These gluten-free pumpkin cookie dough pops are a fun and tasty treat that's great for fall or any time you want something pumpkin-flavored. They're simple to make and taste great, with pumpkin spice and chocolate bursts in every bite.
Ingredients: 1 cup canned pumpkin puree. 1/2 cup almond flour. 1/4 cup coconut flour. 1/4 cup maple syrup. 1/4 cup coconut oil, melted. 1 tsp vanilla extract. 1 tsp pumpkin pie spice. 1/2 cup dairy-free chocolate chips.
Instructions: Put pumpkin puree, almond flour, coconut flour, maple syrup, melted coconut oil, vanilla extract, and pumpkin pie spice in a large bowl. Mix the ingredients together. Mix everything together well. Add the dairy-free chocolate chips and mix them in until they are spread out evenly in the dough. Make little balls out of the dough and put them on a baking sheet lined with parchment paper. To make pops, put a popsicle stick into each dough ball. To make the pops firmer, put the baking sheet in the freezer for at least an hour. Eat the pops after they are firm from being frozen.
Prep Time: 15 minutes
Cook Time: 60 minutes
Naomi C















