Name: Irresistible Mini Pumpkin Pie Pops: Sweet Fall Treats for Everyone
Prep time: 30 min
Cook time: 20 min
Total time: 50 min
Ingredients: 2 sheets Puff Pastry (Essential for that flaky texture; feel free to swap with pie crusts if needed.); 1 cup Canned Pumpkin Puree (This is your creamy base for classic pumpkin flavors.); 1/2 cup Brown Sugar (Adds a rich sweetness; substitute with coconut sugar or maple syrup for variation.); 1 tbsp Pumpkin Pie Spice (Key for authentic autumn flavor.); 1 large Egg (Gives pastries a golden-brown finish.); 1 tbsp Water

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As the crisp autumn air signals the arrival of harvest season, my kitchen transforms into a cozy haven filled with the comforting scents of cinnamon and nutmeg. This year, I wanted to put a fun twist on a classic favorite, and that’s how I discovered the joy of Mini Pumpkin Pie Pops. These delightful little treats are not just adorable; they pack all the rich, spiced flavor of traditional pumpkin pie into a portable and easy-to-handle format.

Imagine golden, flaky puff pastry wrapped around a creamy pumpkin filling that’s just sweet enough, making them perfect for sharing at Thanksgiving gatherings or any festive occasion. Best of all, they come together quickly, so even the busiest cooks can whip up a batch. Whether you stick with the classic recipe or experiment with variations like sweet potato or a drizzle of chocolate, these pops are guaranteed to win over the hearts (and taste buds) of your guests. Join me as we create these irresistibly cheerful bites that celebrate the spirit of the season!

Why are these Irresistible Mini Pumpkin Pie Pops a must?

Delightful Presentation: These pops not only taste fantastic but also look charming on any dessert table!

Flavorful Twist: The combination of creamy pumpkin filling and warm spices makes every bite a taste of fall.

Easy to Customize: You can switch up the filling with sweet potato or butternut squash, or experiment with toppings like chocolate drizzle to suit every palate!

Quick Preparation: Perfectly suited for busy home cooks, these treats come together in no time, ensuring you can impress your guests without spending the whole day in the kitchen.

Crowd-Pleasing Treat: Whether at Thanksgiving or any gathering, these pops are sure to be a hit with both kids and adults alike! If you’re looking for more delightful pumpkin ideas, check out my Pumpkin Whoopie Pies for extra inspiration.

Irresistible Mini Pumpkin Pie Pops Ingredients

For the Pastry

Puff Pastry Sheets – Essential for that flaky texture; feel free to swap with pie crusts if you’re in a pinch.

For the Filling

Canned Pumpkin Puree – This is your creamy base for those classic pumpkin flavors; fresh pumpkin works too, but may need extra cooking.
Brown Sugar – Adds a rich sweetness; substitute with coconut sugar or maple syrup for a different twist.
Pumpkin Pie Spice – This spice blend is key for authentic autumn flavor; you can use a mix of cinnamon, nutmeg, and ginger if needed.

For the Egg Wash

Egg + Water – Gives your pastries that lovely golden-brown finish; a dairy-free alternative can be used for a vegan option.

With these simple ingredients, you’re on your way to creating Irresistible Mini Pumpkin Pie Pops that will be a sweet hit! Enjoy the delightful process of bringing these treats to life!

How to Make Irresistible Mini Pumpkin Pie Pops

Preheat Oven: Begin by preheating your oven to 400°F (200°C). Line a baking sheet with parchment paper to prevent sticking and promote even baking.
Make Filling: In a mixing bowl, combine the canned pumpkin puree, brown sugar, and pumpkin pie spice. Stir until well mixed, tasting to adjust sweetness if desired.
Prepare Pastry: Roll out the thawed puff pastry on a floured surface until it’s about 1/8 inch thick. Cut the pastry into 4-inch squares for your pops.
Assemble Pops: Place a tablespoon of the pumpkin filling in the center of each square. Insert a lollipop stick into the filling and fold the pastry over, shaping it like an envelope.
Seal and Wash: Use a fork to press the edges of the pastry firmly, sealing in the filling. Brush the top with the egg wash to achieve a beautiful golden color while baking.
Bake: Arrange the assembled pops on the prepared baking sheet and bake for 15-20 minutes or until they’re golden brown and puffed. Allow them to cool slightly before serving.

Optional: Drizzle with melted chocolate for a decadent finishing touch!

Exact quantities are listed in the recipe card below.

What to Serve with Irresistible Mini Pumpkin Pie Pops?

These adorable pumpkin pie pops are sure to steal the show, but they are even better when paired with delightful accompaniments that elevate your holiday table.

Cranberry Sauce: The tartness complements the sweet and spiced filling beautifully, adding a festive touch to each bite.
Whipped Cream: Soft, luscious whipped cream is a classic pairing that brings a creaminess to the crunchy pops, inviting everyone to take another treat!
Spiced Apple Cider: A warm cup of spiced apple cider envelops your senses with autumn aromas, enhancing the entire experience of enjoying pumpkin treats.
Vanilla Ice Cream: Creamy vanilla ice cream provides a delightful contrast to the crispy pastry, turning each pop into a decadent dessert experience.
Chocolate Drizzle: For those who love a bit of indulgence, a drizzle of dark chocolate over the pops adds an unexpected, rich flavor that truly delights.
Nuts & Dried Fruits Board: A selection of crunchy nuts and sweet dried fruits brings texture and flavor variety, creating a festive spread around your pops.
Pumpkin Spice Latte: This seasonal coffee drink adds warmth and coziness, mirroring the spices in your dessert while keeping the autumn spirit alive.
Cheesecake Bites: Mini cheesecake bites provide a rich and creamy counterpoint to the fluffy pumpkin filling, ensuring there are flavors for everyone to enjoy.

Irresistible Mini Pumpkin Pie Pops Variations

Feel free to explore these fun twists and make this recipe your own!

Sweet Potato Swap: Replace pumpkin puree with mashed sweet potato for a richer, sweeter profile that’s still cozy.
Butternut Squash Delight: Try using butternut squash puree for a subtly sweet, creamy filling—perfect for those who love a slightly different taste.
Nutty Crunch: Mix in chopped pecans or walnuts into the filling for added texture; this gives each bite a delightful crunch that complements the softness of the pastry perfectly.
Chocolate Drizzle: Elevate your pops by drizzling melted chocolate on top after baking—it’s a sweet finish that adds an indulgent touch everyone will love.
Maple Sweetness: Substitute brown sugar with pure maple syrup for a natural sweetness that enhances the autumn flavors beautifully.
Spicy Kick: Add a pinch of cayenne pepper to the filling for a surprising heat that perfectly balances the sweetness and keeps guests coming back for more!
Vegan Version: Swap the egg wash for a coconut milk wash to keep these little delights plant-based, while still achieving a beautiful color.
Mini Variations: Experiment with different shapes; use cookie cutters for fun, seasonal designs that will catch everyone’s eye.

Each variation brings a unique spin to your Mini Pumpkin Pie Pops, ensuring everyone finds a favorite!

Make Ahead Options

These Irresistible Mini Pumpkin Pie Pops are perfect for meal prep aficionados looking to save time during the holiday rush! You can assemble the pops up to 24 hours in advance by placing them on a baking sheet and refrigerating them until ready to bake. To maintain their crispiness, ensure the puff pastry is well-sealed around the filling. When you’re ready to serve, simply preheat the oven and bake them straight from the fridge for about 15-20 minutes until golden brown. Alternatively, these pops can be frozen for up to 3 months; just add a few extra minutes to the baking time when cooking from frozen. This way, you’ll enjoy fresh, warm treats that are just as delicious as if made the same day!

How to Store and Freeze Irresistible Mini Pumpkin Pie Pops

Fridge: Store cooled pops in an airtight container for up to 3 days. This keeps them fresh and flavorful for your after-party snack cravings!

Freezer: These pops can be frozen for up to 2 months. Arrange them in a single layer on a baking sheet until solid, then transfer to a freezer bag for long-term storage.

Baking from Frozen: If baking directly from the freezer, add an extra 3-5 minutes to the baking time until golden brown. Enjoy that fresh-baked taste any time!

Reheating: For the best results, reheat in the oven at 350°F (175°C) for about 8-10 minutes, ensuring they’re warmed through without losing their delightful texture.

Expert Tips for Irresistible Mini Pumpkin Pie Pops

Thaw Pastry Fully: Ensure your puff pastry is completely thawed for easy rolling and cutting—this prevents tears and makes assembly a breeze.
Seal Edges Well: Press the edges firmly with a fork to avoid any leakage during baking, ensuring every bite stays filled with that delicious pumpkin goodness.
Taste Your Filling: Adjust the sweetness of your pumpkin filling according to your preference. A hint of nutmeg can elevate the flavor even further.
Experiment with Toppings: Feel free to personalize your mini pops! Drizzle with melted chocolate or sprinkle with nuts after baking for an extra touch of flair.
Refrigerate Ahead: For convenience, assemble your pops a day in advance and refrigerate. They can also be frozen and baked from frozen, adding a few extra minutes to the baking time.
Perfect Serving Size: Each pop is a delightful little treat, making them perfect for sharing at gatherings while keeping indulgence in check—ideal for the holiday season!

Irresistible Mini Pumpkin Pie Pops Recipe FAQs

How do I select ripe pumpkin for my filling?
Absolutely! When choosing pumpkin for your filling, look for ones that feel heavy for their size with smooth, unblemished skin. Avoid any with dark spots or mold; a good pumpkin should feel firm to the touch.

How should I store leftover Mini Pumpkin Pie Pops?
Very! Store your cooled pops in an airtight container in the fridge for up to 3 days to keep them fresh. I often just place a layer of parchment paper between them to avoid any sticking.

Can I freeze Mini Pumpkin Pie Pops?
Definitely! To freeze, arrange unbaked pops on a baking sheet in a single layer, freeze until solid, then transfer them to a freezer bag. They’ll keep for up to 2 months. When ready to bake, you can cook them directly from frozen—just add an extra 3-5 minutes to the baking time.

What if my pumpkin filling is too runny?
If you find your filling too runny, you can mix in a tablespoon or two of cornstarch to help thicken it up. Alternatively, you can let it sit in a sieve for about 15 minutes to drain excess liquid before assembling your pops.

Can I make these pops vegan-friendly?
Absolutely! To make your pops vegan, simply substitute the egg wash with a mixture of almond milk and a little cornstarch for a shiny finish, and use dairy-free puff pastry. The filling remains delicious with canned pumpkin and your selected sweetener!

What other flavor variations can I try?
The more the merrier! You can switch up the filling by using sweet potato or butternut squash for a unique twist. For extra texture, consider adding chopped nuts to your filling or drizzling the pops with chocolate after they bake.