There are approximately 157 different activities my teens have this month that apparently all require snacks, treats, or “something festive.” From school spirit events to cheer fundraisers to that one friend’s “casual” costume party… It’s sugar season, and I’m fully booked.

No complaints here!

But keeping things fun and easy is key, which is why these Pumpkin Pie Pops are my new go-to.

Pumpkin pie pops.

They’re basically mini pumpkin pies on a stick (aka instant crowd pleaser status).

It’s creative, cozy, and festive. Everyone from the teens to the teachers will love them.

Pairs well with pumpkin jello shots and Jack-o-lantern balloons.

How to make a pumpkin pie cake pop.

Pumpkin pie pop.

Pumpkin Pie Pops Recipe

Victoria
Cute Pumpkin pie pops on sticks for a swwet way to celebrate fall.
Print Recipe Pin Recipe
Prep Time 30 minutes
Cook Time 20 minutes
Course Dessert
Cuisine American
Servings 6 pops
Calories 165 kcal

Equipment

  • pumpkin shaped cookie cutter
  • lollipop or cake pop sticks

Ingredients
  

Pumpkin Pie Pop Crust

  • 1-1/4 cups all-purpose flour
  • 1/4 tsp salt
  • 1/2 tsp sugar
  • 7 tbsp very cold unsalted butter cut into cubes
  • 5 tbsp ice water plus more if needed

Pie Filling

  • 1 can of pumpkin puree use as is or sweeten/flavor as desired, or pumpkin pie mix
  • egg wash

Instructions
 

  • In the bowl of a food processor, stir together the flour, salt, and sugar. Sprinkle the butter over the top and pulse for a few seconds, or just until the butter is slightly broken up into the flour but still in visible pieces.
  • Evenly sprinkle the water over the flour mixture, then process just until the mixture starts to come together.
  • Tear off a large piece of plastic wrap and dump the dough onto it, pressing into a flat disk. Refrigerate the dough for 30 minutes.
  • Preheat oven to 350F
  • On a lightly floured work surface, roll out the dough to about 1/8 inch thick. Starting in a corner of the dough, firmly press the cookie cutter into the dough. Continue to cut out pumpkin rounds; make sure to cut out an even number of shapes as you will pair them. Re-roll the scraps and cut out more rounds until you run out of dough.
  • We used a can of pumpkin puree as filling for the pie pops. Feel free to sweeten and/or flavor the puree with sugar and spices, or alternately, use pumpkin pie mix which is already sweetened. You will only use a small portion of the can. Save the remainder of pumpkin for another use.
  • Place about 1 tablespoon of pumpkin puree filling in the center of half of the pumpkin rounds, leaving a border about 1/4-inch from the edges. Place a lollipop stick in the middle of each round through the filling and almost to the top of the rounds. Use your fingertip to apply egg wash to the edge of each round.
  • Place the remaining rounds on top of the pumpkin-filled rounds, pressing the edges together gently with your finger. Crimp the edges with a fork to seal.
  • Brush the tops of each pie pop with egg wash and sprinkle with sugar, if desired. Use a paring knife to cut small vents in each pop. Have fun with this and carve out faces in the pops!
  • Bake the pie pops 18-20 minutes.
  • Let rest for a couple of minutes, then enjoy!
Keyword pie, pumpkin recipes

Pumpkin pie pop recipe.

You can add cute little jack-o’-lantern faces, or better yet, let your family decorate their own.

It’s part of the fun of these cute fall pops that none of them look the same. Take your best shot at making the cute faces and fun carving stand out.

If you want your pops colored, you can use frosting!

pumpkin pie cake pop for halloween party.

Any way they are carved, the pumpkin pie pops come together for a party in adorable style.

(Photography by Athena Plichta).