Pumpkin Cake Pops
These fun and tasty Pumpkin Cake Pops capture the essence of fall in a delightful bite-sized form, perfect for any occasion.
Ingredients
For the Cake
- 1.5 cups all-purpose flour
- 1 teaspoon baking powder
- 0.5 teaspoon baking soda
- 0.5 teaspoon salt
- 1 teaspoon ground cinnamon
- 0.5 teaspoon ground ginger
- 0.25 teaspoon ground nutmeg
- 0.25 teaspoon ground cloves
- 0.5 cups unsalted butter, softened
- 1 cups granulated sugar
- 2 large eggs
- 1 cups canned pumpkin puree
- 1 teaspoon vanilla extract
For the Frosting
- 4 ounces cream cheese, softened
- 0.25 cups unsalted butter, softened
- 2 cups powdered sugar
- 1 teaspoon vanilla extract for frosting
For Coating
- 2 cups white candy melts or white chocolate chips
- 2 tablespoons vegetable shortening
- Orange food coloring (optional)
- Green candy melts or green sprinkles (for pumpkin stems)
- 24 pieces cake pop sticks
- 1 piece Styrofoam block or cake pop stand
Instructions
Prepare the Pumpkin Cake
- Preheat the oven to 350°F (175°C). Grease and flour a 9x13-inch baking pan.
- In a medium bowl, whisk together the flour, baking powder, baking soda, salt, and spices. Set aside.
- In a large bowl, beat the softened butter and granulated sugar until light and fluffy. Add the eggs one at a time, mixing well.
- Stir in the pumpkin puree and vanilla extract.
- Gradually add the dry ingredients until just combined.
- Pour the batter into the prepared pan and spread evenly.
- Bake for 25-30 minutes or until a toothpick comes out clean.
- Let the cake cool completely.
Prepare the Frosting
- In a large bowl, beat the cream cheese and softened butter until smooth.
- Gradually add the powdered sugar and vanilla extract, beating until well mixed.
Make the Cake Pops
- Crumble the cooled cake into a large bowl.
- Mix in the frosting until the mixture holds together.
- Roll this mixture into 1-inch balls and place them on a baking sheet lined with parchment paper.
- Insert a cake pop stick into each ball and chill in the refrigerator for at least 1 hour.
Coat the Cake Pops
- In a microwave-safe bowl, melt the candy melts or white chocolate chips with the vegetable shortening in 30-second intervals, stirring until smooth.
- If desired, add orange food coloring and mix until blended.
- Dip each cake pop into the melted coating and let any excess drip off.
- Stand the pops in a Styrofoam block or cake pop stand to dry.
- Add green candy melts or sprinkles for the pumpkin stems before the coating sets.
Serve
- Once the coating is hard, your pumpkin cake pops are ready to enjoy!
Notes
Make sure your cake is completely cooled before crumbling it. If your mixture is too crumbly, add a bit more frosting until it holds together well. Don't skip the chilling step for the best results.