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Pumpkin “I Scream” Cookie Pops
Pumpkin “I Scream” Cookie Pops
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Prep Time:
35 minutes
Total Time:
5 hours
Delicious Halloween dessert: Pumpkin spice cookie ice cream sandwiches with festive icing.
Ingredients:
  • 1 pouch (17.5 oz) Betty Crocker™ Limited Edition Pumpkin Spice Cookie Mix
  • Butter and egg called for on cookie mix pouch
  • 2 tablespoons Gold Medal™ all-purpose flour
  • 1 quart (4 cups) caramel or cinnamon ice cream, softened
  • 12 craft sticks (flat wooden sticks with round ends)
  • 1/3 cup Halloween candy sprinkles
  • 1 pouch (7 oz) Betty Crocker™ Decorating Cookie Icing orange icing
Instructions:
  • Combine cookie mix, butter, egg, and flour in a medium bowl until dough forms. Divide dough in half, shape each into a ball, and flatten slightly. Wrap in plastic wrap and refrigerate for 1 hour until firm.
  • Preheat the oven to 375°F. Roll out one portion of dough on a floured surface to a 1/4-inch thickness, then use a 3-inch pumpkin-shaped cookie cutter to cut out shapes. Place the cutouts on an ungreased cookie sheet 2 inches apart. Repeat this process with the remaining dough, and re-roll any scraps as needed.
  • Bake for 10 to 12 minutes until edges are set. Let it cool for 2 minutes before transferring to cooling racks. Allow to cool completely.
  • Spread a generous 1/3 cup of ice cream on the bottom of one cookie, place a craft stick in the center, top with another cookie bottom side down, gently press together, press candy sprinkles into the ice cream edges. Wrap in plastic and freeze for 1 hour. Unwrap, decorate with icing, freeze for another 2 hours until firm, then rewrap in plastic and store in the freezer.

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