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Pumpkin Marshmallow Lollipops

These Pumpkin Marshmallow Lollipops combine the delightful flavors of pumpkin and marshmallow, making for a sweet and festive treat perfect for autumn gatherings.
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Prep Time 30 minutes
Total Time 30 minutes
Servings: 12 lollipops
Course: Dessert, Snack
Cuisine: American, Autumn
Calories: 150
Ingredients Method Notes

Ingredients
  

For the Pumpkin Mixture
  • 1 cup pure pumpkin puree
  • 1/2 cup mini marshmallows Ensure they are fresh for fluffiness.
  • 2 cups marshmallow cream
  • 1 teaspoon ground cinnamon Adds warmth and flavor.
  • 1/2 teaspoon ground nutmeg
  • 1/4 teaspoon ginger powder For an extra kick.
For Coating
  • 2 cups white chocolate chips Melt according to package instructions.
  • 1 package lollipop sticks For assembling lollipops.
  • to taste sprinkles for decoration Optional but adds a fun touch.

Method
 

Preparation
  1. In a large bowl, combine the pumpkin puree, ground cinnamon, ground nutmeg, and ginger powder. Mix well until all the spices are evenly incorporated.
  2. Gently fold in the mini marshmallows into the pumpkin mixture until they are fully coated.
  3. Scoop out tablespoons of the pumpkin-marshmallow mixture and form them into balls. Press a lollipop stick into each ball, making sure it is stable.
Coating
  1. In a microwave-safe bowl, melt the white chocolate chips according to package instructions, stirring until smooth.
  2. Dip each pumpkin lollipop into the melted chocolate, allowing any excess to drip off.
  3. If desired, add sprinkles to the wet chocolate coating for a fun touch.
Setting
  1. Place the coated lollipops on a parchment-lined tray and refrigerate for about 30 minutes, or until the chocolate has fully set.

Notes

Store lollipops in an airtight container at room temperature for up to a week. Freeze for longer storage, wrapped in plastic wrap and placed in a freezer bag for up to three months.