If you used to sneak raw cookie dough as a child, you’re going to love this Edible Cookie Dough! This recipe takes a basic edible chocolate chip cookie dough recipe and turns it into an addictive fall treat with the edition of pumpkin puree and fall spices!
If you love this recipe, don’t miss our epic Cookie Dough Dip – made with chocolate chips, toffee bits, and no egg. Whip up a batch in just 10 minutes!
Easy Edible Cookie Dough Recipe
Raise your hand if you’re guilty of sneaking a bite of cookie dough every time you make chocolate chip cookies…or at least if you tried to do so as a kid. Guilty! There’s something about eating chocolate chip cookie dough that feels so mischievous, but because of raw flour and egg, it’s not really considered that safe.
Well, problem solved! Let me introduce you to edible cookie dough, if you’re not already familiar. Basically you’re working with the same ingredients as regular cookie dough and just leaving out the parts that can potentially make you sick, so it’s safe to eat. It’s so easy to make, too.
With this recipe, I decided to take it a step further than everyday chocolate chip cookie dough and turn it into a fall treat. I added in some pumpkin puree and a pinch of my homemade pumpkin pie spice to create delicious pumpkin chocolate chip cookie dough. The pumpkin puree really makes the texture of this cookie dough extra smooth and creamy.
You’re only 15 minutes away from enjoying some. So grab a spoon and dig in!
What You’ll Need
Edible cookie dough is made with many of the same ingredients as your favorite cookies, just without the raw egg and other ingredients unsafe to eat raw (or unnecessary if you’re not baking it, like flour, baking soda, or baking powder).
(Scroll below to the printable recipe card for details and measurements.)
- Flour: The flour is baked to make this safe to eat.
- Pumpkin pie spice: I used my homemade pumpkin pie spice.
- Pinch of fine sea salt: For flavor.
- Unsalted butter: Soften to room temperature.
- Brown sugar: I prefer brown sugar to white sugar in this cookie dough, for flavor and texture purposes.
- Powdered sugar: Powdered sugar not only makes this cookie dough extra sweet but creates a smooth texture as well.
- Pumpkin puree: Be sure to grab canned pure pumpkin puree and not pie filling.
- Vanilla extract: A splash for flavor.
- Chocolate chips: I use a combination of regular semi-sweet chocolate chips and mini chocolate chips to ensure there’s chocolate in every bite.
Recipe Variations
If you want to get a little creative with this edible chocolate chip cookie dough recipe, here are a few ideas.
- Swap up the spices. The hint of pumpkin spice really brings the cookie dough together to make it a fall treat. However, if you don’t have pumpkin pie spice on hand and you don’t want to make it, you can also substitute equal amounts of cinnamon instead. A pinch of nutmeg makes a nice twist as well.
- Stir in some nuts. Chopped pecans or walnuts add a crunchy twist to your pumpkin cookie dough.
- Add butterscotch chips. If you want to switch up the chocolate flavor, butterscotch chips would be wonderful in place of some or all of the chocolate chips.
How to Make Edible Cookie Dough
For those who have always wondered how to make edible cookie dough, I am pleased to tell you that it’s super simple. This pumpkin edible cookie dough comes together in less than 20 minutes.
(Scroll below to the complete printable recipe card for all the details.)
- Bake the flour. Spread the flour on a sheet tray and bake for 5 minutes. Allow to come to room temperature.
- Make the dough. Combine the flour, pumpkin pie spice and salt in a bowl. In a separate bowl, cream together the butter and brown sugar until smooth. Add the powdered sugar and vanilla. Stir in the flour mixture.
- Add the remaining ingredients. Mix in the pumpkin puree until a smooth dough is formed. Add the chocolate chips and mix them until distributed.
- Serve. Serve immediately.
Do I Have To Bake The Flour for Edible Cookie Dough?
This is the most frequently asked question about making edible cookie dough and the answer is YES. Raw flour can possibly carry e-coli and it’s one of the reasons that raw cookie dough is unsafe to eat in general. It’s important to cook off any potential bacteria before consuming this or any other recipe with raw flour.
How to Store
- In the fridge. Leftover edible cookie dough should be stored in an airtight container in the fridge. It will keep for up to 5 days. Bring to room temperature before enjoying it again.
- Can I freeze edible cookie dough? Yes, you can freeze this as well. I like to freeze individual servings that I can pull from the freezer whenever the craving strikes. Store in an airtight freezer-safe container for up to 3 months.
Serving Suggestions
This pumpkin chocolate chip edible cookie dough should be served immediately after preparing, at room temperature. You can enjoy this treat straight from the bowl with a spoon (and really feel like you’re eating cookie dough!) or you can use it as a dip for pretzels, wafers, or even fruit slices. You can even add it to other desserts, like as a brownie topping or cupcake filling.
More Pumpkin Recipes:
- Pumpkin Chocolate Chip Bread
- Pumpkin Pecan Crescent Rolls
- Mini Pumpkin Pies
- Pumpkin Cinnamon Rolls
- Pumpkin Fluff
I hope you love this delicious and simple recipe – be sure to give it a review below! Also don’t forget to follow Belly Full on Facebook, Instagram, Pinterest, and YouTube!
Pumpkin Chocolate Edible Cookie Dough
Ingredients
- 1 1/2 cups all-purpose flour
- 1/4 teaspoon pumpkin pie spice
- pinch of fine sea salt
- 1/2 cup unsalted butter , softened to room temperature
- 1 cup brown sugar
- 2 cups powdered sugar
- 1/2 teaspoon vanilla extract
- 1/2 cup canned pure pumpkin puree
- 1 cup semi-sweet chocolate chips
- 1/2 cup mini chocolate chips
Instructions
- Preheat the oven to 350°F. Line a rimmed baking sheet with parchment paper. Add the flour and spread it out. Bake for 5 minutes, take it out of the oven, and let it cool to room temperature. Once cooled, add the pumpkin pie spice and salt, stir to combine.
- Using a handheld electric mixer or a stand mixer with the paddle attachment, place the butter and brown sugar into a bowl. Cream together until smooth, 3 minutes.
- Add the powdered sugar and vanilla, stir it in until combined. Add the cooled flour mixture, stir it in until combined. (The mixture will be crumbly at this point.)
- Add the pumpkin puree and mix until combined and a smooth dough is formed, scrape down the sides. Add the chocolate chips and quickly mix them in until distributed.
- Serve immediately and enjoy!
Nutrition
Other Notes
