Pumpkin Pie Cake Pops

$To make your delicious pumpkin pie cake pops, gather these simple ingredients: - 1 box yellow cake mix - 1 cup canned pumpkin puree - 3 large eggs - 1/2 cup vegetable oil - 1 teaspoon cinnamon - 1/2 teaspoon nutmeg - 1/2 teaspoon ginger - 1/4 teaspoon allspice - 1/2 cup cream cheese, softened - 1 cup powdered sugar - 1-2 tablespoons milk (as needed for consistency) - 1 cup white chocolate chips (for coating) - Lollipop sticks You can enhance your pumpkin pie cake pops with these toppings: - Colorful sprinkles - Crushed graham crackers Make sure you have the right tools for this fun baking project: - 9x13-inch baking pan - Mixing bowls - Electric mixer or whisk - Baking sheet - Parchment paper - Microwave-safe bowl - Styrofoam block or decorative container for display These ingredients and tools will help you create a tasty treat everyone will love. You can find the full recipe to guide you through the steps. Enjoy making these festive delights! Start by preheating your oven to 350°F (175°C). Grease a 9x13-inch baking pan. You can also use parchment paper to line it. In a large mixing bowl, combine the yellow cake mix, canned pumpkin puree, eggs, vegetable oil, and spices: cinnamon, nutmeg, ginger, and allspice. Mix everything until it looks smooth. This batter is the base for your cake pops. Pour the cake batter into the prepared pan. Bake for 25-30 minutes. To check if it's done, insert a toothpick into the center. If it comes out clean, the cake is ready. Let the cake cool completely. This step is vital. If you skip it, your cake pops might fall apart later. Once the cake cools, crumble it into a large bowl. You want fine crumbs for the best texture. In another bowl, mix softened cream cheese and powdered sugar. Blend until smooth. Gradually add this mixture to the cake crumbs. Use your hands to mix until it holds together like dough. Next, take about a tablespoon of the mixture and roll it into a ball. Repeat this until you use all the mixture. You should end up with about 20-25 cake balls. Place these on a lined baking sheet. Chill them in the fridge for at least 30 minutes. This helps them firm up, making them easier to dip later. To make great cake pops, start with a moist cake. I love using a box of yellow cake mix and adding pumpkin puree. This mix keeps the cake soft and flavorful. Make sure to crumble the cake finely. Large chunks will make it hard to shape the pops. Mix the cake crumbs with the cream cheese filling until it feels like dough. This helps the pops hold their shape. Cooling is key for cake pops. After baking, let the cake cool completely in the pan. This can take around 30 minutes. Once cooled, crumble the cake and mix in the filling. Chill the formed cake balls in the fridge for at least 30 minutes. This step makes it easier to dip in chocolate later. For a smooth chocolate coating, melt the white chocolate chips carefully. Use the microwave in short bursts, stirring in between. If the chocolate is too thick, add a bit of milk to thin it. Dip each cake ball fully, then let the excess chocolate drip off. Before the chocolate hardens, add sprinkles or crushed graham crackers for a fun touch. This makes the cake pops look like mini pumpkin pies! For the full recipe, check the detailed instructions. {{image_2}} You can play with flavors in your pumpkin pie cake pops. Swap the yellow cake mix for chocolate cake mix for a rich twist. Mix the pumpkin puree with some peanut butter for a nutty flavor. You can even add a touch of maple syrup to the cake batter for extra sweetness. Each change will give you a new taste to enjoy. Decorating your cake pops can be so fun! Use themed sprinkles to match your fall gatherings. Think orange and yellow for those autumn vibes. You can also melt colored chocolate and drizzle it over the pops for a festive look. Try using crushed graham crackers to mimic the pie crust. These options will make your pops stand out! Need to cater to dietary needs? No problem! Use gluten-free cake mix instead of regular mix. Substitute cream cheese with a dairy-free version for those who are lactose intolerant. You can also find vegan chocolate chips to coat your cake pops. These alternatives let everyone enjoy this tasty treat without worry. For the full recipe, check out the steps above to create these delightful pumpkin pie cake pops. To keep your pumpkin pie cake pops fresh, place them in an airtight container. Make sure they are cool before storing. You can layer them with parchment paper to prevent sticking. Store them in the fridge for up to five days. This keeps them moist and tasty. If you want to save cake pops for later, freezing is a great option. First, let the cake pops cool completely. Then, place them on a baking sheet in a single layer. Freeze them for about one hour. After that, transfer them to a zip-top bag or airtight container. They can last up to three months in the freezer. When you're ready to enjoy them, just thaw in the fridge overnight. To refresh cake pops, take them out of the fridge or freezer. If they were frozen, let them sit at room temperature for about 30 minutes. This helps improve the texture. You can also briefly microwave them on low for a few seconds. Be careful not to overheat them, as it can make the chocolate melt. Enjoy these delightful treats at their best! For the full recipe, check out the detailed instructions above. To keep your cake pops from falling off, make sure your cake balls are firm. Chill them in the fridge for at least 30 minutes. This helps them hold their shape. When you dip the stick in melted chocolate first, it acts like glue. This step helps the stick stay in place when you dip the cake ball. Yes, you can make pumpkin pie cake pops ahead of time. After forming the cake balls, store them in the fridge for up to two days. You can also freeze the cake balls for up to a month. Just remember to let them thaw before dipping them in chocolate. Pumpkin pie cake pops are perfect for many occasions. They fit well at fall parties, Halloween, or Thanksgiving. You can also serve them at birthday parties or cozy get-togethers. Their fun size and flavor make them a hit with both kids and adults. Homemade pumpkin pie cake pops last about one week in the fridge. If you keep them in an airtight container, they will stay fresh. If you freeze them, they can last for up to a month. Just be sure to let them thaw before serving. For the full recipe, check the section above. You learned how to make delicious pumpkin pie cake pops from scratch. We covered essential ingredients, equipment, and step-by-step instructions. I shared tips for perfecting your cake pops and ideas for variations and decorations. Storing and serving them is easy, too. These cake pops are fun for any occasion or season. Enjoy creating tasty treats that impress!$

Create a delightful treat with these Pumpkin Pie Cake Pops that combine the flavors of fall into a fun, bite-sized dessert! Using simple ingredients like yellow cake mix and pumpkin puree, these cake pops are easy to make and perfect for any gathering. Discover the step-by-step instructions to make your own batch and impress your guests. Click through for the full recipe and start creating these tasty autumn goodies today!

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Ingredients

1 box yellow cake mix

1 cup canned pumpkin puree

3 large eggs

1/2 cup vegetable oil

1 teaspoon cinnamon

1/2 teaspoon nutmeg

1/2 teaspoon ginger

1/4 teaspoon allspice

1/2 cup cream cheese, softened

1 cup powdered sugar

1-2 tablespoons milk (as needed for consistency)

1 cup white chocolate chips (for coating)

Sprinkles or crushed graham crackers (for topping)

Lollipop sticks

Instructions

Preheat & Prepare: Preheat your oven to 350°F (175°C) and grease a 9x13-inch baking pan or line it with parchment paper.

Mix Cake Batter: In a large mixing bowl, combine the yellow cake mix, canned pumpkin puree, eggs, vegetable oil, cinnamon, nutmeg, ginger, and allspice. Mix until well blended and smooth.

Bake the Cake: Pour the mixture into the prepared baking pan. Bake for 25-30 minutes or until a toothpick inserted in the center comes out clean. Allow the cake to cool completely.

Crumble the Cake: Once cooled, crumble the cake into a large bowl until you have fine crumbs.

Make the Filling: In a separate bowl, combine the softened cream cheese and powdered sugar. Mix until smooth. Gradually add this mixture to the cake crumbs, using your hands to knead and incorporate until it holds together like dough.

Form Cake Balls: Take about a tablespoon of the cake mixture and roll it into a ball. Repeat this process until all the mixture is used up. You should have about 20-25 balls.

Chill the Cake Pops: Place the cake balls on a lined baking sheet and refrigerate for at least 30 minutes, or until firm.

Melt Chocolate: While the cake pops are chilling, melt the white chocolate chips in a microwave-safe bowl, heating in 30-second increments and stirring until smooth.

Dip & Stick: Take each cake ball, dip the end of a lollipop stick into the melted chocolate, then insert the stick into the center of the cake ball. After that, dip the entire cake ball into the melted chocolate to coat well.

Add Toppings: Before the chocolate hardens, sprinkle with colorful sprinkles or crushed graham crackers to resemble a pumpkin pie crust.

Set & Serve: Place the coated cake pops upright in a block of styrofoam or place them in a decorative container. Allow the chocolate to set before serving.

Prep Time: 15 mins | Total Time: 1 hr 30 mins | Servings: 20-25 Pops

- Presentation Tips: Arrange the cake pops in a festive autumn container or use mini pumpkin holders for a seasonal touch!