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    Bites with Bri » Dessert » Edible Pumpkin Cookie Dough

    Edible Pumpkin Cookie Dough

    Published: Oct 8, 2021 · Modified: May 18, 2022 by Brianna May · This post may contain affiliate links.

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    jump to recipe print recipe

    This Edible Pumpkin Cookie Dough is the perfect fall treat. Loaded with mini chocolate chips and marshmallows for lots of texture and a fun s'mores twist. The dough is made from only a few ingredients, including graham cracker crumbs, sweetened condensed milk, and pumpkin puree. It is completely egg & flour free. 

    overhead of edible pumpkin cookie dough in a tray

    If you love pumpkin recipes, you must try my Easy Pumpkin Pie with Graham Cracker Crust Recipe or my homemade Substitute for Pumpkin Pie Spice.

    Jump to:
    • Highlights
    • Ingredient Notes
    • Helpful Equipment & Tools
    • Instructions
    • Make Ahead & Storage
    • Expert Tips
    • Recipe Notes
    • Variations
    • FAQs
    • Related Recipes
    • Edible Pumpkin Cookie Dough

    Highlights

    • Fun fall party dessert
    • Kid friendly 
    • Perfectly spiced with pumpkin pie spice & cinnamon
    • Loaded with mini chocolate chips & marshmallows
    • Completely safe to eat “raw”
    • No egg or flour
    • Easy to make no bake dessert

    Ingredient Notes

    overhead of ingredients
    • Pumpkin Puree: The only ingredient listed on the back of the can should be pumpkin. Pumpkin pie mix is not the same. It has added sugar and spices which will make the cookie dough too sweet.
    • Pumpkin Pie Spice: You will find this on the spice/seasoning aisle at the grocery store. You can also make your own pumpkin pie spice.

    Complete list of ingredients and amounts is located on the recipe card below.

    Helpful Equipment & Tools

    • Hamilton Beach 6-Speed Electric Hand Mixer: Good quality and reasonably priced stand mixer.
    • Duralex Mixing Bowl Set: My all time favorite mixing bowls because of all the different sizes.
    • HOTEC Food Grade Silicone Rubber Spatula Set: Great for baking and cooking.

    Instructions

    Overview

    • Combine wet ingredients and spices.
    • Fold in graham cracker crumbs.
    • Fold in mini chocolate chips and marshmallows.

    Step by Step

    Step 1: Pulse the graham crackers into a fine crumb in a large food processor.

    Step 2: In a large mixing bowl, combine the sweetened condensed milk, pumpkin, pumpkin pie spice, cinnamon, and salt. Whisk until smooth.

    steps 1 & 2
graham cracker pulsed in food processor bowl
wet ingredients mixed together in bowl

    TIP - Be sure to pulse until the graham crackers are completely broken up. 

    Step 3: Pour all of the graham cracker crumbs into the sweetened condensed milk mixture. Fold until about half of the crumbs are combined.

    Step 4: Add the marshmallows and chocolate chips. Continue folding until well combined. Enjoy immediately or chill for 2 hours for a firmer consistency.

    steps 3 & 4
graham crackers halfway mixed
all ingredients mixed in a bowl

    Make Ahead & Storage

    • Refrigerator: Store in the fridge in an airtight container for 3-4 days. The dough will continue to harden as it is refrigerated. Remove from the fridge 15-30 minutes before serving if needed to soften.
    • Freezer: I do not recommend freezing the cookie dough.
    • Make Ahead: Since this edible pumpkin cookie dough stays good in the refrigerator for up to 4 days, it can easily be made in advance and served later.

    Expert Tips

    • Pulse the graham crackers completely. The graham cracker should have an extremely fine texture, similar to flour. 
    • Chill the dough. While the dough is tasty immediately after mixing, I recommend chilling the dough for a firmer texture. 
    • Serve with extra chocolate chips & marshmallows on top. Not only does this look pretty, but it also adds even more texture.

    Recipe Notes

    • The dough is not meant to be baked. Since this is an edible cookie dough recipe, the recipe was not created with baking in mind. There are no binding or leavening agents. I have never tried to bake it, but I can’t imagine it would turn out. 
    closeup of cookie dough

    Variations

    • Roll the dough. You can scoop the dough and roll it into the balls to make pumpkin cookie dough bites instead. I recommend doing this before chilling. Chill the balls so they can set and hold their shape. 
    • Dip the bites in chocolate. After you form the dough into balls, put them into the freezer on a baking sheet lined with parchment paper for 20-30 minutes. Dip in melted chocolate and pop them back in the fridge to set. 
    • Serve as a dip. If you want to serve the cookie dough room temperature, it will be soft enough to serve as a cookie dough dip. You can use graham crackers or other cookies for dipping. You can also use 2-3 less graham crackers for an ever thinner consistency. 
    • Gluten Free: I have not tested it, but I imagine you could easily swap regular graham crackers for gluten free to make this edible pumpkin cookie dough gluten free.

    FAQs

    Is it safe to eat edible cookie dough?

    Yes. Generally edible cookie dough is made without eggs and with heat treated flour to remove the risk of food borne illness. If cookie dough is not labeled edible, it is unsafe to consume raw. 

    Related Recipes

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    • The Best Pistachio Ice Cream Recipe
    • No Bake Mini Oreo Cheesecakes
    • Salted Toffee Chocolate Chip Cookies
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    5 from 12 votes

    Edible Pumpkin Cookie Dough

    This Edible Pumpkin Cookie Dough is the perfect fall treat. Loaded with mini chocolate chips and marshmallows for lots of texture and a fun s'mores twist. The dough is made from only a few ingredients, including graham cracker crumbs, sweetened condensed milk, and pumpkin puree. It is completely egg & flour free.
    Servings4 cups
    Prep5 minutes minutes
    Course: Dessert
    Cuisine: American
    Author: Brianna May

    Equipment:

    • Hand Mixer
    • Mixing Bowls

    Ingredients:

    • 18 graham crackers, 2 sleeves
    • 1 14 ounce can Eagle Brand Sweetened Condensed Milk
    • ½ cup pumpkin puree*
    • 1 Tablespoon pumpkin pie spice*
    • 1 teaspoon cinnamon
    • ½ teaspoon salt
    • ⅔ cup mini marshmallows
    • ½ cup mini semisweet or dark chocolate chips

    Instructions:

    • Review all recipe notes and instructions before beginning.
    • Pulse the graham crackers into a fine crumb in a large food processor.
    • In a large mixing bowl, combine the sweetened condensed milk, pumpkin, pumpkin pie spice, cinnamon, and salt. Whisk until smooth.
    • Pour all of the graham cracker crumbs into the sweetened condensed milk mixture. Fold until about half of the crumbs are combined.
    • Add the marshmallows and chocolate chips. Continue folding until well combined. Enjoy immediately or chill for 2 hours for a firmer consistency.

    Notes:

    Pumpkin Puree: The only ingredient listed on the back of the can should be pumpkin. Pumpkin pie mix is not the same. It has added sugar and spices which will make the cookie dough too sweet. 
    Pumpkin Pie Spice: You will find this on the spice/seasoning aisle at the grocery store. You can also make your own pumpkin pie spice.
    Refrigerator: Store in the fridge in an airtight container for 3-4 days. The dough will continue to harden as it is refrigerated. Remove from the fridge 15-30 minutes before serving if needed to soften.
    The dough is not meant to be baked. Since this is an edible cookie dough recipe, the recipe was not created with baking in mind. There are no binding or leavening agents. I have never tried to bake it, but I can’t imagine it would turn out. 

    NUTRITION:

    Calories: 750kcal | Carbohydrates: 125g | Protein: 15g | Fat: 22g | Saturated Fat: 13g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Cholesterol: 34mg | Sodium: 865mg | Fiber: 4g | Sugar: 82g
    Did you make this recipe? Tag me on Instagram!Mention or tag @bites.with.bri_ or use the hashtag #biteswithbri
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    Reader Interactions

    Comments

    1. Chef Dennis

      October 11, 2021 at 6:06 am

      5 stars
      You had me at pumpkin! This cookie dough was too good!

      Reply
    2. Maureeen

      October 08, 2021 at 5:09 pm

      5 stars
      I am convinced that I’ll gain cool mom stats once I try this treat

      Reply
    3. Mirlene

      October 08, 2021 at 4:56 pm

      5 stars
      How fun is this recipe?! I cannot wait to try it with my kiddos.

      Reply

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    I am a recipe developer, food photographer, blogger. My goal is to teach you how to cook, not just follow my recipes. I love to cook with bold flavors that are still family friendly. My hubs is a picky eater and all of these recipes are approved by him, so I am sure you and your family will love them too. Learn more about Bri >>

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