These Cookie Dough Pumpkins are a fun and nutritious Halloween treat that’s easy to make and packed with protein, gut-boosting ingredients, and natural sweetness.
Copycat Snickers Pumpkins Ingredients & Accessories
Peanut Butter: Offers protein and healthy fats. I recommend a natural peanut butter at room temperature so it’s nice and runny.
Maple Syrup: A natural sweetener, full of antioxidants and minerals.
Dark Chocolate: I make these pumpkins with dark chocolate because it has a lower sugar content, but feel free to use whatever chocolate you prefer!
Almond Flour: This grain-free flour is made from blanched almonds. It’s high in healthy fats, protein, and fiber, making it a great low-carb option.
Coconut oil: Depending on the chocolate you use, you may want to thin it out. I typically use unrefined coconut oil, but if you really do not like coconut, refined coconut oil does not have a coconut flavor.
Colostrum & Collagen Peptides: Supports gut health and provides extra protein. Optional but beneficial!
Pumpkin Silicone Mold: I use this mold that I purchased from Amazon.
Tips
Use silicone molds for easy removal.
Remove the pumpkins when they’re completely frozen. I find it helpful to stretch the mold to help release the pumpkins and then gently push out the stem first.
Let the pumpkins soften at room temperature before serving for the best texture.
FAQs
Can I use a different nut butter? Absolutely! Almond or cashew butter work well.
How should I store them? Keep them in the refrigerator for up to a week.
Can I skip the collagen peptides? Yes, the recipe will still work without them.
Other Fall/Halloween Recipes To Make:
These Cookie Dough Pumpkins are perfect for a festive, protein-rich Halloween snack! Tag me on Instagram at @healthyholme to show off your festive creation, and don’t forget to share it with your friends and family!
Cookie Dough Pumpkins
Ingredients
- 1 cup almond flour
- 1/2 cup natural peanut butter
- 1/4 cup maple syrup
- 1/4 cup mini dark chocolate chips
- 1/2 cup dark chocolate melted
- 2 scoops unflavored colostrum & collagen peptides optional
Instructions
- Pour the melted dark chocolate into the bottom of the silicone pumpkin molds, making sure it completely covers the bottom and reaches into the stem of the pumpkin. You may need a small spoon or knife to push the chocolate to the stem. Place in the freezer to set.
- Mix together the almond flour, colostrum, peanut butter, maple syrup, and mini dark chocolate chips.
- Divide the dough between the 6 pumpkins and flatten completely. Place in the freezer for at least 3 hours until the dough is completely frozen.
- Carefully remove from the silicone mold. I find it best to stretch the mold to loosen the pumpkins and push up through the stem first.
- Leave out for 15 minutes before enjoying! Or place in the refrigerator until ready to serve!
