Greetings, fellow foodies! Today, I’m sharing with you a delicious recipe for pumpkin cake pops that will not only tempt your taste buds but also provide a little bit of cozy autumn warmth to your events. These sweets are more than just desserts; they are small joys on a stick, ideal for celebrations, comfortable nights in, or any day that calls for a sweet treat. Let’s get started making these delicious treats together straight away.
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INGREDIENTS
Ingredients You’ll Need:
- 1 cup of all-purpose flour
- 1 cup of granulated sugar
- 1/2 cup of unsalted butter, softened
- 1 cup of canned pumpkin puree
- 1 teaspoon of baking powder
- 1/2 teaspoon of baking soda
- 1/2 teaspoon of salt
- 1 teaspoon of ground cinnamon
- 1/2 teaspoon of ground nutmeg
- 1/4 teaspoon of ground cloves
- 1/4 teaspoon of ground ginger
- 2 large large eggs
- 1 teaspoon of vanilla extract
For Decoration:
- White chocolate, melted
- Orange food coloring
- Lollipop sticks
- Sprinkles, chopped nuts, or coconut flakes (for coating)
INSTRUCTIONS
Step 1: Preparing the Pumpkin Cake:
-
Turn on the oven to 350 °F (175 °C). Clean, butter, and flour a cake pan.
-
Mix the flour, baking powder, baking soda, salt, and all the spices—cinnamon, nutmeg, cloves, and ginger—in a sizable basin.
-
Cream the softened butter and sugar until frothy in a separate dish. One at a time, beat well after each addition of the eggs. Add the vanilla extract and stir.
-
Alternately add the dry ingredients and pumpkin puree to the wet components as you gradually add the dry ones. Just combine after combining.
-
Bake for 25 to 30 minutes, or until a toothpick inserted in the center comes out clean, after pouring the mixture into the prepared cake pan.
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Let the cake finish cooling.
Step 2: Making Cake Pops:
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In a big bowl, finely crumble the cooled cake.
-
Squeeze the mixture to see if it keeps its shape before adding a dollop of cream cheese icing.
-
Place the mixture’s little, bite-sized balls on a tray covered with wax paper.
-
Every cake ball should have a lollipop stick inserted.
-
In a heat-resistant bowl, liquefy the white chocolate. To give the mixture a tint resembling a pumpkin, add a few drops of orange food coloring.
-
Each cake pop should be dipped into the melted chocolate, letting any extra drip off.
-
For a decorative touch, roll the cake pop in your preferred sprinkles, chopped almonds, or coconut flakes while the chocolate is still wet.
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Stick the finished cake pops into a styrofoam block to dry and set completely.
Pumpkin Cake Pops
With this delectable Pumpkin Cake Pops recipe, embrace the coziness of autumn. Explore a world of flavors as velvety chocolate meets creamy pumpkin cake. Perfect for holiday parties or a relaxing evening in. One wonderful pop at a time, spread smiles and enjoy the joy of baking!
Equipment
- Mixing Bowls
- Whisk
- Cake pop mold
- Lollipop sticks
- Styrofoam block (for standing cake pops while drying)
- Wax paper
Ingredients
Ingredients You'll Need:
- 1 cup of all-purpose flour
- 1 cup of granulated sugar
- 1/2 cup of unsalted butter, softened
- 1 cup of canned pumpkin puree
- 1 teaspoon of baking powder
- 1/2 teaspoon of baking soda
- 1/2 teaspoon of salt
- 1 teaspoon of ground cinnamon
- 1/2 teaspoon of ground nutmeg
- 1/4 teaspoon of ground cloves
- 1/4 teaspoon of ground ginger
- 2 large large eggs
- 1 teaspoon of vanilla extract
For Decoration:
- White chocolate, melted
- Orange food coloring
- Lollipop sticks
- Sprinkles, chopped nuts, or coconut flakes (for coating)
Instructions
Step 1: Preparing the Pumpkin Cake:
- Turn on the oven to 350 °F (175 °C). Clean, butter, and flour a cake pan.
- Mix the flour, baking powder, baking soda, salt, and all the spices—cinnamon, nutmeg, cloves, and ginger—in a sizable basin.
- Cream the softened butter and sugar until frothy in a separate dish. One at a time, beat well after each addition of the eggs. Add the vanilla extract and stir.
- Alternately add the dry ingredients and pumpkin puree to the wet components as you gradually add the dry ones. Just combine after combining.
- Bake for 25 to 30 minutes, or until a toothpick inserted in the center comes out clean, after pouring the mixture into the prepared cake pan.
- Let the cake finish cooling.
Step 2: Making Cake Pops:
- In a big bowl, finely crumble the cooled cake.
- Squeeze the mixture to see if it keeps its shape before adding a dollop of cream cheese icing.
- Place the mixture's little, bite-sized balls on a tray covered with wax paper.
- Every cake ball should have a lollipop stick inserted.
- In a heat-resistant bowl, liquefy the white chocolate. To give the mixture a tint resembling a pumpkin, add a few drops of orange food coloring.
- Each cake pop should be dipped into the melted chocolate, letting any extra drip off.
- For a decorative touch, roll the cake pop in your preferred sprinkles, chopped almonds, or coconut flakes while the chocolate is still wet.
- Stick the finished cake pops into a styrofoam block to dry and set completely.
Video
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Frequently Asked Questions:
1. What are Pumpkin Cake Pops?
In order to make pumpkin cake pops, combine crumbled pumpkin cake with frosting, roll them into balls, and then cover them in chocolate. They are a tasty confection on a stick that is entertaining.
2. How to Make Pumpkin Cake Pops at Home?
It’s simple to make pumpkin cake pops at home! Prepare a cake with a pumpkin flavor, crumble it, combine it with icing, form it into balls, insert sticks, and then dip it in chocolate. On our website, you may find a thorough recipe.
3. What Ingredients Are Needed for Pumpkin Cake Pops?
All-purpose flour, pumpkin puree, spices (such as cinnamon and nutmeg), eggs, butter, sugar, vanilla extract, cream cheese frosting, and white chocolate for coating are required.
4. Can I Customize Pumpkin Cake Pops for Special Occasions?
Without a doubt! For any event, Pumpkin Cake Pops can be personalized. Include seasonal sprinkles, drizzle colored chocolate over them, or even cut them into special shapes. Let your imagination flourish!
5. Are Pumpkin Cake Pops Suitable for Vegetarians?
Answer: Vegetarians can enjoy pumpkin cake pops. If you’re vegan, be sure to substitute dairy- and egg-free products. The main components, such as wheat and pumpkin puree, are typically vegan.
6. How Long Do Pumpkin Cake Pops Stay Fresh?
Answer: At room temperature, pumpkin cake pops last for around two to three days. Keep them in the refrigerator for up to a week in an airtight container to prolong their freshness.
7. Can Pumpkin Cake Pops Be Made Gluten-Free?
By utilizing gluten-free flour substitutes, you may produce gluten-free Pumpkin Cake Pops. For the benefit of people who are allergic to gluten, make sure all of your ingredients are gluten-free.
8. What Occasions Are Pumpkin Cake Pops Perfect For?
The right answer is that pumpkin cake pops are ideal for birthdays, Halloween events, Thanksgiving get-togethers, and other special occasions. They make any occasion more joyous and delightful.
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Nutrition Fact –
Nutritional Information for One Pumpkin Cake Pop:
- Calories: Approximately 150-200 kcal
- Total Fat: 8-10g
- Saturated Fat: 5-6g
- Cholesterol: 25-30mg
- Sodium: 100-120mg
- Total Carbohydrates: 18-22g
- Dietary Fiber: 1g
- Sugars: 12-15g
- Protein: 2-3g
