Pumpkin Cookie Pops

These cookie pops are a great way to liven up a Halloween party. Kids love them!

Pumpkin Cookie Pops

Average Rating: 3.5

TOTAL TIME: Prep: 1 hour Bake: 15 min./batch + cooling
YIELD: 3 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

Instructions

  • 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 paper-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.