Pumpkin cookie pops are from our very own home economists are a great way to liven up a Halloween party. Kids love them. Serve them standing upright in a bowl of candy as shown at left, or place them flat on pieces of waxed paper all around your Halloween buffet.

Ingredients

1/2 cup butter, softened

3/4 cup packed brown sugar

1/2 cup sugar

1 egg

1 teaspoon vanilla extract

1 cup canned pumpkin

2-1/2 cups all-purpose flour

1 teaspoon baking powder

1 teaspoon baking soda

1 teaspoon ground cinnamon

30 Popsicle sticks

1/3 cup green gumdrops, quartered lengthwise

ICING:

4 cups confectioners’ sugar

1/4 cup water

Orange and black paste or gel food coloring

Method

1 In a mixing bowl, cream butter and sugars. Beat in egg and vanilla. Beat in pumpkin. Combine the flour, baking powder, baking soda and cinnamon; gradually add to creamed mixture (dough will be soft).

2 Drop by rounded tablespoonfuls 2 in. apart onto greased or parchment paper-lined baking sheets. Insert Popsicle sticks into dough. Insert a gumdrop piece into the top of each for stem. Bake at 350° for 14-16 minutes or until set and lightly browned around the edges. Remove to wire racks to cool.

3 For icing, combine confectioners’ 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.

4 Stir black food coloring into reserved icing. Transfer to a heavy-duty resealable plastic bag; cut a small hole in a corner of bag. Pipe icing over cookies to create jack-o’-lantern faces. Yield: 2-1/2 dozen.