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Cozy Pumpkin Spice Cake Pops Perfect for Thanksgiving

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These pumpkin spice cake pops are made with moist pumpkin cake and cream cheese frosting, coated in white chocolate and fall sprinkles. They’re the perfect make-ahead dessert for Thanksgiving that everyone will love.

Ingredients

Scale
  • 1 ¾ cups all-purpose flour
  • 1 ½ teaspoons baking powder
  • 1 teaspoon baking soda
  • 2 teaspoons pumpkin pie spice
  • 1 teaspoon ground cinnamon
  • ½ teaspoon salt
  • 1 cup granulated sugar
  • ½ cup brown sugar, packed
  • ½ cup vegetable oil
  • 3 large eggs, room temperature
  • 1 can (15 ounces) pumpkin puree
  • 1 teaspoon vanilla extract
  • 4 ounces cream cheese, softened
  • ¼ cup unsalted butter, softened
  • 1 ½ cups powdered sugar
  • ½ teaspoon vanilla extract
  • Pinch of salt
  • 16 ounces white chocolate melting wafers
  • 1 tablespoon coconut oil
  • Orange gel food coloring (optional)
  • Fall sprinkles
  • Lollipop sticks (about 50)

Instructions

  1. Preheat your oven to 350°F (175°C). Grease a 9×13-inch baking pan.
  2. In a large bowl, whisk together the flour, baking powder, baking soda, pumpkin pie spice, cinnamon, and salt.
  3. In another bowl, beat the granulated sugar, brown sugar, and vegetable oil together. Add the eggs one at a time, mixing well after each. Stir in the pumpkin puree and vanilla extract.
  4. Gradually add the dry ingredients to the wet mixture, stirring just until combined.
  5. Pour the batter into the prepared pan and spread evenly. Bake for 25 to 30 minutes, or until a toothpick inserted in the center comes out clean. Let the cake cool completely in the pan on a wire rack.
  6. While the cake cools, beat the softened cream cheese and butter together until smooth. Gradually add the powdered sugar, then add the vanilla and salt. Beat on medium-high for about 2 minutes until light and fluffy.
  7. Once the cake is completely cool, crumble it into fine, even crumbs using your hands or a food processor.
  8. Add about ¾ of the cream cheese frosting to the crumbled cake and mix with your hands until it comes together like a dough. Add more frosting a tablespoon at a time if needed.
  9. Scoop out about 1 tablespoon of the mixture and roll it into a smooth ball. Place each ball on a parchment-lined baking sheet. You should get about 45 to 50 cake balls.
  10. Chill the cake balls in the refrigerator for at least 30 minutes, or up to 2 hours.
  11. Place the white chocolate wafers and coconut oil in a microwave-safe bowl. Microwave in 30-second intervals, stirring well after each, until completely smooth. Stir in food coloring if using.
  12. Remove the cake balls from the fridge. Dip the tip of a lollipop stick into the melted chocolate, then insert it about halfway into a cake ball. Dip the entire cake ball into the melted chocolate, gently tapping the stick on the edge of the bowl to let excess drip off.
  13. While the coating is still wet, sprinkle fall-themed sprinkles over the top.
  14. Stick the lollipop stick into a Styrofoam block or cardboard box and let the cake pops dry completely, about 20 to 30 minutes at room temperature.
  15. Repeat with the remaining cake balls, keeping the unused ones in the fridge.

Notes

Don’t skip the chill time—warm cake balls will fall apart in the melted chocolate. Use coconut oil in the coating for a satisfying snap. Work in small batches, keeping undipped cake balls in the fridge. If the coating cracks, do a quick second dip.

Nutrition

Keywords: pumpkin spice, cake pops, Thanksgiving, fall dessert, pumpkin cake, white chocolate, cream cheese frosting

Find it online: https://dahliadishes.com/cozy-pumpkin-spice-cake-pops-perfect-for-thanksgiving/