Pumpkin spice cake pops are a delightful treat perfect for fall celebrations and gatherings. These bite-sized desserts combine the warm flavors of pumpkin spice with a moist cake interior, all coated in a smooth white chocolate exterior. Fun to make and even more fun to eat, these cake pops are sure to impress family and friends.
Why You’ll Love This Recipe
You’ll love pumpkin spice cake pops for their rich, spiced flavor and creamy white chocolate coating. They’re a perfect blend of moist pumpkin spice cake and sweet white chocolate, creating an irresistible bite-sized treat. These cake pops are ideal for parties, gifts, or simply indulging in a delicious dessert.
Expert Tips and Tricks
- Use pure pumpkin puree: Ensure you use pure pumpkin puree, not pumpkin pie filling, which has added spices and sugar.
- Chill the cake pops: Chilling the cake balls before dipping helps the coating set quickly and prevents the cake from crumbling.
- Melt chocolate slowly: Melt the white chocolate slowly over a double boiler or in the microwave to avoid burning.
- Use a deep container: Use a deep, narrow container for dipping the cake pops to get a smooth and even coating.
- Decorate quickly: Add any decorations immediately after dipping, before the chocolate sets.
Recipe Variations and Possible Substitutions
- Spice variations: Adjust the spices to your taste or add a pinch of nutmeg and allspice for extra warmth.
- Different coatings: Use dark or milk chocolate instead of white chocolate for a different flavor.
- Gluten-free option: Use a gluten-free cake mix and flour blend.
- Dairy-free option: Use dairy-free white chocolate and butter alternatives.
Serving and Pairing Suggestions
Serve pumpkin spice cake pops as a festive dessert at parties, gatherings, or as a sweet snack. They pair wonderfully with a cup of hot coffee, tea, or spiced cider. These cake pops also make great gifts when packaged in decorative bags or boxes.
Storage and Reheating Tips
- Refrigeration: Store the cake pops in an airtight container in the refrigerator for up to a week.
- Freezing: Freeze the cake pops in a freezer-safe container for up to 3 months. Thaw in the refrigerator before serving.
- No reheating needed: Enjoy the cake pops chilled or at room temperature.
Recipe FAQs
What if my white chocolate is too thick? Add a small amount of vegetable oil or shortening to thin it out for smoother dipping.
Can I use a cake mix? Yes, you can use a boxed pumpkin spice cake mix to save time.
How do I prevent the cake pops from falling off the sticks? Dip the sticks in melted chocolate before inserting them into the cake balls to help them stay in place.
Can I decorate the cake pops? Yes, sprinkle with colored sugar, sprinkles, or drizzle with more melted chocolate for decoration.
Pumpkin Spice Cake Pops
Experience the magic of autumn with Pumpkin Spice Cake Pops. A bite-sized taste of the season!
Ingredients
- 1 1/2 cups all-purpose flour
- 1 tsp baking powder
- 1/2 tsp baking soda
- 2 tsp pumpkin spice mix
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1 cup pumpkin puree
- 1/2 tsp vanilla extract
- 1/4 cup milk
- For the coating:
- 2 cups white chocolate chips
- 2 tbsp coconut oil
- Gold sprinkles (optional)
Instructions
- Preheat the oven to 350°F (175°C) and grease or line a 9-inch square baking pan.
- In a bowl, whisk together the flour, baking powder, baking soda, and pumpkin spice mix.
- In a separate bowl, cream together the butter and sugar until light and fluffy. Add the eggs, one at a time, followed by the pumpkin puree and vanilla extract.
- Gradually mix in the dry ingredients, alternating with the milk, until the batter is smooth.
- Pour the batter into the prepared pan and bake for 25 minutes or until a toothpick inserted comes out clean.
- Allow the cake to cool completely. Once cooled, crumble the cake into fine crumbs.
- Using your hands, form the crumbs into small balls, placing them on a tray lined with parchment paper.
- In a microwave-safe bowl, melt the white chocolate chips and coconut oil in 30-second intervals, stirring in between until smooth.
- Dip each cake ball into the melted chocolate, ensuring it’s fully coated. Place them back on the tray and sprinkle with gold sprinkles if desired.
- Allow the cake pops to set in the refrigerator for at least an hour before serving.
Notes
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Nutrition Information:
Yield: 24 Serving Size: 1Amount Per Serving: Calories: 193Total Fat: 10gSaturated Fat: 6gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 29mgSodium: 68mgCarbohydrates: 24gFiber: 1gSugar: 17gProtein: 2g
