Pumpkin Cookie Pops

Name: Pumpkin Cookie Pops
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

16 ingredients

6 steps

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

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 paper-lined
3

. Insert sticks into dough. Insert a gumdrop piece into the top of each for the pumpkin stem.
4

Bake at 350° 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.