Mini Pumpkin Pie Pops

Why You’ll Love This Recipe

These mini pumpkin pie pops are everything you love about pumpkin pie, in a cute, mess-free form. They’re easy to make with store-bought or homemade pie dough, and the small size makes them great for kids, entertaining, or gifting. Plus, the lollipop stick presentation adds a playful, creative element that’s sure to impress.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• Store-bought or homemade pie crust
• Pumpkin puree (not pumpkin pie filling)
• Brown sugar
• Egg
• Ground cinnamon
• Ground nutmeg
• Ground ginger
• Ground cloves
• Vanilla extract
• Salt
• Lollipop sticks (oven-safe)
• Optional toppings: egg wash, cinnamon sugar, or icing drizzle

Directions

1. Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper.
2. In a bowl, mix together pumpkin puree, brown sugar, egg, spices, vanilla, and salt until smooth.
3. Roll out the pie dough on a lightly floured surface to about ⅛-inch thickness.
4. Use a round cookie cutter or biscuit cutter (about 2.5 to 3 inches) to cut out an even number of circles.
5. Place half of the circles on the prepared baking sheet.
6. Add a lollipop stick to the center of each bottom circle, pressing gently to secure.
7. Spoon a small amount of the pumpkin filling (about 1–1½ teaspoons) into the center of each base circle, leaving a border around the edge.
8. Top with another dough circle, and press the edges with a fork to seal.
9. Brush the tops with egg wash and sprinkle with cinnamon sugar, if using.
10. Bake for 15–20 minutes, or until the crust is golden and the filling is set.
11. Cool slightly before serving. You can also drizzle with icing once cooled.

Servings and timing

This recipe makes approximately 10–14 pie pops, depending on the size of your cutter.
Prep time: 20 minutes
Bake time: 15–20 minutes
Total time: 35–40 minutes

Variations

• Maple Twist: Add a splash of maple syrup to the filling for extra fall flavor.
• Cream Cheese Filling: Mix a bit of cream cheese into the pumpkin mixture for a creamy variation.
• Decorative Tops: Use mini pie crust cutters to add decorative shapes to the tops.
• Mini Tarts: Skip the sticks and bake them as mini hand pies.
• Gluten-Free: Use a gluten-free pie crust and check all ingredients for gluten-free labeling.

Storage/Reheating

Store pie pops in an airtight container at room temperature for up to 2 days, or refrigerate for up to 4 days. To reheat, warm them in a 300°F (150°C) oven for 5–7 minutes to restore flakiness. Freeze baked pie pops for up to 1 month, and reheat from frozen in the oven.

FAQs

Can I use pumpkin pie filling instead of puree?

Pumpkin pie filling is pre-sweetened and spiced, which may make the pops overly sweet. Pumpkin puree gives you more control over the flavor.

What kind of pie crust should I use?

You can use store-bought refrigerated pie crust for convenience or make your own for a more homemade touch.

How do I keep the sticks from burning?

Use oven-safe sticks (such as paper lollipop or cake pop sticks), and make sure they’re well embedded in the dough.

Can I make these ahead of time?

Yes, you can fully bake and store them in the fridge or freezer, or assemble and chill them a few hours before baking.

Do I have to use a cookie cutter?

No, you can also cut the dough into squares or use a glass as a cutter.

Can I skip the sticks?

Yes, these make great mini hand pies even without the stick.

Can I use puff pastry instead of pie crust?

Puff pastry will work, but the texture will be flakier and may rise more during baking.

How do I prevent the filling from leaking out?

Don’t overfill, and make sure to press the edges of the crust firmly with a fork to seal.

What’s the best way to serve these?

Serve slightly warm or at room temperature, either plain or with a drizzle of glaze or icing.

Are these good for kids?

Absolutely—they’re easy to hold, fun to eat, and portion-controlled, making them great for little hands.

Conclusion

Mini Pumpkin Pie Pops are a delightful way to enjoy classic pumpkin pie in a fun, portable form. Perfect for fall events, gifting, or anytime you want a bite-sized seasonal dessert, they’re simple to make and guaranteed to bring smiles. Once you try them, you’ll want to make them a yearly tradition.

Mini Pumpkin Pie Pops

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Mini Pumpkin Pie Pops are adorable, handheld pumpkin pies on sticks with a buttery crust and spiced pumpkin filling. Perfect for fall parties, Thanksgiving, or festive seasonal treats.

• Author: Laura
• Prep Time: 20 minutes
• Cook Time: 15–20 minutes
• Total Time: 35–40 minutes
• Yield: 10–14 pie pops
• Category: Dessert
• Method: Baking
• Cuisine: American
• Diet: Vegetarian

Ingredients

• Store-bought or homemade pie crust
• 1/2 cup pumpkin puree (not pumpkin pie filling)
• 1/4 cup brown sugar
• 1 large egg
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg
• 1/4 teaspoon ground ginger
• 1/8 teaspoon ground cloves
• 1/2 teaspoon vanilla extract
• Pinch of salt
• Oven-safe lollipop sticks
• Optional toppings: egg wash, cinnamon sugar, or icing drizzle

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Instructions

1. Preheat oven to 375°F (190°C) and line a baking sheet with parchment paper.
2. In a bowl, mix pumpkin puree, brown sugar, egg, spices, vanilla, and salt until smooth.
3. Roll out pie dough to about 1/8-inch thickness and cut circles 2.5–3 inches in diameter.
4. Place half of the circles on the prepared baking sheet and insert a lollipop stick into the center of each.
5. Spoon 1–1½ teaspoons of pumpkin filling onto each bottom circle, leaving a border around edges.
6. Top with remaining dough circles and press edges with a fork to seal.
7. Brush tops with egg wash and sprinkle with cinnamon sugar if desired.
8. Bake 15–20 minutes until crust is golden and filling is set.
9. Cool slightly before serving; drizzle with icing if desired.

Notes

• Use oven-safe sticks to avoid burning.
• Do not overfill to prevent leaking.
• Decorative cutters can be used for fun designs on top.
• Puff pastry can be substituted for a flakier texture.
• Serve warm or at room temperature for best flavor.

Nutrition

• Serving Size: 1 pie pop
• Calories: 140
• Sugar: 8g
• Sodium: 90mg
• Fat: 7g
• Saturated Fat: 4g
• Unsaturated Fat: 2g
• Trans Fat: 0g
• Carbohydrates: 16g
• Fiber: 1g
• Protein: 2g
• Cholesterol: 25mg