Edible Pumpkin Chocolate Chip Cookie Dough is the perfect combination of fall flavors and chocolate. It is so quick and easy to throw together and is so tasty!
I know I can’t be alone when it comes to a love of cookie dough. Don’t get me wrong, because I love hot cookies! Regardless of that deep and sincere love I feel, sometimes I encounter this problem. Maybe you have encountered it too? You know the problem where you are so full of cookie dough that by the time the cookies are baked, you aren’t hungry for hot cookies anymore?
I mean, come on, you’ve got this rad cookie dough sitting in front of you and the cookies are in the oven. What’s a girl to do? It’s just a big, fat dilemma to me sometimes.
Pumpkin Chocolate Chip Cookie Dough will totally eradicate that dilemma for the day, because naturally, you don’t need to worry about the whole baking part. You completely skip that step and just get to eating. Now that is my kind of recipe!
This is it- my first pumpkin recipe of the season. It is an exciting post for me, because I adore all things fall and especially fall dessert! Not to mention all things pumpkin. There are many flavors out there when it comes to edible cookie dough. The most common tends to be chocolate chip. Pumpkin Chocolate Chip Cookie Dough is just like it, but with a touch of pumpkin, not too much, and a couple of common fall spices-cinnamon and nutmeg.
If straight cookie dough is too sweet for you, I highly recommend treating this recipe as a dip for Oreo’s or graham crackers!
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- 1/2 cup butter, soft
- 1 cup brown sugar, packed
- 1/2 cup pumpkin puree
- 1 teaspoon vanilla
- 2 cups flour
- 1/2 teaspoon cinnamon
- 1/4 teaspoon nutmeg
- 3-4 tablespoons milk or cream
- 1/2 cup milk chocolate chips
- 1/4 cup white chocolate chips
- Cream the butter and sugar several minutes, until light an fluffy. Add pumpkin and vanilla. Mix well for about one minute. Add about half of the flour and all the cinnamon and nutmeg. Gradually add the rest of the flour. Add milk or cream until desired consistency is reached. I prefer a softer consistency so I added all of the cream. Fold in milk chocolate chips and white chocolate chips. Refrigerate leftovers. Enjoy!
- *If straight cookie dough is too sweet for you, it would taste great as dip for Oreo's or graham crackers!
