Ingredients
Scale
- 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)
Instructions
- Preheat the oven to 350°F (175°C). Grease or line a baking pan.
- In a bowl, whisk together flour, sugar, baking powder, cinnamon, nutmeg, and a pinch of salt.
- In another bowl, mix pumpkin puree with eggs until smooth. Fold this mixture into the dry ingredients until just combined.
- Pour the batter into the prepared pan and bake for 25-30 minutes until a toothpick comes out clean. Let it cool completely.
- Crumble the cooled cake into a large mixing bowl and mix with frosting until you reach a dough-like consistency.
- Roll the mixture into balls about 1 inch in diameter and place them on a parchment-lined tray.
- 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.
- 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.
- 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