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!
Step 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.
Step 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.
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!