Fall is officially here, and that means one thing: pumpkin everything! While pumpkin pie is a classic, sometimes you want that cozy pumpkin spice flavor in a more… portable form. Enter these Delicious Pumpkin Pie Cookie Dough Bites! This isn’t just any cookie dough; it’s a no-bake, completely edible (yes, you read that right!) treat that captures all the warmth and spice of a pumpkin pie in a delightfully chewy bite. Forget waiting for the oven – these are ready in under 30 minutes, and perfect for satisfying those pumpkin cravings any time of day. We’ve taken extra care to ensure this dough is safe to eat raw, using heat-treated flour and pasteurized eggs (or a fantastic egg substitute!). Get ready to fall head over heels for this autumn-inspired delight.
Why You’ll Love This
- No-Bake & Easy: Seriously, no oven required! This recipe is incredibly simple and perfect for beginner bakers (or anyone who wants a quick treat).
- Edible Cookie Dough: We’ve taken the necessary steps to make this dough safe to enjoy raw, so you can indulge without worry.
- Pumpkin Spice Perfection: Packed with pumpkin puree and warm spices, these bites deliver all the cozy flavors of fall.
- Customizable: Add chocolate chips, nuts, sprinkles – the possibilities are endless!
- Perfect for Sharing: These are always a hit at parties, potlucks, or just a cozy night in.
Ingredients & Equipment
Ingredients:
- 1 cup (120g) all-purpose flour (heat-treated – see Pro Tips)
- 1/2 cup (113g) unsalted butter, softened
- 1/2 cup (100g) packed light brown sugar
- 1/4 cup (50g) granulated sugar
- 1/2 cup (120ml) pumpkin puree (not pumpkin pie filling!)
- 1 teaspoon vanilla extract
- 1/2 teaspoon pumpkin pie spice
- 1/4 teaspoon salt
- 1 large pasteurized egg (or 2 tbsp applesauce for egg-free)
- 1/2 cup chocolate chips (optional)
Equipment:
- Mixing bowl
- Electric mixer (handheld or stand mixer)
- Measuring cups and spoons
- Rubber spatula
- Baking sheet lined with parchment paper (for chilling)
- Small cookie scoop or spoon (optional, for uniform bites)
Step-by-Step Instructions
- Heat Treat the Flour: This is crucial for safety! Spread the flour on a baking sheet and bake at 350°F (175°C) for 5-7 minutes, stirring halfway through. Let cool completely before using.
- Cream Butter & Sugars: In a large mixing bowl, cream together the softened butter, brown sugar, and granulated sugar until light and fluffy.
- Add Pumpkin & Vanilla: Beat in the pumpkin puree and vanilla extract until well combined.
- Combine Dry Ingredients: In a separate bowl, whisk together the heat-treated flour, pumpkin pie spice, and salt.
- Gradually Add Dry Ingredients: Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix.
- Add Egg (or Applesauce): Beat in the pasteurized egg (or applesauce) until fully incorporated.
- Stir in Chocolate Chips: If using, gently fold in the chocolate chips.
- Chill the Dough: Cover the bowl and chill the cookie dough for at least 30 minutes to allow it to firm up. This makes it easier to scoop.
- Scoop & Enjoy: Using a small cookie scoop or spoon, scoop out portions of the dough and roll into balls (optional). Enjoy immediately!
Pro Tips
- Heat-Treating Flour is Non-Negotiable: Raw flour can contain harmful bacteria. Heat-treating it kills those bacteria, making the dough safe to eat. Don’t skip this step!
- Pasteurized Eggs are Key: Using pasteurized eggs further reduces the risk of foodborne illness. If you’re concerned, or prefer to avoid eggs altogether, applesauce is a great substitute.
- Don’t Overmix: Overmixing can result in tough cookie dough. Mix until just combined.
- Adjust Spice to Taste: If you love a stronger pumpkin spice flavor, feel free to add an extra 1/4 teaspoon of pumpkin pie spice.
- Get Creative with Mix-Ins: Try adding chopped pecans, walnuts, white chocolate chips, or even a swirl of cream cheese frosting!
- For a smoother texture: Use a stand mixer with the paddle attachment.
Storing Leftovers
Leftover cookie dough can be stored in an airtight container in the refrigerator for up to 3-5 days. It may firm up considerably when chilled, so let it sit at room temperature for a few minutes to soften slightly before enjoying. You can also freeze the dough for up to 2 months. Wrap it tightly in plastic wrap and then place it in a freezer-safe bag. Thaw in the refrigerator overnight before enjoying.
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Delicious Pumpkin Pie Cookie Dough Recipe
- Total Time: 10 minutes
- Yield: 10 servings 1x
- Diet: Vegetarian
Description
A safe-to-eat edible cookie dough with cozy pumpkin pie flavor, made with pumpkin puree, warm spices, and sweet brown sugar. Perfect for fall snacking!
Ingredients
1 cup all-purpose flour, heat-treated
1/2 cup unsalted butter, softened
1/2 cup brown sugar, packed
1/4 cup granulated sugar
1/3 cup pumpkin puree
1 teaspoon vanilla extract
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/8 teaspoon ground ginger
1/8 teaspoon ground cloves
1/4 teaspoon salt
1/2 cup mini chocolate chips or white chocolate chips (optional)
Instructions
1. To heat-treat the flour, microwave it in a bowl for 1 minute 15 seconds, stirring every 15 seconds, or bake at 350°F for 5 minutes. Let cool.
2. In a large bowl, cream together the softened butter, brown sugar, and granulated sugar until light and fluffy.
3. Mix in the pumpkin puree and vanilla extract until fully combined.
4. Add the heat-treated flour, cinnamon, nutmeg, ginger, cloves, and salt. Stir until a soft dough forms.
5. Fold in the mini chocolate chips if using.
6. Refrigerate for 30 minutes for firmer texture, or enjoy immediately with a spoon!
Notes
This cookie dough is not meant to be baked, as it lacks eggs and leavening agents.
Store leftovers in an airtight container in the fridge for up to 5 days or freeze for up to 1 month.
You can roll into bite-sized balls for a party treat or mix into ice cream for an autumn twist.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: No-Bake
- Cuisine: American
Nutrition
- Serving Size: 2 tablespoons
- Calories: 180
- Sugar: 14g
- Sodium: 80mg
- Fat: 9g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 1g
- Protein: 1g
- Cholesterol: 20mg