Pumpkin Cake Pops


These cake pops are sure to surprise and delight, for Halloween parties of any festive occasion!

preparation

preparation Time
60 mins

cook Time
20 mins

servings
48

calories
104 per serving

ingredients

  • 1 9x13 carrot cake, (or any other flavor)
  • 1 pounds orange candy coating
  • 48 lollipop sticks
  • 2 tablespoons chocolate chips, or food-safe markers
  • 1 cup buttercream frosting

directions

Step 1

Prepare a baking sheet by lining it with aluminum foil or waxed paper.

Step 2

Place the cake in a large bowl, and crumble it roughly with your hands. Once it's in fine crumbs, add about 2/3 of the frosting and begin to mix it with your hands into the cake crumbs, working until the mixture is evenly moistened. You want the cake mixture to easily hold together when you press it into a ball, but still retain a little texture. My personal preference is to have some "crumb" left to the crumb, so that it is not just a gooey ball. Of course, tastes vary, so if it seems as if the cake mixture is too dry, or you like a gooier taste, add more frosting until you're happy with the taste and texture.

Step 3

Using a cookie scoop or teaspoon, form the mixture into small balls. Roll the balls between your palms to round them, then press them down slightly so that they're squat balls, similar to a pumpkin shape. Once all of the pumpkins are formed, place them on the prepared baking sheet and freeze until firm, at least 1 hour.

Step 4

After the pumpkin cake pops have been frozen, remove them from the freezer. Melt the candy coating on the induction in a double boiler and stir until completely smooth.

Step 5

Use a skewer or candy stick to poke a hole in the top of a pumpkin.

Step 6

After all of the pumpkins have been skewered, dip a pumpkin fully into the candy coating until it's submerged. Take it out of the coating and gently tap the stick against the lip of the bowl so that excess coating drips off. Sit the pumpkin back on the baking sheet with the stick up in the air and let the coating set completely.

Step 7

After all of the pumpkins have been skewered, dip a pumpkin fully into the candy coating until it's submerged. Take it out of the coating and gently tap the stick against the lip of the bowl so that excess coating drips off. Sit the pumpkin back on the baking sheet with the stick up in the air and let the coating set completely.

Step 8

Store pumpkin cake pops in an airtight container in the refrigerator for up to a week. For the best taste and texture, allow them to come to room temperature for about 20 minutes.

recipe by

Kari K.


mm
Kari Karch

Kari Karch is a 19-year veteran of the culinary industry, creator of Kiss the Cook, and the head chef and spokesperson for the Kenmore brand. She has made many notable appearances on ABC Morning News, on WGN, on the Cooking Channel and as a judge for the World Food Championships.

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