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Autumn Pumpkin Cake Pops with Spiced Cinnamon Frosting

Pumpkin Cake Pops in time for the Fall and Halloween Season!

Little delicious cake pop bites are the perfect autumn treat– and you can decorate them for the season by turning your cake pops into a tiny pumpkin patch. These pumpkin cake pops not only look great, but have a delicious pumpkin flavor with a pumpkin spiced frosting. They’re easy to make, so give them a try!

Pumpkin cake pop

Pumpkin cake pop

I took a little shortcut in making this cake mix, I admit. I wanted it to be easy, so I opted for a box mix. At the same time, I wanted to infuse it with a lot of the fall and pumpkin pie type flavors that I really love. So I used a box vanilla cake mix, and followed it’s instructions, except I replaced the oil with canned mashed pumpkins, and I added 2 teaspoons of pumpkin pie spice. Pumpkin pie spice is a ground spice mix that contains things like cinnamon, nutmeg and ginger.

cake mix plus additions

cake mix plus additions

 

Whatever the oil measurement on your cake mix, simply replace it with equal amounts of a pumpkin mix. Not only does the pumpkin bring flavor and keep it moist, but it also cuts the fat. Also add 2 teaspoons of the pumpkin pie spice.

 

Blend your cake batter until smooth, and bake it according to the box directions. In the mean while, you can make the frosting.

 

I used 1/2 container of a regular vanilla frosting. I also mixed into the frosting 2 teaspoons of pumpkin pie spice and it turned out this beautiful autumn shade.

frosting with pumpkin pie spice

frosting with pumpkin pie spice

 

The cake took a little longer to cook than the directions on the box indicated, probably because of the moisture of the pumpkin in the batter. But an extra 5 or 6 minutes did wonders. I cooled it and crumbled it into a bowl with the frosting mix. I did not need very much frosting at all– because the cake was so moist it held together very nicely.

Crumbled cake and frosting mix

Crumbled cake and frosting mix

 

Roll it up into little balls and put them in the refrigerator for about 2 hours. This will help the cake balls set, and it cools them so they hold their shape.

When you take the cake balls out of the refrigerator, you’re ready to shape them. Shaping a pumkin out of a ball is pretty simple; all you need to do is to make vertical indentations going around the cake ball to make it look like the natural indentations in a pumpkin. To do this, you need a very sophisticated tool: a skewer or chopstick. Actually, you could probably use a butter knife or fork if you wanted to do so, you just need something long and narrow.

Depress the tool into the side of the cake ball and make an impression. Rock the tool to bring the impression all the way down.

Making a Pumpkin

Making a Pumpkin

 

After making 5 or 6 of these vertical lines all the way around, I squashed the cake squash down just a little bit to give it more of a natural shape.

Flatten very slightly

Flatten very slightly

 

I ended up with the adorable little pumpkin shapes that I totally love.

baby pumpkins

baby pumpkins

 

Put them back into the refrigerator to let them chill for couple more hours. This helps the cake pops retain their shape, especially when they’re dipped in hot melted chocolate.

When they’re read,

I melted my chocolate in a Pyrex microwavable measuring cup for one minute, then stirred, then in 15 second intervals until it was all melted. I also added about three tablespoons of vegetable shortening to smooth out the chocolate. I went for a nice, soft orange color for my pumpkins.

 

Melted white chocolate tinted orange

Melted white chocolate tinted orange

 

Dip the tip of the lollypop stick into the chocolate and insert it into the center of the pumpkin cake ball, right where all the vertical lines intersect.

inserting the sticks

inserting the sticks

 

Let it chill for about 15 minutes in the refrigerator so the chocolate sets up like glue.

Pull out your cake pops and you’re ready for dipping. When you dip the cake pops, do not twist the stick; do not let them touch the bottom or the sides of the containers. This will loosen the stick and you could end up with a wad of crumbling cake in your chocolate, and a popless stick.

Just dip it and pull it out. Tap it gently to let excess chocolate drip off.

Dip cake pops

Dip cake pops

 

Tapping the coated cake pop

Tapping the coated cake pop

 

Set them into a styrofoam stand or stand them in a cup to hold them up. Put them back in the fridge to chill them for 2 hours.

Chilling the cake pops

Chilling the cake pops

When they’re finished, they could stand a couple of finishing touches. I chose to use an easy cookie icing to make a little stem and a few leaves on my pumpkins.

 Green Icing

Green Icing

 

I thought I had a tip that fit this package, but the screw cap didn’t fit– so a little but of Duck Tape held the tip nicely. I proceeded to make some stems, and a few leaves on some of the pumpkins. I wanted to make each one different, like a real pumpkin patch.

Finishing Touches

Finishing Touches

 

If you want to, you can keep the pumpkins plain. If you prefer, with Halloween around the corner, you can turn them into jack-o-lanterns. I experimented with the green icing I had; but you can use chocolate to make them dark brown, or bright yellow to make it look like a lit-up, glowing jack-o-lantern.

Jack-o-lantern pops

Jack-o-lantern pops

 

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