PB Pumpkin Cookie Dough Cups
Serves 2220 mins prep0 mins cook
Delicious PB Pumpkin Cookie Dough Cups made with a crust of almond flour and maple syrup, filled with a peanut butter and pumpkin purée mixture, and topped with melted chocolate chips. Perfect for a sweet treat!
0 servings
What you need
cup almond flour
cup chocolate chips
tbsp maple syrup
tsp vanilla extract
cup peanut butter
cup pumpkin puree
Instructions
1: Stir together the almond flour and maple syrup to make the crust, then press this dough into a mini muffin tin with liners (1 tsp. of dough for each; makes 22). 2: In a separate bowl, stir together the peanut butter, pumpkin purée, maple syrup, and vanilla extract for the filling, then pipe the batter onto the crust. 3: Add a spoonful of melted chocolate over each one and freeze for at least 1 hour. 4: Enjoy! Best stored in the fridge.View original recipe