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
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
- 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.
