Halloween Monster Cookie Pops are spooky and fun pumpkin-flavored cookie pops, decorated with candy eyes and chocolate drizzle. These festive treats are perfect for Halloween parties and easy for kids to help decorate.
Author:Emma Harper
Prep Time:25 minutes
Cook Time:12 minutes
Total Time:1 hour (including decorating and cooling)
Yield:20 cookie pops 1x
Category:Dessert
Method:Baking
Cuisine:American
Diet:Vegetarian
Ingredients
Scale
1/2 cup unsalted butter, softened
3/4 cup brown sugar
1/4 cup granulated sugar
1 large egg
2/3 cup canned pumpkin puree
1 tsp vanilla extract
1 1/2 cups all-purpose flour
1/2 tsp baking soda
1/2 tsp baking powder
1/2 tsp salt
1 tsp ground cinnamon
1/2 tsp ground nutmeg
1/4 tsp ground cloves
1/2 cup mini chocolate chips (optional)
Chocolate candy melts (for coating or drizzle)
Candy eyes
Lollipop sticks
Instructions
Preheat oven to 350°F (175°C) and line a baking sheet with parchment paper.
In a large bowl, cream together butter, brown sugar, and granulated sugar until light and fluffy.
Add egg, pumpkin puree, and vanilla extract, mixing until well combined.
In a separate bowl, whisk together flour, baking soda, baking powder, salt, cinnamon, nutmeg, and cloves.
Gradually add the dry ingredients to the wet mixture, stirring until combined. Fold in mini chocolate chips if using.
Scoop tablespoon-sized portions of dough and roll into balls. Insert a lollipop stick into each ball and flatten slightly.
Place on prepared baking sheet and bake for 10–12 minutes, or until edges are set.
Let cookie pops cool completely on a wire rack.
Melt chocolate candy melts according to package directions and drizzle over cooled cookie pops.
While chocolate is still wet, press candy eyes onto each pop to create monster faces.
Let the decorations set before serving or packaging.
Notes
Use gel food coloring to tint chocolate melts for added spooky colors.
Wrap in cellophane bags and tie with ribbon for party favors.
Store in an airtight container at room temperature for up to 4 days.