Pumpkin Cookie Dough Pops

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Batch of Pumpkin Cookie Dough Pops before and after adding chocolate and nut coating

Fun, fun, party party, aka – we’re makin’ dough balls.

Batch of our Pumpkin Cookie Dough Pops recipe on a baking sheet and in bowls

Last fall I made chocolate chip cookie dough bites and they were so delicious that I ate one every night after dinner for a month straight. Let’s just say that wasn’t the month of the skinny jean. Yikes.

Ingredients and a bowl of dough for our Pumpkin Cookie Dough Pops recipe
Baking sheet with a batch of our Vegan Chocolate Pumpkin Cookie Dough Pops recipe

This year? I’ve made PUMPKIN chocolate chip cookie dough POPS for fall – double upgrade, double fun. I’ve also wised up since last year and plan to magically transform into the dough pop fairy and share these with all my friends. Doing so will surely secure my spot in the skinny jean kingdom. Hello sexy November.

Bowl with a Pumpkin Cookie Dough Pop on a stick
Batch of Pumpkin Cookie Dough Pops covered in chocolate and nuts

The concept for these pops is simple: eggless cookie dough with lots of pumpkin butter and pumpkin pie spice rolled into little balls on the wee end of a wooden spoon and then dipped in dark chocolate. Muahahaha, life is good, and sinfully delicious.

Batch of vegan Cookie Dough Pops made with pumpkin and chocolate
Revealing the delicious interior of a Pumpkin Cookie Dough Pop with more pops behind it

For shooting purposes I had to take a bite to show you the insides – what a drag. Then I tried to be a good girl and put it back in the fridge to save for later. Update: I opened the fridge approximately 4 more times to take “just a nibble” before it was all gone – OOPS.

Pumpkin Cookie Dough Pops on a chalkboard and in bowls

Pumpkin Cookie Dough Pops

Pumpkin chocolate chip cookie dough balls chilled and dipped in decedent dark chocolate. Easily make them vegan by using non-dairy butter, chocolate, and milk.
Author Minimalist Baker
Baking sheets of Pumpkin Cookie Dough Pops with and without the chocolate layer
4 from 1 vote
Prep Time 2 hours
Total Time 2 hours
Servings 22 (pops)
Course Dessert
Cuisine Vegan (optional), Vegetarian
Freezer Friendly 2-3 Weeks
Does it keep? 1 Week


  • 1 1/4 cups all-purpose flour
  • 1/2 tsp salt
  • 1/4 tsp baking soda
  • 1 stick butter (softened*)
  • 1/3 scant cup granulated sugar
  • 1/3 cup packed brown sugar
  • 1/2 tsp vanilla
  • 2 Tbsp milk (any kind*)
  • 1/4 cup pumpkin butter
  • 1.5 tsp pumpkin pie spice
  • 1 1/2 cups semi-sweet chocolate chips (divided*)
  • 1 tsp coconut oil (optional)


  • Beat butter and sugars and in large bowl on medium speed until light and fluffy. Add milk, pumpkin butter and vanilla and mix again until well combined.
  • Add flour, baking soda, salt and pumpkin pie spice and mix on low speed (or with a spoon by hand) until incorporated. Stir in one-third of the chocolate chips (1/2 cup as original recipe is written), cover and chill dough for an hour.
  • Form dough into 1 inch balls around popsicle sticks (mine had spoon ends, which I recommend) and arrange on a baking sheet lined with waxed paper or a silicon baking mat. Place in freezer and let chill for 30 minutes.
  • Melt remaining chocolate chips (1 cup as original recipe is written) over a double boiler with coconut oil (or in microwave in 30-second increments being careful not to overcook).
  • With a large metal spoon, scoop up melted chocolate and dip and swirl the dough balls around in the spoon, coating to cover. Tap pops on side of the bowl to remove excess coating and return to waxed paper-lined baking sheets (or dip in crushed pretzels first). Chill in fridge until set.
  • Store chilled in an airtight container for up to 1 week, or the freezer for several weeks.


*Make these pops vegan by using non-dairy butter, chocolate, and milk.
*Nutrition information is a rough estimate.

Nutrition (1 of 22 servings)

Serving: 1 pops Calories: 103 Carbohydrates: 13 g Protein: 1 g Fat: 5 g Saturated Fat: 3 g Fiber: 0.5 g Sugar: 7.5 g

adapted from love and olive oil

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My Rating:

  1. Kerry says

    Is there any substitute for the stick of butter? Coconut oil? Applesauce? I have no concept of science when it comes to baking, sorry! I’m not gluten free or vegan or have any food restrictions, I just try to cut down on the amount of butter and refined sugar I use :)

    LOVE your blog! (Also wondering if there is ever a way to search multiple tags at once? Like, if I want to search for ‘refined-sugar free’ and ‘sweet treats’ for example!)

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Kristen! While I think almond flour could work, almond meal would be a little too course for this recipe.

  2. hannah says

    I was scrolling through your blog for the first time the other day and was amazed. I believe this post was the point at which I laughed and thought to myself ‘Alright. Chocolate-dipped pretzal covered pumkin chocolate-chip cookie dough pops? I like this lady. She is awesome.’ Seriously. These sound fabulous.

  3. gwen says

    Baked Cheese Pumpkins from the farm, scooped out puree and put into crock pot to make pumpkin butter. I used finely almond flour in place of the all purpose flour and used pretzel sticks instead of wooden Popsicle sticks. yum!

  4. Christine Somers says

    This look so yummy. I am going to make these at Thanksgiving for my grandkids. Perfect size! Also, thanks for the chuckle. Sweet treats call out to me from the refrigerator and I am forced to open the door numerous times just to make sure they are okay.