If you are craving a sweet treat that’s packed with cozy fall flavors and irresistible chocolatey goodness, this Pumpkin Spice Chocolate Chip Cookie Dough Recipe is exactly what you need. Imagine the warm aroma of pumpkin and spices blending seamlessly with rich chocolate chips, all in a safe-to-eat cookie dough that you can enjoy straight from the bowl. Whether you’re indulging in a no-bake snack or sharing with friends and family, this recipe transforms classic cookie dough into a seasonal delight that’s fun, comforting, and delightfully addictive.
Ingredients You’ll Need
These ingredients are straightforward but each plays an essential role in creating the perfect balance of flavor, texture, and that signature pumpkin-spice warmth you crave in every bite.
- 3 cups all-purpose flour, heat-treated: Heat-treating ensures your dough is safe to eat raw by eliminating any bacteria.
- ½ tsp pumpkin pie spice: This spice blend brings in cinnamon, nutmeg, and cloves, amplifying the pumpkin flavor beautifully.
- 1/4 tsp salt: Enhances all the sweet flavors and balances the dough perfectly.
- 1 cup unsalted butter, room temp: Provides creamy richness and moisture for a luscious dough texture.
- 2 cups brown sugar: Adds a deep caramel sweetness that complements the pumpkin spice wonderfully.
- 4 cups powdered sugar: Ensures a smooth, creamy base and a melt-in-the-mouth finish.
- 1 tsp vanilla extract: Adds warmth and enhances every flavor note in the dough.
- 1 cup pumpkin purée: The star ingredient lending moisture, color, and that unmistakable pumpkin goodness.
- 3 cups chocolate chips: Classic pockets of melty, sweet chocolate in every bite.
- ½ cup chopped pecans or walnuts: Adds crunch and a nutty contrast to the creamy dough.
- ½ tsp cinnamon: For an extra touch of cozy warmth layered into the dough.
- Optional mix-ins (white chocolate chips or butterscotch chips): Offers fun variations and delicious bursts of flavor.
- Dash of nutmeg or maple extract: Adds subtle depth and complexity to round out the flavors.
How to Make Pumpkin Spice Chocolate Chip Cookie Dough Recipe
Step 1: Heat-Treat the Flour
Since this dough is meant to be eaten without baking, you want to ensure it’s safe. Spread your all-purpose flour evenly on a baking sheet and bake at 350°F for 5 minutes. This simple step kills any bacteria that might be lurking. Afterward, let the flour cool completely before adding it to the dough. It’s an easy but essential step for worry-free snacking.
Step 2: Cream Butter & Sugars
Start your dough off right by beating the softened butter together with brown sugar and powdered sugar. This process creates a smooth, fluffy base that is key to the dough’s irresistible texture. Take your time here; well-creamed butter and sugar mean your cookie dough will be soft, luscious, and just the right amount of sweet.
Step 3: Incorporate Pumpkin & Vanilla
Next, stir in the pumpkin purée and vanilla extract. The pumpkin adds moisture, subtle earthiness, and that perfect fall color, while the vanilla lifts all the flavors to new heights. Mixing these ingredients thoroughly ensures every bite bursts with pumpkin spice magic.
Step 4: Fold in Dry Ingredients
Now it’s time to add your cooled, heat-treated flour, pumpkin pie spice, cinnamon, and salt to the wet mixture. Mixing these gently but thoroughly forms your dough. It will be thick and creamy with warm, spicy notes throughout. This is the stage where your dough comes together and starts to look like the delicious treat you’re about to enjoy.
Step 5: Mix in Chocolate Chips and Nuts
Finally, fold in your chocolate chips along with any optional mix-ins like chopped pecans, walnuts, white chocolate chips, or butterscotch bits. These add texture, flavor, and excitement — every spoonful will have surprises waiting for you. The combination of melted chocolate and crunchy nuts against the soft dough is pure delight.
Step 6: Chill or Serve Immediately
If you prefer scoopable, firm cookie dough, pop it in the fridge for a bit. Otherwise, feel free to dive right in with a spoon! This dough stores beautifully in an airtight container for up to one week, so you can savor that pumpkin spice goodness any time.
How to Serve Pumpkin Spice Chocolate Chip Cookie Dough Recipe
Garnishes
Sprinkle a little extra cinnamon or pumpkin pie spice on top just before serving to boost the aroma and flavor. You can also add a few whole chocolate chips or nuts on each scoop for a pretty presentation that invites you in to dig deeper.
Side Dishes
This cookie dough pairs wonderfully with chilled milk, a hot mug of spiced chai, or even a scoop of vanilla ice cream. The contrast between warm spices and cold creamy elements creates a comforting dessert experience you won’t forget.
Creative Ways to Present
Try serving your pumpkin spice cookie dough in mini mason jars for a cute, shareable dessert. You can top it with a drizzle of caramel sauce or sprinkle with crushed candy canes for a festive twist. Another fun idea is to freeze small dollops on a parchment-lined tray and pop them into your favorite pudding cups for an easy pumpkin-chocolate treat.
Make Ahead and Storage
Storing Leftovers
After making your pumpkin spice chocolate chip cookie dough, store any leftovers in an airtight container in the refrigerator. This keeps the dough fresh and flavorful for up to a week, perfect for satisfying midweek sweet cravings without any extra fuss.
Freezing
If you want to keep your dough longer, freezing is a fantastic option. Portion the dough into spoonfuls on a baking sheet and freeze until firm. Then transfer to a freezer-safe bag or container. Frozen dough will keep for up to 3 months and can be thawed in the fridge overnight when ready to enjoy.
Reheating
This recipe is best served chilled or at room temperature since it’s raw cookie dough. If you’d like a slightly softened texture, let your dough sit out for about 10 minutes before eating. Avoid microwaving as it may melt the chocolate and change the texture unexpectedly.
FAQs
Is this cookie dough safe to eat raw?
Yes! The key is heat-treating the flour by baking it at 350°F for 5 minutes, which kills any harmful bacteria. Plus, this recipe doesn’t include eggs, so it’s safe to enjoy as is.
Can I use canned pumpkin for this recipe?
Absolutely. Canned pumpkin purée works perfectly here and provides consistent flavor and texture. Just be sure to use pure pumpkin purée, not pumpkin pie filling which has added sugars and spices.
What if I’m allergic to nuts?
You can simply omit the chopped pecans or walnuts, or substitute with seeds like pumpkin or sunflower seeds for crunch. The recipe still shines without nuts.
Can I add other mix-ins?
Definitely! White chocolate chips, butterscotch chips, or even dried cranberries make excellent additions. Just fold these in along with the chocolate chips for a customized twist.
How long does the dough stay fresh?
Stored in the fridge in an airtight container, this pumpkin spice cookie dough stays fresh for up to a week. For longer storage, freezing is your best bet.
Final Thoughts
If you love the comforting flavors of fall and the indulgence of chocolate chip cookie dough, this Pumpkin Spice Chocolate Chip Cookie Dough Recipe is an absolute must-try. It’s simple, satisfying, and perfect for those moments when you want to treat yourself without turning on the oven. Trust me, once you make it, it’ll quickly become a go-to snack that you can’t wait to share with friends and family.
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Pumpkin Spice Chocolate Chip Cookie Dough Recipe
- Prep Time: 10 minutes
- Cook Time: 5 minutes (heat-treating flour)
- Total Time: 15 minutes
- Yield: 24 spoonfuls (2 tablespoons each)
- Category: Dessert
- Method: No-Cook
- Cuisine: American
Description
Delight in these Pumpkin Spice Chocolate Chip Cookie Dough spoonfuls, combining the warm flavors of pumpkin and autumn spices with classic chocolate chips. This no-bake treat features heat-treated flour for safety and can be enjoyed immediately or chilled for a firmer texture, making it a perfect seasonal snack or dessert.
Ingredients
Dry Ingredients
- 3 cups all-purpose flour, heat-treated (bake at 350°F for 5 mins to kill bacteria)
- ½ tsp pumpkin pie spice
- ¼ tsp salt
- ½ tsp cinnamon for extra warmth
- Dash of nutmeg or maple extract for depth
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 for mix-ins (optional)
Instructions
- Heat-treat flour: Spread the flour evenly on a baking sheet and bake at 350°F (175°C) for 5 minutes to eliminate any bacteria. Allow the flour to cool completely before using it in the dough.
- Cream butter & sugars: In a large bowl, beat the softened unsalted butter together with the brown sugar and powdered sugar until the mixture is smooth, light, and fluffy. This creates the base of your dough.
- Add pumpkin & vanilla: Mix in the pumpkin purée and vanilla extract thoroughly, ensuring even distribution throughout the dough to infuse warm flavors.
- Fold in dry ingredients: Gradually add the cooled, heat-treated flour along with pumpkin pie spice, salt, cinnamon, and a dash of nutmeg or maple extract. Mix until a cohesive dough forms, being careful not to overmix.
- Incorporate mix-ins: Fold in the chocolate chips, nuts, and any optional white chocolate or butterscotch chips to add texture and variety.
- Chill or serve: You can enjoy the cookie dough immediately as soft spoonfuls or refrigerate it for a firmer consistency. Store in an airtight container in the refrigerator for up to 1 week.
Notes
- Be sure to heat-treat the flour to make it safe for raw consumption.
- For a vegan version, substitute butter with a plant-based alternative and ensure chocolate chips are dairy-free.
- Add mix-ins according to your preference, varying types of chocolate or nuts.
- Chilling the dough enhances the flavor and texture but is optional.
- Store cookie dough in an airtight container in the fridge to maintain freshness.
