These Cookie Dough Pumpkin Pops will make the perfect fall treat! Plus, they’re gluten-free!
I can’t tell you how many hours I’ve spent searching for recipes that are gluten-free and egg-less. I’ve discovered that while there may be recipes options out there, it’s hard to find ones that are themed towards holiday specific-food. That time spent searching for a fun and tasty gluten-free edible cough dough is over because these pumpkin pops are certain to be a hit.
It’s a known fact that everyone, especially kids, loves eating anything on a stick, right? It just makes it a bit more fun to snack, if you ask me. But who would have thought that it was possible to have cookie dough, in the shape of a pumpkin, taste amazing and also be gluten-free? If you would have asked me before I made it, I would have probably been a little hesitant too.
What I love about these Cookie Dough Pumpkin Pops is that they’re adorable, and fun to make. Plus, it’s a super fun recipe to have your little ones help in the kitchen, too!
Perfect for a harvest party or any fall occasion, get ready to “wow” your taste buds with these fun pumpkin pops!
For Cookie Dough:
2 cups Gluten Free old fashioned oats (may substitute for non-GF oats)
1 stick unsalted butter (room temperature)
1/3 cup sugar
½ cup brown sugar, packed
2/3 cups chocolate chips
2 tablespoons milk (any kind)
1 teaspoon vanilla extract
½ teaspoon salt
Other ingredients & materials:
Orange melting chocolate
Lollipop Treat sticks
Place a piece of parchment paper on a plate and set aside.
Add softened butter, both sugars, vanilla and milk to the bowl of a standup mixer and mix on medium speed until combined and smooth.
Place the oats in a food processor and pulse until they are ground into a flour.
Add oat flour and salt to the bowl – mix until incorporated.
Stir in chocolate chips.
Scoop out heaping tablespoons of the dough and use clean hands to roll into balls. Place balls on plate covered in parchment paper. Continue this process until all dough is used.
Place the cookie dough balls in the freezer for 2 hours.
After 2 or more hours, melt the orange chocolate. Place the orange melting chocolate into a microwave safe bowl and microwave for 1 minute at 50% power. Continue microwaving on high in 30 second intervals, stirring in between, until all chocolate is melted through.
Immediately take the cookie dough balls from the freezer and dip them into the melting chocolate – completely coating the surface. Use a spoon to help pour the chocolate over the top. Place back on parchment paper and poke a treat stick through the top of the each.
Place the pumpkin pops in the fridge while completing the next step.
Using a knife, cut off a small bit of green fondant and roll it in your hands to create a stem and a vine for the pumpkin. Do this for the amount of pumpkins you’ll need.
Remove the pumpkin pops from the fridge and gently place the green stems and vines on each pumpkin pop to complete the treat.
This dough softens quickly so it’s best to keep the pops refrigerated and dough firm until ready to serve.