Fall Cake Pops

Delicious, moist, and perfectly spiced cake pops with a fall twist, featuring flavors of pumpkin, cinnamon, and caramel.

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Prep Time 15

Cook Time 30

Freezing Time 30

Total Time 1 15

Servings: 20 cake pops

Course: Dessert

Cuisine: American

Calories: 150

Ingredients Equipment Method Nutrition Notes

Ingredients

1/2 cup Pumpkin Puree
1 1/2 cups All-purpose Flour
1 cup Sugar
1 tsp Cinnamon
1/2 tsp Nutmeg
1 1/2 tsp Baking Powder
1/4 cup Butter
2 Eggs
1 tsp Vanilla Extract
8 oz Cream Cheese
1/4 cup Caramel Sauce
1 cup Chocolate Candy Melts

Equipment

Baking Pan
Cake Pop Sticks
Microwave-safe Bowl

Method

Preheat your oven to 350°F (175°C) and grease a 9x9 inch baking pan.
In a bowl, whisk together flour, cinnamon, nutmeg, and baking powder. Set aside.
In another bowl, beat together butter and sugar until creamy. Add in eggs, pumpkin puree, and vanilla extract, and continue mixing until smooth.
Gradually add the dry ingredients into the wet mixture and stir until fully incorporated.
Pour the batter into the prepared pan and bake for 25-30 minutes or until a toothpick inserted comes out clean. Let the cake cool completely.
Once the cake is cooled, crumble it into small pieces. Mix with softened cream cheese and caramel sauce until you get a dough-like consistency.
Roll the mixture into 1-inch balls, place them on a tray, and insert cake pop sticks. Freeze for 30 minutes.
Melt the chocolate candy melts in a microwave-safe bowl. Dip the cake pop sticks into the melted chocolate before inserting into each cake pop ball.
Dip each cake pop into the melted chocolate, allowing any excess to drip off. Let them cool on a parchment-lined tray until hardened.

Nutrition

Calories: 150kcalCarbohydrates: 22gProtein: 2gFat: 7gSaturated Fat: 4gCholesterol: 35mgSodium: 50mgPotassium: 100mgFiber: 1gSugar: 15gVitamin A: 180IUCalcium: 20mgIron: 1.2mg

Notes

Feel free to decorate your cake pops with festive sprinkles or edible gold dust for an extra touch of autumn flair!