Fall has officially arrived, which gives rise to the inevitable onslaught of pumpkin spice everything, from Starbucks lattes to cookie butter waffles. Some people are horrified by the ubiquity and misguided inventiveness of the pumpkin spice products available on the market, such as the pumpkin spice latte burger from Umami Burger in 2014, while others embrace the basic-ness with open arms.
Yet an even newer trend started this year before anyone was even thinking of leaves changing color. Raw, edible cookie dough shops have been popping up across the country at an impressive rate. Thanks to the geniuses behind this new trend, you no longer have to eat a tube of Nestlé Tollhouse cookie dough by yourself on the couch while crying hysterically. Now you can instead wait in a two-hour line outside of places like New York City’s Dō to try flavors of raw cookie dough ranging from s’mores to peanut butter snickerdoodle to cinnamon roll. The Bay Area has also hopped onto the cookie dough bandwagon with the recent opening of DOUGHP in San Francisco, CA.
With these two trends currently battling it out for the autumnal spotlight, what better thing is there to do than combine them? With this pumpkin spice edible cookie dough recipe, you get the best of both worlds—fall flavors from homemade pumpkin spice, and nostalgia and sugary goodness from the raw cookie dough. Plus, this edible cookie dough recipe is amazingly easy. There’s no baking required, and all you need are two bowls and a microwave.
Whether you’re feeling down and want to eat cookie dough alone in your snuggie, or you’re having a friends’ night in with a movie and snacks, this recipe is sure to be a huge hit.
Pumpkin Spice Edible Cookie Dough
Ingredients
Instructions
Mix all ground spices together in a small bowl and set aside.
#SpoonTip: The homemade spice mix (step 1 of the recipe) can also be used to mix into your morning coffee, put in oatmeal, or sprinkled over vanilla ice cream for pumpkin spice anything and everything!
Combine softened butter and brown sugar and beat until creamy and fully combined.
Add vanilla extract and mix.
Add flour, plus 4 teaspoons of spice mix you made, and combine until a crumbly dough forms.
Add pumpkin puree and mix.
Add milk and mix. If dough is still too dry, add small amounts of milk until dough is smooth and not crumbly.
Fold in chocolate chips.
If you prefer cold cookie dough, chill until dough is firm, about 20 minutes.
Enjoy!
If you want to add some crunch to this edible cookie dough recipe, mix in chopped, toasted walnuts. Or, if you want to switch up the seasonal theme, replace the classic chocolate chips with white chocolate chunks and dried cranberries for a winter holiday-themed cookie dough. You can also form this dough into tablespoon-sized balls, coat with chocolate, and freeze for easy pumpkin spice cookie dough bites.
This crazy simple recipe will let you embrace the flavors of fall while allowing you to enjoy the heart-warming nostalgia of eating raw cookie dough. Ignore the pumpkin spice haters and make the most of your fall semester by trying out this pumpkin spice edible cookie dough.