Pumpkin Cake Pops
Delightful pumpkin cake pops that capture the essence of fall, easy to make, and perfect for gatherings.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 12 cake pops
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
- 1 cup pumpkin puree
- 1/2 cup sugar
- 1/4 cup vegetable oil
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 cup melting chocolate or candy coating
- Sprinkles (optional)
Instructions
- Combine Wet Ingredients: In a large bowl, mix the pumpkin puree, sugar, vegetable oil, eggs, and vanilla extract until the mixture is smooth and well combined.
- Mix Dry Ingredients: In another bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, and nutmeg. Make sure there are no lumps for a consistent texture.
- Combine Mixtures: Gradually add the dry ingredients to the wet ingredients, mixing just until the batter is combined. Avoid overmixing to keep the cake pops light and tender.
- Shape the Cake Pops: Scoop out small portions of the batter and roll them into balls, about 1 inch in diameter.
- Freeze the Cake Pops: Place the shaped cake pops on a baking sheet lined with parchment paper and freeze for about 30 minutes.
- Melt the Coating: Melt the chocolate or candy coating in a microwave-safe bowl or double boiler until it’s smooth.
- Prepare the Sticks: Dip the end of each lollipop stick into the melted coating, then insert it into the center of each cake pop.
- Dip the Cake Pops: Dip each cake pop into the melted coating, allowing any excess coating to drip off.
- Decorate: If desired, decorate with sprinkles while the coating is still wet.
- Cool: Let the cake pops cool completely on a stand or in a block of plastic foam to keep them upright while they set.
Notes
Use pure pumpkin puree, not pumpkin pie filling, for the best flavor.