Pumpkin Cake Pops are adorable moist bites of cake on a stick decorated to look like pumpkins! Since we're making pumpkin cake pops I like to use pumpkin spice cake and cream cheese frosting in this recipe, but you can use whatever flavors you enjoy. Don't miss the photo tutorial showing how to make pumpkin cake pops!
- 1 9x13 cake (any flavor)
- 1 can/16 ounces prepared frosting (any flavor)
- 1 pound orange candy coating
- 2 tablespoons chocolate chips (or food safe markers)
1. Prepare a baking sheet by lining it with aluminum foil or waxed paper.
2. Place the cake in a large bowl, and crumble it roughly with your hands. Once it's in fine crumbs, add about 2/3 of the frosting and begin to mix it with your hands into the cake crumbs, working until the mixture is evenly moistened. You want the cake mixture to easily hold together when you press it into a ball, but still retain a little texture.
My personal preference is to have some “crumb” left to the crumb, so that it is not just a gooey ball. Of course, tastes vary, so if it seems as if the cake mixture is too dry, or you like a gooier taste, add more frosting until you're happy with the taste and texture.
3. Using a cookie scoop or teaspoon, form the mixture into small balls. Roll the balls between your palms to round them, then press them down slightly so that they're squat balls, similar to a pumpkin shape. Once all of the pumpkins are formed, place them on the prepared baking sheet and freeze until firm, at least 1 hour.
4. After the pumpkin cake pops have been frozen, remove them from the freezer. Melt the candy coating in the microwave and stir until completely smooth.
5. Use a skewer to poke a hole in the top of a pumpkin, then dip the tip of a lollipop stick in the candy coating and press it into the hole. This will help anchor the stick into the cake pop.
6. After all of the pumpkins have been skewered, dip a pumpkin fully into the candy coating until it's submerged. Take it out of the coating and gently tap the stick against the lip of the bowl so that excess coating drips off. Sit the pumpkin back on the baking sheet with the stick up in the air and let the coating set completely.
7. Once all of the pumpkins are dipped and the coating has hardened, melt chocolate chips and put the melted chocolate in a plastic bag. Snip a corner off the bag and use it to pipe on their eyes and mouths. An easier alternative is to use a food-safe marker to draw faces on the pumpkins.
8. Store pumpkin cake pops in an airtight container in the refrigerator for up to a week. For the best taste and texture, allow them to come to room temperature for about 20 minutes before serving.
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|Nutritional Guidelines (per serving)|
|Total Fat||1 g|
|Saturated Fat||0 g|
|Unsaturated Fat||0 g|
|Dietary Fiber||0 g|