Pumpkin Cake Pops Recipe

• Level: Intermediate
• Yield: 6 dozen pops
• Nutritional Information Per Serving (1 of 72)
  Calories 157
  Total Fat 9 g
  Saturated Fat 4 g
  Carbohydrates 18 g
  Dietary Fiber 0 g
  Sugar 14 g
  Protein 2 g
  Cholesterol 14 mg
  Sodium 56 mg
• Total Time: 2 hr 30 min
• Preparation: 40 min
• Inactive Time: 1 hr 10 min
• Cooking Time: 40 min

Cake:

• Nonstick cooking spray, unflavored
• 2 cups all-purpose flour
• 1 tablespoon baking powder
• 1/4 teaspoon baking soda
• 1/2 teaspoon kosher salt
• 2 1/2 teaspoons pumpkin pie spice
• 2 large eggs
• 3/4 cup dark brown sugar
• 1/4 cup granulated sugar
• 3/4 cup nonfat milk
• 1 teaspoon vanilla extract
• 1/2 cup vegetable oil
• 1 cup canned pumpkin puree
• 1 cup pecan halves, for garnish

Frosting:

• 8 ounces cream cheese, softened to room temperature
• 1 stick unsalted butter, softened
• 1 pound powdered sugar
• 1 1/2 pounds finely chopped white chocolate (or two 11-ounce bags of white chocolate chips)
• 1/4 cup vegetable shortening

Preheat your oven to 375F and get ready to create irresistible pumpkin pecan cake pops that will steal the show at any gathering! Lightly spray a 9-by-13-inch baking pan with nonstick spray and set it aside. In a large bowl, whisk together the flour, baking powder, baking soda, salt, and fragrant pumpkin pie spice. In another medium bowl, beat the eggs with both sugars until smooth, then mix in the milk, vanilla, and vegetable oil. Gently fold in the pumpkin puree for that perfect fall flavor. Pour the batter over the dry ingredients, stir with a wooden spoon, then whisk a few times for a smooth mix. Spread into the pan, bake until golden and springyabout 25-28 minutesand let it cool completely.

While the cake bakes, toast the pecans on a rimmed baking sheet for 5 minutes until nutty and aromatic. Cool, chop finely, and set aside in a bowl to crown your pops.

Slice the cooled cake into quarters, crumble into a large bowl, and break into fine crumbs using two forks (or pulse briefly in a food processor).

2. For the frosting: Line a baking sheet with parchment. In a stand mixer with whisk attachment, beat cream cheese and butter until fluffy, about 3 minutes. Add powdered sugar and mix, then whip on high for 5 minutes until light and dreamy.

Combine the frosting with cake crumbs until it forms moist, graham-cracker-like dough. Roll into ping-pong-sized balls, place on the sheet, and freeze for 1 hour.

Melt white chocolate with shortening in the microwave at 50% power (stir every 30 seconds, about 2-2 minutes) or over a double boiler.

Insert lollipop sticks into chilled balls, dip in melted chocolate, tap off excess, roll tops in pecans, and stand stick-up on the tray. Let set for 10 minutes at room temp. Enjoy fresh same-day, or refrigerate up to 3 days!

This recipe celebrates its roots with added cultural flairperfect for inspiring your next baking adventure.