Irresistible Pumpkin Cookie Dough Pops – Easy No-Bake Treats

Pumpkin Cookie Dough Pops are the ultimate no-bake fall treat that perfectly captures the essence of autumn in every delightful bite. Imagine creamy, sweet cookie dough infused with warm pumpkin spice, each pop coated in a luscious chocolate shell that melts in your mouth. chewy pumpkin blondies Just the thought of these pops will make you crave them while wrapped in your coziest blanket, surrounded by the scent of cinnamon and nutmeg wafting through the air.

Every time I make these Pumpkin Cookie Dough Pops, I am whisked back to my childhood kitchen where my mom and I would whip up fall treats for family gatherings. The laughter, the mess, and that irresistible aroma of baking spices—it all comes flooding back. pumpkin whoopie pies These pops are not only delicious but also perfect for Halloween parties or cozy movie nights in. Get ready to experience a flavor explosion that will leave you begging for more! For more inspiration, check out this Lazy Girl Pecan Pie Bars recipe.

My friends couldn’t get enough when I brought these pops to our last get-together—they were gone before I could even say “pumpkin spice latte.” pumpkin pie cheesecake truffles.

Essential Ingredients

Here’s what you’ll need to make this delicious dish:

• All-Purpose Flour: Use heat-treated flour for safety since we’re not baking this dough.
• Canned Pumpkin Puree: Opt for pure pumpkin puree, not pumpkin pie filling, to control sweetness.
• Brown Sugar: This adds a rich sweetness and depth of flavor; dark brown sugar enhances it even more.
• Butter: Use unsalted butter for better control over the overall saltiness of your pops.
• Vanilla Extract: Pure vanilla extract elevates the flavor profile—skip imitation vanilla if possible.
• Pumpkin Pie Spice: A blend of cinnamon, nutmeg, and ginger that brings out those cozy fall vibes.
• Chocolate Chips: Semi-sweet chocolate chips work best for coating; they create a perfect contrast with the sweet dough.
• Sprinkles (optional): Use colorful sprinkles to add some fun flair—perfect for Halloween or festive gatherings!

The full ingredients list, including measurements, is provided in the recipe card directly below.

Let’s Make it Together

Gather Your Ingredients

Start by assembling all your ingredients on a clean countertop or table. This organization will save you from scrambling around when you’re halfway through mixing.

Mix the Dough

In a large mixing bowl, combine flour, canned pumpkin puree, brown sugar, softened butter, vanilla extract, and pumpkin pie spice until smooth. creamy pumpkin custard The mixture should be creamy and fragrant.

Chill the Mixture

Cover the bowl with plastic wrap and place it in the refrigerator for about 30 minutes. Chilling makes it easier to scoop later while deepening those flavors.

Form into Balls

Once chilled, remove the mixture from the fridge and use a small cookie scoop or your hands to form balls about one inch in diameter. Place them on a parchment-lined baking sheet.

Freeze Pops

Insert lollipop sticks into each ball and place them back into the freezer for about 15-20 minutes until firm. This step ensures they hold their shape when coated.

Coat with Chocolate

Melt chocolate chips in a microwave-safe bowl in 30-second intervals until smooth. Dip each frozen pop into melted chocolate until fully covered. Allow excess chocolate to drip off before placing them back on parchment paper.

Add Sprinkles

While the chocolate is still wet, sprinkle on your colorful toppings for added fun! Let them set at room temperature until chocolate hardens completely.

Now that you’ve mastered these easy Pumpkin Cookie Dough Pops, enjoy sharing them with family or keep them all to yourself—no judgment here! These treats are bound to become a beloved autumn tradition that will have everyone asking for seconds (or thirds).

Perfecting the Cooking Process

Start by mixing the cookie dough ingredients in a bowl, then refrigerate for firm consistency before shaping into pops. This will ensure they hold their shape and texture when assembled.

Add Your Touch

Feel free to swap out chocolate chips for butterscotch or add nuts for crunch. You can even roll the pops in crushed graham crackers for a delightful twist!

Storing & Reheating

Store your Pumpkin Cookie Dough Pops in an airtight container in the fridge for up to one week. For a quick refresher, just let them sit at room temperature for a few minutes before serving.

A memory that always makes me smile is when my niece first tried these pops; her eyes lit up like it was Christmas morning! She declared me the “best aunt ever,” and honestly, that’s all the motivation I need.

FAQ

How do I make Pumpkin Cookie Dough Pops gluten-free?

Simply substitute regular flour with gluten-free flour and enjoy!

Can I freeze Pumpkin Cookie Dough Pops?

Yes, just wrap them individually and store in an airtight container.

What toppings can I use on my pops?

Try crushed cookies, chocolate drizzle, or festive sprinkles to enhance presentation! For more inspiration, check out this Strawberry Cheesecake Cookies recipe.

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Pumpkin Cookie Dough Pops

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• Author: platesdaily
• Total Time: 15 minutes
• Yield: About 12 pops 1x

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Description

Pumpkin Cookie Dough Pops are a delightful no-bake treat that encapsulates the flavors of fall in every bite. Creamy and sweet, infused with pumpkin spice, these pops are coated in rich chocolate for a melt-in-your-mouth experience. Perfect for Halloween parties or cozy gatherings, they evoke warm memories of baking during autumn and are sure to impress both kids and adults alike.

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Ingredients

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• 1 cup heat-treated all-purpose flour
• 1 cup canned pumpkin puree
• 3/4 cup brown sugar
• 1/2 cup unsalted butter, softened
• 1 tsp pure vanilla extract
• 2 tsp pumpkin pie spice
• 1 cup semi-sweet chocolate chips
• Colorful sprinkles (optional)

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Instructions

1. In a large mixing bowl, combine flour, pumpkin puree, brown sugar, butter, vanilla extract, and pumpkin pie spice until smooth.
2. Cover and chill the mixture in the refrigerator for about 30 minutes.
3. Form the chilled mixture into one-inch balls and place on a parchment-lined baking sheet.
4. Insert lollipop sticks into each ball and freeze for 15-20 minutes until firm.
5. Melt chocolate chips in a microwave-safe bowl until smooth. Dip each pop into melted chocolate until fully covered.
6. Allow excess chocolate to drip off and place back on parchment paper. Add sprinkles while the chocolate is still wet.
7. Let the pops set at room temperature until chocolate hardens.

• Prep Time: 15 minutes
• Cook Time: 0 minutes
• Category: Dessert
• Method: No-bake
• Cuisine: American

Nutrition

• Serving Size: 1 pop (45g)
• Calories: 168
• Sugar: 12g
• Sodium: 75mg
• Fat: 8g
• Saturated Fat: 4g
• Unsaturated Fat: 3g
• Trans Fat: 0g
• Carbohydrates: 22g
• Fiber: 1g
• Protein: 2g
• Cholesterol: 15mg