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Despite professional proof-readers at Scholastic combing through all the recipes when the Spatulatta Cookbook went to press, there was a tiny flaw. Here is the original recipe for Stumpkins. See Abigail Kitchen Adventures for little Abigail's take on making Stumpkins without the canned pumpkin. She actually prefers them that way.
{Makes 12-15 Stumpkins} You'll need: - 1 stick of unsweetened butter
- 1/2 cup of white sugar
- 1 cup of brown sugar - firmly packed
- 1 cup of canned pumpkin
- 1 egg
- 1 teaspoon of vanilla
- 2 1/2 cups all-purpose flour
- 1 teaspoon of baking soda
- 2-3 teaspoons of pumpkin spice
- Candy corn
- Cake decorating icing in a tube
- Other edible decorations
- Cooking spray
- Adult help
| Equipment: - A mixer
- A spatula
- A "Cookie-pop"pan with slots for sticks
- 8-inch lolly-pop sticks
- Plastic sandwich bags - fold top, rather than zip top
- Orange and black ribbon
- Scissors
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- Heat the oven to 350 degrees F.
- Cream the butter and sugars together
- Add the egg and vanilla. Mix well.
- Add the canned pumpkin.
- Add flour, soda and pumpkin spice. Dough should be thick, like banana bread dough.
- Spray the pan. Lay the sticks in place, almost to the top of each round depression.
- Put three generous tablespoons of batter in each depression. Pat it down so it fills the mold.
- Jiggle the stick around so it is in the middle of the batter.
- Place the Stumpkins in the oven, making sure the sticks are straight.
- Bake for 12-15 minutes or until the top springs back when it's touched. Stumpkins should be a bit puffy.
- Here's the most important part. Let the Stumpkins cool thoroughly before removing them from the pan.
- Decorate with candy corn and icing to make a jack-o-lantern face.
- Let the icing set before you slide each Stumpkin into a separate bag.
- Tie a ribbon under the Stumpkin and make a bow. Now you have a special Halloween treat for friends or a cute party favor.
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