Candy-Dipped Marshmallow Pumpkin Pops are one of my favorite fun and festive Halloween treats to make. I love how easy they are to put together, and they always look so bright and cheerful on a party table. The fluffy marshmallow center, coated in colorful candy melts and decorated like little pumpkins, makes them a sweet treat that kids and adults both enjoy.

Why You’ll Love This Recipe

I enjoy this recipe because it’s quick, mess-free, and doesn’t require baking. I like shaping the marshmallows into pumpkins and dipping them in candy melts—it feels creative and playful. They’re the kind of treat I can make ahead of time, and they’re perfect for parties, trick-or-treat events, or even as edible gifts.

Ingredients

12 large marshmallows
12 lollipop sticks or paper straws
1 package orange candy melts
Green candy melts or green icing (for pumpkin stems and vines)
Black edible gel or mini chocolate chips (for faces, optional)

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

Directions

Prepare the Pops:
I insert lollipop sticks or straws into the center of each marshmallow, making sure they’re secure.

Melt the Candy Coating:
I melt the orange candy melts in a microwave-safe bowl, stirring every 30 seconds until smooth.

Dip the Marshmallows:
I dip each marshmallow into the melted candy, covering it completely, and let excess drip off. I place them on a parchment-lined tray to set.

Decorate:
While the coating is still tacky, I use green candy melts or icing to pipe stems and curly vines on top.
If I want to make jack-o’-lantern faces, I add eyes and mouths using edible gel or mini chocolate chips.

Set and Serve:
I let the pops sit until the candy coating is fully hardened before serving or packaging.

Servings and Timing

This recipe makes 12 pumpkin pops. Prep time is 15 minutes, and setting time is about 15 minutes, so they’re ready in around 30 minutes.

Variations

I like to:

• Roll the dipped marshmallows in orange sanding sugar for extra sparkle.

• Use different colored candy melts for a fun mix of pumpkins.

• Add a touch of cinnamon or pumpkin spice to the candy coating for flavor.

Storage/reheating

I store the pumpkin pops in an airtight container at room temperature for up to 3 days. They don’t need reheating, and I avoid refrigerating them since condensation can make the candy coating sticky.

FAQs

Can I make these pops ahead of time?

Yes, I often make them a day in advance and store them in a covered container.

Can I use white chocolate instead of candy melts?

Yes, I tint melted white chocolate with orange food coloring when I don’t have candy melts.

Can I make mini versions?

Yes, I use mini marshmallows and toothpicks to create bite-sized pumpkin pops.

Can kids help with this recipe?

Yes, kids love decorating the pumpkins, though I usually handle the hot candy melts myself.

Can I package these for gifts?

Yes, I wrap each pop in a small cellophane bag tied with ribbon to make them perfect for gifting.

Conclusion

Candy-Dipped Marshmallow Pumpkin Pops are a festive, simple, and fun Halloween treat that I love making. They’re colorful, customizable, and always a hit at parties or as homemade gifts. Whether I decorate them with faces or keep them as classic pumpkins, they bring plenty of seasonal charm to my celebrations.

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