Pumpkin I Scream Cookie Pops Recipes
PUMPKIN COOKIE POPS
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
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 "I SCREAM" COOKIE POPS
Ice cream stacked between Betty Crocker® pumpkin spice cookies and decorated with Betty Crocker® Decorating Icing - a fun and easy frozen dessert recipe that's perfect for Halloween.
Provided by Betty Crocker Kitchens
Categories Dessert
Time 5h
Yield 12
Number Of Ingredients 7
Steps:
- In medium bowl, stir cookie mix, butter, egg and flour until dough forms. Divide dough in half; shape each half into a ball and flatten slightly. Wrap dough in plastic wrap; refrigerate 1 hour or until firm.
- Heat oven to 375°F. On lightly floured surface, roll 1 portion of dough to 1/4-inch thickness. Cut with 3-inch pumpkin-shaped cookie cutter. On ungreased cookie sheet, place cutouts 2 inches apart. Repeat with remaining dough and reroll scraps.
- Bake 10 to 12 minutes or until edges are set. Cool 2 minutes; remove from cookie sheets to cooling racks. Cool completely.
- For each sandwich cookie, spread 1/3 cup ice cream on bottom of 1 cookie; press craft stick in center of ice cream. Top with second cookie, bottom side down; gently press together. Press candy sprinkles into ice cream on edges. Wrap in plastic wrap; freeze 1 hour. Unwrap; decorate cookies with icing. Freeze until firm, about 2 hours. Rewrap in plastic wrap; store in freezer.
Nutrition Facts : Calories 460, Carbohydrate 67 g, Fat 4, Fiber 2 g, Protein 5 g, SaturatedFat 13 g, ServingSize 1 Serving, Sodium 360 mg
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