Description
Delightfully festive Pumpkin Cookie Dough Pops are a no-bake treat featuring gluten-free oats, rich chocolate chips, and a smooth orange candy coating, topped with playful green fondant stems. Perfect for autumn celebrations and easy to make ahead, these pops combine the creamy texture of cookie dough with a fun, candy-coated exterior.
Ingredients
Scale
Cookie Dough
- 1 stick unsalted butter, room temperature
- ⅓ cup granulated sugar
- ½ cup light brown sugar, packed
- 1 teaspoon vanilla extract
- 2 tablespoons milk (any kind)
- 2 cups Gluten Free old fashioned oats (may substitute for non-GF oats)
- ½ teaspoon salt
- ⅔ cup chocolate chips
Coating and Decorations
- Orange Candy Melts
- Green fondant
Instructions
- Prepare Baking Sheet: Line a baking sheet with parchment paper and set aside to rest your cookie dough balls after shaping.
- Mix Wet Ingredients: Using a stand mixer, combine softened butter, granulated sugar, brown sugar, vanilla extract, and milk on medium speed until the mixture is smooth and fully combined, creating a creamy base for the dough.
- Add Dry Ingredients: Incorporate the gluten-free oats and salt into the wet mixture and mix until evenly combined, forming the cookie dough base.
- Stir in Chocolate Chips: Gently fold the chocolate chips into the dough to ensure each bite has a sweet surprise.
- Shape Dough Balls: Scoop heaping tablespoonfuls of the dough and roll them into balls with your hands. Place the balls on the prepared parchment-lined baking sheet with space between them.
- Freeze Dough Balls: Place the cookie dough balls in the freezer for at least 2 hours or until firm enough to handle for dipping.
- Melt Candy Coating: While the dough balls are still in the freezer, melt the orange candy melts according to package instructions, preparing the coating for dipping.
- Coat Dough Balls: Remove the cookie dough balls from the freezer and, using a spoon, dip and cover them completely in melted orange candy. Place the coated balls back onto parchment paper, then carefully insert a treat stick through the top of each ball to create the pop.
- Chill Pops: Refrigerate the coated pumpkin pops to allow the candy coating to set while preparing the fondant decorations.
- Create Fondant Stems and Vines: Use a knife to cut small portions of green fondant. Roll these pieces between your hands to form tiny stems and curly vines to decorate each pumpkin pop.
- Decorate Pops: Remove the pops from the fridge and gently attach the green fondant stems and vines on top of each candy-coated pumpkin pop to complete the festive look.
- Final Chill: Place the finished pumpkin pops back in the refrigerator until ready to serve to keep the dough firm and the coating intact.
Notes
- Ensure the butter is softened at room temperature to achieve a smooth cookie dough texture.
- Oats can be substituted with non-gluten-free if dietary restrictions are not a concern.
- Keep the cookie dough balls frozen until immediately before dipping to maintain their shape and prevent melting.
- Use a spoon to carefully coat each dough ball for an even candy melt layer.
- Store finished pops in the refrigerator to keep the candy coating firm and the dough fresh.
- Fondant decorations can be adjusted in size depending on desired look.
- For a dairy-free version, use a plant-based butter and milk alternative.
Nutrition
- Serving Size: 1 pop
- Calories: 160
- Sugar: 11g
- Sodium: 90mg
- Fat: 8g
- Saturated Fat: 4g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 2g
- Protein: 2g
- Cholesterol: 15mg
