Pumpkin Pie Edible Cookie Dough
This Pumpkin Pie Edible Cookie Dough is the ultimate fall snack. It’s egg-free, made with heat-treated flour, and packed with warm autumn spices. Perfectly safe to eat straight from the bowl!
Ingredients
1/4 cup salted butter, softened
1 cup brown sugar
1/2 cup pumpkin puree (not pie filling)
1 1/2 cups all-purpose flour
1/4 tsp salt
1/2 tsp pumpkin pie spice
1/2 cup powdered sugar
1/2 cup mini chocolate chips
Instructions
1. Measure your flour into a microwave safe bowl. Microwave for 30 seconds at a time, stirring between heating increments, until the flour reaches 160°F.
2. Once it reaches 160°F, pour the flour onto a parchment lined cookie sheet to cool completely.
3. In a separate bowl, combine the butter and brown sugar until there are no more visible pieces of butter.
4. To the same bowl, add the pumpkin puree, cooled flour, salt, pumpkin pie spice and powdered sugar.
5. Mix well until a thick, cohesive dough forms.
6. Fold in the mini chocolate chips, making sure not to overmix.
7. Enjoy immediately or chill for a firmer texture!
Notes
Ensure the flour is completely cooled before adding to the butter mixture to avoid melting the butter.
Use Pumpkin Puree, not Pumpkin Pie Filling.