PSB(londie) Cookie Dough

You’re either a pumpkin spice kinda person, or you’re just not. When leaves start to fall and there’s a crispness in the air… you are counting down the days until Starbucks releases their notorious lattes, or you could care less. You start making more frequent trips to Trader Joe’s, hoping that the grocery store fairies will magically stock the shelves with pumpkin spice everything, or you don’t even notice. I can guarantee that you will like this recipe even if PSL isn’t in your vocabulary. It’s got everything you love about a blondie—all the chewy, brown sugary, buttery flavors—mixed with everything you love about fall—the spices, the warmth of that new scarf, the smell of your favorite harvest candle—and it’s cookie dough! Move over, PSL. PSB is here, and we’re super excited.

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

Make the pumpkin pie spice: In a small bowl, whisk together the ginger, cinnamon, allspice, cloves, and nutmeg. Measure 1 tablespoon of pumpkin pie spice. Store the rest in an airtight container for later use.

Step 2

Make the dough: In a medium bowl, whisk together the pumpkin pie spice, heat-treated flour, cornstarch, baking soda, and salt. Set aside.

Step 3

In the bowl of a stand mixer fitted with the paddle attachment, beat the butter on medium speed until smooth and creamy, about 2 minutes. Add the brown sugar and mix on medium until light and fluffy; about 4 minutes will do the trick. Use a rubber spatula to scrape the bowl. Add the pumpkin puree and vanilla and mix until fully incorporated, about 2 minutes.

Step 4

Add half of the flour mixture and mix on low just until the powdery texture of the flour disappears, about 15 seconds. Immediately add the rest of the flour mixture and mix until combined. Scrape the bowl and mix a final 15 seconds.