Description
Delight in these Pumpkin Cake Pops, a fun twist on traditional pumpkin cake that’s coated in creamy chocolate and perfect for fall celebrations.
Ingredients
Scale
- 1 batch Pumpkin Cake
- 9×13 pan*
- 6 ounces cream cheese
- at room temp
- 6 tablespoons butter
- at room temp
- 3 cups confectioners’ sugar
- 12 oz bag or bar of white or milk chocolate
Instructions
- Bake the Pumpkin Cake according to your favorite recipe and let it cool completely.
- Once cooled, crumble the cake into a large mixing bowl.
- In a separate bowl, beat together cream cheese and butter until smooth, then gradually add confectioners’ sugar until well combined.
- Mix the cream cheese frosting into the crumbled cake until fully incorporated.
- Form the mixture into small balls (about 1 inch in diameter) and place on a baking sheet lined with parchment paper.
- Chill the cake pops in the fridge for at least 30 minutes to firm up.
- Melt the chocolate in a microwave-safe bowl, stirring until smooth.
- Dip the end of a lollipop stick into the melted chocolate, then insert it into the center of each cake pop.
- Dip each cake pop into the melted chocolate, allowing the excess to drip off, and place back on the parchment paper.
- Let the chocolate set at room temperature or in the fridge, then serve.
Notes
It’s best to chill the cake pops after forming them to ensure they hold their shape during dipping. You can decorate them with sprinkles or drizzles of additional chocolate for extra flair!
- Prep Time: 45 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: baking
- Cuisine: American
Nutrition
- Serving Size: 1 cake pop
- Calories: 180 kcal
- Sugar: 18 g
- Sodium: 90 mg
- Fat: 9 g
- Saturated Fat: 5 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 24 g
- Fiber: 1 g
- Protein: 2 g
- Cholesterol: 20 mg
Keywords: Pumpkin Cake Pops, cake pops, pumpkin dessert, fall treats, sweet snacks