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
Scale
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.
