Ingredients
Scale
- 1/4 cup salted butter, softened
- 1 cup brown sugar
- 1/2 cup pumpkin puree (not pie filling)
- 1 1/2 cups all-purpose flour
- 1/4 tsp salt
- 1/2 tsp pumpkin pie spice
- 1/2 cup powdered sugar
- 1/2 cup mini chocolate chips
Instructions
- Measure flour into a microwave safe bowl and microwave for 30 seconds at a time, stirring in between, until it reaches 160°F.
- Pour the heated flour onto a parchment-lined cookie sheet and let it cool completely.
- In a separate bowl, combine softened butter and brown sugar until no visible pieces of butter remain.
- Add pumpkin puree, cooled flour, salt, pumpkin pie spice, and powdered sugar to the mixture.
- Mix until a thick and cohesive dough forms.
- Gently fold in mini chocolate chips without overmixing.
- Enjoy immediately or chill for a firmer texture.
Notes
For a gluten-free option, use a gluten-free flour blend.
Chill the dough for at least 30 minutes for a sturdier texture.
This dough is not meant to be baked, but enjoyed raw.
Nutrition
- Serving Size: 1/4 cup
- Calories: 200
- Sugar: 18g
- Sodium: 120mg
- Fat: 9g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 25mg
Nutritional information is an estimate. The nutritional values for your final dish may vary based on measuring differences and products used.