Fun, fun, party party, aka – we’re makin’ dough balls.
Last fall I made chocolate chip cookie dough bites and they were so delicious that I ate one every night after dinner for a month straight. Let’s just say that wasn’t the month of the skinny jean. Yikes.
This year? I’ve made PUMPKIN chocolate chip cookie dough POPS for fall – double upgrade, double fun. I’ve also wised up since last year and plan to magically transform into the dough pop fairy and share these with all my friends. Doing so will surely secure my spot in the skinny jean kingdom. Hello sexy November.
The concept for these pops is simple: eggless cookie dough with lots of pumpkin butter and pumpkin pie spice rolled into little balls on the wee end of a wooden spoon and then dipped in dark chocolate. Muahahaha, life is good, and sinfully delicious.
For shooting purposes I had to take a bite to show you the insides – what a drag. Then I tried to be a good girl and put it back in the fridge to save for later. Update: I opened the fridge approximately 4 more times to take “just a nibble” before it was all gone – OOPS.
- 1¼ cups all purpose flour
- ½ tsp salt
- ¼ tsp baking soda
- 1 stick butter, softened
- scant ⅓ cup granulated sugar
- ⅓ cup packed brown sugar
- ½ tsp vanilla
- 2 Tbsp milk, any kind
- ¼ cup pumpkin butter
- 1.5 tsp pumpkin pie spice
- ½ cup semi-sweet chocolate chips + 1 cup for coating
- 1 tsp coconut oil (optional)
- Beat butter and sugars and in large bowl on medium speed until light and fluffy. Add milk, pumpkin butter and vanilla and mix again until well combined.
- Add flour, baking soda, salt and pumpkin pie spice and mix on low speed (or with a spoon by hand) until incorporated. Stir in chocolate chips, cover and chill dough for an hour.
- Form dough into 1 inch balls around popsicle sticks (mine had spoon ends, which I recommend) and arrange on a baking sheet lined with waxed paper or a silicon baking mat. Place in freezer and let chill for 30 minutes.
- Melt chocolate chips over a double boiler with coconut oil (or in microwave in 30-second increments being careful not to overcook).
- With a large metal spoon, scoop up melted chocolate and dip and swirl the dough balls around in the spoon, coating to cover. Tap pops on side of the bowl to remove excess coating and return to waxed paper-lined baking sheets (or dip in crushed pretzels first). Chill in fridge until set.
- Store chilled in an airtight container for up to 1 week, or the freezer for several weeks.
adapted from love and olive oil
Jessica@AKitchenAddiction October 18, 2012 at 9:12 am
Oh yum! Love these!
Laura @ LauraLikesDesign October 18, 2012 at 12:01 pm
Oh gosh, I love the addition of the chalkboard in the photos!
natalie@thesweetslife October 18, 2012 at 12:46 pm
one a night?! i’m majorly impressed with the self control there!
Erin @ The Spiffy Cookie October 18, 2012 at 3:15 pm
Yum. Love that you dipped them in pretzels
Erin Hempstead October 18, 2012 at 7:03 pm
making this for my Cross Country team! They will love this.
Christine Somers October 19, 2012 at 10:48 am
This look so yummy. I am going to make these at Thanksgiving for my grandkids. Perfect size! Also, thanks for the chuckle. Sweet treats call out to me from the refrigerator and I am forced to open the door numerous times just to make sure they are okay.
Melissa West October 19, 2012 at 1:41 pm
How have I never heard of this blog? I’m in love with it all!
Monique @ Ambitious Kitchen October 19, 2012 at 10:31 pm
These look amazing and your photos are beautiful.
Dana October 20, 2012 at 10:06 am
Thanks, Monique!
gwen November 12, 2012 at 1:38 pm
Baked Cheese Pumpkins from the farm, scooped out puree and put into crock pot to make pumpkin butter. I used finely almond flour in place of the all purpose flour and used pretzel sticks instead of wooden Popsicle sticks. yum!
hannah February 19, 2013 at 7:49 pm
I was scrolling through your blog for the first time the other day and was amazed. I believe this post was the point at which I laughed and thought to myself ‘Alright. Chocolate-dipped pretzal covered pumkin chocolate-chip cookie dough pops? I like this lady. She is awesome.’ Seriously. These sound fabulous.