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Edible Vegan Pumpkin Chocolate Chip Cookie Dough

  • Author: Liv B
  • 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 


  1. 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.
  2. 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.
  3. Add the flour, baking powder, baking soda, salt and pumpkin pie spice stir until just combined – don’t over mix.
  4. Gently fold in the chocolate chips.
  5. 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

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