The Great Pumpkin Cookie Pops

Step 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.

Step 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.

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.

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

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

Great Pumpkin Cookie Pops Dough Recipe

1 ¼ cups all-purpose flour
1 ¾ teaspoons pumpkin pie spice
½ teaspoon salt
½ cup (1 stick) softened butter
¾ cup packed light brown sugar
¼ cup granulated sugar
1 teaspoon vanilla extract
½ cup pumpkin puree (not pumpkin pie mix)
½ 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.

Yield: about 22 cookie pops