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Pumpkin Cookie Dough Dip

Author: Lisa Longley


  • 1/2 cup butter room temperature
  • 3/4 cup packed light brown sugar
  • 1 tsp cinnamon
  • 1/2 tsp nutmeg
  • 1/8 tsp cloves
  • 2 tsps vanilla extract
  • 1 cup 100% pumpkin puree
  • 2 cups all purpose flour
  • 3/4 cup mini chocolate chips


  • Cream together the butter and the brown sugar until light and fluffy, about two minutes
  • Add in the cinnamon, nutmeg, cloves, and vanilla one at a time until combined.
  • Add in the pumpkin puree until fully combined.
  • Slowly add the flour a little at a time with the mixer going.
  • Stir in the chocolate chips and serve at room temperature.