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Pumpkin “I Scream” Cookie Pops

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  • Prep 35 min
  • Total 5 hr 0 min
  • Servings 12
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Ice cream stacked between Betty Crocker® pumpkin spice cookies and decorated with Betty Crocker® Decorating Icing - a fun and easy frozen dessert recipe that’s perfect for Halloween.
Updated Oct 21, 2013
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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
Make With
Gold Medal Flour

Steps

  • 1
    In medium bowl, stir cookie mix, butter, egg and flour until dough forms. Divide dough in half; shape each half into a ball and flatten slightly. Wrap dough in plastic wrap; refrigerate 1 hour or until firm.
  • 2
    Heat oven to 375°F. On lightly floured surface, roll 1 portion of dough to 1/4-inch thickness. Cut with 3-inch pumpkin-shaped cookie cutter. On ungreased cookie sheet, place cutouts 2 inches apart. Repeat with remaining dough and reroll scraps.
  • 3
    Bake 10 to 12 minutes or until edges are set. Cool 2 minutes; remove from cookie sheets to cooling racks. Cool completely.
  • 4
    For each sandwich cookie, spread 1/3 cup ice cream on bottom of 1 cookie; press craft stick in center of ice cream. Top with second cookie, bottom side down; gently press together. Press candy sprinkles into ice cream on edges. Wrap in plastic wrap; freeze 1 hour. Unwrap; decorate cookies with icing. Freeze until firm, about 2 hours. Rewrap in plastic wrap; store in freezer.

Nutrition

460 Calories, 21g Total Fat, 5g Protein, 67g Total Carbohydrate

Nutrition Facts

Serving Size: 1 Serving
Calories
460
Total Fat
21g
0%
Saturated Fat
13g
0%
Sodium
360mg
0%
Total Carbohydrate
67g
0%
Dietary Fiber
2g
0%
Protein
5g
% Daily Value*:
Vitamin A
0%
0%
Vitamin C
0%
0%
Calcium
0%
0%
Iron
0%
0%
Exchanges:
1 Starch; 3 1/2 Other Carbohydrate; 4 Fat;
Carbohydrate Choice
4 1/2
*Percent Daily Values are based on a 2,000 calorie diet.
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