Pin A playful and irresistible treat combining the cozy flavors of pumpkin biscuits with gooey marshmallow, rich chocolate, and a classic graham cracker crunch served on a stick for fun, mess-free eating.
This recipe reminds me of chilly autumn afternoons when my family would gather in the kitchen to make treats together. The excitement of assembling pops, dipping them in melted chocolate, and sprinkling with graham crackers made for plenty of laughter and anticipation before enjoying our mess-free creations.
Ingredients
- Pumpkin Biscuit Dough: 1 ½ cups all-purpose flour, 1 tbsp light brown sugar, 1 ½ tsp baking powder, ¼ tsp baking soda, ¼ tsp salt, ½ tsp ground cinnamon, ¼ tsp ground nutmeg, ⅓ cup cold unsalted butter (cubed), ½ cup pumpkin puree, ¼ cup buttermilk, 1 tsp vanilla extract
- Filling & Coating: 12 large marshmallows, 100 g (3.5 oz) semi-sweet chocolate (chopped), 6 full graham crackers (crushed, about ¾ cup crumbs), 12 lollipop sticks or popsicle sticks
Instructions
- Prepare:
- Preheat oven to 375°F (190°C). Line a baking sheet with parchment paper.
- Mix Dry Ingredients:
- In a large bowl, whisk together the flour, brown sugar, baking powder, baking soda, salt, cinnamon, and nutmeg.
- Cut in Butter:
- Cut in the cold butter using a pastry cutter or fingers until the mixture resembles coarse crumbs.
- Add Wet Ingredients:
- In a small bowl, mix the pumpkin puree, buttermilk, and vanilla extract. Add to the flour mixture and stir until just combined (do not overmix).
- Cut Dough:
- On a lightly floured surface, gently pat the dough to about ½-inch thickness. Cut out 24 circles using a 2-inch round cutter.
- Assemble Pops:
- Place 12 circles on the prepared baking sheet. Top each with a marshmallow and gently press a lollipop stick into the marshmallow so it reaches halfway up. Top with remaining biscuit circles and seal edges by pressing gently with fingers.
- Bake:
- Bake for 16–18 minutes, until golden brown. Let cool on a wire rack.
- Coat:
- Melt chocolate in a microwave-safe bowl or over a double boiler until smooth. Dip tops of cooled pops in melted chocolate, then immediately sprinkle with graham cracker crumbs. Place on parchment to set.
Pin Making these pops together turned snack time into a fun family project and gave us plenty of sweet, sticky memories.
Allergen Information
Contains wheat (gluten), milk, butter (dairy), and possibly gelatin or soy in marshmallows and chocolate. Always verify ingredient labels for allergens.
Required Tools
Mixing bowls, pastry cutter or fork, rolling pin, 2-inch round cutter, baking sheet, parchment paper, wire rack, microwave-safe bowl or double boiler, lollipop or popsicle sticks.
Nutritional Information (per pop)
Calories: 185, Total Fat: 7 g, Carbohydrates: 28 g, Protein: 2 g
Pin Serve these pops at your next get-together for an easy, mess-free dessert everyone will love. They disappear fast, so be sure to make plenty!
Recipe FAQ
- → Can I use canned pumpkin puree?
Yes, canned pumpkin puree works well and saves time; just ensure it’s pure pumpkin, not pie filling.
- → What chocolate is best for dipping?
Semi-sweet chocolate melts smoothly and balances sweetness. You can also use dark or milk chocolate.
- → How do I avoid soggy biscuits?
Pat the dough gently, don’t overmix, and bake until just golden. Cooling on a wire rack preserves texture.
- → Are these pops vegetarian?
If you use marshmallows without gelatin, they are vegetarian. Always check labels for ingredients.
- → Can I make these gluten-free?
Substitute all-purpose flour and graham crackers for gluten-free versions. Texture may vary slightly.
- → Can I prepare these ahead of time?
You can bake biscuit pops a day in advance; dip in chocolate and add graham crumbs just before serving.