Chocolate Covered Pumpkin Pie Popsicles

Chocolate Covered Pumpkin Pie Popsicles

Smooth and creamy pumpkin pie popsicles dipped in dark and white chocolate and dusted with graham cracker crumbs for a refreshing fall treat.
Course Dessert
Prep Time 10 minutes
Cook Time 1 minute
Total Time 11 minutes
Servings 6 -7
Author Heather H. of Kitchen Concoctions


  • ½ cup pumpkin puree
  • 3 tablespoons pure maple syrup
  • 1 cup plain Greek yogurt
  • 1 cup International Delight® Pumpkin Pie Spice Coffee Creamer
  • 1 teaspoon pumpkin pie spice
  • 1/3 cup dark chocolate chips
  • 1/3 cup chopped white chocolate or white chocolate almond bark
  • 2 teaspoons coconut oil
  • 2 tablespoons graham cracker crumbs


  1. Combine pumpkin puree, maple syrup, Greek yogurt, coffee creamer and pumpkin pie spice in a large blender.  Blend on high for at least 3 minutes or until smooth and creamy, scraping down the sides of the blender, if needed.
  2. Pour popsicle puree into popsicle molds and insert popsicle stick. Place filled popsicle molds in frezzer and freeze for 4-6 hours or overnight.
  3. Once popsicles are frozen solid, place dark chocolate chips in microwave safe bowl or coffee mug. Add 1 teaspoon coconut oil to chocolate chips and microwave for 30 seconds. Remove from microwave and stir. Return to microwave for an additional 30 seconds. Stir again and repeat heating and stirring process until chocolate chips are completely melted. Repeat this process with the remaining white chocolate and coconut oil.
  4. Line a baking sheet with wax paper. Hold popsicle mold under warm water to help loosen the mold and remove the popsicle. Working quickly, dip the top half of the popscile into the melted chocolate. Sprinkle the chocolate with the crushed graham crackers. Serve immediately or return popsicles to the freezer to enjoy later.