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
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
- 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.
