The Great Pumpkin Cookie Pops!

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The Great Pumpkin Cookie Pops!

By The Paula Deen Test Kitchen

Looking for an easy but impressive homemade treat to hand out to your trick or treaters this year? Well look no further then the Test Kitchen’s Great Pumpkin Cookie Pops! 

imageStep 1: Gather your equipment and ingredients. You will need candy melts, assorted spooky sprinkles and garnishes, and 7- inch lollipop sticks. Prepare the Pumpkin Cookie dough recipe as directed in the recipe and chill until firm for 30 minutes.

 

imageStep 2: Scoop the cookie dough onto a sheet tray using a small ice cream scoop. Quickly use your hands to smooth out the sides and make round balls.

 

imageStep 3: Insert the lollipop sticks halfway into the balls of dough. Place back into the refrigerator to continue firming up while you melt the chocolate.

 

imageStep 4: Melt the candy coating in a small enough bowl so the chocolate is deep enough to completely cover the cookie pops. Working with one pop at a time (keeping the remaining pops refrigerated while you work) dip each pop into the melted candy coating and twirl to coat. This will help make a nice smooth finish. Tap the pop gently on the side of the bowl to allow excess candy coating to fall back into the bowl.

imageStep 5: Quickly sprinkle the pops with sprinkles or garnishes of your choice while the candy coating is still wet. Place the pops back on a parchment lined sheet tray and pop into the fridge for 15 minutes to set.

 

Now go ahead and enjoy your treats! Aren’t they just so cute, ya’ll? Happy Halloween from Paula’s Test Kitchen!


Great Pumpkin Cookie Pops Dough Recipe

1 1/4 cups all-purpose flour
1 3/4 teaspoons pumpkin pie spice
1/2 teaspoon salt
1/2 cup (1stick) softened butter
3/4 cup packed light brown sugar
1/4 cup granulated sugar
1 teaspoon vanilla extract
1/2 cup pumpkin puree (not pumpkin pie mix)
1/2 cup semi sweet chocolate chips
Lollipop sticks (7-inch)
Assorted colored candy melting wafers
Assorted candy sprinkles for garnish

Whisk together the flour, pumpkin pie spice, and salt in a medium bowl; set aside.

With an electric mixer on medium speed, beat the butter until creamy, about 1 minute. Beat in the brown sugar, granulated sugar, and vanilla until light and fluffy, 3 – 4 minutes. Beat in the pumpkin until blended. With the mixer on low speed, gradually add the flour mixture beating just until blended. Stir in the chips. Cover the bowl with plastic wrap and chill until the dough is firm enough to handle, about 30 minutes.

With a 1 1/2-inch melon baller, scoop the dough onto two baking sheets lined with parchment paper to make about 22 balls. Alternatively, roll the dough into 1 1/2-inch balls. Insert the lollipop sticks into each ball. Place back into the refrigerator while you continue to work.

Melt the candy melting wafers according to package directions. Working with one cookie pop at a time (keep the remaining pops refrigerated while you work), dip each pop into the melted candy coating, tapping gently to allow any excess to fall back into the bowl. Quickly roll or garnish with sprinkles before the coating sets. Place the pops back on the baking sheet and refrigerate until the coating sets completely, about 15 minutes.

Store the cookie pops in the refrigerator for up to 1 week.

Yield: about 22 cookie pops

And the best part of the recipe is that you don’t even need to bake the cookies. Gotta love a recipe that leaves more time for decorating fun!

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Leave a Comment

Reader Comments:

54321

Could you subsitute something for the pumpkin puree? I am not overly fond of pumpkin flavor, But I'd love to try these. Thanks so much.

By Kristen Gorsuch on October 26, 2013

54321

Do you bake the cookies balls, and at what temp and how long?

By Rose on October 24, 2013

54321

Loved it

By amy severe on October 23, 2013

54321

Hi Anymous and Patty, Thanks for visiting our web site, the cookie pops are not baked. You mold the raw cookie dough first into little balls. Then the raw cookie dough is meant chill until firm for 30 minutes. Once the 30 minutes are up, start adding the coating along with the sprinkles. You then refrigerate again for 15 minutes more, so the coating sets in. Here at Paula Deen, we encourage y'all to keep visiting us and trying our best dishes! Thanks!

By Anonymous on October 22, 2013

54321

HELLO PAULA, THE OTHER DAY I WAS SHOPPING IN OUR SUPER STOP AND SHOP GROCERY, FEW MONTHS BACK IT WAS THERE, FOUND OUT THEY NO LONGER CARRY YOUR MAGAZINE, I AM ANGRY, I GUESS I WILL JUST HAVE TO SUBSCRIBE. WE JUST GOT BACK FROM A WEEKEND IN THE CATSKILL MTS. TO VISIT MY HUBBY;S SIDE OF FAMILY, MET 3 WONDERFUL STREP NEICES AND GOT SOME CRAFT IDEAS. ONE'S HUSBAND WATCHES FOODNETWORK. I SEE U OCCASIONALLY ON BOBBY;S SHOW ON COOKING CHANNEL, IF IT IS NOT CURRENT UPDATE. IF THEY CAN KEEP U THERE THEN THEY ALL NEED TO GET THEIR U KNOW WHAT IN GEAR AND BRING U BACK. HALLOWEEN AND HAPPY AUTUMN. TREES ARE IN FULLL CLOR HERE IN NEW ENGLAND. BEAUTIFUL IN UPSTATE NEW YORK. HUGS ROSIE HERE IN CT.

By Rosie Herdman on October 19, 2013

54321

For the Pumpkin cookie pops, you used raw cookie dough??

By Patty on October 18, 2013

54321

thank you so much for all your wonderful ideas . iam a senior citizen, cant get much for the grand and great grand grandkids, so your ideas help so much. God Bless charlotte

By charlotte stone on October 18, 2013

54321

Are these cookie pops not baked?????

By Anonymous on October 18, 2013

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