Pumpkin Spice Edible Cookie Dough Dip
Cream cheese, butter, pumpkin and warm spices are mixed with heat treated flour and white chocolate chips for a rich, fall dessert sweet treat.
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.
Tried this recipe?Let us know how it was!