Edible 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
Scale
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
