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 the flour into a microwave-safe bowl.
- Microwave the flour for 30 seconds at a time, stirring in between, until it reaches 160°F.
- Once the flour is heated, pour it onto a parchment-lined cookie sheet to cool completely.
- In a separate bowl, mix the butter and brown sugar until smooth, without any visible pieces of butter.
- Add the pumpkin puree, cooled flour, salt, pumpkin pie spice, and powdered sugar to the bowl.
- Stir the mixture well until a thick dough forms.
- Gently fold in the mini chocolate chips without overmixing.
- Enjoy immediately or chill for a firmer texture.
Notes
Ensure the flour reaches 160°F to eliminate any harmful bacteria.
Chilling the dough helps improve the texture for those who prefer a firmer consistency.
Store in an airtight container in the fridge for up to one week.
Nutrition
- Serving Size: 1/4 cup
- Calories: 300
- Sugar: 28g
- Sodium: 200mg
- Fat: 14g
- Saturated Fat: 8g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 35mg
Nutritional information is an estimate. The nutritional values for your final dish may vary based on measuring differences and products used.