These Pumpkin Pie Moose Paws are the ultimate fall-inspired frozen treat — creamy, chocolate-dipped, and full of cozy pumpkin spice flavor.
Made with Greek yogurt, pumpkin purée, peanut butter, and warm spices, then coated in a smooth dark chocolate shell and topped with crunchy pumpkin seeds, they taste like pumpkin pie meets an ice cream bar.
This easy, no-bake recipe is refined sugar-free, gluten-free, and packed with a subtle protein boost — the perfect balance of indulgence and nourishment.
Keep a batch in your freezer for a healthier dessert that satisfies your fall sweet cravings in the best way possible.
Why you’ll love this recipe!
What ingredients do I need?
- Greek Yogurt – Thick, creamy, and protein-packed, Greek yogurt gives these moose paws an ice-cream-like texture while keeping them wholesome. Use full-fat for the creamiest result.
- Pumpkin Purée – The base of that cozy fall flavor. Use pure pumpkin purée (not pie filling) for natural sweetness, fiber, and that classic pumpkin taste.
- Peanut Butter – Adds richness, structure, and a nutty flavor that pairs perfectly with pumpkin. Go for a creamy, natural peanut butter for the best texture.
- Honey – Naturally sweetens the filling and adds warmth. You can swap for maple syrup for a deeper, caramel-like flavor.
- Pumpkin Pie Spice & Cinnamon – Bring cozy, fall-forward flavor with hints of cinnamon, nutmeg, and clove — just like pumpkin pie.
- Vanilla Extract – Enhances sweetness and adds that warm, bakery-style aroma.
- Salt – A pinch brings balance and enhances every flavor.
- Dark Chocolate – The glossy, rich coating that gives each bite a satisfying snap. Choose quality dark chocolate (around 70%) for a balanced sweetness.
- Pumpkin Seeds (Pepitas) – A crunchy, toasty topping that adds texture and makes them extra festive. Lightly toast before sprinkling for extra flavor.
Recipe Variations
- Try another one of my Moose Paw variations: The Original, Mocha Crunch, and Gingerbread.
- Use almond butter, cashew butter, sunflower butter, etc.- adapt this recipe based on dietary preferences and allergies
- Feel free to use regular yogurt too, however this will change the amount of protein each piece has as well as the texture (would be a little thinner)
- Diary allergy or sensitivity? Try dairy alternative like coconut, soy, or almond based yogurts!
- Use other chocolate variations. I like dark best, but try milk, semi sweet, white!
- Don’t have honey? Use maple syrup instead.
- Make a crunchier version. Use crunchy peanut butter for an added crunch!
- Chocolate Pumpkin: Add a teaspoon of cocoa powder to the filling for a richer chocolate-pumpkin combo.
- Maple Pecan: Replace pumpkin seeds with chopped toasted pecans and replace the honey with maple syrup.
- Espresso Pumpkin: Add a pinch of instant espresso to the chocolate for a mocha twist.
Pro Tips
- Let the Moose Paws sit at room temperature for 5-10 minutes before eating — this gives you that perfect creamy interior and crisp chocolate shell.
- Use high-quality dark chocolate for the best flavor and smooth coating. Check out my How to Melt Chocolate guide if needed!
- Move quickly! The chocolate will harden fast once the frozen disc is submerged.
- Place onto silicone mat or parchment paper to help with sticking.
- Coconut Oil, or Corn Syrup: Mix a teaspoon into the melted chocolate for a smoother coating and easier dipping.
Leftovers and Storage
- Store in a freezer-safe container for up to 1 month.
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Let’s engage!
Make sure to tag @thehomechefmomma on Instagram or Facebook, and leave a review or comment if you make these. I always get so excited to see your creations, variations of the recipe, and feedback! Just remember to be kind in your comments, there is still a person behind this screen! 🙂
Pumpkin Pie Moose Paws
Ingredients
Pumpkin Pie Yogurt Filling
- 1 cup plain Greek yogurt
- ½ cup pumpkin purée
- ¼ cup creamy peanut butter
- 2 tbsp honey
- ¼ tsp pumpkin pie spice
- ¼ tsp ground cinnamon
- 1 tsp vanilla extract
- Pinch of salt
Dark Chocolate Shell
- 10 oz dark chocolate melted
- Pumpkin seeds pepitas, for topping
Instructions
- In a medium bowl, mix together yogurt, pumpkin purée, peanut butter, honey, pumpkin pie spice, cinnamon, vanilla, and salt until fully combined.
- Spoon mixture onto a parchment-lined baking sheet (makes 7 portions) and flatten slightly into disc shapes.
- Freeze for about 1 hour, or until fully hardened.
- Remove from freezer and dip each piece in melted dark chocolate until coated.
- Place back on parchment paper and immediately sprinkle with pumpkin seeds.
- Return to freezer until set, about 10 minutes. Enjoy straight from the freezer or let sit at room temperature for 3–5 minutes for a creamier center.
Pumpkin Pie Moose Paws | Pumpkin Pie | Indulgent | Frozen Treats | Healthy Sweet Treat | Healthy Recipes | Greek Yogurt Recipes | Pumpkin Recipes | Seasonal Recipes | Fall Recipes | Refined Sugar Free | Healthy | Nourishing | Chocolate Shell | Gluten Free | Easy Recipes | High Protein
Nutritional Content Disclaimer
I choose not to include nutritional information with my recipes, as these values can be calculated from the ingredients provided. With my background as a pediatric nurse practitioner and my own family experience with disordered eating, I understand how focusing on numbers can affect our relationship with food. My philosophy is that all foods have a place—sweet, savory, nourishing, or indulgent. I aim to share recipes that support a healthy, joyful approach to eating. My hope is that this space also encourages a balanced, healthy relationship with food for you and your family too.