Ingredients
Equipment
Method
How to Make Irresistible Mini Pumpkin Pie Pops
- Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
- In a mixing bowl, combine the canned pumpkin puree, brown sugar, and pumpkin pie spice. Stir until well mixed.
- Roll out the thawed puff pastry on a floured surface until it’s about 1/8 inch thick. Cut into 4-inch squares.
- Place a tablespoon of the pumpkin filling in the center of each square. Insert a lollipop stick and fold the pastry over.
- Press the edges of the pastry firmly with a fork to seal in the filling. Brush top with egg wash.
- Arrange the pops on the baking sheet and bake for 15-20 minutes or until golden brown.
- Allow to cool slightly before serving. Drizzle with melted chocolate if desired.
Nutrition
Notes
Each pop is a delightful little treat, making them perfect for sharing at gatherings while keeping indulgence in check.
