Try something new with these Pumpkin Chocolate Chip Cookie Dough Cups! Dairy-free chocolate cups are stuffed with a paleo pumpkin chocolate chip cookie dough to create a delicious Fall-inspired dessert.
Thank you guys so much for all the love and support for Ninja and I’s anniversary! Though he came home late and left early this morning and will be gone the rest of the week, we had a nice night together. And I got a brand new kettlebell as an anniversary gift! I can’t wait to put that baby to use 🙂
And trust me, after the amount of Pumpkin Chocolate Chip Cookie Dough Cups that I’ve eaten I could use an extra kettlebell workout or two in my life.
And now the time has come, friends, for the 1st pumpkin recipe of the season on Katalyst Health!
Summer was good to me this year, guys. Sure the weather was unbearable at times [like when we had two straight weeks of above 100 degree temps] but for the most part the sweet and delicious produce made up for it. I’m talking about berries and melons for days, y’all. And now I’m just a tad bit sad remembering how amazing it all was….
But Fall and Winter produce is going to be just as amazing! Hopefully.
I’d say that I’m off to a pretty good start with these Pumpkin Chocolate Chip Cookie Dough Cups though. A really good start.
Y’all, what is it about stuffing ingredients inside of chocolate that makes them 10x better?
I initially made the pumpkin chocolate chip cookie dough used in this recipe as a recipe by itself. I figured if people like to eat plain cookie dough, why not pumpkin cookie dough? But as fabulous as this pumpkin cookie dough is, I just couldn’t help but think it was meant for something more. Something much, much more.
And I’m not going to lie, I’ve been craving those Chocolate Caramel Crunch Cups lately which is 100% the inspiration behind these Pumpkin Chocolate Chip Cookie Dough Cups. I mean, if the pumpkin cookie dough was amazing on its own [which it is], then the cookie dough stuffed into chocolate cups should be freaking incredible, right?
And just in case you were wondering, there are so many other ways to use this pumpkin cookie dough other than in this recipe alone. I’ve rolled the cookie dough into balls and enjoyed them as Pumpkin Cookie Dough Bites and have also tossed a few into some banana soft serve for a pumpkin cooke dough blizzard type recipe. It is all amazing – but I must admit that these Pumpkin Chocolate Chip Cookie Dough Cups are by far my favorite use. Though now that I think about it, maybe I should toss one or two of these cups into some banana soft serve too.
Of course that would require me to make another batch. Yours truly didn’t mess around with that first one! 😉
So the Fall-inspired dishes have arrived – I’d like to think that we are off to a pretty solid start with this one here. Stay tuned for soooo much more! [I’ll do my best to spread out the pumpkin recipes 😉 ]
- For the Pumpkin Cookie Dough:
- 1 cup almond flour
- ½ cup tapiocoa flour
- ½ cup coconut sugar
- ¼ teaspoon sea salt
- 1 teaspoon vanilla extract
- ¼ cup pumpkin, canned
- 1 tablespoon coconut oil
- 2 tablespoons mini chocolate chips, dairy-free
- 1 cup chocolate chips, dairy-free
- ½ teaspoon coconut oil
- pumpkin pie spice
- Line a mini muffin tin with liners. Set aside.
- In a bowl, beat together the pumpkin, coconut oil, vanilla and coconut sugar until smooth. Add the almond flour, tapioca flour and sea salt and mix until no lumps remain. Stir in chocolate chips.
- Microwave ½ cup chocolate chips with ¼ tsp coconut oil for 30 seconds or until melted. Stir until smooth.
- Add 1 teaspoon of melted chocolate to the bottoms of each muffin cup. Using the back of a spoon, push the chocolate up the sides of the cups slightly. Set tin in the freezer to harden for 10 minutes.
- While chocolate is setting, roll cookie dough into balls 1 teaspoon at a time. You will need 12 total. Cover remaining cookie dough and set in the fridge for another use.
- Once chocolate has set, press one cookie dough ball into each muffin tin. Melt remaining chocolate chips with coconut oil and pour over the tops of each cup, covering completely. Sprinkle with pumpkin pie spice, if desired.
- Set cups in the freezer to firm, roughly 10 minutes. Remove from freezer and store in the fridge until ready to eat.
Have you broke out the pumpkin yet?