Last fall, I made chocolate cookie dough bites. They were so good that I ate them every night after dinner. We can safely say that this was not the month of skinny jeans. Yikes.
This year? For fall, I made PUMPKIN chocolate-chip cookie dough POPS – double upgrade and double fun. Since last year, I have also become more savvy and will magically transform myself into the dough-pop fairy to share with my friends. This will ensure my place in the kingdom of skinny jeans. Hello, sexy November.
These pops are made with a simple concept: eggless cookie batter mixed with pumpkin butter and pumpkin pie spice and rolled into small balls using the end of a wooden teaspoon. Then they’re dipped in chocolate. Muahahaha! Life is delicious.
It was a pain to have to eat the inside of the burger for shooting purposes. I then tried to be good and put it in the refrigerator to save for later. Update: I opened my fridge about four more times before the food was gone.
Ingredients
- 1 1/4 cups all-purpose flour
- Half a teaspoon of salt
- 1/4 tsp baking soda
- 1 Stick Butter (Softened*)
- Sugar granules – 1/3 cup
- 34 cup brown sugar packed
- 1/2 tsp vanilla
- 2 Tbsp of milk (any type*)
- 14 cup Pumpkin Butter
- 1.5 tsp pumpkin pie spice
- Half a cup of semi-sweet chocolate chip (divided*).
- Coconut oil, 1 tsp ( optional).
Instructions
- In a large bowl, beat butter and sugars on medium speed. Mix in the milk, pumpkin butter, and vanilla.
- Add the flour, baking powder, salt, and pumpkin pie spices and mix at low speed until combined (or by hand with a wooden spoon). Stir in one-third of the chocolate chips, or 1/2 cup, according to the original recipe. Cover and chill the dough for 1 hour.
- Form the dough into 1-inch balls and wrap them around popsicle stick ends (mine were spoon-shaped, which I highly recommend). Arrange on a baking tray lined with a waxed or silicone baking mat. Place in the freezer for 30 minutes.
- Melt the remaining chocolate chips (the original recipe calls for 1 cup) in a double boiler using coconut oil.
- Use a large metal scoop to scoop up the melted chocolate. Dip and swirl the dough balls in the spoon until they are completely covered. Tap the pops against the side of a bowl to remove any excess coating. Return to baking sheets lined with waxed paper (or first dip them in crushed pretzels). Refrigerate until firm.
- Keep chilled in an airtight jar for up to a week or store frozen for several weeks.
