Pumpkin “I Scream” Cookie Pops

Pumpkin “I Scream” Cookie Pops

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.

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Total Time






pouch Betty Crocker® pumpkin spice cookie mix
Butter and egg called for on cookie mix pouch
tablespoons Gold Medal® all-purpose flour
quart (4 cups) caramel or cinnamon ice cream, softened
craft sticks (flat wooden sticks with round ends)
cup Halloween candy sprinkles
pouch (7 oz) Betty Crocker® Decorating Cookie Icing orange icing
  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.
Makes 12 servings (1 sandwich cookie pop)

Nutrition Information:

1 Serving (1 Serving)
  • Calories 460
    • Total Fat 21g
      • (Saturated Fat 13g,),
    • Sodium 360mg;
    • Total Carbohydrate 67g
      • (Dietary Fiber 2g,
    • Protein 5g;
    Percent Daily Value*:
      • 1 Starch;
      • 3 1/2 Other Carbohydrate;
      • 4 Fat;
      Carbohydrate Choices:
      • 4 1/2;
      *Percent Daily Values are based on a 2,000 calorie diet.