Description
Pumpkin cake pops marry tender, spice-laced crumbs with creamy cheese frosting, dipped in velvety white chocolate. Each pop yields a sweet, cinnamon-kissed bite that melts on your tongue and evokes cozy autumn moments.
Ingredients
- 1 box spice cake mix
- 1 cup canned pumpkin puree
- 1 teaspoon ground cinnamon
- 1 teaspoon ground nutmeg
- 1/2 teaspoon ground ginger
- 1/2 cup water
- 1/3 cup vegetable oil
- 3 large eggs
- 8 ounces cream cheese softened
- 1/2 cup powdered sugar
- 12 ounces white chocolate melts
- 1 tablespoon vegetable oil
- 20 cake pop sticks
Instructions
- Preheat oven to 350°F and grease a 9×13-inch baking pan.
- In a large bowl combine spice cake mix pumpkin puree cinnamon nutmeg ginger water vegetable oil and eggs and mix until smooth.
- Pour batter into prepared pan and bake for 25 to 30 minutes until a toothpick inserted into the center comes out clean.
- Let cake cool completely then crumble into fine crumbs in a large bowl.
- In a separate bowl beat cream cheese and powdered sugar until smooth and creamy.
- Add cream cheese mixture to cake crumbs and stir until the mixture holds together.
- Roll the mixture into 1-inch balls and place on a baking sheet lined with parchment paper then freeze for 15 minutes.
- Melt white chocolate melts and vegetable oil in a microwave-safe bowl in 30-second intervals stirring until smooth.
- Dip the tip of each cake pop stick into melted chocolate then insert into a cake ball.
- Dip each cake pop into melted chocolate coating, tap off excess, and stand upright in a styrofoam block or cake pop stand to set.
Notes
- Use full-fat cream cheese for a richer flavor and better binding
- Store cake pops in an airtight container in the refrigerator for up to five days
- If coating thickens, microwave briefly in 10-second intervals and stir well
- Garnish with crushed graham crackers or cinnamon sugar for extra texture