Pumpkin Spice Cake Pops

Got some time on a rainy fall weekend and want a baking project with a crafty element? These pumpkin spice cake pops may be just what you're looking for.

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

Beat butter with sugar (3-4 min.) until pale & creamy. Add eggs, beating until they are mixed in. Add sour cream & vanilla; mix until everything is combined.

Step 2

Combine flour, baking powder, pumpkin spice, & salt. Add these dry ingredients to cake batter, stirring gently until just combined.

Step 3

Spoon cake batter into buttered 8” square cake pan; level off top.

Step 4

Bake (40 min.) until it appears golden & springs back when touched.

Step 5

Cool completely; crumble it until it resembles breadcrumbs.

Step 6

In mixing bowl, combine frosting with cake crumbs until mixture can be formed into ball.

Step 7

Roll heaping 1t of crumb mixture into round balls. Refrigerate cake balls (at least 30 min.) to set.

Step 8

Remove cake balls from fridge. Using lollipop stick, make several indents that reach from top to bottom along each cake ball to give it the appearance of a pumpkin 🎃 .

Step 9

Melt chocolate in micro., stirring frequently to prevent from burning.

Step 10

Remove from heat; stir a few drops of food coloring into melted chocolate.

Step 11

Working one at a time, dip end of each lollipop stick into melted chocolate; immediately & gently press it into bottom of each pumpkin cake ball.

Step 12

Cool cake balls, stick-side up (at least 10 min.)

Step 13

Once the sticks are set, dip each pop into melted chocolate to cover; allow excess drip off.

Step 14

Place cake pops to cool, pop-side up (a tall glass can make for a good cooling rack).

Step 15

Before they cool completely, press pretzel chunk into top of each cake pop to resemble pumpkin stem. Let set for (at least 10 min. longer) before eating.

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