Pumpkin Cookie Dough
This edible Pumpkin Cookie Dough combines pumpkin puree, fall spices, and white chocolate chips into a totally safe-to-eat cookie dough. It's easy to make in just a few minutes and will make you want to grab a spoon and dig in!
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Makes: 12 servings
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Ingredients
- 1 ½ sticks (¾ cup) unsalted butter room temperature
- ¾ cup light brown sugar packed
- ⅓ cup pumpkin puree
- 2 teaspoon vanilla extract
- 2 cups all-purpose flour (see notes on how to heat treat for safety)
- 2 teaspoon ground cinnamon
- 1 teaspoon ground ginger
- ½ teaspoon ground nutmeg
- ½ teaspoon ground cloves
- ¼ teaspoon salt
- ¾ cup white chocolate chips (can also use semi-sweet or dark chocolate chips)
Instructions
- In the bowl of a stand mixer with paddle attachment or in a large bowl with a hand mixer (or with a large mixing bowl and silicone spatula or wooden spoon), cream butter and brown sugar on medium speed until light and fluffy, 3-4 minutes.
- Add pumpkin puree and vanilla extract and blend until combined.
- Add flour to mixture, along with ground cinnamon, ginger, nutmeg, cloves, and salt and blend until just combined.
- Mix in white chocolate chips.
Notes
- To ensure flour is safe for eating (raw flour can cause foodborne illness), you should bake it before using. Just spread flour on a baking sheet and bake at 350 degrees for about 5 minutes. Let cool before using in cookie dough.
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