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.