Food Faith Fitness · by Taylor Kiser★ 5.0 (1)
Pumpkin Edible Cookie Dough Cups with Kettle Corn
NUTRITION · PER SERVING80M COOK
CAL 4%·PRO 3%
CARBS 8G46% OF CAL
1G FIBER1G OTHER6G TOTAL SUGAR
FAT 5G57% OF CAL
2G SAT2G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Vegan pumpkin edible cookie dough cups made with spiced pumpkin dough, topped with crunchy kettle corn and rich chocolate. A dairy-free dessert that's fun and indulgent.
dessertamericanbaked good🥧 baking dish🥣 mixer⚡ microwavedairy freegluten freeveganvegetarian
View the full recipe on Food Faith Fitness →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 21- 1/4 cup + 2 tablespoons canned pumpkin
- 1/4 cup natural, smooth peanut butter
- 1 tablespoon vanilla-flavored peanut butter powder
- 3/4 teaspoon pumpkin pie spice
- 1 1/4 cups dairy-free mini chocolate chips ((215g))
- 1 teaspoon coconut oil
- 1/2 cup carnival kettle corn chips (crushed)
- Coarse sea salt (for topping, optional)
At a glance
PER SERVING · TIME 80M
CAL 4%·PRO 3%
CARBS 8G46% OF CAL
1G FIBER1G OTHER6G TOTAL SUGAR
FAT 5G57% OF CAL
2G SAT2G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 20m
- Sodium
- 8mg
- Total sugar
- 6g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 32mg
- Calcium
- 3mg
- Iron
- 0.45mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 20M
- SODIUM
- 8MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.