Pumpkin Marshmallow Lollipops
These charming little desserts combine creamy pumpkin filling wrapped in rich chocolate, making them a perfect fall treat for any occasion.
Ingredients
Main Ingredients
- 1 cup Pumpkin puree Can substitute with sweet potato or butternut squash puree.
- 1 cup Marshmallows Use mini or regular; vegan marshmallows can be used for a plant-based option.
- 10-12 sticks Lollipop sticks Essential for creating lollipops.
- 8 oz Chocolate Milk or dark chocolate, or use dairy-free chocolate if needed.
- to taste Sprinkles Optional for decoration.
- to taste Candy corn Optional for decoration.
Instructions
Preparation
- Start by clearing your counter and laying out all of your ingredients.
- In your mixing bowl, combine the pumpkin puree with your chosen spices like cinnamon, nutmeg, or ginger. Stir until smooth.
- Take your marshmallows and dip them into the pumpkin mixture, ensuring they are well coated.
- Insert a lollipop stick into each coated marshmallow.
- Melt the chocolate in a microwave-safe bowl in intervals of 30 seconds, stirring in between.
- Dip each marshmallow in the melted chocolate, coating thoroughly.
- Place the chocolate-coated lollipops on a baking sheet lined with parchment paper.
- Before the chocolate hardens, sprinkle with toppings like sprinkles or candy corn.
- Let the lollipops sit at room temperature or refrigerate for about 30 minutes until set.
- Wrap each lollipop in cellophane and tie with a ribbon before serving.
Notes
Store lollipops in an airtight container at room temperature for up to 5 days. For longer storage, freeze for up to 3 months.