Just letting you know that these ADDICTING, salty-sweet pumpkin edible cookie dough cups are sponsored by my awesome friends over at Love With Food!
These edible cookie dough stuffed chocolate cups are topped with salty-sweet kettle corn! They’re a quick and easy, vegan-friendly dessert that are only 95 calories and 3 SmartPoints!
PIN Pumpkin Edible Cookie Dough
EDIBLE COOKIE DOUGH. With PUMPKIN.
And PEANUT BUTTER…
And a salty-sweet kettle corn C-R-U-N-C-H
Holy flying monkeys right now guys. I’m just sitting here trying to put my words and thoughts and general pieces of BRAIN EXPLOSION because oh-my-gosh-so-yummy back together right now. I ALMOST can’t handle these.
And “almost” as in no-you-did-not-just-see-me-wipe-a-chocolate-shmear-off-my-cheek-because-my-form-of-“handling”-is-eating-them-all-in-ONE-sitting.
Alright, deep breaths. Innnnnn and oooooout. <– Talking to myself. You do it too. No lying.
These are the kind of bites where the ideas of yumminess just kind of snowball (too soon for a snow reference?) off each other. It started with an edible cookie dough recipe. Then, how about PUMPKIN for the trendy, Pin-a-bility? OH OH OH!!! Peanut butter? Everyone loves peanut butter.[Tweet “Epic Pumpkin Cookie Dough STUFFED Cups w/ Salty Sweet Kettle Corn! @Lovewithfood #LoveWithFood”]
Now. Eat ALL the cookie dough at once because YOU CAN when it’s T-H-I-S edible cookie dough without butter!
How to make edible cookie dough
Making edible cookie is the easiest thing in the world! You just need to find a few pantry essential ingredients. We’re using peanut butter, powdered peanut butter, canned pumpkin and pumpkin pie spice.
- Beat together the pumpkin and peanut butter until smooth and fluffy, just like normal cookie dough!
- Stir in the peanut flour and pumpkin pie spice until well mixed, and stick it in the fridge to chill!
VOILA! Easy, eggless vegan edible cookie dough!
But then, how-to-make-it-even-more-delicious-brain-thoughts kept coming liiike “you know what goes well with peanut butter? Chocolate. But how to counter-act all the sweet AND add some epic-in-your-mouth crunchy texture? DUH —> Kettle corn chips all crushed up to crispety-crunchety perfection.”
And there you have it. What goes on in my mind when I recipe develop. It’s sort of a scary place, but it makes sense to me.
It just so happened that, as these ideas were rolling out of my brain, I had both Peanut Butter & Co Peanut Butter Powder and Popcorners Carnival Kettle Chips (remember the magical combination in the peanut apple bites?) in my latest Love with Food snack box! AKA: ALL the secret ingredients to reach pumpkin-cookie-dough cup H-E-A-V-E-N.
You guys remember when I introduced you to their S-U-P-E-R fab subscription snack box in the vegan mug cake with lemon macaroons last month yes? How COULD you forget a happy-colored-red-box that comes straight to your door, fulfilling EVERY SINGLE healthy snack goal that your always-hungry-needing-snacks self could even DREAM UP. Not to mention, they even donate a portion of the proceeds to help fight childhood hunger in the U.S and around the world.
This month we’re continuing the challenge to make a snack out of a snack. WHILE snackin’ smart and doin’ good.
I feel like that can only be the most perfect combination of events ever. I feel like you TOTALLY agree with me on this.
The kettle corn topping shenanigans that is supremely addicting with it bursts of crunchy, salty-sweet YUM came from the peanut apple bite bites with kettle corn and caramel apple peanut kettle corn bars that we shoveled into our fall-flavored-food loving mouths last week.
I know you love a plain homemade peanut butter cup (because, uhmmm, CHOCOLATE) but just THINK about an extra delicious punch of fun surprise topping WITH said chocolate cup.
A-N-D once your tongue tastes the salty chips, wiggles its way through a rich, deep, dark chocolatey PUNCH and then ends in a soft chewy spicy-sweet pumpkin AND peanut-butter flavored vegan COOKIE DOUGH center?
For once in my life, I have ZERO WORDS for the these pumpkin edible cookie dough cups.
Don’t wanna talk about them. Just wanna eat them. All day long. Gimme cookie dough stuffed chocolatey cups for breakfast lunch and dinner, and I’ll just sit here and be super happy about my current life situation.
You know we’ve had quite a few cookie dough-i-fied recipes here on FFF: cookie dough overnight oats, cookie dough almond butter and brownie vegan pancakes with cookie dough swirl, just to name a few. I’m just gonna put this out there though:
These are my favorite.
I don’t usually like to put so much pressure on a recipe by calling it my FAV, but these can stand up to IT. They know what’s UP and SO DELICIOUS.
These pumpkin edible cookie dough cups can handle such a prestigious, superior title.
Probably a lot better than I can handle myself AROUND THEM.
You’ll know what I mean when they, SOME-UNKNOWN-WAY, vanish out of your refrigerator too.
Chocolate-cheek-shmear is giving away NOTHING.
For step-by-step instruction of this recipe, watch my video tutorial below:
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- 1/4 Cup + 2 Tbsp Pure canned pumpkin
- 1/4 Cup Natural smooth peaut butter smooth peaut butter
- 1 Tbsp Snack-Sized Package Peanut Butter & Co MightyNut Vanilla Powdered Peanut Butter
- 3/4 tsp Pumpkin pie spice
- 1 1/4 Cups Dairy-free mini chocolate chips 216g
- 1 tsp Coconut oil
- 1/2 cup Snack-Sized Bag PopCorners Carnival Kettle Corn Chips crushed (1/4 )
- Coarse sea salt optional
- In a large bowl, using an electric hand mixer, beat together the pumpkin and peanut butter until smooth and combined, scraping down the sides as necessary.
- Stir in the peanut flour and pumpkin spice. Place into the refrigerator to set while you melt the chips.
- In a microwave-safe bowl, combine the chocolate chips and coconut oil and melt using 50% power and 30 second intervals, stirring between each interval, until smooth and melted. (You can use a double boiler too!)
- Line a mini muffin tin with mini muffin liners (you'll need two - but you can also just put the liners on a plate and fill them, they just don't keep their shape as nicely.) Spoon a small amount of chocolate into each liner, just enough to cover the bottom, and use a small spoon to spread out evenly.
- Scoop heaping 1 Tbsp balls of the cookie dough and roll into a ball, flattening slightly to form a patty that is JUST smaller than the muffin liner. Place one ball into each liner. You want there to just be a tiny crack of space between the cookie dough patty and the edge of the liner.
- Fill each muffin liner 3/4 of the way with the remaining chocolate, covering the dough, gently shaking the pan so the chocolate is smooth and flat.
- Sprinkle the tops with the crushed chips and optional sea salt. Place into the refrigerator to harden for 30 minutes to an hour.
Tips & Notes:
Recipes written and produced on Food Faith Fitness are for informational purposes only.
FOR THIS RECIPE, I RECOMMEND:
THIS POST IS SPONSORED BY MY FRIENDS AT LOVE WITH FOOD. THANK YOU FOR ALLOWING ME TO CONTINUE CREATING GREAT CONTENT FOR YOU BY SUPPORTING PARTNERSHIPS WITH SUPER-FAB BRANDS THAT FOOD FAITH FITNESS LOVES TO WORK WITH! AS ALWAYS, OPINIONS REMAIN 100% MY OWN!
Weight Watchers Points Per Serving: SmartPoints: 3 Points+: 3. Old Points: 2
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