Pumpkin gingersnap cookie dough balls are small bites packed with big fall flavors. A super easy no-bake dessert, these pumpkin balls come together with spicy gingersnaps, toasted pepitas, peanut butter chips, and pumpkin puree -- then a dip in white chocolate and a sprinkle of nuts.
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Easy to make. Just stir together gingersnap crumbs, pepitas, melted peanut butter chips and pumpkin, roll them into balls, and dip them in white chocolate. Easy!
Fall flavors. When you start craving warm and cozy fall spices, the comforting combo of pumpkin and gingersnaps comes to the rescue.
Small portions. Sometimes all you need is a bite of something sweet to satisfy your cravings. These little no-bake pumpkin balls are so filled with flavor, you just might be able to get by with one. Or two. Or ten. Because it's possible you might not be able to stop at just one!
Cute little cookie pops. Insert a lollipop stick in these and you have adorable little cookie pops, which are waaaay easier to make than cake pops. Because there is no baking involved. You just crush up some gingersnaps and off you go.
Just like cookie dough. Turns out, mixing gingersnap crumbs with melted peanut butter chips and pumpkin makes a soft cookie dough consistency — that’s also safe to eat.
No-bake pumpkin balls. It’s always nice to have a no-bake dessert in your arsenal, especially if you’re preparing a large meal for a holiday or gathering and you need the oven for the main dishes.
Kids will love to help. Little fingers will love to dig in and help combine the ingredients together and form the little pumpkin balls.
How to Make No-Bake Pumpkin Gingersnap Cookie Dough Balls
Place gingersnaps and pepitas in a food processor and process into fine crumbs.
Place peanut butter chips in a medium bowl and microwave on high for 30 seconds. Stir. If they are not melted all the way yet, microwave in 10-second increments until smooth.
Stir pumpkin puree into the melted peanut butter chips. Add the gingersnap crumbs to the peanut butter pumpkin mixture and combine with your hands.
Shape the mixture into small balls. A ½ tablespoon measuring spoon is the perfect size! Place the pumpkin balls on waxed paper. If you would like to use lollipop sticks, now is the time to insert them into each cookie ball. Place your cookie dough balls in the refrigerator to cool and harden a bit, about 20 minutes.
Melt white chocolate with coconut oil in the microwave for 30 seconds. Stir. Microwave for additional 10-second increments, if necessary, until it is completely melted and smooth.
Working one at a time, roll each cookie dough ball in white chocolate, transfer to a baking rack or waxed paper, and sprinkle with chopped pepitas, or your desired garnish like nuts, chopped chocolate, sprinkles, coconut flakes — or whatever you love.
Store loosely covered at room temperature.
Pumpkin Gingersnap Cookie Dough Balls
Ingredients
Cookie Pops
- 12 store-bought gingersnaps
- ¼ cup toasted pepitas
- ½ cup peanut butter chips
- ¼ cup pumpkin puree
Cookie Pop Coating
- 1 cup white chocolate chips
- 1 teaspoon coconut oil
- ¼ cup chopped pepitas
Instructions
- Place gingersnaps and pepitas in food processor and process into fine crumbs.
- Place peanut butter chips in a medium bowl and microwave on high for 30 seconds. Stir. If they are not melted all the way yet, microwave in 10-second increments until smooth.
- Stir pumpkin puree into the melted peanut butter chips. Add the gingersnap crumbs to the peanut butter pumpkin mixture and combine with your hands.
- Shape the mixture into small balls. A ½ tablespoon measuring spoon is the perfect size! Place the pumpkin balls on waxed paper. If you would like to use lollipop sticks, now is the time to insert them into each cookie ball. Set them in the refrigerator to cool and harden a bit, about 20 minutes.
- Melt white chocolate with coconut oil in the microwave for 30 seconds. Stir. Microwave for additional 10-second increments, if necessary.
- Working one at a time, roll each cookie dough ball in white chocolate, transfer to a baking rack or waxed paper, and sprinkle with chopped pepitas, or your desired garnish like nuts, chopped chocolate, sprinkles, coconut flakes — or whatever you love.
- Store loosely covered at room temperature.
Nutrition
How to dip cookie dough balls
There are a couple of methods you can use to dip cookie dough balls. I just drop one in a bowl of chocolate and roll it around, using a spoon to cover it with chocolate. You can also use a toothpick to dunk it in the chocolate.
How to store cookie dough balls
You can store your cookie dough balls loosely covered, in between layers of wax paper, at room temperature.
Kitchen Essentials
Cuisinart Mini Prep Food Processor
Pyrex Glass Measuring Cup Set
Wax Paper
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