This post contains affiliate links. As an Amazon Associate I earn from qualifying purchases.
While I think there is space for pumpkin flavors year round, there is something very fall flavor about pumpkin spice (thanks, Starbucks!). That said, if you love cookie dough and you’re going to be sticking your spoon in it anyway, might as well try this easy pumpkin spice edible cookie dough dip!
WANT TO SAVE THIS?
Don't lose this! Enter your email and we'll send it instantly.
How to Make My Pumpkin Edible Cookie Dough
Tools you’ll need
For this edible cookie dough dip, you can use heat treated flour if you feel comfortable taking that extra step, or use Blue Diamond Almond Flour. It will add a nutty texture to the finished recipe, but it’s still very good.
Detailed instructions and measurements are in the recipe card at the very bottom of this post, but the following steps and pics may be helpful for you.
Step 1: Gather your ingredients (particularly the cream cheese and butter, since you’ll want them soft before beating it) and pull out the tools you’ll need to make this pumpkin dessert dip. No oven today, my friends!
Step 2: With an electric mixer (hand or stand) on medium: Beat the softened cream cheese and butter until smooth and a bit fluffy.
Step 3: Measure and add the pumpkin puree, brown sugar, powdered sugar, vanilla, pumpkin pie spice, cinnamon, and salt then continue mixing on low until fully combined. It will become a light golden color.
Step 4: Add the heat treated all purpose flour (see Tips for Success below) or Blue Diamond almond flour and mix until the dip turns thick. It will resemble traditional cookie dough at this point.
Step 5: Fold in the white chocolate chips, cover, and refrigerate for at least 30 minutes. Garnish if you’d like: a pinch of pumpkin pie spice and a few extra chips should do the trick.
For serving: Have everyone serve themselves onto small plates and arrange dippers around the bowl, like graham crackers, gluten-free Mightylicious Brown Butter Shortbread Cookies, apple slices, or Keebler Fudge Stripe cookies (the Spookie Fudge Stripes are particularly cute if you’re making this cookie dough dip for Halloween).
Tools & Equipment
- Hand mixer
- Large mixing bowl
- Microwave-safe dish for the flour
- Instant-read thermometer
- Rubber spatula
- Serving bowl
Tips for Success
Here are some tips for using your microwave to heat-treat the all purpose flour so it helps kill possible contaminants. (Thanks to Ben & Jerry’s for the help.)
- In a low-sided bowl or dish (like an 8×8 glass baking pan), spread the 1 cup of flour evenly.
- Heat on high for 30 seconds, then stir. Use an instant-read digital thermometer to test several spots in the flour—several temperature tests need to read 165F.
- Continue heating in 30-second intervals and stirring often until the internal temperature reaches 165F. Depending on the strength of your microwave, this may take up to two minutes total (or more, that’s why the digital thermometer is so important).
- Cool completely, then sift out any lumps before adding the flour to this fall dessert dip.
WANT TO SAVE THIS?
Don't lose this! Enter your email and we'll send it instantly.
Pumpkin Spice Edible Cookie Dough Dip
Equipment
Ingredients
- 8 oz cream cheese softened
- 4 T unsalted butter softened
- 1/2 c canned pumpkin puree (not pie filling)
- 1/2 c brown sugar
- 1/4 c powdered sugar
- 1 t vanilla extract
- 1 t pumpkin pie spice plus extra for garnish
- 1/2 t cinnamon
- 1/2 t salt
- 1 c all-purpose flour heat treated
- 3/4 c white chocolate chips plus extra for garnish
Instructions
- See my notes in the Tips for Success section above for how to heat treat all purpose flour in the microwave. It's important to use heat-treated flour or a safe alternative like Blue Diamond Almond Flour, which can be eaten right out of the package in an edible cookie dough.
- Bring the cream cheese and butter to room temp so they are both soft enough to combine with a hand mixer.
- In a large bowl: Beat the softened cream cheese and butter until smooth and creamy. Add the pumpkin puree, brown sugar, powdered sugar, vanilla, pumpkin pie spice, cinnamon and salt and mix until fully combined.
- if using your own heat treated flour, make sure it's completely cooled then add to the wet ingredients.
- Gently mix until a thick, cookie dough consistency forms, then fold in the white chocolate chips. Cover and refrigerate at least 30 minutes.
- Optionally: Garnish with dashes of pumpkin pie spice and/or a few extra white chocolate chips. Arrange apple slices, graham cookies, or Keebler's Fudge Stripe cookies.
- After letting it set in the fridge for at least 30 minutes, you can serve this chilled or at room temp. Treat this like a shared dessert and give everyone their own spoon, or let everyone serve themselves on small plates.
Notes
- To heat treat the flour, microwave it on high in a microwave-safe dish in 30 second bursts, stirring often until it reaches 165°F in several sections of the flour.This could take 1 1/2 to 2 minutes. Use an instant-read thermometer to test. Cool completely before adding the rest of the ingredients.
- For a stronger pumpkin spice flavor, add another 1/2 teaspoon pumpkin pie spice.
- Serve with graham crackers, vanilla wafers, apple slices, pretzels, Keebler Fudge Stripe cookies, or ginger snaps.
- Storage: airtight and kept cold for 3 to 4 days.
The bottom line
We love our dessert dips around here. We even have a pumpkin fluff that is delicious too. Check out our fruit dip, OREO dip, Creamy Apple Pie Dip, and even Chocolate Hummus!
