Happy Pumpkin Cake Pops
These adorable pumpkin cake pops combine moist spiced pumpkin cake with creamy frosting, then get dipped in vibrant orange chocolate for an irresistible fall treat that tastes even better than traditional cake pops.
Equipment
Ingredients
Cake
pumpkin puree (room_temperature)
240 g
all-purpose flour
200 g
granulated sugar
150 g
unsalted butter (softened)
115 g
large eggs (room_temperature)
2 piece
baking powder
8 g
baking soda
3 g
ground cinnamon
4 g
ground nutmeg
2 g
salt
3 g
Coating & Decoration
cream cheese (softened)
115 g
powdered sugar
120 g
vanilla extract
5 ml
white chocolate chips
300 g
orange food coloring
1 drop
lollipop sticks
24 piece
Instructions
Prepare cake batter
Preheat oven and mix all cake ingredients until smooth.
Bake the cake
Pour batter into greased pan and bake until toothpick comes out clean.
Cool the cake
Allow cake to cool completely before crumbling.
Prepare cream cheese frosting
Beat cream cheese, powdered sugar, and vanilla until creamy.
Form cake balls
Crumble cooled cake and mix with frosting until dough forms. Roll into 2.5 cm balls.
Chill cake balls
Refrigerate cake balls for 30 minutes to firm up.
Melt white chocolate
Melt white chocolate in microwave in 30-second intervals, stirring between each.
Color the chocolate
Add orange food coloring to melted chocolate and stir until uniform color.
Dip cake pops
Dip each chilled cake ball into melted chocolate, tap off excess, and insert stick.
Set the chocolate
Place cake pops upright in styrofoam block and let chocolate harden completely.
Original recipe
Storage
Store in airtight container. Cake pops can be frozen for up to a month and thawed overnight in refrigerator.
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