Step-by-step instructions
Prepare the Pumpkin Cake:
- Preheat your oven to 350°F (175°C) and grease a 9×13-inch baking pan.
- In a medium bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, ginger, nutmeg, and cloves. Set aside.
- In a large bowl, beat the softened butter with the granulated sugar until light and fluffy.
- Add the eggs one at a time, mixing well after each one. Incorporate the pumpkin puree and vanilla extract until combined.
- Gradually stir in the dry ingredients until just mixed.
- Pour the batter into your prepared baking pan and spread evenly.
- Bake for 25-30 minutes, or until a toothpick inserted in the center comes out clean. Let the cake cool completely in the pan.
Prepare the Frosting:
- In a large bowl, mix the cream cheese and softened butter until smooth and creamy.
- Gradually add powdered sugar and vanilla extract, beating until fully combined.
Make the Cake Pops:
- Crumble the cooled cake into a large bowl and mix in the frosting until the mixture holds together when pressed.
- Roll the mixture into 1-inch balls and place them on a parchment-lined baking sheet.
- Insert a cake pop stick into each ball and chill in the fridge for at least 1 hour.
Coat the Cake Pops:
- In a microwave-safe bowl, melt the white candy melts or white chocolate chips with vegetable shortening in 30-second intervals until smooth.
- Add orange food coloring if desired and mix thoroughly.
- Dip each cake pop into the melted coating, letting excess drip off. Stick them into a Styrofoam block or cake pop stand to dry.
- Before the coating sets, add green candy melts or sprinkles as pumpkin stems.
Serve:
Once the coating is set, your delightful pumpkin cake pops are ready to be enjoyed!
Best ways to enjoy it
These pumpkin cake pops are a visual delight, perfect for entertaining! You can display them in decorative cups, or arrange them in little pumpkin-themed treat boxes for a charming touch. Serve them at parties alongside hot cider or festive cocktails for an autumn-inspired treat. They’re great for dunking into melted chocolate or served alongside a scoop of vanilla ice cream.
Storage and reheating tips
To keep your non-traditional treats fresh, store the cake pops in an airtight container at room temperature for up to a week. If you prefer longer-term storage, you can freeze them for up to 3 months. Just ensure they’re wrapped tightly so they don’t get freezer burn. To enjoy a frozen cake pop, allow it to thaw at room temperature for about 30 minutes before serving.
Pro chef tips
- Make sure your cake is completely cooled before crumbling, or it will be too moist to hold its shape.
- When mixing the cake and frosting, do it gently to maintain a tender texture in your pops.
- Experiment with different colors for festive occasions — think red and white for Christmas!
Creative twists
Consider adding mini chocolate chips to the cake pop mixture for an added decadent surprise. If you’re feeling adventurous, try a chocolate glaze instead of white candy melts, or sprinkle some crushed nuts for extra texture and flavor. For a more health-conscious option, you could use a sugar substitute in the frosting.
FAQs
How long does it take to prepare and bake the pumpkin cake?
The entire process usually takes about 1.5 hours, including baking and cooling time.
Can I use fresh pumpkin instead of canned?
Absolutely! Just make sure to puree and drain the fresh pumpkin to achieve the correct consistency.
Can I store cake pops in the fridge?
Yes, while it’s preferable to keep them at room temperature, they can be stored in the fridge as well. Just make sure they’re sealed properly to prevent drying out.
Creating these Pumpkin Cake Pops is a delightful way to celebrate the flavors of fall and share joy through a bite-sized treat. So grab your ingredients and let’s get popping!
