Pin It A playful and irresistible treat combining the cozy flavors of pumpkin biscuits with gooey marshmallow, rich chocolate, and a classic graham cracker crunch served on a stick for fun, mess-free eating.
The first time I made these for a fall gathering, they disappeared in minutes. Kids especially loved helping with dipping and sprinkling the graham cracker crumbs, and everyone agreed the pumpkin biscuit was a perfect twist.
Ingredients
- Pumpkin Biscuit Dough: 1 ½ cups all-purpose flour, 1 tbsp light brown sugar, 1 ½ tsp baking powder, ¼ tsp baking soda, ¼ tsp salt, ½ tsp ground cinnamon, ¼ tsp ground nutmeg, ⅓ cup cold unsalted butter (cubed), ½ cup pumpkin puree, ¼ cup buttermilk, 1 tsp vanilla extract
- Filling & Coating: 12 large marshmallows, 100 g (3.5 oz) semi-sweet chocolate (chopped), 6 full graham crackers (crushed, about ¾ cup crumbs), 12 lollipop sticks or popsicle sticks
Instructions
- Prep the Oven:
- Preheat oven to 375°F (190°C). Line a baking sheet with parchment paper.
- Make Dry Mixture:
- In a large bowl, whisk together flour, brown sugar, baking powder, baking soda, salt, cinnamon, and nutmeg.
- Add Butter:
- Cut in the cold butter using a pastry cutter or fingers until mixture resembles coarse crumbs.
- Mix Wet Ingredients:
- In a small bowl, combine pumpkin puree, buttermilk, and vanilla extract. Add to flour mixture and stir just until combined. Do not overmix.
- Shape Biscuits:
- On a lightly floured surface, gently pat dough to about ½-inch thickness. Cut out 24 circles using a 2-inch round cutter.
- Assemble Pops:
- Place 12 circles on baking sheet. Top each with a marshmallow. Gently press a lollipop stick into each marshmallow so it reaches halfway up.
- Seal and Bake:
- Top with remaining biscuit circles and seal edges by pressing gently with fingers. Bake for 16–18 minutes until golden brown. Cool on wire rack.
- Melt Chocolate:
- Melt chocolate in microwave-safe bowl or over double boiler until smooth.
- Coat and Finish:
- Dip tops of cooled pops in melted chocolate, then immediately sprinkle graham cracker crumbs. Place on parchment to set.
Pin It These biscuit pops quickly become a family favorite at our autumn gatherings, sparking funny debates about who gets the last pop and countless sticky smiles.
Required Tools
Mixing bowls, pastry cutter or fork, rolling pin, 2-inch round cutter, baking sheet, parchment paper, wire rack, microwave-safe bowl or double boiler, lollipop or popsicle sticks
Allergen Information
Contains wheat (gluten), milk, butter (dairy). Marshmallows may contain gelatin. Chocolate may have traces of soy or nuts always verify labels.
Nutritional Information
Calories: 185, Total Fat: 7 g, Carbohydrates: 28 g, Protein: 2 g per pop.
Pin It Serve these biscuit pops for dessert or at parties. They offer a playful twist on classic s'mores and will be the highlight of your fall treat table.
Recipe FAQs
- → Can I use sweet potato instead of pumpkin?
Yes, you can swap in sweet potato puree for pumpkin to achieve a similarly rich, earthy flavor in the biscuit dough.
- → How should I melt the chocolate for dipping?
Melt chopped chocolate using a microwave-safe bowl in short intervals, stirring, or gently over a double boiler for smoothness.
- → Are these pops suitable for vegetarians?
Use vegetarian-friendly marshmallows, as many contain gelatin. Check chocolate and butter ingredient labels for suitability.
- → Can I make these gluten-free?
Yes, substitute all-purpose flour and graham crackers with certified gluten-free alternatives for a safe treat.
- → How do I store leftover pops?
Store cooled pops in an airtight container at room temperature for up to two days, or refrigerate for extra freshness.
- → Can I add chocolate spread inside?
For extra decadence, dab a bit of chocolate spread inside each pop before sealing the biscuit dough.