Pumpkin Spice Cake Pops
Delightful cake pops capturing the comforting flavors of fall, perfect for any gathering.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Total Time: 50 minutes
- Yield: 20 cake pops
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
- 1 ½ cups all-purpose flour
- 1 cup granulated sugar
- ½ teaspoon baking powder
- ½ teaspoon baking soda
- 1 teaspoon pumpkin pie spice
- ½ teaspoon salt
- ½ cup unsalted butter, softened
- 2 large eggs
- 1 cup canned pumpkin puree
- 1 ½ cups white chocolate chips or candy melts
- 2 teaspoons coconut oil or vegetable shortening (to smooth the chocolate)
- Optional toppings: Sprinkles, crushed nuts, or cocoa powder
Instructions
- Prepare the Cake Batter: In a large mixing bowl, combine the flour, sugar, baking powder, baking soda, pumpkin pie spice, and salt. Mix well until evenly distributed.
- Add Wet Ingredients: Add the softened butter, eggs, and pumpkin puree to the dry ingredients. Beat the mixture with an electric mixer on medium speed for about 2 minutes until smooth and well incorporated.
- Bake the Cake: Preheat your oven to 350°F (175°C) and grease a 9×13-inch baking dish. Pour the batter into the dish and bake for 25-30 minutes, or until a toothpick inserted in the center comes out clean. Allow the cake to cool completely in the pan.
- Crumble the Cake: Once the cake has cooled, crumble it into a large bowl. Use your hands or a fork to ensure there are no large chunks.
- Form the Cake Balls: Using about a tablespoon of cake crumbs, roll the mixture into balls (about 1 inch in diameter). Place the balls on a baking sheet lined with parchment paper. Once all the cake balls are formed, chill them in the refrigerator for at least 30 minutes.
- Melt the Coating: In a microwave-safe bowl, combine the white chocolate chips and coconut oil. Heat in 30-second intervals, stirring in between, until smooth and melted.
- Coat the Cake Pops: Dip the end of a lollipop stick into the melted chocolate and insert it into the center of each chilled cake ball. Then, dip each ball into the melted chocolate, using a spoon to help coat it evenly. Allow any excess coating to drip off.
- Add Toppings: Before the coating sets, sprinkle your desired toppings over the cake pops. Place them upright in a cake pop stand or block of Styrofoam to allow the chocolate to harden completely.
- Enjoy: Once the coating has set, your Pumpkin Spice Cake Pops are ready to enjoy. Store them in an airtight container to keep them fresh.
Notes
Use room temperature ingredients for a smoother batter. Ensure to chill the cake balls completely before dipping for better results.