Pumpkin pops are a perfect treat for a Halloween party. These pumpkin cookie dough pops are easy to make, no oven necessary!
Not gunna lie, whenever I bake cookies I sneak a taste of the cookie dough. There is just something about cookie dough that is so darn delicious. Gah – now I want some just typing this!
Of course, I know that eating raw cookie dough isn’t smart health-wise. Raw eggs could be contaminated with Salmonella, and ingesting them can lead to a nasty case of food poisoning. No, thank you!
These pumpkin cookie dough pops are make without eggs, so you can enjoy this cookie dough confidently.
These cute little pumpkin pops are easy to make, no baking required. They would be perfect as a Halloween treat for the class or for serving at your Halloween party.
Cookie dough is the kind of dessert that both children and adults can get behind. So. Good.
I love that these pumpkin cookie dough treats are miniature, so that they can be enjoyed along with other tasty Halloween desserts.
Pumpkin Cookie Dough Pop Ingredients & Supplies
Start by gathering your ingredients and supplies. You will need the following:
For cookie dough balls:
- 1 stick unsalted butter, room temperature
- 1/3 cup sugar
- ½ cup brown sugar, packed
- 1 teaspoon vanilla extract
- 2 tablespoons milk (any kind)
- 2 cups Gluten Free old fashioned oats
- ½ teaspoon salt
- 2/3 cups chocolate chips
- Orange Candy Melts
- Green fondant
- Popsicle Sticks
We made our pumpkin pops to be gluten-free. If gluten isn’t an issue for you feel free to use regular old fashioned oats instead of GF oats.
How to Make Pumpkin Pops
As you will see, it is surprisingly easy to make cookie dough balls.
First, you will pulse the oats into an oat flour using a food processor.
Next, combine cookie dough ingredients using an electric mixer and stir in the chocolate chips.
Then, form the balls by rolling the dough in your (clean) hands.
Freeze the cookie dough balls for 2 hours to allow them to harden, then dip them in melted Orange Candy Melts.
Cut off a small bit of green fondant and roll it in your hands to create a stem and a vine for each pumpkin pop.
Finally, add vines, leaves, and popsicle sticks to the pops to finish them off.
Note: The cookie dough softens quickly so it’s best to keep the pops refrigerated so they remain firm until ready to serve.
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