Edible Pumpkin Cookie Dough

Nothing screams cozy sweater weather like enjoying some of this delicious edible pumpkin cookie dough.

There is absolutely no reason not to indulge in this eggless cookie batter recipe because it’s made in under 15 minutes with heat treated flour. When September rolls around, I’m always on the hunt for all things pumpkin so I was delighted to add this edible cookie dough recipe to my list. If you loved this recipe for pumpkin chocolate chip cookie dough, you will definitely enjoy this Edible Sugar Cookie Dough as well. And if edible dough is not your thing, then try baking some of these Peanut Butter Marshmallow Cookies for a cozy night in.

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An Explanation Of The Ingredients

• Flour – Heat treat the flour before adding it to the cookie dough batter.
• Pumpkin Puree – Canned pumpkin puree and not pumpkin pie filling will work best.
• Pumpkin Pie Spice – Add pumpkin pie spice for a hint of flavor.
• Vanilla Extract – Enjoy a hint of vanilla in your cookie dough.
• Sugar – Light brown sugar works very well for this recipe.
• Butter – Use room temperature butter.
• Salt – Just a hint of salt to balance the sweetness.
• Chocolate Chips – Fold in the chocolate chips using a spatula.

How To Make Edible Pumpkin Cookie Dough

1. First, start by preheating the oven to 300 degrees F.
2. Line a baking sheet with parchment paper and pour the flour on top.
3. Bake in a 300 degrees F oven for 7-8 minutes or until the flour has reached 165 degrees F. Make sure to open the oven and stir the flour every 2 minutes so it doesn’t burn.
4. In a stand mixer or in a bowl if using a hand mixer, cream together the butter and sugar.
5. Add the pumpkin puree, vanilla extract, salt and pumpkin pie spice while mixing to combine. Stop to scrape the sides of the bowl as needed.
6. Remove the flour from the oven and allow it to cool for about 15 minutes.
7. Add the flour about 1/4 cup at a time to the cookie dough while mixing.
8. Pour in the chocolate chips and fold them into the dough with a spatula.
9. Scoop the edible pumpkin chocolate chip cookie dough into a bowl and serve.

Heat Treating Flour

The flour you are adding to the edible cookie batter has to be heat treated so it is safe to consume. Use a kitchen thermometer to be sure the flour has reached at least 165 degrees F before removing it from the oven.

Storing Suggestions

Refrigerate leftover cookie dough for up to 5 days in an air tight container. You can also wrap it in plastic wrap and freeze in an air tight container for up to 3 months. When you’re ready to enjoy again, just let it thaw in the refrigerator or at room temperature depending on how quickly you want to eat it.

Recipe Notes

• Wait for the flour to cool down before adding it to the cookie dough.
• Use white chocolate chips or Halloween colored sprinkles if you prefer.
• Make sure to stop and scrape the sides of the mixing bowl as needed so that the ingredients are completely incorporated into the batter.