Pumpkin Cookie Pops Recipe

Name: Pumpkin Cookie Pops
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: Baking & Desserts
Ingredients: ½ cup butter; ¾ cup brown sugar, packed; ½ cup sugar; 1 egg; 1 teaspoon vanilla extract; 1 cup canned pumpkin; 2 ½ cups all-purpose flour; 1 teaspoon baking powder; 1 teaspoon baking soda; 1 teaspoon cinnamon; 30 wooden popsicle sticks; ⅓ cup green gumdrop, quartered lengthwise; 4 cups confectioners' sugar; ¼ cup water; orange food coloring, and; black food coloring (paste or gel food coloring)

Servings: persons

½ cup butter
¾ cup brown sugar, packed
½ cup sugar
1 egg
1 teaspoon vanilla extract
1 cup canned pumpkin
2 ½ cups all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon cinnamon
30 wooden popsicle sticks
⅓ cup green gumdrop, quartered lengthwise
4 cups confectioners' sugar
¼ cup water
orange food coloring, and
black food coloring (paste or gel food coloring)

1
In a mixing bowl, cream butter and sugars.
2
Beat in egg and vanilla.
3
Beat in pumpkin.
4
In a bowl, combine flour, baking powder, soda, and cinnamon.
5
Gradually add to pumpkin mixture; dough will be soft.
6
Drop by rounded tablespoonfuls 2 inches apart onto greased or parchment paper-lined baking sheets.
7
Insert popsicle sticks into dough.
8
Insert gumdrop piece into top of each cookie for a stem.
9
Bake at 350F for 14-16 minutes or until set and lightly browned around the edges.
10
Remove to wire racks to cool.
11
For icing:.
12
Combine confectioners sugar and water until smooth.
13
Remove 1/2 cup into another bowl, cover and set aside.
14
Stir orange food coloring into remaining icing.
15
Spread over cookies.
16
Let stand 30 minutes or until icing is set and dry.
17
Stir black food coloring into reserved icing.
18
Place in a heavy-duty resealable plastic bag.
19
Cut a very small hole in a corner of bag.
20
Pipe icing on cookies to create jack-o-lantern faces.
21
You can also get small decorator tubes of gel icing in the baking section of the grocery store or craft shop.

No nutrition data on file — estimate from the ingredient list.

No additional tips available.

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

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

You need 16 ingredients. The key ingredients include: ½ cup butter, ¾ cup brown sugar, packed, ½ cup sugar, 1 egg, 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.

Pumpkin Cookie Pops

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