If you’re craving a cozy treat that perfectly blends autumn warmth with chocolatey happiness, this Pumpkin Spice Chocolate Chip Cookie Dough Recipe is about to become your new favorite snack. It’s rich, soft, and packed with seasonal spices and melty chocolate chips, making every bite a delightful comfort. Whether you’re looking for a no-bake indulgence or a nostalgic twist on classic cookie dough, this recipe hits all the right notes with its buttery texture, pumpkin purée moisture, and that irresistible hint of pumpkin pie spice.
Ingredients You’ll Need
The magic of this Pumpkin Spice Chocolate Chip Cookie Dough Recipe lies in its simple yet thoughtful ingredients. Each one plays a crucial role in delivering the perfect texture, balanced sweetness, and that unmistakable flavor that makes this treat unforgettable.
- 3 cups all-purpose flour, heat-treated: Ensures safety while providing the dough’s structure and softness.
- ½ tsp pumpkin pie spice: Gives the recipe its signature warm and spicy autumnal flavor.
- ¼ tsp salt: Enhances all the sweet and savory notes for balance.
- 1 cup unsalted butter, room temperature: Creates creaminess and richness in every bite.
- 2 cups brown sugar: Adds deep caramel-like sweetness and moisture.
- 4 cups powdered sugar: Contributes to smooth sweetness and the ideal dough consistency.
- 1 tsp vanilla extract: Brings warmth and complexity to the flavor.
- 1 cup pumpkin purée: Infuses natural moisture and that unmistakable pumpkin essence.
- 3 cups chocolate chips: The melty pockets of pure chocolate joy throughout the dough.
- ½ cup chopped pecans or walnuts: Optional crunch that adds texture and earthiness.
- ½ tsp cinnamon: Boosts the cozy spice notes for extra depth.
- White chocolate or butterscotch chips: Optional mix-ins to switch up flavor and sweetness.
- Dash of nutmeg or maple extract: Subtle hints that elevate the dish’s aroma and complexity.
How to Make Pumpkin Spice Chocolate Chip Cookie Dough Recipe
Step 1: Heat-Treat the Flour
Start by spreading your all-purpose flour on a baking sheet, then bake it at 350°F for five minutes. This simple step kills any unwanted bacteria since we’re enjoying the dough raw. Let the flour cool completely before moving on so it doesn’t affect the texture.
Step 2: Cream the Butter and Sugars
In a large mixing bowl, beat together room temperature unsalted butter, brown sugar, and powdered sugar until your mixture is smooth and fluffy. This step is essential because it builds the creamy base that will make the dough irresistible and soft.
Step 3: Add Pumpkin Purée and Vanilla
Next, stir in the pumpkin purée and vanilla extract. These ingredients add moisture, flavor, and that quintessential pumpkin spice cookie dough vibe we all love during the chilly months.
Step 4: Fold in Dry Ingredients
Pour in the cooled flour, pumpkin pie spice, cinnamon, and salt, then gently mix until a dough starts to form. Be careful not to overmix; you want the dough just combined to keep it tender and soft.
Step 5: Stir in the Chocolate and Mix-ins
Now for the best part — gently fold in the chocolate chips along with any optional goodies like chopped nuts, white chocolate chips, or butterscotch chips. This adds texture and bursts of sweetness that make each spoonful exciting.
Step 6: Chill or Serve
You can enjoy the cookie dough immediately if you’re craving soft, creamy bites. Or pop it in the fridge to firm up for a more scoopable, ice-cream-like experience. Either way, store leftovers in an airtight container for up to a week so you can keep the goodness coming.
How to Serve Pumpkin Spice Chocolate Chip Cookie Dough Recipe
Garnishes
Sprinkle a little extra cinnamon, a handful of mini chocolate chips, or even a dusting of powdered sugar right before serving to elevate the presentation and add a final touch of flavor. These small additions make the treat feel even more special, perfect for impressing guests or just spoiling yourself.
Side Dishes
Pair this luscious pumpkin spice cookie dough with warm drinks like chai tea, hot apple cider, or a robust cup of coffee. The spices in the dough and these drinks complement each other perfectly and bring out the rich, cozy vibes of fall in every bite.
Creative Ways to Present
For a fun twist, serve the dough in small mason jars topped with whipped cream and a drizzle of caramel sauce. Or turn it into cookie dough truffles by rolling spoonfuls into balls and chilling them. You can even use it as a topping for ice cream or spread it between cake layers for an indulgent pumpkin-inspired dessert.
Make Ahead and Storage
Storing Leftovers
Leftover dough should be kept in an airtight container and stored in the refrigerator. This keeps it fresh and soft for up to one week, so you can reach for a little treat whenever the mood strikes without worry.
Freezing
This pumpkin spice chocolate chip cookie dough recipe freezes beautifully! Portion the dough into balls on a baking sheet, freeze until solid, then transfer to a freezer-safe bag or container. It will keep its flavor and texture for up to three months, ready for a quick snack anytime.
Reheating
If you prefer your cookie dough warm and melty, you can gently microwave individual portions for 10-15 seconds or let it sit at room temperature for a few minutes before indulging. Just be careful not to overheat to keep that smooth, luscious texture.
FAQs
Can I eat this Pumpkin Spice Chocolate Chip Cookie Dough Recipe raw?
Yes! That’s the beauty of this recipe. The flour is heat-treated to make it safe for raw consumption, so you can enjoy it right away without baking.
Can I substitute the pumpkin purée with something else?
While pumpkin purée is key for the authentic flavor and moisture, you could try sweet potato purée or apple sauce as alternatives, but the taste and texture will differ slightly.
What if I don’t have pumpkin pie spice?
No worries! You can make your own by mixing cinnamon, nutmeg, ginger, and cloves or simply use cinnamon and a dash of nutmeg. The warmth of these spices complements the chocolate wonderfully.
Is it possible to make this vegan?
With some adjustments, yes. Use vegan butter substitute and ensure your chocolate chips are dairy-free. Keep in mind the texture might be a bit different but still delicious.
Can I bake this cookie dough into cookies?
This particular recipe is designed as edible cookie dough and does not include leavening agents for baking. For baked cookies, a separate recipe with baking powder or soda is recommended.
Final Thoughts
Trust me, once you try this Pumpkin Spice Chocolate Chip Cookie Dough Recipe, you’ll find yourself reaching for it as the ultimate comfort snack all season long. It’s easy, indulgent, and perfectly captures those nostalgic fall flavors in every bite. So go ahead, whip up a batch and savor the cozy deliciousness that only pumpkin spice and chocolate can bring!
Print
Pumpkin Spice Chocolate Chip Cookie Dough Recipe
- Prep Time: 10 minutes
- Cook Time: 5 minutes (heat-treating flour only)
- Total Time: 15 minutes
- Yield: 24 spoonfuls (2 tablespoons each)
- Category: No-Cook
- Method: No-Cook
- Cuisine: American
Description
This Pumpkin Spice Chocolate Chip Cookie Dough is a no-bake treat that combines the warm flavors of pumpkin pie spice and chocolate chips with a soft, buttery dough. Perfect for spooning straight from the bowl or chilling for a firmer texture, this dough is delicious on its own or with added nuts and white chocolate or butterscotch chips for extra indulgence.
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
- ¼ tsp salt
- ½ tsp cinnamon (optional, for extra warmth)
Wet Ingredients
- 1 cup unsalted butter, room temperature
- 2 cups brown sugar
- 4 cups powdered sugar
- 1 tsp vanilla extract
- 1 cup pumpkin purée
Add-ins
- 3 cups chocolate chips
- ½ cup chopped pecans or walnuts (optional)
- White chocolate chips or butterscotch chips (optional mix-ins)
- Dash of nutmeg or maple extract (optional, for depth)
Instructions
- Heat-treat flour: Spread the all-purpose flour evenly on a baking sheet and bake at 350°F (175°C) for 5 minutes to kill any bacteria. Allow the flour to cool completely before using to ensure it mixes well without cooking the wet ingredients prematurely.
- Cream butter and sugars: In a large mixing bowl, beat the softened unsalted butter with brown sugar and powdered sugar until the mixture is smooth, fluffy, and well combined. This creates a creamy base for the dough.
- Add pumpkin and vanilla: Mix in the pumpkin purée and vanilla extract thoroughly until fully incorporated. This adds moisture and flavor to the dough, balancing the sweetness with the pumpkin’s richness.
- Fold in dry ingredients: Add the cooled, heat-treated flour along with pumpkin pie spice, salt, and optional cinnamon. Stir gently but thoroughly until a cohesive cookie dough forms. Avoid overmixing to keep the texture tender.
- Stir in mix-ins: Fold in chocolate chips and any optional add-ins such as chopped nuts, white chocolate chips, or butterscotch chips. Add a dash of nutmeg or maple extract if desired for extra depth of flavor.
- Chill or serve: Spoon the dough into 2-tablespoon portions if desired. You can enjoy the dough immediately for a soft, creamy texture or refrigerate it to firm up. Store any leftovers in an airtight container in the fridge for up to one week.
Notes
- Heat-treating the flour is essential since this is a no-bake recipe to ensure food safety.
- You can customize sweetness and spice levels by adjusting powdered sugar or pumpkin pie spice amounts.
- For a firmer dough, refrigerate for at least 1 hour before serving.
- Use unsalted butter to better control the saltiness in the dough.
- Store dough tightly covered in the fridge for up to one week; can also freeze for longer storage.
- Enjoy as a dip for fruit or crackers, or simply eat by the spoonful as a safe-to-eat cookie dough dessert.
