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Pumpkin Cake Pops

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These delightful Pumpkin Cake Pops capture the cozy flavors of pumpkin spice in a portable, fun treat perfect for any occasion.

Ingredients

  • 1 cup pumpkin puree
  • 1/2 cup sugar
  • 1/2 cup brown sugar
  • 1/2 cup vegetable oil
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1 1/2 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/4 teaspoon salt
  • 1 cup cheesecake frosting
  • Candy coating or chocolate for dipping
  • Sprinkles (optional for decoration)

Instructions

  1. Prepare the Batter: In a large mixing bowl, combine pumpkin puree, sugar, brown sugar, vegetable oil, eggs, and vanilla extract. Mix until smooth.
  2. Combine the Dry Ingredients: In another bowl, whisk together flour, baking powder, baking soda, cinnamon, nutmeg, and salt. Gradually add to the pumpkin mixture.
  3. Bake the Cake: Pour the batter into a greased cake pan. Bake at 350°F (175°C) for 25-30 minutes. Let cool completely in the pan.
  4. Crumble the Cake: Transfer the cooled cake to a bowl and crumble until fine.
  5. Add the Frosting: Mix in the cheesecake frosting until moist but not sticky.
  6. Shape the Cake Pops: Roll the mixture into 1-inch balls and place on a baking sheet lined with parchment.
  7. Freeze the Cake Balls: Chill in the freezer for at least 1 hour.
  8. Melt the Coating: Melt the candy coating or chocolate until smooth.
  9. Dip the Cake Pops: Dip each chilled cake ball into the coating.
  10. Insert Sticks: Insert lollipop sticks while the coating is wet and decorate with sprinkles if desired.
  11. Set the Cake Pops: Place them upright to let the coating set completely before serving.

Notes

Use 100% pumpkin puree for best flavor. You can substitute coconut sugar for a more natural sweetener. Store-bought cheesecake frosting works well, but homemade adds a special touch!