Pumpkin Cookie Pops
TOTAL TIME: Prep: 1 hour Bake: 15 min./batch + standing
YIELD: 2-1/2 dozen
These cookie pops are a great way to liven up a Halloween party. Kids love them! —Taste of Home Test Kitchen
Ingredients
-
1/2 cup butter, softened
-
3/4 cup packed brown sugar
-
1/2 cup sugar
-
1 large egg, room temperature
-
1 teaspoon 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 wooden pop sticks
-
1/3 cup green gumdrops, halved lengthwise
-
ICING:
-
4 cups confectioners' sugar
-
5 tablespoons water
-
3 tablespoons meringue powder
-
Green and orange paste or gel food coloring
Directions
-
1.
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).
-
2.
Drop dough by 2 tablespoonfuls 2 in. apart onto greased or parchment-lined baking sheets. Insert sticks into dough. Insert a gumdrop piece into the top of each for the pumpkin stem.
-
3.
Bake at 350° until set and lightly browned around the edges, 14-16 minutes. Remove to wire racks to cool.
-
4.
For icing, in a large bowl, combine confectioners' sugar, meringue power 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.
-
5.
Tint reserved icing with green food coloring; use colored icing to pipe leaves and vines.
Nutrition Facts
1 cookie: 147 calories, 3g fat (2g saturated fat), 14mg cholesterol, 88mg sodium, 28g carbohydrate (19g sugars, 1g fiber), 1g protein.
© 2024 RDA Enthusiast Brands, LLC