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Pumpkin Cookie Pops

 Pumpkin Cookie Pops
These cookie pops are a great way to liven up a Halloween party. Kids love them! —Taste of Home Test Kitchen
30 ServingsPrep: 1 hour Bake: 15 min./batch + cooling


  • 1/2 cup butter, softened
  • 3/4 cup packed brown sugar
  • 1/2 cup sugar
  • 1 egg
  • 1 teaspoon McCormick® Pure Vanilla Extract
  • 1 cup canned pumpkin
  • 2-1/2 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon ground cinnamon
  • 30 Popsicle sticks
  • 1/3 cup green gumdrops, quartered lengthwise
  • ICING:
  • 4 cups confectioners' sugar
  • 1/4 cup water
  • Orange, black, purple, green and red paste or gel food coloring


  • In a large bowl, cream butter and sugars until light and fluffy. Beat
  • in egg and vanilla. Beat in pumpkin. Combine the flour, baking
  • powder, baking soda and cinnamon; gradually add to creamed mixture
  • and mix well (dough will be soft).
  • Drop by rounded tablespoonfuls 2 in. apart onto greased or parchment
  • paper-lined baking sheets. Insert Popsicle sticks into dough. Insert

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Pumpkin Cookie Pops (continued)

Directions (continued)

  • a gumdrop piece into the top of each for the pumpkin stem.
  • Bake at 350° for 14-16 minutes or until set and lightly browned
  • around the edges. Remove to wire racks to cool.
  • For icing, in a large bowl, combine confectioners' sugar and water
  • until smooth. Remove 1/2 cup to another bowl; cover and set aside.
  • Stir orange food coloring into remaining icing. Spread or pipe over
  • cookies. Let stand for 30 minutes or until icing is set and dry.
  • Tint reserved icing with colors of your choice; use colored icing to
  • create jack-o'-lantern faces. Yield: 2-1/2 dozen.