Edible Pumpkin Spice Cookie Dough Recipe
Introduction
If you love the cozy flavors of pumpkin spice but want a fun twist, this Edible Pumpkin Spice Cookie Dough is the perfect treat. It’s safe to eat raw and blends warm spices with creamy white chocolate for a delightful snack or dessert.
Ingredients
- 1 cup all-purpose flour
- 1/2 cup unsalted butter, softened
- 1 tablespoon pumpkin spice blend
- 1/2 cup white chocolate chips
Instructions
- Step 1: In a medium bowl, mix the softened butter and pumpkin spice together until well combined.
- Step 2: Add the flour gradually, stirring until the mixture forms a dough.
- Step 3: Fold in the white chocolate chips evenly throughout the dough.
- Step 4: Cover the dough and chill it in the refrigerator for at least 30 minutes before serving.
Tips & Variations
- Use heat-treated flour to ensure safety when eating raw dough.
- Try adding chopped nuts or dried cranberries for extra texture and flavor.
- Adjust the amount of pumpkin spice to suit your taste preference.
Storage
Store the pumpkin spice cookie dough in an airtight container in the refrigerator for up to one week. For longer storage, freeze it for up to one month and thaw before serving. Enjoy it chilled or at room temperature.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Is this cookie dough safe to eat raw?
Yes, this recipe uses heat-treated flour and no eggs, making it safe for eating raw.
Can I substitute white chocolate with another type?
Absolutely! You can use milk chocolate or dark chocolate chips depending on your preference.
PrintEdible Pumpkin Spice Cookie Dough Recipe
A delicious and safe-to-eat pumpkin spice cookie dough that’s perfect for enjoying raw. This edible cookie dough blends warm pumpkin spice with creamy white chocolate for a festive treat that requires no baking.
- Prep Time: 10 minutes
- Cook Time: 5 minutes (flour heat treatment)
- Total Time: 45 minutes (including chilling)
- Yield: Approximately 12 servings 1x
- Category: Dessert
- Method: No-Cook
- Cuisine: American
Ingredients
Dry Ingredients
- 1 cup all-purpose flour
- 1 teaspoon pumpkin spice blend
Wet Ingredients
- 1/2 cup unsalted butter, softened
- 1/2 cup white chocolate chips
Instructions
- Prepare the flour: To ensure the flour is safe to eat raw, heat-treat it by spreading it on a baking sheet and baking at 350°F (175°C) for 5 minutes, then allow it to cool completely.
- Mix the dough: In a large bowl, cream the softened butter until smooth and creamy. Gradually add the cooled flour and pumpkin spice, mixing until fully combined.
- Add white chocolate: Fold in the white chocolate chips evenly throughout the dough.
- Chill the dough: Cover the dough with plastic wrap and refrigerate for at least 30 minutes to allow flavors to meld and the dough to firm up.
- Serve: Enjoy the chilled edible cookie dough straight from the refrigerator as a sweet, safe-to-eat treat.
Notes
- Heat-treating the flour is essential to eliminate any potential bacteria since this recipe is meant to be eaten raw.
- Store the dough in an airtight container in the refrigerator for up to one week.
- For a dairy-free version, substitute butter with vegan margarine and use dairy-free white chocolate chips.
- You can adjust the pumpkin spice quantity to your taste preference.
Keywords: Pumpkin spice cookie dough, edible cookie dough, no-bake dessert, pumpkin spice dessert, white chocolate cookie dough
