Save Creamy pumpkin fudge pops with layers of toasted marshmallow, crunchy pretzels, and rich chocolate, inspired by classic smores flavors. These dessert pops are a delightful treat that bring together fall spice and classic campfire nostalgia in a frozen, handheld snack.
I created these fudge pops after experimenting with leftover canned pumpkin and a craving for something sweet, cold, and fun to make with family. The combo of fudge, toasted marshmallows, and crunchy pretzels instantly became a favorite at our fall get-togethers.
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 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 2 tablespoons heavy cream. Microwave in 20-second intervals, stirring until smooth and melted. Set aside.
- Toast Marshmallows:
- Toast the mini marshmallows under a broiler for 1–2 minutes until golden brown, or use a kitchen torch. Let cool.
- Layer Pops:
- Layer a spoonful of crushed pretzels and graham crackers into the bottom of each popsicle mold. Add a few toasted marshmallows.
- Fill Molds:
- Pour pumpkin fudge mixture into each mold, filling halfway. Add a small 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 pops, briefly dip molds in warm water and serve immediately.
Save These pops became a staple at our family's fall movie nights almost by accident. We love gathering around and sharing the first batch straight from the freezer, sometimes with extra marshmallows on top for a little more fun.
Required Tools
Medium saucepan, mixing bowls, microwave or double boiler, whisk, popsicle molds and sticks, baking sheet (for toasting marshmallows), spoon.
Allergen Information
Contains milk (dairy), wheat (graham crackers, pretzels), and soy (chocolate chips). May contain traces of nuts, depending on chocolate or pretzel brands. Always check labels if you have food allergies.
Nutritional Information (per serving)
Calories: 270, Total Fat: 11 g, Carbohydrates: 39 g, Protein: 4 g.
Save Enjoy these pops for a refreshing twist on classic smores that’s perfect for any autumn day. Freeze extras for last-minute desserts or weekday snacks!
Recipe FAQ
- → How do I get smooth pumpkin fudge texture?
Simmer the pumpkin mixture gently and stir constantly until it thickens and becomes creamy before cooling.
- → Can I toast marshmallows without a broiler?
Yes, you can use a kitchen torch or carefully toast the marshmallows over a stovetop flame.
- → What can I use instead of graham crackers?
Crushed digestive biscuits or vanilla wafers make excellent substitutes for graham crackers in layering.
- → Are these suitable for a dairy-free diet?
You can replace dairy ingredients with coconut cream and dairy-free chocolate for an enjoyable dairy-free version.
- → How do I release the pops from molds easily?
Briefly immerse the popsicle molds in warm water to loosen the pops before serving.
- → Can I add extra crunch to the pops?
Stir additional pretzel pieces directly into the fudge base before layering and freezing for extra texture.