If you’ve ever dreamed of a cookie dough that bursts with cozy, autumnal flavors but is completely safe to enjoy raw, this Pumpkin Spice Chocolate Chip Cookie Dough Recipe is about to become your new obsession. It’s everything you love about pumpkin spice combined with melty chocolate chips, all wrapped up in a silky, rich dough that’s perfect for spooning straight from the bowl or sharing at your next gathering. This recipe strikes that perfect balance between sweet, spicy, and comforting, making it an irresistible treat that tastes like fall in every bite.
Ingredients You’ll Need
These ingredients are wonderfully simple yet thoughtfully chosen to create the perfect texture and flavor that make this cookie dough so special. Each item plays a key role, whether it’s the creamy butter setting the base or the pumpkin purée providing that unmistakable autumn hue and moist richness.
- 3 cups all-purpose flour (heat-treated): Ensures safety for eating raw dough by eliminating bacteria without affecting taste.
- ½ teaspoon pumpkin pie spice: Brings that signature blend of cinnamon, nutmeg, and cloves for warm depth.
- ¼ teaspoon salt: Balances sweetness and enhances all flavors.
- 1 cup unsalted butter, room temperature: Adds creaminess and helps achieve a smooth, rich dough.
- 2 cups brown sugar: Imparts a deep, molasses-like sweetness that complements pumpkin beautifully.
- 4 cups powdered sugar: Creates that melt-in-your-mouth softness and binds the dough.
- 1 teaspoon vanilla extract: Elevates flavor with its warm, floral aroma.
- 1 cup pumpkin purée: Provides moisture, earthiness, and that iconic fall flavor.
- 3 cups chocolate chips: The star chocolate element that adds gooey, sweet indulgence.
- ½ cup chopped pecans or walnuts: Introduces a satisfying crunch and nutty contrast.
- ½ teaspoon cinnamon: Enhances the pumpkin spice and adds extra warmth.
- White chocolate chips or butterscotch chips (optional): For an extra layer of sweetness and fun mix-in variety.
- Dash of nutmeg or maple extract (optional): Adds complexity and a little something special to deepen the autumn vibe.
How to Make Pumpkin Spice Chocolate Chip Cookie Dough Recipe
Step 1: Heat-Treat the Flour
First things first: spread your flour evenly on a baking sheet and pop it in a 350°F oven for about 5 minutes. This crucial step ensures it’s safe to eat raw, which is the whole point of this luscious, no-bake cookie dough treat! Let the flour cool completely before moving ahead, so it blends smoothly.
Step 2: Cream Butter and Sugars
Next up, combine that room temperature unsalted butter with the brown sugar and powdered sugar. Beat them together until the mixture becomes smooth, fluffy, and enticingly creamy. This is the base that gives your cookie dough that luxurious texture everyone drools over.
Step 3: Add Pumpkin and Vanilla
Pour in your pumpkin purée along with the vanilla extract, then mix well until everything is melded perfectly. This is where the cookie dough starts taking on its classic autumn personality, rich with color and cozy flavor.
Step 4: Fold In Dry Ingredients
Now sprinkle in your cooled flour, pumpkin pie spice, cinnamon, and salt. Gently fold everything together until a beautiful, pliable dough forms. The pumpkin spice and cinnamon add warmth, while the salt amps up the sweetness for a perfectly balanced bite.
Step 5: Stir in Chocolate Chips and Mix-Ins
Time for the fun part: fold in all your chocolate chips and whichever extra mix-ins you love, like crunchy pecans, white chocolate chips, or a dash of butterscotch. Each spoonful will bring a delightful surprise of texture and flavor, making this cookie dough truly unforgettable.
Step 6: Chill or Serve Immediately
You can enjoy this cookie dough straight away if you love that soft, creamy feel, or chill it in the refrigerator if you prefer it firmer and easier to scoop into perfect bites. Remember to store leftovers in an airtight container for up to one week so every spoonful stays fresh and delicious.
How to Serve Pumpkin Spice Chocolate Chip Cookie Dough Recipe
Garnishes
Once your cookie dough is ready, you can sprinkle the top with a little extra cinnamon or pumpkin pie spice for a festive touch. Chopped nuts or a handful of mini chocolate chips tossed on top add enticing texture and a pretty finish to your serving bowl.
Side Dishes
This Pumpkin Spice Chocolate Chip Cookie Dough Recipe pairs beautifully with a rich hot chocolate or a creamy chai latte, amplifying those fall vibes. For a fun party addition, set it alongside sliced apples or crunchy pretzels for dipping—the sweet and salty combo is seriously addictive.
Creative Ways to Present
Instead of just spooning it out, try rolling the cookie dough into small balls and serving them like bite-sized truffles. You could also sandwich a scoop of dough between two graham crackers for a no-bake pumpkin spice treat. Or, serve it over vanilla ice cream for a dreamy dessert mashup that feels indulgent but effortless.
Make Ahead and Storage
Storing Leftovers
Keep any leftover cookie dough stored in an airtight container in the fridge. It will stay fresh and ready to enjoy for up to a week, so you can keep sneaking spoonfuls or plan for another cozy treat later in the week.
Freezing
If you want to save your dough for longer, it freezes beautifully. Portion it out and wrap tightly in plastic wrap or place in a freezer-safe container. When you’re ready, just thaw overnight in the fridge and mix gently before serving.
Reheating
Since this is cookie dough meant to be eaten raw, reheating isn’t necessary and not recommended. However, if you want a softer texture after chilling or freezing, simply leave it at room temperature for 10 to 15 minutes and give it a quick stir to bring back that creamy consistency.
FAQs
Is this Pumpkin Spice Chocolate Chip Cookie Dough Recipe safe to eat raw?
Yes! The flour is heat-treated to kill any bacteria, making this dough perfectly safe to enjoy raw, unlike traditional cookie dough that requires baking.
Can I substitute other spices for pumpkin pie spice?
Absolutely! You can customize the blend by using cinnamon, nutmeg, ginger, and cloves separately to suit your taste or to match whatever you have on hand.
What if I don’t have pumpkin purée?
You can substitute canned pumpkin or even sweet potato purée in a pinch, just make sure it’s smooth and unsweetened to keep the flavor balanced.
Can I make this recipe vegan?
Yes, by swapping the butter for a plant-based alternative and using dairy-free chocolate chips, you can enjoy a vegan take on this delicious pumpkin spice cookie dough.
How long does this dough last in the fridge?
Stored properly in an airtight container, it will stay fresh for about one week. If you want to keep it longer, freezing is your best bet.
Final Thoughts
This Pumpkin Spice Chocolate Chip Cookie Dough Recipe is an absolute game-changer for anyone who loves the flavors of fall but craves that raw dough indulgence without baking. Its warm spices, rich pumpkin, and pockets of gooey chocolate create a comforting treat that’s perfect for sharing or savoring solo. Trust me, once you try it, it’ll be your go-to when the cooler weather inspires cozy cravings. So grab your mixing bowl, and let’s make some magic happen!
Print
Pumpkin Spice Chocolate Chip Cookie Dough Recipe
- Prep Time: 10 minutes
- Cook Time: 5 minutes (for heat-treating flour)
- Total Time: 15 minutes
- Yield: About 24 spoonfuls (2 Tbsp each)
- Category: Dessert
- Method: No-Cook
- Cuisine: American
Description
This Pumpkin Spice Chocolate Chip Cookie Dough recipe combines the warm flavors of pumpkin pie spice with rich chocolate chips for a decadent, no-bake treat. Perfect for spoonful servings, this cookie dough offers a creamy, spiced sweetness with the added crunch of nuts and optional white chocolate or butterscotch chips. Ideal for autumn or anytime you crave a festive dessert without the oven baking after the initial flour treatment.
Ingredients
Dry Ingredients
- 3 cups all-purpose flour, heat-treated (baked at 350°F for 5 mins to kill bacteria)
- ½ tsp pumpkin pie spice
- ¼ tsp salt
- ½ tsp cinnamon
- Dash of nutmeg or maple extract (optional)
Wet Ingredients
- 1 cup unsalted butter, room temperature
- 2 cups brown sugar
- 4 cups powdered sugar
- 1 tsp vanilla extract
- 1 cup pumpkin purée
Mix-ins
- 3 cups chocolate chips
- ½ cup chopped pecans or walnuts
- White chocolate chips or butterscotch chips (optional)
Instructions
- Heat-treat flour: Spread the all-purpose flour evenly on a baking sheet and bake at 350°F for 5 minutes to eliminate any bacteria. Remove from the oven and allow the flour to cool completely before using.
- Cream butter & sugars: In a large mixing bowl, beat the softened unsalted butter together with the brown sugar and powdered sugar until the mixture becomes smooth, light, and fluffy, ensuring no lumps remain.
- Add pumpkin & vanilla: Mix in the pumpkin purée and vanilla extract thoroughly until fully incorporated, creating a creamy base for the dough.
- Fold in dry ingredients: Gradually add the cooled flour, pumpkin pie spice, salt, cinnamon, and optional dash of nutmeg or maple extract, folding gently until a consistent cookie dough forms without overmixing.
- Stir in chocolate chips and mix-ins: Fold in the chocolate chips along with the chopped pecans or walnuts and optional white chocolate or butterscotch chips to add texture and depth to the dough.
- Chill or serve: You can enjoy the cookie dough immediately as soft spoonfuls or refrigerate for a firmer texture. Store leftover dough in an airtight container for up to one week to maintain freshness.
Notes
- Heat-treating the flour is essential for safe consumption since this dough is not baked.
- Use fresh pumpkin purée, not pumpkin pie filling, for best flavor and texture.
- For a nuttier flavor, try substituting pecans with walnuts or leaving out nuts for a nut-free version.
- Refrigeration firms up the dough, making it easier to scoop or mold.
- Adjust sweetness by reducing powdered sugar if desired.
- Keep refrigerated and consume within one week for optimal freshness.
