I love pumpkin flavor, but pumpkin pie seems a bit boring to me. I enjoy eating it once a year, but that’s about it. Certain members of my family are pumpkin pie purists, so they get upset when I try to “mess it up.” So, after you’ve made the obligatory pumpkin pie and maybe you have some leftover pumpkin from Halloween or Thanksgiving or you’re just craving some pumpkin pie flavor with a twist, give this a try!
This treat was created while I was trying to clean out my refrigerator in preparation for our Thanksgiving feast. I found a tube of chocolate chip cookie dough that had been in the fridge for way too long! I bought it for a recipe, but at this point, I don’t even remember what that recipe was… I almost threw it away, just to get rid of it, but then I came to my senses! I also had about half a can of pumpkin sitting in my fridge, so why not combine the two?! Chocolate and pumpkin aren’t flavors that you often put together, but they can work! With holiday parties approaching, this would be a great treat to make and share!
[recipe title=”Chocolate Chip Pumpkin Pie Bites” Servings=”24 bites” Time=”30mins + 2hrs cooling” Difficulty=”Easy” image=”http://rumblyinmytummy.com/wp-content/uploads/2016/11/Bites-Close-Up.jpg”]
- 1 roll (16.5 oz) refrigerated chocolate chip cookie dough
- 1 pkg (3.4 oz) instant vanilla pudding mix
- 1/2 cup milk
- 7.5 ounces canned pumpkin (1/2 15 oz can)
- 3/4 teaspoon pumpkin pie spice
- Canned whipped cream
- Caramel sauce, optional
- Preheat oven to 350 degrees.
- Spray 24 mini muffin cups with cooking spray.
- Take a rounded teaspoonful of cookie dough, roll in a ball, and place in a muffin cup.
- Repeat and fill all 24 muffin cups.
- Press the dough in the bottom and up the sides of the muffin cups.
- Bake for 9 to 11 minutes, until golden brown.
- Immediately press an indentation into the middle of each cup with the end of a wooden spoon.
- Cool in pans on wire racks for 5-10 minutes and then remove the cups to the wire racks and cool completely.
- While the cups are cooling, beat the vanilla pudding mix and the milk with a wire whisk for 1-2 mins.
- Stir in the pumpkin and pumpkin pie spice until well combined.
- Place the pumpkin mixture in a resealable plastic bag and cut a large hole in a corner.
- Squeeze the pumpkin filling into each chocolate chip cup.
- Refrigerate for 2 hours to make sure it’s set.
- Right before serving, spray with the whipped cream and drizzle some caramel on top, if desired.