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Easy Pumpkin Cookie Pops

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Easy pumpkin cookie pops from storebought cookie dough- easy way to dress up quick cookies!

 

I love fall baking. From halloween to thanksgiving, there are so many fun things to bake up delicious treats for. But sometimes, there just isn’t enough time to make the adorable treats you’d like to serve- and you need something super cute, super quick. These Easy Cookie Pops from Store Bought Cookie Dough are a perfect solution- they are insanely cute, and use a simple trick to keep the sticks in the cookie – as well as an awesome way to keep the store bought cookie dough from spreading.

These fun cookie pops are a great last minute project for a halloween party, a school carnival, or a class party! The best part is they are super simple to make and decorate.

For these cookies, you’ll need:


Royal Icing Decorations 12/Pkg-3D Pumpkins

Colored Lollipop Sticks 6″-Orange/Black 30/Pkg


Wilton Bake Easy. Non-Stick Spray-6 Ounces

Store bought cookie dough

Baking Sheets (my favorite for nonstick cookies are the
Wilton Recipe Right Cookie Pan Set 3/Pkg-
)

Peanut Butter Chips

turn store bought cookies into masterful cookie pops!

First off, we need to prep our baking sheets. I personally LOVE the 
Wilton Bake Easy. Non-Stick Spray-6 Ounces
– it is the BEST baking spray ever. This is an affiliate link- but seriously- after heading to Wilton’s headquarters last year, I fell in love with this stuff hardcore. It is hands down the most reliable nonstick spray on the market (unfortunately, it is not gluten free).

Next, you’re going to roll your cookie dough into very small balls. We don’t want very large cookies, or they will be too top heavy.

Set the 1″ cookie balls on the prepped baking sheet and insert lollipop sicks.

Place in freezer for 20 minutes or fridge for an hour.

Preheat oven to 350 degrees.

When oven is hot, remove cookies directly from fridge or freezer and pop in oven.

Cook until slightly browned on the sides.

Remove from oven.

If the lollipop stick is in an odd position, move around a bit- very gently.

Let cookies cool about 10 minutes, then remove from baking sheet.

Let cool completely on baking rack.

When cookies are cool, microwave peanut butter chips in a microwave safe bowl and microwave on high for 20 seconds. Stir well. If chips dont melt after stirring, microwave again for 10 seconds, and then stir vigorously again.

Add a little of the melted chips onto the back of one of the icing pumpkins.

Adhere to cookie. Repeat for all cookies.

Let cool for 20 minutes, and you’re done!

Need adorable cookies quick- Make cookie pops from storebought dough with these tips!

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