Pumpkin Cookie Dough Bites

Posted by in Chocolate, Cooking, Halloween, Sweets, Thanksgiving | 0 comments

 

 

 

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Hello & Happy Friday!!

 

 

 

Since I’m just getting into the vegan cookie dough bites, I decided to take everything I love and roll it all into one.  (aka, the best way of approaching every recipe lol)

 

 

 

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The fall/winter is ubiquitous for pumpkin inspired everything, but even if you’re not a chocolate person (I’m not), chocolate and pumpkin blend seamlessly together, and if you throw in some peanut butter, well.. 

 

 

You have pure magic!

 

 

 

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If you love an amazing effortless vegan dessert recipe that can not only be made in bulk/store forever,but costs nearly pennies.. 

 

You will love this recipe for Dark Chocolate Pumpkin Peanut Butter Cookie Dough Bites!

 

(so good, I’m eating one as I type this lol)

 

 

 

 

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Why this recipe rocks:

 

  • Chocolate
  • Easy
  • Pumpkin
  • Affordable
  • Made in minutes
  • Minimal ingredients
  • Great for entertaining
  • Great for holidays, or well, any day lol 

 

 

 

 

 

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Pumpkin Cookie Dough Bites
Yields 20
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Ingredients
  1. 1 1/2 cups all-purpose flour
  2. 1 tsp. sea salt
  3. 1/4 tsp. baking soda
  4. 1 cup butter, room temperature
  5. 3/4 cup coconut sugar
  6. 2 tsp. vanilla
  7. 1/3 cup pumpkin
  8. 1 tsp pumpkin spice
  9. 1/2 tsp cinnamon
  10. 1/3 cup coconut milk
  11. 1 cup mini semi-sweet chocolate chips
  12. 1 tbsp Organic Bursts Maca
  13. 4 packs Justins peanut butter cups
  14. 1 cup Lily's Vegan Chocolate Chips
Instructions
  1. Beat vegan butter and coconut sugar in a food processor/standing mixer until light and fluffy. Add coconut milk, vanilla, and pumpkin. In a separate bowl whisk together flour, Organic Bursts Maca, baking soda and salt, pumpkin pie seasoning, and cinnamon. Add to the processor/mixutre and combine or mix by hand until incorporated.
  2. Cover and chill dough for 30 mins to 1 hour.
  3. When dough is firmed up (it may help to lightly flour your hands), form dough into 1" balls and arrange on a baking sheet lined with waxed paper. Place sliced pieces of peanut butter cups inside each by forming a ball.
  4. Place sheets in freezer and let chill for another 30 minutes.
  5. Melt chocolate candy coating in a double boiler or in in a pan stirring continuously to prevent burning and add chocolate chips. Continue to whisk until melted. Dip chilled cookie balls into chocolate coating to cover and return to waxed paper-lined baking sheets. Chill for an additional 15 until set. Store, chilled, in an airtight container for up to 1 week. Top with pumpkin spice and serve.
Eat. Drink. Shrink. http://eatdrinkshrink.com/

 

 

 

 

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I’m Gabrielle, the founder & creator of Eatdrinkshrink.com. I established this website in May of 2012 to share my experience and knowledge as I pursue a career in the field of nutrition. I currently hold a BS in Nutrition & Dietetics from NYU and MS in Nutrition & Health Sciences.

 

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