These creamy pumpkin popsicles are made with all the fall flavors you love! Each bite is smooth, spiced, and just sweet enough to satisfy your cravings. It’s an effortless recipe that takes just minutes to prep—then all that’s left is letting them freeze. A perfect fall treat the whole family will love!
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Skill Level: Beginner
Flavor Remix: Add 2-3 tablespoons of cream cheese for a pumpkin cheesecake twist.
Allergy Watch: Gluten Free, Dairy Free Option, No Eggs, Nut-Free
Pumpkin spice season starts earlier every year in my house. If you want to partake and beat the summer heat, these creamy popsicles are the way to go.
I heat the mixture lightly so the sugar fully dissolves, which helps achieve an extra smooth texture.
Ingredient Notes
- Milk: Use regular or dairy-free milk like oat or almond milk.
- Pumpkin Puree: Make sure to use pure canned pumpkin, not pumpkin pie filling.
- Brown Sugar: Substitute with maple syrup or honey.
- Vanilla Extract: Substitute with almond extract.
- Pumpkin Pie Spice: A cozy blend of cinnamon, nutmeg, ginger, and cloves. Use store-bought or make your own.
- Cinnamon: Pumpkin pie spice already has cinnamon, but we're adding a little extra because why not?
How to Make Pumpkin Spice Popsicles
A step-by-step visual guide for making pumpkin popsicles. You can skip to the recipe for the full written instructions.
Heat and Whisk
Warm the mixture gently over low heat; don't let it come to a boil. You’re just looking to dissolve the sugar and blend everything nicely. Once it’s smooth, let it cool completely before pouring into the popsicle molds.
Transfer to Popsicle Molds
Don’t fill the popsicle molds all the way to the top—leave a little space to give room for the popsicles sticks.
More Ice Cream Recipes
Recipe Tips
- Taste the pumpkin mixture before you pour; it’s the perfect time to adjust the flavor. If you want it sweeter, add a bit more sugar (just make sure to let it dissolve). For more warmth, a little extra cinnamon does the trick.
- Make sure to freeze the popsicles for at least 4 hours, or even better, overnight for a fully set and creamy texture.
Make Ahead and Storing
Make Ahead: If you don't want to freeze the pumpkin mixture yet, you can prep it up to 2 days in advance and store it in the fridge.
Storing: Once frozen, remove the popsicles from the molds and wrap them with parchment paper. Place them in a freezer-safe bag. They should keep for 2-3 weeks, but I doubt they'll last that long!
📖 Recipe
Pumpkin Spice Popsicles
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Ingredients
- 1 cup milk regular or non-dairy
- 1 cup pumpkin puree
- ½ cup brown sugar
- 1 teaspoon vanilla extract
- 2 teaspoon pumpkin pie spice
- ½ teaspoon cinnamon
Instructions
- In a small pan over low heat, whisk together the milk, sugar, and pumpkin purée until the sugar dissolves, about 2 to 3 minutes. Remove from the heat and stir in the vanilla and spice. Let cool.1 cup milk, 1 cup pumpkin puree, ½ cup brown sugar, 1 teaspoon vanilla extract, 2 teaspoon pumpkin pie spice, ½ teaspoon cinnamon
- Pour into popsicle molds and freeze for 4 hours or until solid.
Equipment
- saucepan
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