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Stumpkins Recipe Print E-mail

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 flourĀ 
  • 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


  • 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
  1. Heat the oven to 350 degrees F.
  2. Cream the butter and sugars together
  3. Add the egg and vanilla. Mix well.
  4. Add the canned pumpkin.
  5. Add flour, soda and pumpkin spice. Dough should be thick, like banana bread dough.
  6. Spray the pan. Lay the sticks in place, almost to the top of each round depression.
  7. Put three generous tablespoons of batter in each depression. Pat it down so it fills the mold.
  8. Jiggle the stick around so it is in the middle of the batter.
  9. Place the Stumpkins in the oven, making sure the sticks are straight.
  10. Bake for 12-15 minutes or until the top springs back when it's touched. Stumpkins should be a bit puffy.
  11. Here's the most important part. Let the Stumpkins cool thoroughly before removing them from the pan.
  12. Decorate with candy corn and icing to make a jack-o-lantern face.
  13. Let the icing set before you slide each Stumpkin into a separate bag.
  14. Tie a ribbon under the Stumpkin and make a bow. Now you have a special Halloween treat for friends or a cute party favor.