PUMPKIN COOKIE POPS

Pumpkin Cookie Pops image

Provided by Chrystal Cackler @journeyrock92

Categories Cookies

Number Of Ingredients 17

FOR THE COOKIES
1/2 cup(s) butter, softened
3/4 cup(s) packed brown sugar
1/2 cup(s) sugar
1 - egg
1 teaspoon(s) vanilla
1 cup(s) canned pumpkin
2 1/2 cup(s) all purpose flour
1 teaspoon(s) baking powder
1 teaspoon(s) baking soda
1 teaspoon(s) ground cinnamon
30 - popsicle sticks
1/3 cup(s) green gumdrops, quartered lengthwise
FOR THE ICING
4 cup(s) powdered sugar
1/4 cup(s) water
- orange, black, purple, green, and red 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. Mix flour, baking powder, baking soda, and cinnamon; gradually add to creamed mixture and mix well (dough will be soft).
Drop by rounded tablespoonfuls 2 inches apart onto greased or parchment paper lined baking sheets. Insert Popsicle sticks into dough. Insert a gumdrop piece into the top of each for the pumpkin stem. Bake at 350F for 14-16 minutes or until set and lightly browned around the edges. Remove to wire racks to cool.
For icing, in a large bowl, combine powdered sugar 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 colors of your choice; use colored icing to create jack-o'-lantern faces.