Pumpkin isn't only for fall. Enjoy the flavor in cookie dough form with these fun and delicious truffle pops.
- 1 1/2 Cup all-purpose flour
- 1 Teaspoon pumpkin pie spice
- 1/2 Teaspoon salt
- 1 1/2 Sticks (3/4 cup) unsalted butter, softened at room temperature
- 1 Cup light brown sugar, firmly packed
- 1/2 Cup granulated sugar
- 1/3 Cup canned pumpkin
- 1/4 Cup milk (any type)
- 1 1/4 Pound chocolate (I used white and dark chocolates)
- 3/4 Cup gingersnap crumbs (about 12 cookies)
Prepare cookie dough filling. In a medium bowl, whisk together flour, pumpkin pie spice and salt; set aside. Beat butter and sugars on high speed until light and fluffy then add pumpkin and milk and mix on medium speed until well combined. Stir in flour. Refrigerate dough for two hours or until cold enough to roll into balls. While chilling dough, line two jelly roll pans with wax paper.
When ready, mold cookie dough balls by hand, about 2 tablespoons each and place one of the sheets of wax paper. Stick lollipop sticks into each ball so that the stick comes out of the top and goes almost all the way through the dough ball. Place prepared cookie dough in freezer and chill for two hours or until hardened.
When dough is frozen, melt chocolate for dipping. Place chocolate of choice into a microwaveable bowl; melt by heating in 30-second increments and stirring in-between. Dip cookie dough pops one-at-a-time into chocolate and coat each entire dough ball; use a spoon to shape the chocolate around the cookie dough and form a thin layer (Note: When dipping pops in chocolate, I recommend keeping some dough balls in freezer and working with about 10 at a time; this will keep dough from getting too soft before dipping in chocolate). Place dough ball down onto unused sheet of wax paper and sprinkle pop with gingersnap crumbs; repeat for remaining dough balls.
Once finished, chill pops in refrigerator until ready to serve. Store in refrigerator up to three days or freezer up to four weeks.