Pumpkin Chocolate Edible Cookie Dough

A bowl of scoops of pumpkin edible cookie dough

Pumpkin Chocolate Edible Cookie Dough

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!

Prep Time15

Cook Time5

Total Time20

Course: Dessert

Cuisine: American

Keyword: edible chocolate chip cookie dough recipe, edible cookie dough recipe, edible pumpkin cookie dough

Servings: (about 1/2 cup per serving)

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!

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