Edible Pumpkin Spice Cookie Dough with Brown Butter and White Chocolate Recipe
Introduction
This edible pumpkin spice cookie dough combines the warm flavors of brown butter and white chocolate for a comforting, safe-to-eat treat. Perfect for fall snacking or as a fun dessert, it delivers rich pumpkin spice notes with a deliciously soft texture.
Ingredients
- 1/2 cup salted butter
- 1 1/2 cups all purpose flour*
- 1 teaspoon pumpkin pie spice
- 1/4 teaspoon cinnamon
- 1/2 teaspoon kosher salt
- 3/4 cup dark brown sugar, packed
- 1/4 cup granulated sugar
- 2 teaspoons vanilla extract
- 1/4 cup milk, any kind
- 2/3 cup white chocolate chips
Instructions
- Step 1: Preheat your oven to 350℉ to heat-treat the flour. Line a rimmed baking sheet with parchment paper and spread the flour evenly on it. Bake for 5-7 minutes, then remove and let cool completely.
- Step 2: Melt the butter in a medium saucepan over medium heat. Whisk constantly for 3-4 minutes until it turns golden brown and smells nutty, watching carefully to avoid burning. Remove from heat and transfer to a bowl to cool for 5-10 minutes.
- Step 3: While the butter cools, add pumpkin pie spice, cinnamon, and salt directly to the cooled flour on the baking sheet. Stir with a spatula until evenly combined.
- Step 4: Once the butter has cooled slightly (still warm), whisk in dark brown sugar and granulated sugar until smooth. Add vanilla extract and milk, whisking again until combined.
- Step 5: Mix the dry ingredients into the wet mixture using a rubber spatula until fully incorporated. Let the dough rest for 10 minutes to allow the flour to absorb the liquids.
- Step 6: Fold in white chocolate chips. The dough may still feel warm, causing the chips to become gooey and melty. Enjoy immediately or chill before serving.
Tips & Variations
- Make sure to heat-treat the flour to keep the dough safe to eat raw.
- Substitute pumpkin pie spice with cinnamon and nutmeg if unavailable.
- Try mixing in chopped pecans or walnuts for added crunch.
- Use almond or oat milk instead of dairy for a dairy-free option.
- Refrigerate the dough for firmer texture or serve warm for gooey white chocolate bites.
Storage
Store the pumpkin spice cookie dough in an airtight container in the refrigerator for up to 5 days. For longer storage, freeze in a sealed container for up to 2 months. Thaw in the refrigerator before serving. Enjoy chilled or let sit at room temperature for a few minutes to soften.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Is the flour safe to eat raw in this recipe?
Yes. The recipe includes heat-treating the flour by baking it in the oven, which eliminates harmful bacteria and makes it safe for raw consumption.
Can I use regular chocolate chips instead of white chocolate?
Absolutely! Feel free to substitute white chocolate chips with semi-sweet or milk chocolate chips, or even a mix for a different flavor profile.
Print
Edible Pumpkin Spice Cookie Dough with Brown Butter and White Chocolate Recipe
- Total Time: 20 minutes
- Yield: About 2 cups of cookie dough, serving 6-8 1x
- Diet: Vegetarian
Description
This Edible Pumpkin Spice Cookie Dough combines the cozy flavors of pumpkin pie spice, brown butter, and sweet white chocolate chips into a safe-to-eat, no-bake treat. The flour is heat-treated in the oven to make it safe for raw consumption, and the butter is browned to add a rich, nutty depth. Perfect for enjoying the essence of fall in a comforting, soft, and creamy cookie dough form without any baking required after mixing.
Ingredients
Dry Ingredients
- 1 1/2 cups all purpose flour*
- 1 teaspoon pumpkin pie spice
- 1/4 teaspoon cinnamon
- 1/2 teaspoon kosher salt
Wet Ingredients
- 1/2 cup salted butter
- 3/4 cup dark brown sugar, packed
- 1/4 cup granulated sugar
- 2 teaspoons vanilla extract
- 1/4 cup milk, any kind
Add-ins
- 2/3 cup white chocolate chips
Instructions
- Heat-treat the flour: Preheat your oven to 350℉. Spread the all-purpose flour evenly over a parchment-lined rimmed baking sheet. Bake for 5-7 minutes to make the flour safe for raw consumption. Remove from oven and let it cool completely.
- Browning the butter: Melt the salted butter in a medium saucepan or skillet over medium heat. Once melted, whisk constantly for 3-4 minutes, watching closely to avoid burning. The butter will foam, bubble, and develop a golden brown hue with a nutty aroma. Once small brown bits appear, continue cooking for about a minute before immediately removing from heat. Transfer the browned butter to a medium mixing bowl to cool for 5-10 minutes.
- Mix dry ingredients: While the butter cools, add the pumpkin pie spice, cinnamon, and kosher salt to the cooled, heat-treated flour directly on the baking sheet or in a bowl. Stir well to combine evenly.
- Combine sugars and butter: When the browned butter has cooled slightly but remains warm, whisk in the dark brown sugar and granulated sugar until fully combined. Then add the vanilla extract and milk, whisking until smooth.
- Form the dough: Add the spiced flour mixture to the wet ingredients and fold together gently with a rubber spatula until no dry flour remains. Let the dough rest for 10 minutes to allow the flour to absorb the liquids.
- Add white chocolate chips and serve: Fold in the white chocolate chips. The dough may still be warm, so some chips might melt slightly, creating a gooey texture. Enjoy your edible, pumpkin spice-flavored cookie dough immediately!
Notes
- Heat-treating the flour is essential to make it safe to consume raw.
- You can use any type of milk—dairy or plant-based—for this recipe.
- Store leftover dough in an airtight container in the refrigerator for up to 3 days.
- For a vegan version, substitute butter with vegan butter and ensure white chocolate chips are vegan.
- If you prefer a spicier dough, increase the pumpkin pie spice or cinnamon slightly.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Keywords: pumpkin spice, edible cookie dough, brown butter, white chocolate chips, no-bake dessert, fall flavors
