Cookie Dough Pumpkins


Shortly after my husband and I got engaged, we spent Christmas with his family. I made a batch of my mom’s chocolate chip cookies and offered some cookie dough to my sweet fiancee. He loves cookie dough as much as I do, and devoured the scoop I gave him. His parents tried to hide their looks of surprise and disgust. “You eat raw cookie dough?” I thought that was pretty standard in most households. Apparently not…

Fast forward to Christmas. One of my presents was a new cookbook (which I always love!) entitled: The Cookie Dough Lover’s Cookbook. Perfect. My husband and I have since tried nearly all of the recipes (all egg-free). This has been one of our staples for entertaining and also for bake sales. It’s always a hit.


This is actually the first recipe in the whole book, entitled “Chocolate Chip Cookie Dough Truffles.” Opening the book, that page is kind of sticky. I wonder why…

This recipe starts out with softened butter and sugar. Don’t melt the butter. Hot butter will start to form crystals with the sugar and the cookie dough balls will be grainy. You don’t want that. Let the butter sit at room temperature for a while and make sure you fully cream the butter and sugar (which may take up to 3 minutes). It really should be fluffy when you’re done. Then move on to the next step.

Mini chocolate chips are very important to this recipe. I’ve used regular-sized chocolate chips before and it throws off the balance of flavor. Still good, just not AS good. I started making these first while we were living in Buena Vista, Virginia (an absolutely gorgeous little town in the foothills of the Appalachian Trail). There, we were lucky enough to have The Amish Cupboard just down the street. That’s the only place I’ve ever been able to find mini milk chocolate chips. You can order them if you’d like, or try your luck at your local specialty food store. Otherwise, semi-sweet mini chips will work just fine (which are available at most grocery stores).

As for the candy melts, they come in 9 different colors, so if it’s not Halloween, you might opt to pick a color other than orange. We’ve also used almond bark and candi-quik and other melting chocolates. Honestly, we prefer white chocolate coatings to milk chocolate coatings for this recipe. It really brings out the cookie flavor for some reason. Candy melts is a vanilla chocolate. Prefect. You can order them online, or some grocery stores sell them, or most craft stores do too.


Here’s the recipe:


1/2 cup softened butter (not melted)

1/4 cup granulated sugar

1/2 cup brown sugar

2 tablespoons cream (or milk)

1 tsp vanilla

1 1/4 cup flour

1/2 cup mini chocolate chips (milk chocolate or semi-sweet)

1 (12 oz) bag orange candy melts



  1. Cream butter and sugars together until fluffy.
  2. Add cream and vanilla and mix until incorporated.
  3. Add flour and chocolate chips and stir until no flour is seen.
  4. Using a cookie scoop or tablespoon, place balls of cookie dough onto a pan and place in the fridge for 1 hour.
  5. Take out the balls, roll each one in your hands to make it smooth, and place back in fridge or freezer.
  6. Meanwhile, melt half of the candy melts according to the directions (either in the microwave or utilizing a double broiler).
  7. Dip each cold cookie dough ball individually into melted candy and place back on the pan. Let the candy coating set for at least 30 minutes.
  8. Decorate with sprinkles, or mini chocolate chips, or icing to make your favorite spooky pumpkin.



I decorated mine with more mini chocolate chips for eyes and nose, black decorating gel for the mouth, and Fruity Pebbles for the stem! It was the only green thing I had on hand…


They aren’t perfect, but they turned out so cute! I like having cooking as a hobby!


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