This Edible Pumpkin Spice Cookie Dough is a no-bake fall dessert made extra indulgent with nutty brown butter and creamy white chocolate chips! It’s safe to eat, cozy, and impossible to put down.
I’ll be the first to admit I’m not usually a pumpkin spice girl. Give me a slice of pumpkin bread or something savory like creamy pumpkin pasta, and I’m all in – but the lattes and overly sweet treats? Not so much. That’s why I set out to create something pumpkin spice that I actually LOVE. I could bet that if it was in the form of gooey cookie dough, it would hit the mark. 😉 It’s cozy and spiced just right, with nutty brown butter and creamy white chocolate chips that take it to a whole new level. Basically, fall in a spoon!
There’s something about cookie dough that feels instantly nostalgic — sneaking a spoonful from the mixing bowl as a kid, or in my case, happily sharing bites of cookie dough with my mom as we made her famous chocolate chip cookies. The best part about this edible pumpkin spice cookie dough? It’s totally safe to eat, no eggs or raw flour here, just cozy fall flavor in every bite.
The real magic here comes from two little upgrades! Brown butter and white chocolate. Brown butter adds a nutty, caramel-like depth that balances the warm pumpkin spice, while white chocolate chips melt into creamy little pockets of sweetness. It’s a combo that feels indulgent but not over the top — exactly the kind of fall treat you’ll want to keep in the fridge for spoonfuls when that cozy sweet craving hits!
Serve it in little cups for a no-bake dessert, roll into bite-sized truffles for a party, or simply stash a container in your fridge for weekday snacking. However you scoop it, this edible cookie dough is the kind of cozy, crowd-pleasing recipe that even non–pumpkin spice fans (like me!) can get behind.
Why You’ll Love This Edible Pumpkin Spice Cookie Dough
- Safe to eat (no eggs, no raw flour)
- Cozy fall flavor with warm pumpkin spice
- Brown butter + white chocolate = a little extra indulgence
- Quick no-bake dessert for when cravings strike
Ingredients You’ll Need
- Butter (we’re browning it for extra flavor)
- Pumpkin spice blend (cinnamon, nutmeg, cloves, ginger)
- Cinnamon (for a little extra spice!)
- Dark brown sugar + granulated sugar (for that classic cookie dough sweetness and dark brown sugar depth)
- Milk (any kind will do! We need to reintroduce moisture into the dough in the absence of eggs)
- Heat-treated flour (to keep things safe)
- White chocolate chips (creamy, sweet pockets of flavor)
- Vanilla (because all baked and no-bake desserts require it!)
- Salt (for the same reason as above 🙂)
How to Make Edible Pumpkin Spice Cookie Dough
Preheat the Oven.
We’re heat-treating the flour so that it’s safe to heat. I know we always think about raw eggs being the issue with eating cookie dough, but flour is actually a raw ingredient too! Just spread it on a baking sheet, and bake at 350℉ for about 5-7 minutes. That’s it!
Brown the Butter.
Melt the butter in a medium saucepan or skillet over medium heat. Once it has melted, start whisking constantly for 3-4 minutes. Watch carefully, as it can burn easily. The butter will begin to bubble, get a little foamy, and develop a golden brown color with a nutty aroma. Once the little brown bits start to appear, keep cooking for about a minute, until the butter is golden brown, but not too dark. Remove from heat immediately and transfer to a medium heat-safe mixing bowl. Let cool for about 5 minutes.
Mix Together Your Dry Ingredients.
In a separate mixing bowl, whisk together the heat-treated flour, pumpkin pie spice, cinnamon, and salt.
Mix Up the Dough.
To the slightly cooled brown butter, add the dark brown sugar and granulated sugar and whisk until smooth. Add the vanilla and milk and whisk again until incorporated. Add the dry ingredients, folding together with a rubber spatula until combined. Let sit for 10 minutes to let the flour absorb the wet ingredients properly. Fold in the chocolate chips (its okay if the dough is still a little bit warm, the chips will get all melty and gooey!)
Enjoy!
Scoop some into a bowl, and sprinkle with a little extra pumpkin pie spice and flaky salt if you want to be a little extra! 😉
Tips & Variations
- Swap white chocolate for dark or semi-sweet chips.
- Add crushed graham crackers for “pumpkin pie vibes.”
- Roll the dough into truffles and dip in chocolate for parties.
- Keep refrigerated for up to 5 days (or freeze for longer).
More Pumpkin Recipes You’ll Love
Pumpkin Bites with Brown Butter Glaze
Cream Cheese Filled Pumpkin Bread with Chai Sugar
Creamy Pumpkin Cottage Cheese Pasta
Pumpkin Kale Lasagna
Boozy Pumpkin Pie Hot Chocolate
Pumpkin Chipotle Chilaquiles
Pumpkin Beer Chicken Chili
Pumpkin Burrata Risotto
And don’t forget to share a photo on Instagram and tag me @spicesinmydna if you make this recipe! Nothing makes me happier than seeing what you create in the kitchen!
Edible Pumpkin Spice Cookie Dough (Brown Butter and White Chocolate)
This Edible Pumpkin Spice Cookie Dough is the cozy no-bake fall dessert you’ll crave all season! Made with brown butter and white chocolate chips for a sweet, safe-to-eat treat.
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
Preheat oven to 350℉ to heat-treat the flour to make it safe to consume. Line a rimmed baking sheet with parchment paper and set aside. Add the flour to the baking sheet in an even layer and bake for 5-7 minutes. Set aside to let cool.
Melt the butter in a medium saucepan or skillet over medium heat. Once it has melted, start whisking constantly for 3-4 minutes. Watch carefully, as it can burn easily. The butter will begin to bubble, get a little foamy, and develop a golden brown color with a nutty aroma. Once the little brown bits start to appear, keep cooking for about a minute, until the butter is golden brown, but not too dark. Remove from heat immediately and transfer to a medium heat-safe mixing bowl. Let cool for 5-10 minutes.
While butter is cooling, add the pumpkin pie spice, cinnamon, and salt to the flour (I just add it right on the baking sheet to avoid dirtying another bowl!), and stir together with a spatula or spoon until combined.
Once butter has cooled for a little bit (it will still be warm), add the dark brown sugar and granulated sugar. Whisk until combined. Add the vanilla and milk and whisk until smooth. Add the dry ingredients to the wet and mix with a rubber spatula until incorporated. Let the dough rest for 10 minutes to allow the flour to absorb the wet ingredients. Once dough has rested, fold in the white chocolate chips. It's okay if the dough is still a little bit warm - the white chocolate chips will get a little bit gooey and melty! Enjoy!
Recipe Notes
*The flour must be heat-treated to ensure it's safe to consume. Directions are above in the recipe card.
*Cookie dough can be stored in the fridge for 5 days but will harden because of the butter content. To consume, warm it in the microwave in 5 second increments until soft.
Leave a Reply