Edible Pumpkin Cookie Dough

Ever wanted to make edible cookie dough but weren’t sure what you could use in place of the eggs? Look no further because this pumpkin edible cookie dough is exactly what you need.

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One scoop of edible pumpkin cookie dough in a round glass bowl with a spoon inside and a cookie scoop in the bottom left of the frame.

Remember how last week I said that I wanted to find different ways to use pumpkin in my baked goods? If you haven’t read that post, it’s a recipe for Cornmeal Blondies that uses pumpkin puree instead of butter, you can find it here. Well, I also had a lightbulb moment when I realized you can use pumpkin in place of eggs to make edible cookie dough. I’m most definitely not the first one to do this but I thought it was a great way to eliminate eggs and incorporate some pumpkin for the fall time.

There are two reasons why you can’t safely eat regular cookie dough: eggs, and flour. We all know the dangers of eating raw eggs but I feel like it’s only been in the last 5-10 years that it has become known that raw flour can carry bacteria and make us sick. I remember finding out as a teenager and thinking it was fake. But it turns out that to safely consume flour you have to heat treat it. Which brings us to how to make your own edible cookie dough.


  • brown and white sugars
  • unsalted butter
  • pumpkin puree
  • vanilla extract 
  • heat treated flour 
  • salt 
  • chocolate chips
  • fall spices (optional)
A row of 3 glass bowls with scoops inside. Chocolate chips are scattered around the white tablecloth. A spoon is coming in on the top left and a scooper on the bottom right.

How to make edible pumpkin cookie dough

Edible cookie doughs are super simple, you just use heat treated flour in your recipe and find a replacement for the eggs. To heat treat your flour, spread it across a baking sheet and put in a 350℉ oven for 5-10 minutes. You don’t want the flour to turn brown but it’s temperature should be 160℉. Let it cool completely before using. You also won’t need baking soda or any other leaveners since the final product won’t be baked. For this edible pumpkin cookie dough you can mix everything in one bowl and won’t even need a special mixer.   

First, melt your butter and mix in a bowl with both sugars. I realized after making this that you could totally experiment with which sugar you like best since it won’t affect the structure of the final result. But for this recipe I chose to use both because that’s what I like in my regular cookie recipes. Then, add your pumpkin puree and vanilla extract and mix together. After that you can add in the heat-treated flour, salt, and chocolate chips.  

This recipe is pretty traditional, falling very close to a normal chocolate chip cookie dough. So if you’d like, you can go crazy with your add-ins! You can add in some pumpkin spice, chunks of your favourite fall cookie, seasonal coloured sprinkles, the list is endless! Especially since fall and Halloween seem to keep getting bigger and bigger, which means there are so many treats to choose from. I saw that Target has some pumpkin spice pretzels and if you have a Target near you those would be DELISH in here! You can emphasize the pumpkin flavour as you please or just leave it as is. It adds a subtle flavour and sweetness that makes it a little different from the regular chocolate chip.  

I made the recipe small enough that it only has a few servings, I’d say about 4 if you’re only having a little at a time. You can always double the recipe or more any time! I recommend storing this in the fridge if you don’t eat it all right away (wink wink). Any way you make this dessert it’s going to be delicious and you can add edible pumpkin cookie dough to your fall sweets rotation.

Edible Pumpkin Cookie Dough

Ever wanted to make edible cookie dough but weren’t sure what you could use in place of the eggs? Look no further because this pumpkin edible cookie dough is exactly what you need.
Prep Time15 minutes
Cook Time5 minutes
Total Time20 minutes
Course: Dessert
Cuisine: American
Keyword: edible cookie dough, edible pumpkin cookie dough, fall dessert, from scratch, pumpkin
Servings: 4
Author: Gianna


  • 3 tbsp dark brown sugar
  • 3 tbsp white sugar
  • ¼ cup unsalted butter
  • 2 tbsp pumpkin puree
  • ½ tsp vanilla extract
  • ½ cup + 2 tbsp all-purpose flour heat treated
  • ¼ tsp salt
  • ¼ cup chocolate chips (or more if desired)
  • pumpkin pie spice (optional)


  • Heat treat your flour. Preheat the oven to 350℉ and spread out the flour across a lined baking sheet. When the oven comes to temperature, put the flour in for 5-10 minutes. The flour should be 160℉ and should come out before it's turned brown. Let cool completely.
  • Melt butter and add to a medium sized bowl with both sugars. Mix to combine.
  • Add pumpkin puree and vanilla extract, mix until combined.
  • Add heat-treated flour, salt, and any other spices if using. Mix well.
  • Finally, add the chocolate chips, and any other mix-ins you desire. Enjoy!

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