20-Minute No-Bake Pumpkin Cookie Dough Pops
These delightful no-bake treats combine the warm flavors of pumpkin pie spice with classic cookie dough texture, all coated in rich melted chocolate. Perfect for fall gatherings, Halloween parties, or whenever you want the taste of pumpkin cookies without turning on the oven. The pumpkin butter adds moisture and deep flavor while chocolate chips provide texture. These pops are especially appealing to kids and make an excellent make-ahead dessert that can be stored for weeks in the freezer.
Ingredients
- 1 ¼ cups all-purpose flouralmond flour1:1gluten-freegluten-free
use finer grind
- ½ tsp salt
- ¼ tsp baking soda
- 1 stick butter, softened
- ⅓ cup granulated sugar, scant
- ⅓ cup brown sugar, packed
- ½ tsp vanilla
- 2 Tbsp milk, any kind
- ¼ cup pumpkin butter
- 1 ½ tsp pumpkin pie spice
- 1 ½ cups semi-sweet chocolate chips, divided
- 1 tsp coconut oil(optional)
Instructions
- 1
Beat butter and sugars in large bowl on medium speed until light and fluffy
- 2
Add milk, pumpkin butter and vanilla and mix until well combined
- 3
Add flour, baking soda, salt and pumpkin pie spice and mix on low speed until incorporated
- 4
Stir in one-third of the chocolate chips, cover and chill dough for an hour
- 5
Form dough into balls around popsicle sticks and arrange on lined baking sheet
- 6
Place in freezer and chill for 30 minutes
- 7
Melt remaining chocolate chips over double boiler with coconut oil
- 8
Dip and swirl dough balls in melted chocolate to coat completely
- 9
Tap pops on side of bowl to remove excess coating and return to lined baking sheets
- 10
Chill in fridge until set
Tips
Use popsicle sticks with spoon ends for easier handling and eating of the finished pops.
Chill the dough thoroughly before forming balls to prevent sticking and ensure clean coating.
Tap excess chocolate off gently to create smooth, professional-looking coating without drips.
Good to Know
Store chilled in airtight container for up to 1 week, or freeze for several weeks.
Can be made completely ahead and stored. Dough can be prepared and chilled up to 2 days before coating.
Serve chilled directly from refrigerator for best texture and coating integrity.
Common Mistakes
Don't skip chilling steps or coating will slide off
Avoid overheating chocolate to prevent seizing and lumpy texture
Form balls quickly to prevent dough from warming and becoming sticky
Substitutions
Dairy-Free Swaps
less intense flavor
Vegan Options
Gluten-Free Swaps
FAQ
Can I use regular pumpkin puree instead of pumpkin butter?
Yes, but reduce to 3 tablespoons and add 1 tablespoon maple syrup since pumpkin butter is sweeter and more concentrated than plain puree.
How long do these keep in the freezer?
They'll maintain best quality for several weeks in the freezer when stored in an airtight container with parchment between layers.
Can I make these without the chocolate coating?
Absolutely! The cookie dough balls are delicious on their own, or you can roll them in powdered sugar or crushed cookies instead.