This Pumpkin Cookie Dough Bark is the love child of pumpkin desserts and your love of cookie dough!! Winning!
Happy Monday Peeps! How was your weekend? Mine was fantastic, but totally exhausting. A date night in (I’m convinced that sushi, red wine, and Scandal is my happy place) a date night out, lots of errands with the kids (two giant thumbs down to running errands with three kids), and apple picking!!
I love apple picking. It’s one of my favorite fall traditions. The kids love climbing the trees and picking/eating their way through this amazing orchard. And I love taking pictures of them doing it. This was one of my favorites:
Those eyes, right? I’m totally in trouble. How do you say no to those!?!
One of my other favorite fall traditions?
Making all the things PUMPKIN!!
Confession? This Pumpkin Cookie Dough Bark was going to be Pumpkin Cookie Dough Truffles, but after literally four truffles I got super sick of dipping. Bark is the answer to my lazy ways. I might never make another truffle again.
This bark is seriously delicious, full of pumpkin meets cookie dough (egg free) flavor and it barely escaped the photo shoot. I’m serious. It was like take a picture take a bite until I realized I should probably make sure that the pictures turned out before I ate the whole batch.
Proceed with caution!
Pumpkin Cookie Dough Bark
Ingredients
- 1/2 cup butter room temperature
- 3/4 cup packed light brown sugar
- 1 tsp cinnamon
- 1/2 tsp nutmeg
- 1/8 tsp cloves
- 2 tsps vanilla extract
- 1 cup 100% pumpkin puree
- 2 cups all purpose flour
- 3/4 cup mini chocolate chips
- 3 cups semi sweet regular sized chocolate chips
Instructions
- Cream together the butter and the brown sugar until light and fluffy, about two minutes
- Add in the cinnamon, nutmeg, cloves, and vanilla one at a time until combined.
- Add in the pumpkin puree until fully combined.
- Slowly add the flour a little at a time with the mixer going.
- Stir in the 3/4 cups mini chocolate chips and store in the refrigerator until ready to use.
- Line a 10 by 15 inch pan with wax paper. Melt 1 1/2 cups semi sweet chocolate chips until smooth. Spread over the wax paper being careful to not make it too thin, you will stay a good inch to two inches away from the edge of the pan. Let the chocolate harden completely by sticking it in the refrigerator for at least a half hour.
- Press the cookie dough onto the hardened chocolate. Melt the remaining chocolate until smooth and spread over the cookie dough layer. Refrigerate until hard and then break apart. Store in the refrigerator in an air tight container when not eating.
did you make this
Pumpkin Cookie Dough Bark
sue|theviewfromgreatisland says
NOBODY does pumpkin treats like you!
You are too kind Sue!
Ashley@blondegirlcravings says
You’re one smart lady! I hate rolling and dipping truffles. Actually, this bark is probably the worst thing to happen to my waistline. Now I can’t even use lazy as my excuse not to make this delicious treat!!
Melissa says
Lisa, this is perfect! I always think about making truffles, and then I’m like, “Oh man, but all that dipping and dripping!” You have solved one of life’s great conundrums for me. Thank you. Thank you very much :)
Lol! Thanks Melissa!
Jaime says
My cookie dough is refrigerating, but it came out too thick and doughy. Is this how yours was, or should I add milk or something to make it a little not so thick?
Mine was pretty thick Jaime! But if it’s too thick for you, you can always try adding a little milk.
Amelia says
Would you be able to recommend a gluten free flour to substitute for the plain flour? I just want to get the consistency right.
I don’t have enough experience with gluten free baking to do that, but I would think – given that you aren’t baking it – any gluten free flour should get you close enough for it to be delicious. If you make it, let me know what you did and how it turns out.
Eric says
Glad I stumbled on this one! The recipe looks great and so excited to make it here soon! Quick question, for the mini-chips that you stir in, what kind of chocolate do you recommend for those?
I always prefer milk chocolate to semi sweet, but use whatever you like.
Kate says
My new favorite pumpkin dessert!
I’m so happy to hear that, Kate!