I love pumpkin spice, and I love cookie dough, so I figured I would combine the two and make edible pumpkin cookie dough. Don’t worry, this cookie dough is definitely full of spice, to make it completely delicious.
I think everyone can agree with me that cookie dough is one of the greatest wonders in the world. I remember trying to scoop out cookie dough while making cookies with my mom when I was younger and wondering if salmonella was actually a thing. Well, obviously it is, but I thankfully never got sick.
This vegan version of pumpkin cookie dough will not leave you wondering the same as I did. This recipe was inspired by my prior edible cookie dough recipe. You can find that recipe here.
So, a fall twist to this recipe was definitely needed. Pumpkin spice pops up everywhere in the fall, so I figured that would be the perfect fall vibe to this yummy dough (although, a maple pecan one may be coming your way still).
I used pumpkin puree, cinnamon and pumpkin spice as the main stars of this edible pumpkin cookie dough. If you do not have pumpkin spice on hand, you can make your own. While I have not done this, a quick google searched revealed the Minimalist Baker has one (her recipes are great). Find it here.
The best part of going vegan is that nothing in my food will ever make me sick if it is raw (okay, maybe a potato? but come on). It makes baking way more fun because I can constantly test taste it raw prior to cooking!
So for those of you rebel who, too, ate the cookie dough when you weren’t suppose to OR for those of you who played it safe, you can fearlessly chomp on on this dough with no regret or worry. I hope you have a PSL in your hand while doing it.
Edible Pumpkin Cookie DoughCourse: DessertCuisine: AmericanDifficulty: Easy
Edible Pumpkin Cookie Dough is perfect for the cookie dough lovers and pumpkin spice lovers. It is easy to make, and even easier to eat.
3/4 cup all purpose flour
4 teaspoon of cinnamon
1 teaspoon of pumpkin pie spice
1 pinch of salt
1/2 tsp of all spice
2-3 tablespoons of vegan chocolate chips
4 tablespoons of maple syrup
4 tablespoons of pumpkin puree
2 tablespoons of melted coconut oil
1 tsp of vanilla
- In a medium sized mixing bowl, whisk together all dry ingredients.
- In separate bowl, whisk together all wet ingrdients.
- Gently pour your wet ingredients into your dry and whisk until combined.
- Fold in your chocolate chips.
- Eat immediately or store in an air tight jar in the fridge. See tips.
- If you store it in the fridge, be sure to set it out for 10 minutes before enjoying. The coconut oil causes it to harden.
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