Pumpkin Chocolate Chip Cookie Dough Bites

pumpkin chocolate chip cookie dough bites

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.

pumpkin chocolate chip cookie dough bite

 

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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