These healthy Pumpkin Brownie Pops are perfect for Halloween, fall parties, or as a fun, protein-packed treat. Made with my favorite chickpea brownie recipe, they’re naturally sweetened with dates and make an ideal dessert for kids and adults alike. Let’s dive into how to make these delicious, gluten-free brownie pops!
Pumpkin Brownie Pop Ingredients & Accessories:
- Chickpeas – Simply drain and rinse a can of chickpeas, or if you prefer, you can use 1 ¾ cup of soaked chickpeas.
- Pitted Dates – I recommend soaking dates in hot water for 5 minutes to soften them before blending. Dates are a great natural sweetener full of fiber, antioxidants, and minerals.
- Peanut Butter – Choose one with no added sugar or oils.
- Cacao Powder and Applesauce – Ensure both are unsweetened for a healthier treat.
- Coconut Oil – This comes in a jar. I measure out the amount of coconut oil and microwave it to change it from solid to liquid.
- Vanilla Extract – I’m a big fan of pure vanilla extract.
- Baking Soda
- Baking Powder
- Natural food dye – I used ifiProvisions natural colorant. I love that the beautiful hues are made from turmeric, beetroot, and spirulina. You can use my code healthyholme to save 15% off the site.
- Pumpkin mold – This is the mold I used.
- Popsicle sticks – These are the food-safe popsicle stick that I use.
How to Store Pumpkin Brownie Pops for Best Freshness
I recommend storing the brownie pops in the refrigerator until ready to serve. Then I would let the dessert sit out for about 10 minutes before serving.
FAQs: Making Perfect Pumpkin Brownie Pops
I don’t have food dye, is there anything else I could do?
Another method is placing orange sprinkles at the bottom of the mold before topping with white chocolate.
Can I freeze these?
Yes, these brownie pops can definitely be made ahead and frozen until it’s party time!
How do I soak the dates?
Soak dates by heating a cup of water, then placing the dates in it for 5 minutes, and lastly draining before blending.
Why do I sweeten my brownies with dates?
Dates are a wonderful natural sweetener! They are full of fiber, which prevents blood sugar spikes and aids with digestion. They are also full of antioxidants, vitamins, and minerals to aid in immunity and heart health.
Here are some other recipes that are sweetened with dates:
More Fall Dessert Recipes to Try
Pumpkin Brownie Pops
Ingredients
Chickpea Brownie Ingredients:
- 1 can chickpeas drained and rinsed
- 1 cup pitted dates soaked in hot water for 5 minutes
- 1/2 cup natural peanut butter
- 1/3 cup cacao powder
- 1/3 cup unsweetened applesauce
- 1 tbsp coconut oil melted
- 1 tsp vanilla extract
- 1/2 tsp baking soda
- 1/2 tsp baking powder
Other Ingredients:
- 1/2 cup white chocolate melted
- 1 tsp coconut oil or MCT oil
- natural orange food coloring
- popsicle sticks
Instructions
- Preheat the oven to 350F and lightly grease a silicone pumpkin mold.
- Process together all of the brownie ingredients until smooth. Fill the cavities of the mold about 2/3 of the way. Use a spatula to smooth the tops and bake for 25 minutes. Let cool in the refrigerator.
- Once the brownies have cooled, carefully remove the brownies from the mold. Wash and thoroughly dry the mold.
- Mix together the melted chocolate, oil, and dye. Cover the bottom of the mold with melted chocolate, using a knife or baby spoon to spread out. Insert the brownies back into the mold.
- Place in the freezer for 20 minutes to make sure the chocolate has completely set before carefully removing the brownies. Don’t try to remove them too early or the brownies will break. I found stretching the mold so that the sides of the brownie became unstuck and then pushing from the bottom helped.
- Insert a popsicle stick and enjoy!
Notes
Did you try these Pumpkin Brownie Pops? Tag me on Instagram at @healthyholme with your creations!
