Ingredients
Scale
- 1/4 cup salted butter, softened
- 1 cup brown sugar
- 1/2 cup pumpkin puree (not pie filling)
- 1 1/2 cups all-purpose flour
- 1/4 tsp salt
- 1/2 tsp pumpkin pie spice
- 1/2 cup powdered sugar
- 1/2 cup mini chocolate chips
Instructions
- Measure flour into a microwave-safe bowl and microwave for 30 seconds at a time, stirring until it reaches 160°F.
- Once at 160°F, pour the flour onto a parchment-lined cookie sheet to cool completely.
- In a separate bowl, combine the softened butter and brown sugar until smooth.
- Add the pumpkin puree, cooled flour, salt, pumpkin pie spice, and powdered sugar to the butter mixture.
- Mix thoroughly until a thick, cohesive dough forms.
- Gently fold in mini chocolate chips without overmixing.
- Enjoy immediately or chill in the refrigerator for a firmer texture.
Notes
Ensure flour is cooked to eliminate any raw taste.
Allow the dough to chill for about 30 minutes for a firmer texture if preferred.
This cookie dough is perfect for snacking or using as a topping for desserts.
Nutrition
- Serving Size: 2 tablespoons
- Calories: 140
- Sugar: 14g
- Sodium: 90mg
- Fat: 5g
- Saturated Fat: 3g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 15mg
Nutritional information is an estimate. The nutritional values for your final dish may vary based on measuring differences and products used.