These cookie pops are a great way to liven up a Halloween party. Kids love them! —Taste of Home Test Kitchen
Pumpkin Cookie Pops
Pumpkin Cookie Pops
Prep Time
1 hour
Cook Time
15 min
Yield
2-1/2 dozen
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
- 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 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.
- Bake at 350° until set and lightly browned around the edges, 14-16 minutes. Remove to wire racks to cool.
- 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.
- 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.
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