softened)
- 1/4 cup brown sugar (packed)
- 1/4 cup granulated sugar
- 1/2 teaspoon vanilla extract
Instructions
- Heat-Treat the Flour: Spread the all-purpose flour evenly on a baking sheet and bake in a preheated oven at 350°F (175°C) for 5–7 minutes to eliminate any bacteria. Remove from the oven and let the flour cool completely before using to ensure food safety.
- Cream the Wet Ingredients: In a mixing bowl, combine the pumpkin purée, softened unsalted butter, brown sugar, and granulated sugar. Use a mixer or whisk to blend these ingredients until the mixture is smooth and creamy.
- Add Spices and Flavoring: Stir in the vanilla extract, pumpkin pie spice, cinnamon, and salt into the creamed mixture until evenly incorporated, enhancing the autumnal flavors.
- Combine with Flour: Gradually add the cooled, heat-treated flour to the wet ingredients, mixing gently until the dough comes together without any lumps.
- Fold in Chocolate Chips: Carefully fold the mini chocolate chips into the dough, distributing them evenly throughout.
- Shape the Bites: Scoop the dough into 1-inch balls using a spoon or cookie scoop. Place the formed bites on a parchment-lined baking sheet or plate to prevent sticking.
- Chill: Refrigerate the cookie dough bites for at least 30 minutes to firm up before serving. This chilling step helps the flavors meld and improves the texture.
Notes
- These cookie dough bites are egg-free and safe to eat raw because of the heat-treated flour.
- Store the bites in an airtight container in the refrigerator for up to 5 days.
- For longer storage, freeze the bites and thaw before serving.
