No-Bake Pumpkin Cookie Dough Pops — Fall Dessert Bites

Pumpkin pops are a delightful Halloween treat — these pumpkin-shaped cookie dough pops are simple to prepare and require no oven.

There’s something irresistible about cookie dough. If you love sneaking a taste while baking, these pumpkin cookie dough pops are a safe alternative — they’re made without eggs, so you can enjoy them without worrying about raw egg safety. They’re similar in concept to Edible Sugar Cookie Dough and Chocolate Chip Cookie Dough Dip but shaped for Halloween fun.

These adorable pumpkin pops are bite-sized and require no baking, making them ideal for school treats, a party platter, or a spooky dessert table. Cookie dough desserts appeal to both kids and adults, so these mini pumpkins are a guaranteed crowd-pleaser.

The recipe below is gluten-free when you use gluten-free old fashioned oats; if gluten isn’t a concern, regular oats will work just as well. Pair these pops with other Halloween desserts for a festive spread.

Pumpkin Cookie Dough Pop Ingredients & Supplies

Gather the ingredients and a few supplies before you start. For about 15 pumpkin pops you will need:

For the cookie dough balls:

• 1 stick unsalted butter, room temperature
• 1/3 cup granulated sugar
• 1/2 cup packed light brown sugar
• 1 teaspoon vanilla extract
• 2 tablespoons milk (any kind)
• 2 cups old fashioned oats (use gluten-free oats if needed)
• 1/2 teaspoon salt
• 2/3 cup chocolate chips

Additional supplies:

• Orange candy melts
• Green fondant
• Popsicle or lollipop sticks

Using gluten-free oats makes this recipe suitable for guests who avoid gluten, but regular oats are fine for most families.

How to Make Pumpkin Pops

These pumpkin pops come together quickly with a few simple steps.

1. Line a baking sheet with parchment paper and set it aside.

2. Pulse the oats in a food processor until they become a coarse oat flour.

3. In a stand mixer or with an electric mixer, beat the softened butter, granulated sugar, brown sugar, vanilla, and milk on medium speed until the mixture is smooth and combined.

4. Add the oat flour and salt, mixing until incorporated. Stir in the chocolate chips.

5. Scoop heaping tablespoonfuls of dough and roll them into balls with clean hands. Place the balls on the prepared parchment-lined baking sheet.

6. Freeze the cookie dough balls for at least 2 hours so they firm up and are easier to dip.

7. Melt the orange candy melts according to the package instructions while the balls are still in the freezer.

8. Working quickly, remove a few dough balls from the freezer at a time and dip them in the melted candy. Use a spoon to help coat them completely. Place the coated balls back on the parchment and insert a stick into the top of each one.

9. Cut small pieces of green fondant and roll them into stems and tiny vines. Place these on the tops of the coated pops. Return the finished pumpkin pops to the refrigerator to keep the dough firm until serving.

Tip: Cookie dough softens quickly at room temperature, so keep the pops chilled until you’re ready to serve them.

Recipe Summary

Ingredients

• 1 stick unsalted butter, room temperature
• 1/3 cup granulated sugar
• 1/2 cup light brown sugar, packed
• 1 teaspoon vanilla extract
• 2 tablespoons milk (any kind)
• 2 cups old fashioned oats (gluten-free if needed)
• 1/2 teaspoon salt
• 2/3 cup chocolate chips
• Orange candy melts for coating
• Green fondant for stems and vines
• Popsicle or lollipop sticks

Instructions

1. Line a baking sheet with parchment paper.
2. Pulse oats in a food processor until you have oat flour.
3. Beat butter, granulated sugar, brown sugar, vanilla, and milk until smooth.
4. Add oat flour and salt; mix until combined. Stir in chocolate chips.
5. Form heaping tablespoonfuls of dough into balls and place on the prepared sheet.
6. Freeze the balls for at least 2 hours.
7. Melt the orange candy melts while the balls are still frozen.
8. Dip frozen dough balls in melted candy, ensuring full coverage. Place on parchment and insert a stick into each pop.
9. Roll small pieces of green fondant into stems and vines, then press onto each coated pop.
10. Refrigerate the finished pops until serving to keep the dough firm.

These no-bake pumpkin cookie dough pops make a festive addition to any Halloween dessert table. Keep them chilled until serving and enjoy the bites of cookie-dough goodness shaped like tiny pumpkins.