Pumpkin Cookie Dough Pops
Recipe type: Dessert
Prep time: 
Total time: 
Serves: 10
A play on ice cream bars, these pops are filled with eggless pumpkin cookie dough. It tastes like pumpkin pie wrapped in chocolate.
  • ½ cup granulated sugar
  • ¼ cup light brown sugar
  • 4 tbsp unsalted butter, melted
  • 1 tbsp vanilla extract
  • ¼ tsp salt
  • ½ tsp Sprouts pumpkin pie spice
  • 1 cup Sprouts almond meal
  • 12 Sprouts pumpkin snap cookies, crushed finely
  • 1 tbsp milk, dairy or nut
  • 1 tbsp rice flour, optional
  • 1 (10 oz.) bag Sprouts semi-sweet chocolate chips, melted
  • Recommended Toppings: crushed pumpkin snaps, mini chocolate chips, pumpkin seeds, coconut chips, chopped nuts and melted chocolate chips
  • Special Tools: popsicle sticks
  1. In a bowl, combine the sugars, butter, vanilla extract, salt, pumpkin pie spice, almond meal and pumpkin snaps. Mix until the butter is evenly distributed. The mixture will look crumbly.
  2. Stir in the milk. The cookie dough should easily squeeze together. If soft, mix in the rice flour to create a firmer dough.
  3. Divide the dough into 10 equal balls and shape into ovals. Insert a popsicle stick and press firmly to secure the dough to the stick. Place on a wax-lined cookie sheet. Freeze for 20 minutes.
  4. Use a spoon to spread melted chocolate over the cookie dough, making sure it overlaps the popsicle stick. Add desired toppings and freeze for another 10 minutes before serving.
Recipe by Baked by Joanna at https://www.bakedbyjoanna.com/2017/11/pumpkin-cookie-dough-pops.html