🎃 Pumpkin Cookies on a Stick: Fall Fun You Can Eat!

September 12, 2025 Albert Wood

Fall just called — and it wants its cookies back.

If your autumn dreams include cozy spices, pumpkin everything, and treats that double as edible crafts, then these Pumpkin Cookies on a Stick are for you. Soft, spiced, maple-sweetened goodness you can hold like a lollipop, they’re just as delightful for kids' parties as they are for your next "just one cookie" moment. (Spoiler: It’s never just one.)

🍁 Why Maple Sugar is the Magic

We traded out refined white sugar for Wood's Vermont Maple Sugar, and let’s just say… the flavor game is now elevated. Maple sugar adds rich depth and natural sweetness — no artificial spikes or crashes here. Plus, it's minimally processed and packed with trace minerals. Your cookies (and your body) will thank you.

🎨 Decorating Tips

Add a drizzle of maple syrup to the icing for extra shine and flavor.
No gumdrops? Pipe icing stems or get creative with pumpkin seeds.
Store in a single layer in airtight containers for up to 4 days.

🧡 Why You’ll Fall in Love

These cookies are festive, flavorful, and just the right amount of fancy. Made with real pumpkin, warm cinnamon, and that woodsy-sweet maple magic, they’re practically autumn on a stick. So go ahead, make a batch — and hand them out like edible fall bouquets.

Or don’t share. We won’t judge.

Pumpkin Cookies on a Stick

Al Wood

Servings

24

Cook Time

14-16 minutes

Pumpkin Cookies on a Stick

Ingredients

½ cup butter, softened
⅔ cup packed brown sugar
⅔ cup Wood's Vermont Maple Sugar
1 large egg, room temperature
1 teaspoon vanilla extract
1 cup canned pumpkin
2 ½ cups all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon ground cinnamon
30 wooden pop sticks
⅓ cup green gumdrops

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¼ cup softened butter
3 oz. cream cheese softened (brick-style, not spreadable)
1 tablespoon milk
1 teaspoon vanilla extract
¼ teaspoon salt
2 ¼ cups powdered sugar
Green and orange paste or gel food coloring
Optional: Green gumdrops

Directions

In a large bowl, cream butter and both sugars until light and fluffy. Beat in egg and vanilla. Beat in pumpkin. Combine the flour, baking powder, baking soda, and cinnamon; gradually add to the creamed mixture and mix well (dough will be soft).
Drop dough by 2 tablespoonfuls 2 in. apart onto greased or parchment-lined baking sheets. Insert sticks into the dough. Press the dough into the shape of a pumpkin. If using gumdrops, insert a gumdrop into the top of each for the pumpkin stem.
Bake at 350° F until set and lightly browned around the edges, 14-16 minutes.
Remove to wire racks to cool.

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In a large bowl, beat the softened butter and cream cheese together until smooth. Combine confectioners' sugar, milk, vanilla, and salt with the cream cheese mixture until smooth.
Remove 1 ½ cups to another bowl; cover and set aside.
Stir orange food coloring into the remaining icing. Spread or pipe over cookies. If you choose to use icing for the green stem, mix green gel food coloring into 1 ½ of the icing and mix well. Using the small round tip of the decorating tool set, attach it to the cylinder. Fill the cylinder with green icing to make the stem and the vines.
Let stand for 30 minutes or until icing is set and dry.