There is nothing more comforting than the rich, cozy flavors of fall rolled up into a sweet treat, which is why I am beyond excited to share this Pumpkin Spice Chocolate Chip Cookie Dough Recipe with you. This recipe captures the perfect balance of pumpkin warmth, cozy spices, and melty chocolate chips in a luscious, soft cookie dough that you can enjoy by the spoonful without any baking — it’s dessert magic in its purest, most indulgent form. Whether you’re new to edible cookie dough or a longtime fan, this version dazzles with a seasonal twist that feels like a hug on a chilly day.
Ingredients You’ll Need
This recipe calls for simple pantry staples that come together to create a cookie dough packed with flavor, texture, and the perfect autumnal hue. Each ingredient plays a crucial role, from the heat-treated flour that keeps things safe, to the pumpkin purée that lends natural moisture and vibrant color, to the variety of chips and spices that bring layers of cozy complexity.
- All-purpose flour, heat-treated: Baking the flour for 5 minutes ensures it’s safe to eat raw while keeping the dough’s classic texture.
- Pumpkin pie spice: This blend infuses the dough with warm notes of cinnamon, nutmeg, and clove, evoking that quintessential fall flavor.
- Salt: Just a quarter teaspoon to balance sweetness and bring out every flavor nuance.
- Unsalted butter, room temperature: The key to a smooth, creamy dough base with richness and moisture.
- Brown sugar: Adds deep, caramel-like sweetness and moisture for chewy richness.
- Powdered sugar: Helps create that tender, soft texture with a melt-in-your-mouth quality.
- Vanilla extract: Enhances and rounds out the entire flavor profile with its sweet floral notes.
- Pumpkin purée: Provides natural moisture, vibrant orange color, and keeps the dough wonderfully soft.
- Chocolate chips: The star ingredient for classic melty chocolate bites throughout the dough.
- Chopped pecans or walnuts: Adds a satisfying crunch and nutty aroma that complements the pumpkin and spices.
- Cinnamon: Boosts warmth and depth beyond the pumpkin pie spice for an extra cozy punch.
- White chocolate or butterscotch chips (optional): A fun twist to add more sweet variety and visual appeal.
- Dash of nutmeg or maple extract (optional): These deepen the flavor and add subtle layers of complexity.
How to Make Pumpkin Spice Chocolate Chip Cookie Dough Recipe
Step 1: Heat-Treat the Flour
Before diving into mixing the dough, it’s essential to heat-treat your flour to make sure it’s safe for raw consumption. Spread the flour evenly on a baking sheet and bake it in a 350°F oven for 5 minutes. Once fully cooled, this flour will form the base of your cookie dough without any health concerns. This step takes only minutes but guarantees safety so you can indulge with peace of mind.
Step 2: Cream the Butter and Sugars
In a large bowl, beat the room-temperature unsalted butter together with both the brown sugar and powdered sugar until the mixture becomes velvety smooth and cloud-like. This process incorporates air into the dough, helping to create that soft and creamy texture that makes raw cookie dough irresistible. It’s the sweet, rich heart of your dessert.
Step 3: Add Pumpkin Purée and Vanilla
Next, mix in the pumpkin purée and vanilla extract until fully combined and smooth. The pumpkin adds moisture and a subtle earthiness while giving that unmistakable autumn glow, and the vanilla lifts the flavors, adding warmth and sweetness that complement the spices perfectly.
Step 4: Fold in the Dry Ingredients
Gently incorporate the cooled, heat-treated flour along with the pumpkin pie spice, extra cinnamon, and salt. Folding the dry ingredients in carefully ensures the dough will come together evenly without overmixing, which keeps the texture tender and soft instead of dense.
Step 5: Stir in the Chocolate Chips and Mix-Ins
This is the moment to add in those luscious chocolate chips along with chopped pecans or walnuts for crunch. Feel free to throw in white chocolate chips or butterscotch if you want to get creative. The variety of textures and flavors will keep every bite exciting and delicious.
Step 6: Chill or Serve Immediately
Your Pumpkin Spice Chocolate Chip Cookie Dough Recipe is now ready to enjoy. You can dive right in or refrigerate the dough for an hour or two if you prefer a firmer texture that’s easier to scoop. Store leftovers in an airtight container in the fridge for up to one week — although it usually never lasts that long!
How to Serve Pumpkin Spice Chocolate Chip Cookie Dough Recipe
Garnishes
To elevate your cookie dough experience, sprinkle a few chocolate curls, a dusting of cinnamon, or even a pinch of sea salt on top right before serving. These small touches bring an extra sensory element, creating a beautiful presentation and exciting bursts of flavor with each bite.
Side Dishes
This cookie dough pairs wonderfully with a chilled glass of milk or a warm cup of spiced chai. For an adult twist, try it alongside a rich coffee or a creamy pumpkin latte to amplify those seasonal flavors and make your snack feel even more indulgent.
Creative Ways to Present
Serve spoonfuls in pretty ramekins topped with whipped cream and a drizzle of caramel sauce for a dessert that looks as good as it tastes. You can also sandwich small dollops between ginger snaps for bite-sized cookie dough treats. If you’re feeling festive, consider portioning the dough into silicone molds and freezing for pumpkin spice pops that are perfect for snacking on the go.
Make Ahead and Storage
Storing Leftovers
Keep your cookie dough fresh by storing it in an airtight container in the refrigerator. It will maintain its softness and flavors for up to a week, making it perfect to enjoy over several cozy evenings or share with friends and family.
Freezing
If you want to stash some dough away for later, this recipe freezes beautifully. Scoop the dough into balls, place them on a baking tray lined with parchment paper, freeze until firm, then transfer to a freezer bag. They’ll keep for up to three months, so you’ll always have a sweet fall treat ready whenever the craving strikes.
Reheating
Because this is an edible cookie dough, it doesn’t require reheating, but if you prefer it softer, allow it to come to room temperature for about 10 minutes. For a warm twist, you can briefly microwave a small scoop for 15 seconds; just be careful not to melt the chocolate chips completely.
FAQs
Can I use regular flour without heat-treating it?
It’s highly recommended to heat-treat the flour to eliminate any potential bacteria since the dough is eaten raw. If you’re short on time, you can also purchase pre-treated flour online or at specialty stores for added safety.
Can I substitute the pumpkin purée with something else?
While pumpkin purée gives a unique flavor and moisture, you could try a sweet potato purée or even applesauce, although the flavor will slightly change. Pumpkin is ideal for that classic fall vibe.
Is this recipe vegan-friendly?
This particular recipe contains butter and chocolate chips that generally have milk. However, you can adapt it by using vegan butter and dairy-free chocolate chips to suit a vegan diet.
What is the best way to keep the dough soft?
Keep the dough sealed in an airtight container and stored in the refrigerator. Avoid over-chilling or freezing if you want to maintain that classic soft, scoopable cookie dough texture.
Can I bake this dough into cookies?
The dough is designed for eating raw, so it contains more powdered sugar and less baking soda or powder than traditional cookie recipes. Adjustments would be necessary to bake it, but it’s delicious as is, ready to be devoured straight from the bowl.
Final Thoughts
I hope this Pumpkin Spice Chocolate Chip Cookie Dough Recipe brings as much joy and warmth to your kitchen as it does to mine. It’s an easy, fun, and utterly delicious way to celebrate fall flavors with no oven required. Trust me, once you try this luscious, cozy dough, it will become your new favorite treat to savor all season long.
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Pumpkin Spice Chocolate Chip Cookie Dough Recipe
- Prep Time: 10 minutes
- Cook Time: 5 minutes (for heat-treating flour)
- Total Time: 15 minutes
- Yield: About 24 spoonfuls (2 tablespoons each)
- Category: Dessert
- Method: No-Cook
- Cuisine: American
Description
This Pumpkin Spice Chocolate Chip Cookie Dough is a delightful no-bake treat combining the warm flavors of pumpkin pie spice with classic chocolate chips. Creamy and rich with a hint of fall spices, it’s perfect for spooning straight from the bowl or chilling for a firmer texture. Ideal as a safe-to-eat cookie dough, this recipe uses heat-treated flour and a mix of fall-inspired spices to create an indulgent, seasonal snack or dessert.
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
- ½ tsp cinnamon
- ¼ tsp salt
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
- White chocolate chips or butterscotch chips (optional, for mix-ins)
- Dash of nutmeg or maple extract (optional, for added depth)
Instructions
- Heat-treat Flour: Spread the all-purpose flour evenly on a baking sheet and bake it at 350°F (175°C) for 5 minutes to eliminate any bacteria. Remove from the oven and let it cool completely before using it in the dough.
- Cream Butter and Sugars: In a large mixing bowl, beat the softened unsalted butter together with brown sugar and powdered sugar. Mix thoroughly until the mixture is smooth, light, and fluffy, creating a perfect base for the dough.
- Add Pumpkin and Vanilla: Stir in the pumpkin purée along with vanilla extract into the creamed butter and sugar mixture. Mix well until fully combined, ensuring a creamy and moist dough base.
- Incorporate Dry Ingredients: Gradually fold the cooled heat-treated flour, pumpkin pie spice, cinnamon, and salt into the wet mixture. Mix carefully until the dough forms evenly without overworking it.
- Fold in Mix-ins: Gently fold in the chocolate chips, chopped nuts (pecans or walnuts), and any optional mix-ins like white chocolate chips, butterscotch chips, or a dash of nutmeg or maple extract for extra flavor complexity.
- Chill or Serve: You can enjoy the cookie dough immediately by scooping spoonfuls, or refrigerate it for a firmer texture. Store any leftovers in an airtight container in the refrigerator for up to one week.
Notes
- Heat-treating the flour is essential to make this cookie dough safe to eat raw.
- For a firmer cookie dough texture, chill the dough for at least 30 minutes before serving.
- Feel free to customize the mix-ins by using your favorite nuts or chips.
- Store in an airtight container to maintain freshness and prevent drying out.
- This recipe is perfect for fall gatherings or as a no-bake dessert option.
