Description
Delight in these Pumpkin Cookie Dough Bites, a no-bake, egg-free treat perfect for fall snacking. Made with creamy pumpkin purée, warm spices, and mini chocolate chips, these bites offer a safe-to-eat raw cookie dough experience thanks to heat-treated flour. Refrigerate and enjoy a soft, flavorful snack that’s perfect for dessert or anytime indulgence.
Ingredients
Scale
Main Ingredients
- 1/2 cup canned pumpkin purée
- 1/4 cup unsalted butter (softened)
- 1/4 cup brown sugar (packed)
- 1/4 cup granulated sugar
- 1/2 teaspoon vanilla extract
- 1/2 teaspoon pumpkin pie spice
- 1/4 teaspoon cinnamon
- 1/4 teaspoon salt
- 1 cup all-purpose flour (heat-treated)
- 1/2 cup mini chocolate chips
Instructions
- Heat-treat the flour: Spread the all-purpose flour evenly on a baking sheet and bake it at 350°F (175°C) for 5 to 7 minutes to eliminate any bacteria. Once done, allow the flour to cool completely before using it in the recipe.
- Cream wet ingredients: In a mixing bowl, combine the canned pumpkin purée, softened unsalted butter, brown sugar, and granulated sugar. Use a hand mixer or spoon to cream these ingredients together until the mixture is smooth and homogenous.
- Add flavorings: Stir in the vanilla extract, pumpkin pie spice, cinnamon, and salt. Mix thoroughly to ensure the spices are evenly distributed throughout the dough.
- Incorporate flour: Gradually add the cooled heat-treated flour into the wet mixture, stirring continuously until fully combined to form a dough base.
- Fold in chocolate chips: Gently fold the mini chocolate chips into the dough, making sure they are evenly spread throughout.
- Shape the bites: Scoop the dough into 1-inch balls using a spoon or cookie scoop. Place the formed balls on a parchment-lined baking sheet or a plate.
- Chill: Refrigerate the dough bites for at least 30 minutes to allow them to firm up before serving. Store leftovers in an airtight container in the fridge or freezer as noted.
Notes
- These cookie dough bites are egg-free and safe to eat raw because of the heat-treated flour.
- Store in an airtight container in the refrigerator for up to 5 days.
- For longer storage, freeze the dough bites and thaw before serving.
