A quick and easy vegan-friendly dessert made of sweet, spiced pumpkin cookie dough cups with crunchy kettle corn and a rich chocolate coating.
When the weather is cold, you’re curled up under your favorite blanket, and you just need a little something to get you through the end of the week, turn to these pumpkin cookie dough cups with kettle corn! They’re the perfect indulgence for fall or any time you crave a unique treat.
These bite-sized wonders marry the cozy, spiced flavors of pumpkin pie with the creamy nuttiness of peanut butter. Topped with crunchy kettle corn crumbs, they’re a textural delight that brings together sweet, salty, and spiced flavors in every bite. Plus, they’re dairy-free, gluten-free, and vegan.
This recipe came from my love of cookie dough-ifying my favorite desserts and treats, and I couldn’t bear the thought of not having a pumpkin pie-spiced version of cookie dough cups for autumn!
The crushed kettle corn adds a playful nod to childhood trips to the local fairground, while the rich chocolate coating feels like a decadent grown-up touch. These cups are perfect for sharing, gifting, or savoring as a personal treat when you need a sweet pick-me-up.
Are Pumpkin Cookie Dough Cups Healthy?
Well, that depends on how you define “healthy.” While these cookie dough cups are a sweet treat and should be enjoyed in moderation, they have some better-for-you aspects compared to traditional desserts. Using natural peanut butter and pumpkin as a base adds healthy fats, fiber, and a dose of vitamin A. Plus, this recipe skips the eggs and raw flour, making it safe to enjoy straight out of the fridge.
If you’re looking to lighten things up further, consider swapping some of the chocolate chips for a high-cocoa dark chocolate or using a lower-sugar chocolate alternative. You can also adjust the amount of kettle corn topping for less added sugar while keeping the delightful crunch, or swap it for chopped nuts like pecans or almonds.
The Best Chocolate For The Job
The chocolate you choose can make or break this recipe, so selecting the right kind is key! Look for options with a smooth melt (which is typical of baking chocolates) and no waxy aftertaste. If you’re aiming for a more sophisticated flavor, choose chocolate with 60 to 70% cocoa; the rich bitterness of the dark chocolate will be balanced with the sweetness of the cookie dough and kettle corn.
When shopping, prioritize high-quality chocolate chips that list cocoa butter as a primary ingredient instead of vegetable oils. This ensures a smoother melt and a more luxurious taste.
If you prefer sweeter chocolate, semi-sweet chips with around fifty to 55% cocoa are a great choice. For a deeper, richer flavor, opt for 70% or more cocoa content. The chocolate you pick will enhance the overall experience, so don’t skimp on quality!
How To Make Ahead And Store
The cookie dough can be prepared and refrigerated for up to 2 days before assembling the cups. Just keep it tightly covered to maintain freshness. These cups store wonderfully in the refrigerator for up to 1 week in an airtight container. For longer storage, you can freeze them for up to 3 months. Simply thaw them in the refrigerator overnight before enjoying. Avoid storing at room temperature, as the chocolate coating may melt and lose its firm texture.
Serving Suggestions
These edible cookie dough cups are one of my favorite treats to gift my family and friends during the festive season. If you have an old chocolate or cookie tin lying around, it’s the perfect vessel for stuffing with homemade treats!
For my most recent holiday tins, I made these cookie dough cups alongside some Shortbread Cookies With Jam, a batch of Orange And Cardamom Almond Butter Cookies, these Chocolate Walnut Brownie Cookies, the classic Ginger Snaps, some Pecan Pie Cookies, and finally, these Chocolate Quinoa Cookies.
Ingredients
- 1/4 cup + 2 tablespoons canned pumpkin
- 1/4 cup natural, smooth peanut butter
- 1 tablespoon vanilla-flavored peanut butter powder
- 3/4 teaspoon pumpkin pie spice
- 1 1/4 cups dairy-free mini chocolate chips (215g)
- 1 teaspoon coconut oil
- 1/2 cup carnival kettle corn chips crushed
- Coarse sea salt for topping, optional
Instructions
- In a large bowl, use an electric hand mixer to beat together the canned pumpkin and smooth peanut butter until well combined, scraping down the sides of the bowl as needed.
- Stir in the powdered peanut butter and pumpkin pie spice until fully incorporated. Refrigerate the mixture while you prepare the chocolate.
- In a microwave-safe bowl, combine the chocolate chips and coconut oil. Microwave on 50% power in 30-second intervals, stirring between each interval, until the mixture is smooth and fully melted. Alternatively, you can melt the chocolate using a double boiler.
- Line a mini muffin tin with mini muffin liners. If you don't have a tin, you can place the liners on a plate, though they may not hold their shape as neatly.
- Spoon a small amount of melted chocolate into each liner, just enough to cover the bottom. Use the back of a small spoon to spread it evenly.
- Scoop a heaping 1-tablespoon portion of the cookie dough mixture into your hand, roll into a ball, and flatten slightly to form a patty just smaller than the diameter of the muffin liner. Place the patty into a liner, ensuring a small gap remains between the edge of the patty and the liner. Repeat with the rest of the cookie dough.
- Fill each liner about 3/4-full with the remaining melted chocolate, covering the cookie dough completely. Once all the cookie dough cups are ready, gently shake the tin to smooth and level the chocolate.
- Sprinkle the tops of the cups with the crushed kettle corn and, if desired, a pinch of coarse sea salt.
- Refrigerate the cups for 30 minutes to 1 hour, or until the chocolate is fully set.
Nutrition Info:
Nutrition information are estimates only and may vary based on the specific brands, ingredients, and portion sizes you use. This data is provided for informational purposes only.
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