Pumpkin Chocolate Chip Cookie Dough Bites

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I tried to wait until it was officially fall to start posting pumpkin recipes, but it feels like autumn here in Massachusetts and I found myself breaking open a can of pumpkin last week. I made a batch of mini pumpkin muffins and a delicious Pumpkin Pie Yogurt Brûlée (a recipe that will be in my e-cookbook), and I also succumbed to the enticing allure of one of my favorite seasonal beers. I think I’ll put up our fall decorations & wreaths this week, and apple picking is in our near future. Yes, fall is in the air here.

If it’s still hot where you live, fret not; these cookie dough bites require no baking, so there’s no need to turn on your oven. They are the perfect little bite to satisfy a sweet craving, and they are a delicious way to ring in the change of the seasons.

So whether you’re layering up with sweaters and scarves or sweating it out in shorts and tee shirts, now is the perfect time to make these cooking dough bites.

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Pumpkin Chocolate Chip Cookie Dough Bites

by Lauren Zembron

Prep Time: 10 minutes

Cook Time: 0 minutes

Keywords: snack dessert pumpkin chocolate Halloween Thanksgiving cookie fall

Ingredients (9 cookie dough bites)

  • 1/4 cup melted coconut oil (make sure to measure after melting)
  • 3-4 Tbsp (depending on how sweet you want them) coconut sugar, or other unrefined granulated sugar
  • 1/4 cup pure pumpkin puree
  • 1 tsp pure vanilla extract
  • 1/4 cup unbleached all purpose flour
  • 1/4 cup whole wheat pastry flour (or an additional 1/4 cup unbleached all purpose flour; see NOTE below)
  • 1/8 tsp Kosher salt
  • 1/2 tsp ground cinnamon
  • 1/4 cup dark chocolate chips

Instructions

In a small mixing bowl, whisk together the melted coconut oil, coconut sugar, pumpkin puree, and vanilla extract until smooth.

Add both flours, salt, and cinnamon right on top and stir to combine.

Fold in chocolate chips.

Chill in the refrigerator for 5 minutes, or until the dough has firmed up a bit.

Using a mini ice cream scoop or a small spoon, scoop dough out onto a parchment paper-lined plate.

Chill in the refrigerator for another 5 minutes, or until the dough bites have firmed up.

Store in the refrigerator.

NOTE: As the cookie dough bites sit in the fridge, the whole wheat pastry flour flavor becomes more prominent. If you do not like the taste of whole wheat pastry flour, omit it and use a total of 1/2 cup unbleached all purpose flour.

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Other recipes to check out:

Crunchy Spiced Latte Granola Clusters

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If you dig around packaged granola boxes in search of the crunchy clusters, then this recipe is for you.

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Inspired by the ever increasingly popular Starbucks beverage, these granola clusters are bursting with warm fall spices and rich espresso accents. Just like the Pumpkin Spice Latte, there’s no actual pumpkin puree in this granola; but unlike the seasonal drink, these clusters are devoid of any junk.

The clusters are also relatively low in sugar for a granola recipe; although they are sweet enough to satisfy a dessert craving.

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Don’t you just wanna reach a hand into that jar and take a big handful?!

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Crunchy Spiced Latte Granola Clusters

by Lauren Zembron (adapted from Maple Almond Granola Clusters from Sally’s Baking Addiction)

Prep Time: 10 minutes

Cook Time: 40 minutes

Keywords: bake breakfast vegan

Ingredients

  • 3 cups old-fashioned rolled oats
  • 3/4 cup whole wheat pastry flour
  • 1/2 tsp Kosher salt
  • 2 Tbsp instant espresso powder
  • 1 tsp ground cinnamon
  • 1/4 tsp ground ginger
  • 1/8 tsp ground cloves
  • 1/8 tsp ground nutmeg
  • 1/3 cup melted coconut oil (make sure to measure after melting)
  • 1/4 cup coconut sugar, or another unrefined granulated sugar
  • 1/4 cup pure maple syrup
  • 1 tsp pure vanilla extract

Instructions

Preheat oven to 275°F. Line a 9 x 13 inch rimmed baking sheet with parchment paper or a silicone baking mat.

In a large bowl, whisk together the oats, flour, salt, espresso powder, cinnamon, ginger, cloves, and nutmeg. Stir in coconut oil.

Combine coconut sugar and maple syrup in a small saucepan set over medium heat. Whisk until the sugar dissolves. Whisk in vanilla extract. Pour mixture over oat mixture and stir until evenly coated.

Spread mixture evenly on the prepared baking sheet. The mixture will not reach all the way to the edges of the baking sheet. Press down so the top is even.

Bake for 40 minutes, rotating baking sheet every 10 minutes for even baking.

Let cool completely, then break into pieces.

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