PB Pumpkin Cookie Dough Cups | Hannah Harvesting Health
PB Pumpkin Cookie Dough Cups
20 mins prepServes 22
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!
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.
