Pumpkin Spice Edible Cookie Dough
This pumpkin spice edible cookie dough is full of fall flavor and made with cozy spices, a touch of real pumpkin, and no eggs. It’s an easy, no bake dessert you can enjoy straight from the bowl.
Ingredients
- 6 Tbsp unsalted butter softened
- 2 Tbsp canned pumpkin puree
- 1/3 cup brown sugar
- 1/4 cup granulated sugar
- 1 tsp vanilla
- 1@ tsp pumpkin pie spice
- 1/4 tsp cinnamon and/or nutmeg optional, for extra flavor
- 1-2 Tbsp milk to adjust the textre
- 1 cup flour heat-treated
- 1/2 tsp salt
Instructions
- Microwave the flour in a bowl for about 1 minute, stirring every 15 seconds to ensure it reaches 165°F throughout. Let it cool before using. You can also spread it on a baking sheet and bake it at 350°F for 5 minutes.
- In a mixing bowl, beat together the softened butter, pumpkin purée, brown sugar, and granulated sugar until smooth.
- Stir in the vanilla extract and 1 tablespoon of milk. Save the rest of the milk for the end if you think the dough is too dry.
- Add the flour, salt, and pumpkin pie spice (plus cinnamon or nutmeg, if using). Stir until everything is combined into a soft dough.
- If you think it’s too dry add a bit more milk (or pumpkin).
- Scoop, roll into bites, or enjoy straight from the spoon. I like to use a cookie scoop and scoop the dough into mini cupcake liners for easy storage and serving. Then, I like to sprinkle a bit of cinnamon sugar on top/
- Chill in the fridge for at least 30 minutes for best results before serving. Store leftovers in an airtight container in the fridge.