Pumpkin Spice Cookie Dough Dip
This Pumpkin Spice Cookie Dough Dip is a creamy, no-bake dessert that's packed with cozy fall flavors and studded with sweet white chocolate chips. Made with pumpkin puree, warm spices, and edible cookie dough, it's perfect for serving with graham crackers, vanilla wafers, apple slices, or pretzels at parties, game days, and holiday gatherings.
Ingredients
- 8 oz cream cheese softened
- 4 Tbsp unsalted butter softened
- ½ cup canned pumpkin puree
- ½ cup brown sugar
- ¼ cup powdered sugar
- 1 tsp vanilla extract
- 1 tsp pumpkin pie spice
- ½ tsp cinnamon
- ½ tsp salt
- 1 cup *heat treated all purpose flour
- ¾ cup white chocolate chips
Instructions
- In a large mixing bowl, beat the softened cream cheese and butter until smooth and fluffy. Add the pumpkin puree, brown sugar, powdered sugar, vanilla, pumpkin pie spice, cinnamon, and salt. Mix until fully combined.
- Add the heat treated flour and mix until a thick, cookie dough like consistency forms. Fold in the mini chocolate chips. Cover and refrigerate for at least 30 minutes before serving for the best flavor and texture.
- Garnish with a sprinkle of pumpkin pie spice and a few extra mini chocolate chips. Serve chilled with your favorite dippers and enjoy!
Notes
*How to Heat Treat Flour
Heat treating flour helps eliminate harmful bacteria, such as E. coli, that can sometimes be present in raw flour. Once cooled, it's ready to use in edible cookie dough, dessert dips, frostings, and other no-bake treats.
Oven Method (Recommended)
- Preheat your oven to 350°F.
- Spread the flour in an even layer on a baking sheet (I recommend using parchment paper) or in an oven-safe baking dish.
- Bake for 5–7 minutes, stirring once halfway through.
- Use an instant-read thermometer to make sure the flour reaches 165°F throughout. Be sure to check the temperature in different spots to ensure the batch is properly heated.
- Let the flour cool completely before adding it to your recipe. If it becomes lumpy, sift it before using.
- Place the flour in a microwave-safe bowl.
- Microwave on high in 30-second intervals, stirring after each interval.
- Continue until the flour reaches 165°F, checking with an instant-read thermometer. Be sure to check the temperature in different spots to ensure the batch is properly heated.
- Allow it to cool completely, then sift if needed.
- Store in an airtight container in the refrigerator for 2-3 days.
- Chill overnight, the flavors become even better the next day.
Did You Make This Recipe?Let me know how it was!