Frozen Yogurt Pumpkins

These Frozen Yogurt Pumpkins are a healthy, kid-friendly Halloween treat! They’re easy to make and fun to decorate, perfect for a play date or party!

Hi friends!

Just popping in to share a quick Halloween idea with you! Squish and I spent some time in the kitchen on Friday morning making these. It was pretty spontaneous and I wasn’t really planning on sharing them on the blog, but they turned out so cute I just had to share them!

They’re super simple to make and were fun to decorate as well. The base is pretty much just my Pumpkin Yogurt Dip, shaped into pumpkin shapes and then decorated and frozen!

Frozen Yogurt Pumpkins

I took a poll on my InstaStories and the verdict was that whole almonds make a better stem than sliced almonds, but I used a mixture of both. Add a couple pumpkin seeds for the leaves and then decorate. You can make jack-o-lantern faces with kids that are a bit older or just let the little kids go crazy decorating!

Since I randomly thought of these at 7am on a Friday, I didn’t make a special trip to the store…so we just used what I had on hand to decorate. Some favorites were chocolate covered sunflower seeds, white and regular chocolate chips, and dried cranberries and blueberries.

If you were feeling extra ambitious, you could even pipe faces within the pumpkins and then fill in around them so you’d have holes for the eyes, mouth etc like real pumpkins. I clearly wasn’t feeling that ambitious.

I make mine pretty thin so they would freeze quickly but you could always make them thicker if you wanted to! They were so easy to make that Squish could do most of it by himself.

Here’s the official directions:

Frozen Yogurt Pumpkins

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These Frozen Yogurt Pumpkins are a healthy, kid-friendly Halloween treat! They’re easy to make and fun to decorate, perfect for a play date or party!

• Author: Lindsay

Ingredients

• 1 cup plain or vanilla full-fat yogurt
• 1/2 cup 100% pumpkin puree
• 1 Tbsp maple syrup (or to taste), optional
• cinnamon, to taste
• almonds and pumpkin seeds
• candy, dried fruit and sprinkles to decorate

Instructions

Mix pumpkin and yogurt in a bowl. Add maple syrup and cinnamon if using. 

Scoop into a ziploc bag. 

Cut off the corner and pipe pumpkin shapes onto a tray lined with parchment paper. 

Loosely fill in the outline with yogurt mixture and use a spoon to spread evenly. 

Add one almond and two pepitas to make stem and leaves. 

Decorate as desired. 

Freeze at least one hour or until frozen and eat!

Store in a ziploc bag or tupperware container in the freezer.

Notes

Aren’t they fun?! Be sure to tag me on social media if you make these so I can see your creations!

Enjoy!
–Lindsay–