Pumpkin Popsicles
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If I had to choose just one ingredient, pumpkin would be it. I’m clearly a big pumpkin fan, and when it came time to create a cool fall treat, pumpkin popsicles were an easy choice. Keep reading for my tips on making them just right.
Just because the air is getting crisper doesn’t mean popsicles are off the table. These pumpkin popsicles are my favorite way to blend summer’s most fun treat with fall’s coziest flavor, and honestly, they feel right at home once sweater weather hits.
I wanted these to be creamy, lightly sweet, and full of rich pumpkin flavor, with plenty of warming spices to make them feel unmistakably autumnal. To balance all that cozy goodness, I layer in chocolate, which adds just the right contrast and makes each bite feel a little indulgent.
The finishing touch is a sprinkle of crunchy toasted pecans on top. That extra texture makes them completely irresistible and turns these popsicles into a fall treat I look forward to every single year.
For another fall dessert, make this pumpkin pie ice cream next!
My family loves these pumpkin popsicles!
When the air starts to get a little more crisp, pumpkin starts appearing in more of our recipes. It’s just so comforting. Add it with chocolate and freeze it with a stick, and you’ve got yourself a wonderful fall treat.
They’re an unlikely pair, these two. Cold summer popsicles and warm autumn pumpkin pie don’t seem like two things that belong together. But I assure you – they do!
This is why my family love these pumpkin popsicles:
- Flavor: We’ve established we are pumpkin people, but what happens when you combine pumpkin with chocolate? Magic! Case in point: pumpkin brownies and chocolate vegan pumpkin pie.
- Family favorite: They’re also a crowd-pleaser.
- No fuss: Follow the simple instructions, and these babies will be in the freezer in a total time of just 20 minutes. The hardest part is waiting for them to freeze!
Insider tips for making pumpkin popsicles
While these pumpkin popsicles are a breeze to make, keep these five insider tricks in mind for an autumn dessert that you’ll think about all year long:
- Popsicle molds: You don’t technically need a popsicle mold to make popsicles – really, you can fill up any container, place popsicle sticks in it, and put it in the freezer, and boom – popsicle! But having a mold does make your popsicles look extra popsicle-y and fun. Grab a mold at the dollar store or online (This is the popsicle mold I have).
- Layer it up:Once you’ve whipped up your pumpkin pie spice and chocolate batters, layer them in the molds. The thick batters won’t blend together too much, creating a lovely, streaky effect.
- Creamy coconut milk base: Using full-fat coconut milk lends the popsicles a creamy texture while keeping them dairy-free. It balances the flavors perfectly for a smooth, indulgent treat. Don’t swap it out for light coconut milk, unless you don’t mind an icier popsicle.
- Add a crunch: Adding the chopped pecans on top makes for a satisfying finish. Make sure you toast the pecans to add depth to the flavor – it’s totally worth it!
- Sweeten it up: Maple syrup provides natural, rich sweetness without refined sugar. Taste the mixtures before freezing, and remember that flavors dull slightly when frozen, so a bit sweeter is ideal.
Frequently asked questions
What if I don’t have popsicle molds?
You can grab popsicle molds at the dollar store or use something else. You can use ice cube trays, cleaned yogurt containers, or small paper cups. Essentially, anything is a popsicle mold if you put popsicle sticks in it and freeze them—get creative!
Can I substitute the maple syrup?
Sure! Agave syrup is an excellent substitute for maple syrup, but you can also use honey.
How long do the popsicles need to freeze?
It depends on the size of your molds and freezer, but generally, it takes at least two hours. For best results, prepare them the day before so they can sit overnight.
How do I release popsicles from the mold?
If you’ve got stubborn popsicles, you can run them under warm water (be careful not to get water inside) to help loosen them.
How do I store leftovers?
Leftover pumpkin popsicles can be stored in the mold or in an airtight container in the freezer.
Where can I get pumpkin pie spice?
You can either buy a pre-made blend at your supermarket or make your own using my pumpkin pie spice recipe. It’s a blend of common autumnal spices: cinnamon, ginger, cloves, allspice, and nutmeg.
Pumpkin Popsicles Recipe
Ingredients
- 14 ounce can coconut milk
- ½ cup chopped toasted pecans
The Pumpkin Layer
- ½ cup + 2 tablespoons canned pumpkin
- 1 tablespoon maple syrup
- 1 teaspoon pumpkin pie spice (see notes)
- A pinch of sea salt
The Chocolate Layer
- 3 tablespoons cocoa powder
- 2 teaspoons maple syrup
- 1 teaspoon vanilla
- A pinch of sea salt
- Optional: 1 teaspoon black cocoa powder
Instructions
- Pour ½ the can of coconut milk into a medium-sized bowl. Add all the pumpkin layer ingredients and whisk well. Taste the batter and add more maple syrup if you'd like a sweeter popsicle.½ cup + 2 tablespoons canned pumpkin, 1 tablespoon maple syrup, 1 teaspoon pumpkin pie spice, A pinch of sea salt
- Pour the remaining coconut milk into another bowl and whisk in the chocolate layer ingredients.3 tablespoons cocoa powder, 2 teaspoons maple syrup, 1 teaspoon vanilla, A pinch of sea salt, Optional: 1 teaspoon black cocoa powder
- Layer the two batters in popsicle molds, top with the pecans, and place the popsicle sticks in the batter. Freeze until firm, at least 2 hours. To release the popsicles from the mold, run hot water over the mold, being careful not to let the water get inside the mold.½ cup chopped toasted pecans
Nutrition
We have thoroughly tested this recipe for accuracy. However, individual results may vary. See our full recipe disclosure here.
More pumpkin desserts
For more inspiration, check out all of our dessert recipes!
These are crazy delicious. Thanks for sharing.
You’re so welcome!!
Haha right? So good this time of year.