# What You'll Need:
→ Pumpkin Biscuit Dough
01 - 1 ½ cups all-purpose flour
02 - 1 tablespoon light brown sugar
03 - 1 ½ teaspoons baking powder
04 - ¼ teaspoon baking soda
05 - ¼ teaspoon salt
06 - ½ teaspoon ground cinnamon
07 - ¼ teaspoon ground nutmeg
08 - ⅓ cup cold unsalted butter, cubed
09 - ½ cup pumpkin puree
10 - ¼ cup buttermilk
11 - 1 teaspoon vanilla extract
→ Filling & Coating
12 - 12 large marshmallows
13 - 3.5 ounces semi-sweet chocolate, chopped
14 - 6 full graham crackers, crushed (about ¾ cup crumbs)
15 - 12 lollipop sticks or popsicle sticks
# Step-by-Step Guide:
01 - Set oven to 375°F (190°C). Line a baking sheet with parchment paper.
02 - In a large mixing bowl, whisk together flour, brown sugar, baking powder, baking soda, salt, cinnamon, and nutmeg until evenly blended.
03 - Cut cold cubed butter into dry mixture using a pastry cutter or fork until the texture is similar to coarse crumbs.
04 - In a separate bowl, stir together pumpkin puree, buttermilk, and vanilla extract. Add this mixture to the dry ingredients and blend just until incorporated.
05 - Dust work surface with flour. Pat dough gently to a ½-inch thickness. Use a 2-inch round cutter to make 24 circles.
06 - Arrange 12 biscuit circles on the prepared baking sheet. Place one marshmallow on each circle and insert a lollipop stick halfway through the marshmallow.
07 - Cover each marshmallow with another biscuit circle. Seal edges by gently pinching with fingers.
08 - Bake in preheated oven for 16–18 minutes until biscuits turn golden brown. Transfer to wire rack and let cool completely.
09 - Melt chopped semi-sweet chocolate in a microwave-safe bowl or using a double boiler until smooth.
10 - Dip cooled biscuit pops in melted chocolate, then immediately sprinkle with crushed graham crackers. Place pops on parchment and allow chocolate to set.
