Pumpkin Cookie Dough Pops Dipped in Chocolate and Graham Cracker Crumbs

Pumpkin Cookie Dough Pops Dipped in Chocolate and Graham Cracker CrumbsSorry, guys, I’m such a dick for posting these on a Monday. Especially a Monday in January when everyone is still on their New Year’s resolution kick. But these pumpkin cookie dough pops are delicious in the worst way possible and hey, every once in a while you need to take a break from liquefied kale and eat dessert. And not some vegan, gluten-free, sugar-free, non-GMO, locally grown faux dessert that’s been blessed by an aging hippie and coated in natural enzymes to help with digestion. I’m talking about dessert. Butter. Sugar. More sugar. Chocolate.Pumpkin Cookie Dough Pops Dipped in Chocolate and Graham Cracker Crumbs

I made these for Thanksgiving and wow. Just wow. They’re dangerously good. Make them only on special occasions and when you have a bunch of people around to help you eat them. Otherwise, you’ll end up downing pretty much the whole batch in an embarrassingly short timeframe like I did. Whoopsies.Pumpkin Cookie Dough Pops Dipped in Chocolate and Graham Cracker Crumbs

Because it’s always fun to defeat the purpose of having a health & fitness blog, I give you this super unhealthy recipe adapted from Minimalist Baker:

Pumpkin Cookie Dough Pops Dipped in Chocolate and Graham Cracker Crumbs

Yield: 24

Pumpkin Cookie Dough Pops Dipped in Chocolate and Graham Cracker Crumbs

Ingredients

  • 1 stick butter, softened
  • 1/3 cup granulated sugar
  • 1/3 cup packed brown sugar
  • ½ tsp vanilla
  • 2 tbsp almond milk
  • ¼ cup pumpkin butter
  • 1 ½ cup flour (I used sprouted spelt flour)
  • ½ tsp salt
  • ¼ tsp baking soda
  • 1 ½ tsp pumpkin pie spice
  • ½ tsp cinnamon
  • 1 cup semi-sweet chocolate chips
  • 1 tsp coconut oil
  • 4 graham crackers, crushed
  • Popsicle sticks (I used little wooden skewers that I doubled up)

Instructions

  1. Mix butter, sugars, almond milk, pumpkin butter and vanilla in a large bowl.
  2. Add in flour, baking soda, salt, pumpkin pie spice and cinnamon and mix until fully combined. Cover and place in the refrigerator for an hour.
  3. Roll dough into 1” balls and push onto popsicle sticks. Place the pops on a baking pan lined with parchment paper. Pop in the freezer for 30 minutes.
  4. Melt chocolate and coconut oil. You can do this on your stove or in the microwave. If you do it in the microwave, check it every 30 seconds or so to stir.
  5. Crush up graham crackers in a separate bowl.
  6. Dip the pops in the chocolate, using a spoon to make sure they’re evenly coated and smoothed. Then roll around in the graham cracker crumbs. Place back on the parchment paper and let them chill in the refrigerator until chocolate has hardened.

Notes

Store in a closed container in the refrigerator.

http://pumpsandiron.com/2014/01/20/pumpkin-cookie-dough-pops-dipped-in-chocolate-and-graham-cracker-crumbs/

Pumpkin Cookie Dough Pops Dipped in Chocolate and Graham Cracker CrumbsWhile we’re at it, I’ll throw it out there that these pops are also delicious when mixed in a bowl of vanilla ice cream. Enjoy! Or, pin the recipe and enjoy a month from now when you’ve decided New Year’s resolutions are over-rated. 🙂

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Comments

  1. omg these look dangerous!

  2. Umm, yes you are evil. But I still plan to make them and enjoy!

  3. These look dangerously delicious!

  4. OMG these look soooo good! Damn me for being lactose intolerant! But thank you for sharing 🙂

    http://neatly-packaged.blogspot.com/

  5. Those look delicious!!!

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