11 Pumpkin Cookie Pops Kids’ Fun Snack

Classic Pumpkin Spice Cookie Pops are a delightful treat that combines the warm spices of pumpkin pie with the fun, portable nature of cookie pops. These treats are perfect for kids’ parties, fall gatherings, or just a sweet afternoon snack. With their cheerful orange color and delightful taste, they are sure to be a hit with both kids and adults alike.

Ingredients	Quantity
All-purpose flour	2 cups
Baking soda	1 tsp
Baking powder	1 tsp
Ground cinnamon	1 tsp
Ground nutmeg	1/2 tsp
Ground ginger	1/2 tsp
Salt	1/4 tsp
Unsalted butter, softened	1 cup
Granulated sugar	1 cup
Brown sugar	1/2 cup
Egg	1 large
Pure pumpkin puree	1 cup
Vanilla extract	1 tsp
Lollipop sticks	12
White or dark chocolate (for coating)	2 cups
Sprinkles (optional)	For decoration

Cooking Steps:

Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper.
In a bowl, mix together the flour, baking powder, baking soda, spices, and salt until well combined.
In a large mixing bowl, cream together the softened butter, granulated sugar, and brown sugar until fluffy.
Beat in the egg, pumpkin puree, and vanilla extract until smooth.
Gradually add the dry ingredients to the wet mixture, mixing until just combined.
Scoop tablespoon-sized portions of dough and shape them into balls. Insert lollipop sticks into the center of each ball and place them on the prepared baking sheets.
Bake for 10-12 minutes or until the edges are slightly golden. Allow to cool completely.
Melt the chocolate in a microwave or double boiler, then dip the cookie pops into the chocolate to coat. Sprinkle with decorations, if desired.
Let the chocolate harden before serving. Enjoy your Classic Pumpkin Spice Cookie Pops!

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Ingredients	Quantity
All-purpose flour	2 cups
Baking soda	1 tsp
Baking powder	1 tsp
Ground cinnamon	1 tsp
Ground nutmeg	1/2 tsp
Ground ginger	1/2 tsp
Salt	1/4 tsp
Unsalted butter, softened	1 cup
Granulated sugar	1 cup
Brown sugar	1/2 cup
Egg	1 large
Pure pumpkin puree	1 cup
Vanilla extract	1 tsp
Lollipop sticks	12
Semi-sweet or dark chocolate (for coating)	2 cups
Sprinkles or nuts (for decoration)	As desired

Cooking Steps:

Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper.
In a bowl, whisk together flour, baking powder, baking soda, spices, and salt.
In a separate mixing bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy.
Add the egg, pumpkin puree, and vanilla extract to the creamed mixture and mix until smooth.
Gradually combine the dry ingredients with the wet mixture to create a dough.
Scoop tablespoon-sized portions and roll them into balls; insert lollipop sticks into each ball and place them on the baking sheets.
Bake for 10-12 minutes until edges are golden, then allow to cool completely.
Melt the chocolate and dip each cooled cookie pop into the chocolate, coating it thoroughly.
Decorate with sprinkles or nuts before allowing the chocolate to harden. Enjoy your Chocolate-Dipped Pumpkin Cookie Pops!

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Pumpkin Cookie Pops with Cream Cheese Frosting are a delightful treat that combines the flavors of pumpkin spice cookies with a rich and creamy frosting. These pops are perfect for kids and adults alike, making them ideal for parties, celebrations, or just a cozy afternoon snack. The cookie pops are easy to make and will surely become a favorite for everyone.

Ingredients	Quantity
All-purpose flour	2 cups
Baking soda	1 tsp
Baking powder	1 tsp
Ground cinnamon	1 tsp
Ground nutmeg	1/2 tsp
Ground ginger	1/2 tsp
Salt	1/4 tsp
Unsalted butter, softened	1 cup
Granulated sugar	1 cup
Brown sugar	1/2 cup
Egg	1 large
Pure pumpkin puree	1 cup
Vanilla extract	1 tsp
Lollipop sticks	12
Cream cheese, softened	8 oz
Powdered sugar	2 cups
Milk or cream	2-3 tbsp
Sprinkles (for decoration)	As desired

Cooking Steps:

Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper.
In a bowl, mix together the flour, baking powder, baking soda, spices, and salt.
In a separate bowl, cream together the softened butter, granulated sugar, and brown sugar until fluffy.
Add the egg, pumpkin puree, and vanilla extract; mix well until combined.
Gradually add the dry ingredients to the wet mixture, combining it into a dough.
Scoop tablespoon-sized portions, roll them into balls, insert lollipop sticks, and place them on the baking sheets.
Bake for 10-12 minutes until golden around the edges, then allow to cool completely.
In a bowl, mix the softened cream cheese and powdered sugar, adding milk or cream until desired consistency is reached.
Dip the cooled cookie pops into the cream cheese frosting and decorate with sprinkles. Let the frosting set before serving. Enjoy your Pumpkin Cookie Pops with Cream Cheese Frosting!

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Marshmallow Pumpkin Cookie Pops are a fun and festive treat that kids will absolutely love! These delicious cookie pops combine the seasonal flavors of pumpkin with the gooey sweetness of marshmallows, making them a delightful addition to any fall celebration. They are easy to make and can be a fun activity for the whole family, perfect for parties, Halloween, or just a cozy snack.

Ingredients	Quantity
All-purpose flour	2 cups
Baking soda	1 tsp
Baking powder	1 tsp
Ground cinnamon	1 tsp
Ground nutmeg	1/2 tsp
Ground ginger	1/2 tsp
Salt	1/4 tsp
Unsalted butter, softened	1 cup
Granulated sugar	1 cup
Brown sugar	1/2 cup
Egg	1 large
Pure pumpkin puree	1 cup
Vanilla extract	1 tsp
Marshmallows (mini or regular)	2 cups
Lollipop sticks	12
Sprinkles (for decoration)	As desired

Cooking Steps:

Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper.
In a bowl, whisk together the flour, baking powder, baking soda, spices, and salt.
In another bowl, cream the butter, granulated sugar, and brown sugar until fluffy.
Add the egg, pumpkin puree, and vanilla extract; mix until combined.
Gradually add the dry ingredients to the wet mixture to form a dough.
Fold in the marshmallows gently to avoid crushing them.
Scoop tablespoon-sized portions, roll into balls, insert lollipop sticks, and place on the baking sheets.
Bake for 10-12 minutes until the edges are golden; let cool completely.
Decorate with extra marshmallows or sprinkles as desired before serving. Enjoy your Marshmallow Pumpkin Cookie Pops!

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Peanut Butter Swirled Pumpkin Cookie Pops are a deliciously unique treat that combines the warm flavors of pumpkin with creamy peanut butter, making them an irresistible snack for kids and adults alike. These cookie pops are perfect for fall gatherings, Halloween parties, or just a delightful afternoon snack. The swirls of peanut butter add an extra layer of flavor and fun, ensuring that each bite is delightful.

Ingredients	Quantity
All-purpose flour	2 cups
Baking soda	1 tsp
Baking powder	1 tsp
Ground cinnamon	1 tsp
Ground nutmeg	1/2 tsp
Ground ginger	1/2 tsp
Salt	1/4 tsp
Unsalted butter, softened	1 cup
Granulated sugar	3/4 cup
Brown sugar	1/2 cup
Egg	1 large
Pure pumpkin puree	1 cup
Vanilla extract	1 tsp
Creamy peanut butter	1/2 cup
Lollipop sticks	12
Sprinkles (for decoration)	As desired

Cooking Steps:

Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper.
In a bowl, mix together flour, baking powder, baking soda, spices, and salt.
In another bowl, cream together butter, granulated sugar, and brown sugar until light and fluffy.
Beat in the egg, pumpkin puree, and vanilla until well combined.
Gradually mix in the dry ingredients to form a dough.
Drop spoonfuls of dough onto baking sheets and swirl peanut butter on top of each dollop.
Insert lollipop sticks into each cookie, then bake for 10-12 minutes until golden brown.
Allow to cool completely before serving and decorate with sprinkles if desired. Enjoy your Peanut Butter Swirled Pumpkin Cookie Pops!

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White Chocolate Pumpkin Cookie Pops are a delightful treat that combines the rich flavors of pumpkin with the sweet creaminess of white chocolate. These cookie pops are not only fun to eat, but they also make fantastic treats for Halloween parties, school events, or a cozy fall snack. Covered in a delicious layer of melted white chocolate and adorned with festive sprinkles, these cookie pops are sure to be a hit with kids and adults alike.

Ingredients	Quantity
All-purpose flour	2 cups
Baking soda	1 tsp
Baking powder	1 tsp
Ground cinnamon	1 tsp
Ground nutmeg	1/2 tsp
Ground ginger	1/2 tsp
Salt	1/4 tsp
Unsalted butter, softened	1 cup
Granulated sugar	3/4 cup
Brown sugar	1/2 cup
Egg	1 large
Pure pumpkin puree	1 cup
Vanilla extract	1 tsp
White chocolate chips	1 cup
Lollipop sticks	12
Sprinkles (for decoration)	As desired

Cooking Steps:

Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper.
In a bowl, combine the flour, baking powder, baking soda, spices, and salt.
In a separate bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy.
Beat in the egg, followed by the pumpkin puree and vanilla extract until well incorporated.
Gradually add the dry mixture to the wet ingredients, stirring until combined to form a dough.
Drop spoonfuls of the dough on the prepared baking sheets and insert lollipop sticks into each one.
Bake for 10-12 minutes until the edges are lightly golden. Let them cool completely.
Melt the white chocolate chips and dip each cookie pop, allowing excess chocolate to drip off. Decorate with sprinkles while the chocolate is still warm.
Allow the chocolate to set before serving. Enjoy your delicious White Chocolate Pumpkin Cookie Pops!

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Pumpkin Spice Cookie Pops With Sprinkles are an exciting variation on the classic cookie pop, infused with warming spices that capture the essence of fall. These delightful treats feature a soft pumpkin spice cookie base, lollipop sticks for easy handling, and a colorful sprinkle topping that makes them perfect for parties, playdates, or festive gatherings. With their inviting flavors and fun presentation, these cookie pops are sure to bring smiles to kids and adults alike!

Ingredients	Quantity
All-purpose flour	2 cups
Baking soda	1 tsp
Baking powder	1 tsp
Ground cinnamon	1 tsp
Ground nutmeg	1/2 tsp
Ground ginger	1/2 tsp
Salt	1/4 tsp
Unsalted butter, softened	1 cup
Granulated sugar	3/4 cup
Brown sugar	1/2 cup
Egg	1 large
Pure pumpkin puree	1 cup
Vanilla extract	1 tsp
Lollipop sticks	12
Rainbow sprinkles	As desired

Cooking Steps:

Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper.
In a bowl, whisk together the flour, baking powder, baking soda, spices, and salt.
In another bowl, cream the softened butter with granulated sugar and brown sugar until fluffy.
Mix in the egg, pumpkin puree, and vanilla extract until well blended.
Gradually combine the dry ingredients into the wet ingredients to form a dough.
Drop spoonfuls of dough onto prepared baking sheets and insert lollipop sticks.
Bake for 10-12 minutes until lightly golden and cool completely.
Decorate with sprinkles while still warm. Enjoy your festive Pumpkin Spice Cookie Pops!

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Caramel Drizzled Pumpkin Cookie Pops are a delightful twist on the classic pumpkin cookie pop. These pops combine the warm, comforting flavors of pumpkin and spices with the sweet decadence of caramel sauce. Perfect for fall celebrations or as a tasty treat for kids, these cookie pops are not only delicious but also fun to eat, making them a hit at any gathering!

Ingredients	Quantity
All-purpose flour	2 cups
Baking soda	1 tsp
Baking powder	1 tsp
Ground cinnamon	1 tsp
Ground nutmeg	1/2 tsp
Ground ginger	1/2 tsp
Salt	1/4 tsp
Unsalted butter, softened	1 cup
Granulated sugar	3/4 cup
Brown sugar	1/2 cup
Egg	1 large
Pure pumpkin puree	1 cup
Vanilla extract	1 tsp
Lollipop sticks	12
Caramel sauce	1/2 cup
Sea salt (for garnish)	As desired

Cooking Steps:

Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper.
In a bowl, whisk together the flour, baking powder, baking soda, spices, and salt.
In another bowl, cream the softened butter with granulated sugar and brown sugar until light and fluffy.
Mix in the egg, pumpkin puree, and vanilla extract until well combined.
Gradually add the dry ingredients to the wet ingredients to form a dough.
Drop spoonfuls of dough onto prepared baking sheets and insert lollipop sticks into the center.
Bake for 10-12 minutes until the cookie pops are lightly golden, then let them cool completely.
Drizzle with caramel sauce and sprinkle with a pinch of sea salt for an added flavor boost. Enjoy your delicious Caramel Drizzled Pumpkin Cookie Pops!

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Pumpkin Cookie Pops With Candy Corn Toppers are a vibrant and festive treat perfect for kids and fall gatherings. These delightful cookie pops combine the classic flavors of pumpkin and warm spices, topped with colorful candy corn for an extra dose of fun and sweetness. They are visually appealing and delicious, making them a standout option for any celebration!

Ingredients	Quantity
All-purpose flour	2 cups
Baking soda	1 tsp
Baking powder	1 tsp
Ground cinnamon	1 tsp
Ground nutmeg	1/2 tsp
Ground ginger	1/2 tsp
Salt	1/4 tsp
Unsalted butter, softened	1 cup
Granulated sugar	3/4 cup
Brown sugar	1/2 cup
Egg	1 large
Pure pumpkin puree	1 cup
Vanilla extract	1 tsp
Lollipop sticks	12
Candy corn	1 cup
Chocolate melts (for drizzle)	1/2 cup

Cooking Steps:

Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper.
In a bowl, whisk together flour, baking powder, baking soda, spices, and salt.
In a separate bowl, cream softened butter with granulated sugar and brown sugar until light and fluffy.
Mix in the egg, pumpkin puree, and vanilla extract until fully combined.
Gradually add the dry ingredients to the wet ingredients to create a cohesive dough.
Drop spoonfuls of dough onto prepared baking sheets and gently insert lollipop sticks into the center.
Bake for 10-12 minutes until lightly golden, then allow them to cool completely.
Melt chocolate according to package instructions and drizzle over cooled cookie pops before topping with candy corn. Enjoy your festive Pumpkin Cookie Pops With Candy Corn Toppers!

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Mini Pumpkin Cookie Pops for Party Favors are adorable, bite-sized treats that perfectly capture the essence of fall with their delightful pumpkin flavor and warm spices. These cute pops are not only delicious but also make for excellent party favors for kids’ gatherings, allowing little ones to enjoy a festive snack that’s both sweet and visually appealing.

Ingredients	Quantity
All-purpose flour	1 cup
Baking soda	1/2 tsp
Ground cinnamon	1/2 tsp
Ground nutmeg	1/4 tsp
Ground ginger	1/4 tsp
Salt	1/8 tsp
Unsalted butter, softened	1/2 cup
Granulated sugar	1/4 cup
Brown sugar	2 tbsp
Egg	1 large
Pure pumpkin puree	1/2 cup
Vanilla extract	1/2 tsp
Lollipop sticks	12
Candy corn	1/2 cup
Chocolate melts (for drizzle)	1/4 cup

Cooking Steps:

Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
In a bowl, mix together flour, baking soda, spices, and salt.
In another bowl, cream together softened butter, granulated sugar, and brown sugar until fluffy.
Blend in the egg, pumpkin puree, and vanilla extract until well-mixed.
Gradually add the dry ingredients to the wet ingredients to form a dough.
Scoop small amounts of dough onto the prepared baking sheet, gently inserting lollipop sticks into each.
Bake for 8-10 minutes until just golden and allow to cool completely.
Melt the chocolate and drizzle over the cooled pops before adding candy corn on top. Package them up as perfect party favors! Enjoy!

No-Bake Pumpkin Cookie Pops are a fun and easy treat that combines the beloved flavors of pumpkin and spice without the need for an oven. These delightful pops make the perfect snack or dessert for kids’ parties, and they are incredibly simple to assemble, allowing little hands to participate in the festive creation.

Ingredients	Quantity
Graham cracker crumbs	2 cups
Pure pumpkin puree	1 cup
Cream cheese, softened	1/2 cup
Powdered sugar	1/2 cup
Ground cinnamon	1 tsp
Ground nutmeg	1/4 tsp
Vanilla extract	1/2 tsp
Lollipop sticks	12
White chocolate melts	1 cup
Sprinkles (optional)	For decoration

Cooking Steps:

In a large mixing bowl, combine graham cracker crumbs, pumpkin puree, cream cheese, powdered sugar, spices, and vanilla extract; mix until smooth and well-combined.
Scoop out small portions of the mixture and roll them into balls; insert a lollipop stick into each ball.
Place the balls on a parchment-lined baking sheet and refrigerate for at least 30 minutes to set.
Melt the white chocolate and dip each chilled pop into it, letting excess chocolate drip off.
Sprinkle with desired toppings or sprinkles while the chocolate is still wet.
Allow the pops to set again in the refrigerator before serving. Enjoy these delightful no-bake treats!