Save Creamy pumpkin fudge pops with layers of toasted marshmallow, crunchy pretzels, and rich chocolate, inspired by classic smores flavors.
The first time I made these fudge pops, my kitchen was filled with the aroma of toasted marshmallows and pumpkin spice. I loved how the simple assembly became a fun, creative activity, with each mold slightly different in its layers.
Ingredients
- Fudge Pop Base: 1 cup canned pumpkin purée, 1 cup sweetened condensed milk, 1/2 cup heavy cream, 1/4 cup brown sugar, 1/2 teaspoon ground cinnamon, 1/4 teaspoon ground nutmeg, 1/4 teaspoon ground ginger, 1 teaspoon pure vanilla extract, Pinch of salt
- Chocolate Layer: 3/4 cup semisweet chocolate chips, 2 tablespoons heavy cream
- Smores & Crunch: 1 cup mini marshmallows, 2/3 cup crushed pretzels, 1/2 cup crushed graham crackers
Instructions
- Prepare the Pumpkin Fudge:
- In a medium saucepan, combine pumpkin purée, sweetened condensed milk, heavy cream, brown sugar, cinnamon, nutmeg, ginger, vanilla, and salt. Cook over medium heat, stirring often, until smooth and slightly thickened (about 5 minutes). Remove from heat and let cool slightly.
- Make Chocolate Layer:
- In a microwave-safe bowl, combine chocolate chips and heavy cream. Microwave in 20-second intervals, stirring until smooth and melted. Set aside.
- Toast the Marshmallows:
- Toast mini marshmallows under a broiler for 1 to 2 minutes until golden brown, or use a kitchen torch. Let cool.
- Assembly:
- Layer crushed pretzels and graham crackers into the bottom of each popsicle mold. Add a few toasted marshmallows. Pour pumpkin fudge mixture into each mold, filling halfway. Add a spoonful of chocolate layer, then more pumpkin mixture, repeating layers as desired. Top with additional crushed pretzels, graham crackers, and toasted marshmallows.
- Freeze:
- Insert popsicle sticks. Freeze for at least 4 hours, or until fully set.
- Serve:
- To release, briefly dip molds in warm water. Serve immediately.
Save Whenever I serve these at family gatherings, the kids love choosing their pop with the most marshmallows, while adults appreciate the rich flavors and homemade touch.
Required Tools
Medium saucepan, mixing bowls, microwave or double boiler, whisk, popsicle molds and sticks, baking sheet, spoon
Allergen Information
Made with ingredients containing milk, wheat, and soy. Check chocolate or pretzel labels for nut traces if allergies are a concern.
Nutritional Information
Each pop provides about 270 calories, 11 g fat, 39 g carbohydrates, and 4 g protein.
Save Allow pops to soften for just a minute before eating for best texture. Enjoy immediately for a refreshing, nostalgic treat!
Recipe Questions
- → How do I toast the marshmallows for these pops?
You can use a broiler or kitchen torch to toast mini marshmallows until golden brown, then let them cool before layering.
- → Can I make these pops dairy-free?
Absolutely. Replace heavy cream and condensed milk with coconut cream, and use dairy-free chocolate chips in the layers.
- → What’s the best way to release pops from the molds?
Dip the molds briefly in warm water to loosen pops, then gently pull them out by the sticks for easy serving.
- → How can I add extra crunch to the pops?
Stir crushed pretzels directly into the pumpkin mixture, and add more pretzels or graham crackers on top before freezing.
- → Are these pops suitable for vegetarians?
Yes, this dessert uses only vegetarian-friendly ingredients. Always check marshmallow brands, as some may contain gelatin.
- → Can I make these ahead for a party?
These fudge pops keep well in the freezer for several days, making them perfect for preparing ahead of gatherings.