Pumpkin Marshmallow Lollipops
These delightful Pumpkin Marshmallow Lollipops combine the warmth of fall flavors with the fun of homemade sweets, making them perfect for kids and gatherings.
Ingredients
Base
- 1 cup pumpkin puree not the spiced pie filling
- 2 cups marshmallows softened so they blend easily
Coating
- 1 cup chocolate for coating; dark chocolate is recommended
Extras
- lollipop sticks homemade lollies need these
- sprinkles optional topping
- candy corn optional topping for decoration
Instructions
Preparation
- In a bowl, toss together the pumpkin puree and softened marshmallows until smooth and slightly sticky.
- Grab a small scoop of the mixture and roll it into golf ball-sized balls, inserting a lollipop stick into each one.
- Chill the lollipops in the fridge for about an hour to firm up.
Coating
- While the lollipops are chilling, melt the chocolate using a double boiler until smooth and shiny.
- Dip each lollipop into the melted chocolate, covering completely. Let any excess drip off before placing it on parchment paper.
- Add sprinkles or candy corn on top while the chocolate is still wet.
- Let the lollipops cool and harden completely before wrapping.
Notes
Store hardened lollipops in the refrigerator for up to a week or freeze for about a month wrapped individually. For extra flavor, consider adding cinnamon or nutmeg to the pumpkin mixture. You can also use white chocolate or pretzel sticks if needed.