Edible Pumpkin Cookie Dough

These are the tastiest little treats! This makes a nice small batch - which is good, because I had a really hard time not just eating all of it at one time. 

I've never heat treated flour before, but have seen information about it before when looking at edible cookie dough recipes. I thought it was a great idea so gave that a try.

These have a hint of pumpkin flavor along with wonderful fall spices complemented by the dark chocolate bits studded throughout each tender little treat. 

Edible Pumpkin Cookie Dough

1 TBS butter (softened)
1 TBS Splenda
2 TBS Splenda brown sugar blend
1 TBS pumpkin puree 
1/2 tsp vanilla extract
5-6 TBS all purpose flour **
1 dash salt
3/4 tsp Pumpkin pie spice
1 oz Lily Dark chocolate chips

  1. Blend butter together with sugars in a small bowl with a spoon until evenly combined.
  2. Blend in the pumpkin and vanilla. Blend in flour, salt, and spice. Mix in the chocolate chips last. 
  3. Roll into 8 small balls.
  4. Keep refrigerated and enjoy!
** To heat treat flour to make it safe in this recipe: spread desired amount on a silpat lined baking sheet and bake in 350 degree oven for 5 minutes then let cool completely before using.

Recipe adapted from Like Mother Like Daughter


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