Best Pumpkin Brownie Pops Recipes

PUMPKIN BROWNIES

Pumpkin Brownies image

Chocolate and pumpkin pair up to make a family-favorite fall dessert. These pumpkin brownies are fantastic for parties and picnics. -Taste of Home Test Kitchen

Provided by Taste of Home

Categories Desserts

Time 45m

Yield 20 servings.

Number Of Ingredients 16

Ingredients

1 cup sugar
3/4 cup all-purpose flour
1/4 cup baking cocoa
1/2 teaspoon salt
1/4 teaspoon baking soda
1/2 cup canola oil
2 large eggs, room temperature
1 teaspoon vanilla extract
PUMPKIN BATTER:
1 cup sugar
1 cup all-purpose flour
1/2 teaspoon salt
1/2 teaspoon pumpkin pie spice
1/4 teaspoon baking soda
3/4 cup canned pumpkin
2 large eggs, room temperature

Steps:

Preheat oven to 350°. Line a 13x9-in. baking pan with parchment, letting ends extend up sides; grease paper. In a large bowl, whisk sugar, flour, cocoa, salt and baking soda. In a small bowl, whisk oil, eggs and vanilla; stir into dry ingredients just until moistened. , For pumpkin batter, in a large bowl, combine sugar, flour, salt, pumpkin pie spice and baking soda. In a small bowl, whisk pumpkin and eggs; stir into dry ingredients just until moistened. Spread half the cocoa mixture into prepared pan (layer will be thin). Drop half the pumpkin mixture by tablespoonfuls over top; gently spread to cover most of brownie mixture. Drop remaining pumpkin and cocoa mixtures by tablespoonfuls over pumpkin layer. Gently spread and swirl. , Bake until a toothpick comes out clean, 25-30 minutes. Cool in pan on a wire rack. Lifting with parchment, remove from pan. Cut into bars.

Nutrition Facts : Calories 189 calories, Fat 7g fat (1g saturated fat), Cholesterol 37mg cholesterol, Sodium 165mg sodium, Carbohydrate 30g carbohydrate (21g sugars, Fiber 1g fiber), Protein 3g protein.

PUMPKIN COOKIE POPS

Pumpkin Cookie Pops image

These cookie pops are a great way to liven up a Halloween party. Kids love them! -Taste of Home Test Kitchen

Provided by Taste of Home

Categories Desserts

Time 1h15m

Yield 3 dozen.

Number Of Ingredients 17

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

Steps:

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 : Calories 147 calories, Fat 3g fat (2g saturated fat), Cholesterol 14mg cholesterol, Sodium 88mg sodium, Carbohydrate 28g carbohydrate (19g sugars, Fiber 1g fiber), Protein 1g protein.

PUMPKIN BROWNIE POPS

Pumpkin Brownie Pops image

Dylan's Candy Bar owner Dylan Lauren created these brownie pops as a fun way to use leftover Halloween candy. To watch Lauren create these brownies, and to take a tour of Dylan's Candy Bar, check out our [videos](/articlesguides/holidays/halloween/dylanscandybarvideo). The instructions below are just for inspiration-feel free to experiment with different kinds of candy and decorating supplies. Most of the candy can be found in the candy aisle of supermarkets or at [Dylan's Candy Bar](http://www.dylanscandybar.com/).

Provided by Dylan Lauren

Yield Makes 12 brownie pops

Number Of Ingredients 12

Ingredients

12 (2 ¾- x 2 ¾-inch) brownies* made from Dylan's Candy Bar Brownie Mix or your favorite recipe
Seven Minute Frosting or 1 (16-ounce) container purchased vanilla frosting
Liquid food coloring in red and yellow
1 (8.25 ounce) container orange sugar crystal sprinkles
36 candy corn (less than ½ cup)
48 sugar candy bats (also called dextrose candy bats)
1 (7-inch) green apple licorice twist, cut into 12 (1/2-inch-long) pieces
24 mini green gummy candies
12 old-fashioned candy sticks or craft sticks*
1 (2 ¾-inch) round cookie cutter
*Baking the brownies in a 9- x 13-inch pan allows you to cut them into 12 (2 ¾- x 2 ¾-inch) squares.
**Old-fashioned candy sticks can be purchased at candy stores or ohnuts.com. Craft sticks can be purchased at craft stores or craftsetc.com.

Steps:

Using 2 3/4-inch round cookie cutter, cut each brownie into circle.
Place frosting in small bowl and tint orange (see Decorating Tips). Using small offset spatula or knife, spread frosting in thin even layer on top of each brownie.
Sprinkle each brownie with orange sprinkles.
To create eyes, arrange 2 candy corn near top of 1 brownie and press gently to secure. To make nose, arrange 1 candy corn in between eyes and perpendicular to brownie. To create smile, arrange sugar candy bats in smile shape below nose and press into place. To make stem, push green apple licorice into top of brownie. To create leaves, arrange 2 mini green gummy candies alongside stem, gently pressing into frosting to secure. Decorate remaining brownies in same manner.
Insert candy or craft stick into one side of each brownie.