Cover a large baking sheet with parchment paper and set aside.

In a medium sized bowl, combine the yogurt, pumpkin puree, maple syrup and pumpkin pie spice and mix together until combined.

Using a spoon, place spoonfuls of the mixture on the parchment paper-covered tray and evenly spread out (see pictures above). They should be about 4-inch circles. You can create anywhere from 12-15 pops. Place popsicle sticks into each circle pop and place in the freezer for 20-30 minutes, until frozen.

A couple minutes before you take the pops out, melt the chocolate chips and coconut oil together in a glass measuring cup. Microwave for 20 second intervals and stir until melted.

Take the pops out and drizzle the melted chocolate evenly over the pops. Throw the pops back in the freezer for 1-2 minutes until the chocolate is set.

Serve! Keep them in the freezer! They can be stored in an airtight container in the freezer for up to 3 months. Enjoy!:)