Pumpkin pie cookie dough

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Pumpkin pie is one of my favorite desserts, and this dough tastes just like pie in dough form. I incorporated the taste of pumpkin and pumpkin spice in several ways to ensure that the pumpkin flavor is the star. The addition of pumpkin purée really makes the dough taste like pumpkin pie rather than just pumpkin spice. The piecrust is an extra step you won’t want to skip. It gives the dough a great crunch and diversifies the texture.

  • Yield: 6 to 8 Servings


For Piecrust
  • ½ of a round of refrigerated pie dough, thawed to room temperature
  • 1 tablespoon (13 g) granulated sugar
For Cookie Dough
  • 1 cup (225 g) unsalted butter, softened
  • ½ cup (115 g) lightly packed brown sugar
  • ¼ cup plus 2 tablespoons (6 g) granulated sugar
  • ¼ teaspoon vanilla extract
  • 2 tablespoons (31 g) pumpkin purée
  • 1½ cups (188 g) heat-treated all-purpose flour
  • 1 cup (125 g) pumpkin cake mix
  • ½ teaspoon pumpkin pie spice
  • ½ teaspoon salt
How to Make It
  1. Preheat the oven to 375°F (190°C, or gas mark 5). Line a baking sheet with parchment paper.
  2. To make the crust, place the half round of dough on the lined baking sheet. Sprinkle the sugar evenly over the top. With a rolling pin, gently roll over the sugared dough to press the sugar into the dough.
  3. Bake the crust for 22 to 25 minutes until golden brown and cooked through. Let it cool and reserve.
  4. To make the cookie dough, cream the butter and the sugars together in the bowl of a stand mixer fitted with the paddle attachment until light and fluffy. It should take about 30 seconds on high. Scrape down the sides of the bowl when done.
  5. Add the vanilla and mix until combined. Add the pumpkin purée and mix until combined.
  6. In a medium bowl, whisk together the flour, pumpkin cake mix, pumpkin pie spice, and salt. Gradually add the flour mixture to the butter mixture. Mix on low until fully incorporated.
  7. Carefully break up the piecrust into bite-size pieces. Fold it into the dough by hand.
  8. Eat immediately or store in an airtight container for 1 month in the refrigerator or 3 months in the freezer.

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