Pumpkin Cookie Pops Recipe

Name: Pumpkin Cookie Pops
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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; 4 cups confectioners' sugar; 5 tablespoons water; 3 tablespoons meringue powder; Green and orange paste or gel food coloring

Servings: persons

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
4 cups confectioners' sugar
5 tablespoons water
3 tablespoons meringue powder
Green and orange paste or gel food coloring

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
3
. Insert sticks into dough. Insert a gumdrop piece into the top of each for the pumpkin stem.
4
Bake at 350u00b0 until set and lightly browned around the edges, 14-16 minutes. Remove to wire racks to cool.
5
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.
6
Tint reserved icing with green food coloring; use colored icing to pipe leaves and vines.

1457

kcal

Calories

Fat

306

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: 1/2 cup butter, softened, 3/4 cup packed brown sugar, 1/2 cup sugar, 1 large egg, room temperature, and more.

Yes, Pumpkin Cookie Pops falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Pumpkin Cookie Pops

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions