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Pumpkin Cookie Dough Pops Recipe

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3.9 from 4 reviews

These Pumpkin Cookie Dough Pops are a delightful no-bake treat perfect for fall or any occasion. Made with gluten-free oats, chocolate chips, and a hint of vanilla, these cookie dough balls are dipped in vibrant orange candy melts and topped with green fondant stems and vines, creating a festive pumpkin look. They’re a fun, easy-to-make dessert that requires no baking and can be stored in the fridge for a cool, sweet snack.

Ingredients

Cookie Dough

  • 1 stick unsalted butter (room temperature)
  • ⅓ cup granulated sugar
  • ½ cup light brown sugar (packed)
  • 1 teaspoon vanilla extract
  • 2 tablespoons milk (any kind)
  • 2 cups gluten free old fashioned oats (may substitute for non-GF oats)
  • ½ teaspoon salt
  • ⅔ cup chocolate chips

Coating and Decoration

  • Orange Candy Melts (amount as needed for dipping)
  • Green fondant (small amount for stems and vines)

Instructions

  1. Prepare Baking Sheet: Line a baking sheet with parchment paper and set it aside to place the cookie dough balls on later.
  2. Mix Wet Ingredients: In a stand mixer, combine the softened unsalted butter, granulated sugar, light brown sugar, vanilla extract, and milk. Mix on medium speed until the mixture is smooth and well combined.
  3. Add Dry Ingredients: Add the gluten-free oats and salt to the wet ingredients and mix until fully incorporated into the dough.
  4. Mix in Chocolate Chips: Stir in the chocolate chips evenly throughout the dough to distribute.
  5. Shape Dough Balls: Scoop heaping tablespoonfuls of dough and roll them into balls using your hands. Arrange the balls on the prepared parchment paper-lined baking sheet.
  6. Freeze Dough Balls: Place the baking sheet with dough balls into the freezer for at least 2 hours or longer to firm up.
  7. Melt Candy Coating: While dough balls are freezing, melt the orange candy melts according to package instructions, usually by heating in short intervals and stirring until smooth.
  8. Dip Dough Balls: Immediately after removing dough balls from the freezer, dip each one into the melted orange candy, using a spoon to help cover completely. Place the coated balls back on the parchment paper and insert a treat stick into the top of each to create a pop.
  9. Chill Dipped Pops: Place the pumpkin pops in the refrigerator to set the candy coating while you prepare the decorations.
  10. Make Stems and Vines: Cut small pieces of green fondant and roll them by hand to form pumpkin stems and vines for each pop.
  11. Decorate Pops: Remove the pumpkin pops from the fridge and gently attach the green fondant stems and vines onto each pop to complete the pumpkin look.
  12. Final Chill: Refrigerate the assembled pumpkin cookie dough pops until ready to serve to keep the dough firm and the candy coating set.

Notes

  • For a dairy-free version, substitute butter and milk with plant-based alternatives.
  • Ensure cookie dough balls are adequately frozen before dipping to prevent melting.
  • Use gluten-free oats to keep the recipe gluten-free; regular oats may be used if gluten is not a concern.
  • The orange candy melts may be substituted with white chocolate dyed with orange food coloring if preferred.
  • Store pumpkin pops in the refrigerator and consume within 3-4 days for best freshness.

Find it online: https://cookedbysarah.com/pumpkin-cookie-dough-pops-recipe/