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Perfect Fall Baby Shower Pumpkin Spice Cake Pops

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These pumpkin spice cake pops are a cute, festive, and easy-to-handle fall treat perfect for baby showers and cozy gatherings. They feature moist pumpkin spice cake crumbs bound with silky cream cheese frosting and dipped in white chocolate.

Ingredients

Scale
  • 2 cups all-purpose flour (250g)
  • 1½ cups granulated sugar (300g)
  • ½ cup packed brown sugar (110g)
  • 1 tsp baking soda
  • 2 tsp ground cinnamon
  • ½ tsp ground nutmeg
  • ½ tsp ground ginger
  • ¼ tsp salt
  • 2 large eggs, room temperature
  • ½ cup vegetable oil (120ml)
  • 1 cup pure pumpkin puree (240g), not pumpkin pie filling
  • 1 tsp vanilla extract
  • ½ cup buttermilk (120ml) (or milk + 1 tsp lemon juice)
  • 8 oz cream cheese, softened (225g)
  • ¼ cup unsalted butter, softened (55g)
  • 2 cups powdered sugar, sifted (240g)
  • 1 tsp vanilla extract
  • 12 oz white chocolate or candy melts (340g)
  • Sprinkles or crushed nuts (optional)
  • Lollipop sticks

Instructions

  1. Preheat oven to 350°F (175°C) and grease a 9×13 inch baking pan. Line with parchment paper.
  2. In a large bowl, whisk together flour, granulated sugar, brown sugar, baking soda, cinnamon, nutmeg, ginger, and salt until well combined.
  3. In another bowl, beat eggs, then add vegetable oil, pumpkin puree, vanilla extract, and buttermilk. Mix until smooth.
  4. Slowly add dry ingredients to wet ingredients, stirring gently until just combined. Avoid overmixing.
  5. Pour batter into prepared pan and spread evenly. Bake 35-40 minutes or until a toothpick inserted in center comes out clean.
  6. Cool cake completely on a wire rack.
  7. Crumble cooled cake into fine crumbs using hands or a fork.
  8. Beat cream cheese and butter until creamy. Gradually add powdered sugar and vanilla extract, mixing until smooth and spreadable.
  9. Add frosting to cake crumbs a little at a time, mixing until mixture holds together when pressed.
  10. Roll mixture into 1-inch balls and place on parchment-lined baking sheets. Refrigerate at least 1 hour to firm up.
  11. Melt white chocolate or candy melts in microwave in 30-second bursts, stirring between until smooth.
  12. Dip tip of each lollipop stick into melted chocolate, then insert halfway into each cake ball to secure stick.
  13. Dip each cake pop into melted chocolate, tapping off excess. Add sprinkles or crushed nuts immediately if desired.
  14. Place cake pops upright in styrofoam block or cake pop stand to set. Chill 15-30 minutes or until firm.

Notes

Chill cake balls before dipping to prevent falling apart. Use room temperature ingredients for best texture. Tap off excess chocolate gently instead of shaking. If chocolate thickens, warm gently again. Cake pops can be made ahead and stored refrigerated up to 5 days or frozen up to 3 months.

Nutrition

Keywords: pumpkin spice, cake pops, baby shower, fall dessert, pumpkin, cream cheese frosting, easy recipe, festive treats

Find it online: https://cravemila.com/perfect-fall-baby-shower-pumpkin-spice-cake-pops-easy-recipe-ideas/