Description
Delightful pumpkin cake pops that capture the essence of fall in a bite-sized treat perfect for any occasion.
Ingredients
Scale
- 1 cup pumpkin puree
- 1/2 cup sugar
- 1/2 cup brown sugar
- 1/2 cup vegetable oil
- 2 eggs
- 1 1/2 cups all-purpose flour
- 1 tsp baking powder
- 1 tsp baking soda
- 1 tsp cinnamon
- 1/2 tsp nutmeg
- 1/4 tsp salt
- 8 oz cream cheese (softened)
- 1/4 cup powdered sugar
- 1 tsp vanilla extract
- Candy melts or chocolate for coating
- Lollipop sticks
Instructions
- Preheat your oven to 350°F (175°C).
- Combine the pumpkin puree, sugar, brown sugar, vegetable oil, and eggs in a large bowl. Mix well until everything is blended.
- Whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, and salt in another bowl.
- Gradually add the dry ingredients to the wet mixture, stirring until combined.
- Pour the batter into a greased baking pan and bake for about 25-30 minutes, or until a toothpick comes out clean. Let the cake cool completely.
- Beat together the softened cream cheese, powdered sugar, and vanilla extract until smooth.
- Crumble the cooled cake into fine crumbs and mix with the cream cheese mixture until well incorporated.
- Roll the mixture into small balls and place on a baking sheet. Freeze for about 30 minutes to firm up.
- Melt the candy melts or chocolate according to package instructions.
- Dip the tip of each lollipop stick into the melted chocolate before inserting it into each cake pop for adhesion.
- Dip each cake pop into the melted chocolate, allowing excess to drip off.
- Place the coated pops onto parchment paper to set completely. Enjoy!
Notes
For a healthier version, consider using whole wheat flour or reducing the sugar slightly.
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 pop
- Calories: 150
- Sugar: 10g
- Sodium: 180mg
- Fat: 7g
- Saturated Fat: 3g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 30mg