Pumpkin Oreo Cookie Pops are a Fun Fall Treat

With the Fall weather, comes the anticipation of the holidays. From Halloween, to Thanksgiving, to Christmas, a lot of us are busy making sweet treats for the season. If you are tired of the same-o treats, check out these cute Pumpkin Oreo Cookie Pops! They are an easy to make, fun Fall treat and as an added bonus, you don’t even have to fire up the oven to make them.

These Pumpkin Oreo Cookie Pops would be great for class or office Halloween parties, or why not fix them up in a cute package as a delicious homemade gift for a friend?! Oh, and if you love pumpkin spice and popcorn, you may enjoy these Pumpkin Spice Popcorn Balls. They are another super easy and delicious Fall treat!

Pumpkin Oreo Cookie Pops Recipe

Ingredients:

1 package Oreo cookies
1 bag of Ghirardelli white chocolate wafers
1 package candy sticks
Orange ribbon
Royal icing

Royal Icing Ingredients:

2 egg whites
1 cup powder sugar
1/2 tsp cream of tartar
Orange & green gel food coloring

Cookie Pop Directions:

Line a cookie sheet with wax paper.

Separate the Oreo cookies, keeping the filling in place. Keep the separated Oreo cookie intact.

Put the candy stick in the center of the filling one half of the way up the cookie

Melt the white chocolate in a double boiler, stirring occasionally.

Dip the half of the Oreo cookie piece without the filling into the melted white chocolate to add as “glue”.

Place the dipped Oreo cookie half on top of the other half of the cookie ( the cookie half with the filling).

Place the dipped cookies on the lined cookie sheet and into the freezer for 10 minutes.

Remove the Oreo cookie from the freezer and immediately dip it into the melted white chocolate again.

Place each dipped cookie onto the lined cookie sheet and put in the refrigerator for 30 minutes.

Royal Icing Directions:

Combine all ingredients in a mixing bowl mixing on medium speed for 4 minutes. (except your food coloring)

If icing is not stiff enough add 1/4 cup powder sugar.

Spoon the icing into a bowl.

Divide the icing into two bowls.

The first bowl add orange gel food coloring, stir to mix..

The second bowl add green gel food coloring, stirring to mix.

Spoon the orange icing into a piping bag with a #2 tip.

Spoon the green icing also into another piping bag with a #2 tip.

Referring to the picture of the cookie pop begin to outline the small pumpkin in orange.

Allow the outline to briefly dry then fill the pumpkins in with the orange icing. Allow to dry for at least 30 seconds so the green doesn’t bleed on the orange.

Using the green pipping bag add vines on to the pumpkins.

Place the cookies on a cookie sheet lined with wax paper.

Allow the iced cookies to dry.

Enjoy!