Jack-o'-Lantern Pops

2 1/4 cups all-purpose flour
2/3 cup sugar
1/2 cup butter-flavor shortening
1/4 cup light molasses
1 teaspoon ground ginger
3/4 teaspoon baking soda
1/2 teaspoon ground cinnamon
1/4 teaspoon salt
1 large egg
about 15 8-inch-long lollipop sticks
One tub vanilla frosting
orange, green, and black food colorings

Into large bowl, measure first 9 ingredients. With mixer at low speed, beat ingredients until well mixed, occasionally scraping bowl with rubber spatula. Divide dough in half. Shape each half into a disk; wrap each with plastic wrap and refrigerate 1 hour or until dough is firm enough to roll. (Or, place dough in freezer 30 minutes.) Preheat oven to 375 degrees F. Between 2 sheets of waxed paper, with rolling pin, roll half of dough slightly less than 1/4 inch thick. Remove top sheet of waxed paper. With 3 1/2-inch pumpkin- shape cookie cutter, cut as many pumpkin shapes from dough as possible. Place pumpkin cookies on ungreased large cookie sheet. Place a lollipop stick on each cookie so that 2 inches of stick is in cookie. Place 1 teaspoon of cookie dough from trimmings on top of each stick, pressing gently to seal onto cookie. Bake cookies about 12 minutes until browned around edges. With pancake turner, carefully remove cookies to wire rack to cool. Repeat steps 3, 4, and 5 with remaining dough and trimmings, and lollipop sticks to make about 15 cookies in all.

Spoon frosting into as many small bowls as needed. Tint frosting with different food colorings as desired, but reserve a portion of the frosting untinted. Keep bowls covered with plastic wrap to prevent frosting from drying out.