Edible Pumpkin Spice Cookie Dough Recipe
Introduction
This Edible Pumpkin Spice Cookie Dough is a delicious treat that captures the cozy flavors of fall without the need to bake. It’s safe to eat raw thanks to heat-treated flour and offers a perfect blend of pumpkin pie spice and sweet white chocolate chips for a comforting, seasonal indulgence.
Ingredients
- 1/2 cup salted butter
- 1 1/2 cups all purpose flour*
- 1 teaspoon pumpkin pie spice
- 1/4 teaspoon cinnamon
- 1/2 teaspoon kosher salt
- 3/4 cup dark brown sugar, packed
- 1/4 cup granulated sugar
- 2 teaspoons vanilla extract
- 1/4 cup milk, any kind
- 2/3 cup white chocolate chips
Instructions
- Step 1: Preheat your oven to 350℉ to heat-treat the flour. Line a rimmed baking sheet with parchment paper and spread the flour evenly on it. Bake for 5-7 minutes, then remove and let it cool.
- Step 2: Melt the butter in a medium saucepan or skillet over medium heat. Whisk constantly for 3-4 minutes as the butter bubbles and turns golden brown with a nutty aroma. Once the brown bits appear, cook for about another minute, then remove from heat and transfer to a heat-safe bowl to cool for 5-10 minutes.
- Step 3: While the butter cools, add the pumpkin pie spice, cinnamon, and salt to the cooled flour on the baking sheet. Stir gently to combine all the dry ingredients.
- Step 4: When the butter is warm but not hot, whisk in the dark brown sugar and granulated sugar until smooth. Add the vanilla extract and milk, whisking to combine.
- Step 5: Add the dry ingredient mixture to the wet mixture and stir with a rubber spatula until fully incorporated. Let the dough rest for 10 minutes to allow the flour to absorb the liquids.
- Step 6: Fold in the white chocolate chips. The dough may still be warm, which will slightly melt the chips, making it extra delicious. Enjoy immediately or chill if preferred.
Tips & Variations
- Use heat-treated flour to ensure the dough is safe to eat raw; you can heat-treat your flour at home or purchase it pre-treated.
- Swap white chocolate chips for dark or milk chocolate chips for a different flavor twist.
- For a nuttier texture, add chopped pecans or walnuts.
- If you prefer a dairy-free version, use a plant-based milk and dairy-free butter substitute.
Storage
Store the pumpkin spice cookie dough in an airtight container in the refrigerator for up to 5 days. You can also freeze it for up to 2 months—thaw overnight in the fridge before enjoying. The dough is delicious served cold or at room temperature.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Is it safe to eat the cookie dough raw?
Yes, because the flour is heat-treated in the oven, it eliminates harmful bacteria that could be present in raw flour, making the dough safe to eat without baking.
Can I make this dough without white chocolate chips?
Absolutely! You can leave out the white chocolate chips or substitute them with any other type of chocolate chips or add-ins like nuts or dried fruit to suit your taste.
PrintEdible Pumpkin Spice Cookie Dough Recipe
This Edible Pumpkin Spice Cookie Dough is a safe-to-eat, delicious treat combining warm autumn flavors with the comforting texture of classic cookie dough. Featuring browned butter, pumpkin pie spice, and creamy white chocolate chips, this recipe is perfect for snacking or dessert without baking a full cookie batch.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Total Time: 20 minutes
- Yield: About 12 servings (2 tablespoons each) 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
Dry Ingredients
- 1 1/2 cups all purpose flour*
- 1 teaspoon pumpkin pie spice
- 1/4 teaspoon cinnamon
- 1/2 teaspoon kosher salt
Wet Ingredients
- 1/2 cup salted butter
- 3/4 cup dark brown sugar, packed
- 1/4 cup granulated sugar
- 2 teaspoons vanilla extract
- 1/4 cup milk, any kind
Add-ins
- 2/3 cup white chocolate chips
Instructions
- Heat-Treat the Flour: Preheat your oven to 350℉ (177℃). Spread the all purpose flour evenly on a parchment-lined rimmed baking sheet. Bake the flour for 5-7 minutes to heat-treat it, making it safe for raw consumption. Remove from oven and let it cool completely.
- Brown the Butter: In a medium saucepan or skillet over medium heat, melt the salted butter. Whisk constantly for 3-4 minutes as it bubbles and foams, turning golden brown with a nutty aroma. Stir until little brown bits appear, then cook about one more minute but avoid burning. Immediately remove from heat and transfer to a heat-safe mixing bowl. Allow the browned butter to cool for 5-10 minutes.
- Mix Dry Ingredients: While the butter cools, stir pumpkin pie spice, cinnamon, and kosher salt into the cooled heat-treated flour using a spatula or spoon. This can be done right on the baking sheet to save dishes.
- Combine Wet Ingredients: When the browned butter is warm but not hot, whisk in the dark brown sugar and granulated sugar until the mixture is well combined. Then add vanilla extract and milk, whisking thoroughly until smooth.
- Create the Dough: Gradually add the spiced flour mixture to the wet ingredients. Use a rubber spatula to gently fold and mix until fully incorporated. Let the dough rest for 10 minutes, allowing the flour to hydrate and flavors to meld.
- Add White Chocolate Chips and Serve: Fold in the white chocolate chips. The dough may still be a bit warm; this will make the chips slightly melty and gooey. Enjoy this edible pumpkin spice cookie dough as is for a festive treat.
Notes
- Heat-treating the flour is crucial to eliminate any harmful bacteria and make raw consumption safe.
- Use salted butter as it enhances the flavor profile. Adjust salt in dry ingredients if using unsalted butter.
- The dough can be refrigerated for up to 3 days; bring to room temperature before serving.
- Feel free to substitute white chocolate chips with dark or semi-sweet chips if preferred.
- This recipe is naturally egg-free, making it safe to eat raw unlike traditional cookie dough.
Keywords: edible cookie dough, pumpkin spice dessert, browned butter cookie dough, no egg cookie dough, white chocolate chip, fall dessert
