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5.0 from 3 votes

Pumpkin Edible Cookie Dough Cups with Kettle Corn

A quick and easy vegan-friendly dessert made of sweet, spiced pumpkin cookie dough cups with crunchy kettle corn and a rich chocolate coating.

Prep Time
20 mins
Additional Time
1 hr
Total Time
1 hr 20 mins
Servings: 21 cups
Calories: 95 kcal
Course: Dessert
Cuisine: American

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

    Cup of Yum
  1. 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.
  2. Stir in the powdered peanut butter and pumpkin pie spice until fully incorporated. Refrigerate the mixture while you prepare the chocolate.
  3. 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.
  4. 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.
  5. 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.
  6. 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.
  7. 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.
  8. Sprinkle the tops of the cups with the crushed kettle corn and, if desired, a pinch of coarse sea salt.
  9. Refrigerate the cups for 30 minutes to 1 hour, or until the chocolate is fully set.

Nutrition Information

Calories 95kcal (5%) Carbohydrates 10.6g (4%) Protein 1.4g (3%) Fat 5.8g (9%) Saturated Fat 2.9g (15%) Polyunsaturated Fat 0.4g Monounsaturated Fat 0.7g Sodium 26mg (1%) Potassium 19mg (1%) Fiber 0.6g (2%) Sugar 8.2g (16%)

Nutrition Facts

Serving: 21cups

Amount Per Serving

Calories 95

% Daily Value*

Calories 95kcal 5%
Carbohydrates 10.6g 4%
Protein 1.4g 3%
Fat 5.8g 9%
Saturated Fat 2.9g 15%
Polyunsaturated Fat 0.4g 2%
Monounsaturated Fat 0.7g 4%
Sodium 26mg 1%
Potassium 19mg 0%
Fiber 0.6g 2%
Sugar 8.2g 16%

* Percent Daily Values are based on a 2,000 calorie diet.