Name: Edible Pumpkin Cookie Dough
Prep time: 5 min
Total time: 5 min
Yield: 6 servings
Cuisine: American
Ingredients: 1.5 cups gluten free 1-1 flour; 0.667 cup brown sugar; 1 tsp cinnamon; 0.5 tsp pumpkin pie spice; 1 pinch nutmeg; 0.5 cup Vegan butter or coconut oil; 0.5 cup pumpkin purée; 1 tsp vanilla extract; 1 cup dark chocolate chips

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Edible Pumpkin Cookie Dough

Organically Addison Verified

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Ingredients

Warning0 allergens identified

Instructions

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Instructions

First, add flour, brown sugar, cinnamon, pumpkin pie spice and nutmeg in a large mixing bowl. Stir to combine.

Add in remaining ingredients except chocolate chips.

Lastly, fold in chocolate chips and serve!

Nutrition

My Calorie Intake

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Tips & Tricks (5)

Toast Your Spices First 🌟
Lightly toast the cinnamon, nutmeg, and pumpkin pie spice in a dry pan for 30 seconds before mixing to intensify their flavors and eliminate any staleness.
Butter Temperature is Critical 🧈
Use softened vegan butter or coconut oil at room temperature to achieve a smooth, creamy texture without overmixing, which can create a greasy consistency.
Drain Your Pumpkin Purée 💧
Line a fine-mesh strainer with cheesecloth and drain your pumpkin purée for 15-20 minutes to remove excess moisture, ensuring a thick and creamy dough rather than a wet paste.
Chill Before Serving ❄️
Refrigerate the dough for at least 30 minutes before serving to firm it up and enhance the flavor development, making it more cookie-like and less sticky to eat by the spoonful.
Fold in Chocolate Last 🍫
Add dark chocolate chips at the very end using a gentle folding motion to prevent them from breaking apart and to distribute them evenly throughout the creamy base.