Fall and Halloween can’t even be imagined without pumpkins! Wouldn’t you agree? If you’re looking for easy, gluten free cake pops, these pumpkin cookie dough cake pops are a great no-bake solution the kids can easily help make. We love them! Give them a go and let us know how they turned out for you.
Pumpkin Cake Pops Ingredients:
For Cookie Dough:
- 2 cups Gluten Free Old Fashioned Oats (may substitute for non-GF oats)
- 1 stick unsalted butter; room temperature
- 1/3 cup sugar
- ½ cup brown sugar, packed
- 2/3 cup chocolate chips
- 2 tablespoons milk
- 1 tsp vanilla extract
- ½ tsp salt
- Orange Melting Chocolate
- Green Fondant
- Lollipop Treat Sticks
Yields: 15 pumpkin pops
How To Make The Pumpkin Cookie Dough Cake Pops
Prep: 25 minutes, 2 hours chill time | Bake: 0 minutes | Total: 2 hours 25 minutes
Place a piece of parchment paper on a plate and set aside.
Add softened butter, both sugars, vanilla and milk to the bowl of a stand up mixer and mix on medium speed until combined and smooth.
Place the oats in a food processor and pulse until they are ground into a flour. Add oats and salt to the bowl – mix until incorporated.
Stir in the chocolate chips.
Next, scoop out heaping tablespoons of the dough and use clean hands to roll it into balls. Place balls on plate covered in parchment paper. Continue this process until all dough is used. Place the cookie dough balls in the freezer for 2 hours.
After 2 or more hours, place the orange melting chocolate into a microwave safe bowl and microwave for 1 minute at 50% power. Continue microwaving on high in 30 second intervals, stirring in between, until all chocolate is melted through. (Or melt the orange chocolate according to the package directions)
Immediately take the cookie dough balls from the freezer and dip them into the melting chocolate – completely coating the surface. Use a spoon to help pour the chocolate over the top. Place back on parchment paper and poke a treat stick through the top of the each.
Place the pumpkin pops in the fridge while completing the next step.
Using a knife, cut off a small bit of green fondant and roll it in your hands to create a stem and a vine for the pumpkin. Do this for the amount of pumpkins you’ll need.
Remove the pumpkin pops from the fridge and gently place the green stems and vines on each pumpkin pop to complete the treat.
This dough softens quickly so it’s best to keep the pops refrigerated and dough firm until ready to serve.
How do you like the pumpkin pops? Darling, right? As a bonus, they are gluten-free, egg-free and no-baking required. Kids will love giving a hand to help make them with you as a simple Halloween dessert or for a Fall-themed party. Enjoy!