Pumpkin Cake Pops

Why Make This Recipe

Pumpkin Cake Pops are a fun and festive treat that bring the flavors of fall to your table. They are perfect for parties, family gatherings, or just as a sweet snack when you’re craving something delightful. These cake pops are not only delicious but also easy to make, offering a wonderful way to enjoy pumpkin in a new and exciting form.

How to Make Pumpkin Cake Pops

Ingredients:

• 1 cup pumpkin puree
• 1 ½ cups all-purpose flour
• 1 tsp cinnamon
• ½ tsp nutmeg
• 2 tsp baking powder
• 1 cup granulated sugar
• 2 large eggs
• 1 cup chocolate melts (dark or white)
• Sprinkles for decoration (optional)

Directions:

1. Preheat the oven to 350°F (175°C). Grease or line a baking pan.
2. In a bowl, whisk together flour, sugar, baking powder, cinnamon, nutmeg, and a pinch of salt.
3. In another bowl, mix pumpkin puree with eggs until smooth. Fold this mixture into the dry ingredients until just combined.
4. Pour the batter into the prepared pan and bake for 25-30 minutes until a toothpick comes out clean. Let it cool completely.
5. Crumble the cooled cake into a large mixing bowl and mix with frosting until you reach a dough-like consistency.
6. Roll the mixture into balls about 1 inch in diameter and place them on a parchment-lined tray.
7. Melt the chocolate according to package instructions. Dip each cake ball into the chocolate and let any excess drip off before placing them back on the parchment.
8. If you want to use sprinkles, add them before the chocolate sets. Chill the cake pops in the fridge for about an hour until they are set.

How to Serve Pumpkin Cake Pops

Pumpkin Cake Pops make a great treat for any occasion. You can serve them on a festive platter as a fun dessert at parties or enjoy them as a cozy snack with a cup of coffee. They also make great gifts when wrapped up nicely!

How to Store Pumpkin Cake Pops

To keep your Pumpkin Cake Pops fresh, store them in an airtight container in the fridge. They can last for up to a week. If you want to keep them longer, you can freeze them for a couple of months. Just make sure to wrap them well so they don’t get freezer burn.

Tips to Make Pumpkin Cake Pops

• Ensure your cake is completely cool before crumbling to avoid a soggy mixture.
• Use different types of chocolate melts for a unique taste.
• Experiment with different toppings like nuts or coconut for added texture.

Variations

You can try adding different spices like ginger or cloves for a different flavor profile. Additionally, consider using colored chocolate melts to match them to different holidays or special events.

FAQs

Can I use canned pumpkin puree?
Yes, canned pumpkin puree works perfectly for this recipe and is a convenient option.

What kind of frosting should I use?
You can use any kind of frosting that you like, but cream cheese frosting pairs wonderfully with pumpkin.

Can I make these cake pops gluten-free?
Absolutely! Just replace the all-purpose flour with a gluten-free flour blend.

With these simple instructions and tips, you’re on your way to making delightful Pumpkin Cake Pops that everyone will love! Enjoy your baking!

Pumpkin Cake Pops

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Print Recipe

Pin Recipe

Fun and festive Pumpkin Cake Pops that bring the flavors of fall to your table, perfect for parties or as a sweet snack.

• Total Time: 45 minutes
• Yield: 20 servings 1x

Ingredients

Scale 1x2x3x

• 1 cup pumpkin puree
• 1 ½ cups all-purpose flour
• 1 tsp cinnamon
• ½ tsp nutmeg
• 2 tsp baking powder
• 1 cup granulated sugar
• 2 large eggs
• 1 cup chocolate melts (dark or white)
• Sprinkles for decoration (optional)

Cook Mode Prevent your screen from going dark

Instructions

1. Preheat the oven to 350°F (175°C). Grease or line a baking pan.
2. In a bowl, whisk together flour, sugar, baking powder, cinnamon, nutmeg, and a pinch of salt.
3. In another bowl, mix pumpkin puree with eggs until smooth. Fold this mixture into the dry ingredients until just combined.
4. Pour the batter into the prepared pan and bake for 25-30 minutes until a toothpick comes out clean. Let it cool completely.
5. Crumble the cooled cake into a large mixing bowl and mix with frosting until you reach a dough-like consistency.
6. Roll the mixture into balls about 1 inch in diameter and place them on a parchment-lined tray.
7. Melt the chocolate according to package instructions. Dip each cake ball into the chocolate and let any excess drip off before placing them back on the parchment.
8. If using sprinkles, add them before the chocolate sets. Chill the cake pops in the fridge for about an hour until they are set.

Notes

Store in an airtight container in the fridge for up to a week. Freeze for up to two months, ensuring they are wrapped well.

• Author: nevaeh-hall
• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Category: Dessert
• Method: Baking
• Cuisine: American
• Diet: Vegetarian

Nutrition

• Serving Size: 1 cake pop
• Calories: 120
• Sugar: 10g
• Sodium: 50mg
• Fat: 6g
• Saturated Fat: 3g
• Unsaturated Fat: 2g
• Trans Fat: 0g
• Carbohydrates: 15g
• Fiber: 1g
• Protein: 2g
• Cholesterol: 30mg