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.
Pumpkin Cookie Dough Pops
Ingredients
- 1 1/4 cups all-purpose flour
- 1/2 tsp salt
- 1/4 tsp baking soda
- 1 stick butter (softened*)
- 1/3 scant cup granulated sugar
- 1/3 cup packed brown sugar
- 1/2 tsp vanilla
- 2 Tbsp milk (any kind*)
- 1/4 cup pumpkin butter
- 1.5 tsp pumpkin pie spice
- 1 1/2 cups semi-sweet chocolate chips (divided*)
- 1 tsp coconut oil (optional)
Instructions
- 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 one-third of the chocolate chips (1/2 cup as original recipe is written), 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 remaining chocolate chips (1 cup as original recipe is written) 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.
Notes
*Nutrition information is a rough estimate.
Nutrition (1 of 22 servings)
adapted from love and olive oil
ss says
These look interesting…but isn’t it unsafe to consume raw flour?
Hi, You can use heat-treated flour if concerned!
Kerry says
Is there any substitute for the stick of butter? Coconut oil? Applesauce? I have no concept of science when it comes to baking, sorry! I’m not gluten free or vegan or have any food restrictions, I just try to cut down on the amount of butter and refined sugar I use :)
LOVE your blog! (Also wondering if there is ever a way to search multiple tags at once? Like, if I want to search for ‘refined-sugar free’ and ‘sweet treats’ for example!)
Kristen Wissmar says
Could I use almond meal instead of flour?
Hi Kristen! While I think almond flour could work, almond meal would be a little too course for this recipe.
April says
I’m also wondering if you have a recipe for pumpkin butter? Would substituting pumpkin puree work?
April says
Never mind, I found your recipe (:
Yes! Find it here.
marjorie says
Do you have a reciepe for pumpkin butter, please ?
Karen | Lushious Eats says
Wow, these pops look so good! I haven’t ever tried pumpkin, but now I’m craving these :)
hannah says
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.
gwen says
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!
Monique @ Ambitious Kitchen says
These look amazing and your photos are beautiful.
Thanks, Monique!
Melissa West says
How have I never heard of this blog? I’m in love with it all!
Christine Somers says
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.
Erin Hempstead says
making this for my Cross Country team! They will love this.
Erin @ The Spiffy Cookie says
Yum. Love that you dipped them in pretzels
natalie@thesweetslife says
one a night?! i’m majorly impressed with the self control there!
Laura @ LauraLikesDesign says
Oh gosh, I love the addition of the chalkboard in the photos!
Jessica@AKitchenAddiction says
Oh yum! Love these!