HELLO HELLO! Happy Monday everyone! Today we are making this amazing edible vegan pumpkin chocolate chip cookie dough. There is nothing I love more in this world than cookie dough (I prefer it to baked cookies!) and this fall version is right up my alley. Creamy, buttery brown sugar cookie dough base with pumpkin spice combined with dark chocolate chips. What could be better?!
You might recognize this recipe, and that’s because I posted the baked cookie version last week! But guys, making edible cookie dough is soooo easy. Especially because vegans don’t use eggs, so that’s one hazard taken care of. The other hazard is raw flour, so I provide instructions on how to heat treat your flour (super easy) so you can enjoy all the raw dough you want.
Before we get into it…
I got married!
This weekend was truly the BEST weekend ever!!! Greg and I got married Saturday morning at my uncle’s house on the north mountain of the Annapolis valley here in Nova Scotia. I swear it is the best views you can get around here, and we are so lucky he not only lives there, but basically has a wedding-venue-ready property. His deck shoots off the cliff and I kid you not, it is one of the most peaceful places I’ve ever encountered. We had a very very small ceremony with just a few people, and then went back to the city for our evening reception. I’m going to do an. entire post on the wedding with tons of photos and details to answer everyones questions, but I’ll also do a separate post about the cake. Because guys- my mom made it, and it was the star of the show I tell ya! I’ll put a few photos below and then stay tuned for the full wedding post later this week. Eeee!
Okay, so back to the cookie dough!
You can definitely make this entire batch of dough to eat raw, but you can also bake it! I’ll link to the baked cookie post here, in case you want to do half raw and half baked. Either way, this stuff is good.
How to heat treat flour:
The easiest way to do it is to heat the flour in the oven. Preheat the oven to 300 F, spread the flour over a parchment-lined baking tray and bake it for two-minute intervals (will be abut 10 minutes maximum baking time) until the temperature hits 165 F. Don’t bake it so long that it turns brown or burns – you want it just baked to kill off any bacteria present and then let it cool before using.
Edible Vegan Pumpkin Chocolate Chip Cookie Dough
- Total Time: 20 minutes
- Yield: approx 2 cups
Butter and brown sugar pumpkin cookie dough with pumpkin spice and chocolate chips.
- 3/4 cup vegan butter, melted
- 1/4 cup pumpkin purée
- 1 cup brown sugar
- 1/2 cup sugar
- 1 tsp vanilla
- 2 cups flour
- 1/2 tsp baking soda
- 1/2 tsp baking powder
- 1 tsp pumpkin pie spice
- 1/4 tsp salt
- 1 1/4 cups dairy-free choc chips
- Heat treat the flour: Preheat the oven to 300 F, spread the flour over a parchment-lined baking tray and bake it for two-minute intervals (will be abut 10 minutes maximum baking time) until the temperature hits 165 F. Don’t bake it so long that it turns brown or burns – you want it just baked to kill off any bacteria present and then let it cool before using.
- Make the cookie dough: In a mixing bowl or bowl of a stand mixer, add the melted butter, pumpkin puree, brown sugar, white sugar, and vanilla and beat until fully combined.
- Add the flour, baking powder, baking soda, salt and pumpkin pie spice stir until just combined – don’t over mix.
- Gently fold in the chocolate chips.
- Enjoy! Store in an airtight container in the fridge up to 3 days (I don’t like to leave it much longer than that) or freezer for up to 3 months. If you wish to bake the dough into cookies, click here.
- Prep Time: 20 minutes
Congratulations, Liv!! You’re such a BEAUTIFUL bride!! Praying you have many happy years together! That was such a lovely surprise!
What is the purpose of the baking powder ?
it just makes it taste more like you’re eating regular cookie dough but you can leave it out 🙂