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To make delicious pumpkin pie cake pops, you need a few key ingredients: - 1 box yellow cake mix - 1 cup canned pumpkin puree - 3 large eggs - 1/3 cup vegetable oil - 1 tablespoon pumpkin pie spice - 1 teaspoon vanilla extract - 1 cup cream cheese frosting - 1 cup white chocolate chips - 1 tablespoon coconut oil - Sprinkles or crushed graham crackers, for decoration Using high-quality ingredients is important. Choose pure pumpkin puree for the best flavor. Fresh eggs and good vanilla extract can also enhance the taste. You can change things up with fun variations. Here are some ideas: - Instead of yellow cake mix, try spice cake mix for extra flavor. - Use dark chocolate or milk chocolate chips instead of white chocolate. - Add nuts or mini chocolate chips to the cake mix for crunch. If you have dietary needs, consider these swaps: - For gluten-free options, use a gluten-free cake mix. - Replace cream cheese frosting with a dairy-free or vegan frosting. - You can use applesauce instead of eggs for a vegan version. Feel free to mix and match these ideas to create your perfect pumpkin pie cake pops! For more details, check the Full Recipe. First, preheat your oven to 350°F (175°C). Take a 9x13-inch baking pan and grease it. You can use non-stick spray or line it with parchment paper. This helps with easy removal after baking. Next, grab a large mixing bowl. In this bowl, combine the yellow cake mix, canned pumpkin puree, eggs, vegetable oil, pumpkin pie spice, and vanilla extract. Mix everything until it's smooth. Make sure there are no lumps left in the batter. Now, pour the cake batter into the prepared baking pan. Spread it evenly, so it bakes uniformly. Bake for about 25-30 minutes. To check if it’s done, insert a toothpick into the center. It should come out clean when the cake is ready. Once baked, let the cake cool in the pan. After a few minutes, transfer it to a wire rack. Allow it to cool completely before crumbling. After the cake has cooled, crumble it into fine pieces in a large mixing bowl. Gradually mix in the cream cheese frosting. You can use your hands or a spatula for this. The mixture should be moist and hold its shape when pressed. Now, take small portions of this mixture and roll them into balls. Aim for about 1 inch in diameter. Place the formed cake pops on a lined baking sheet. Once all the balls are rolled, refrigerate them for about 30 minutes. This makes them firm and easier to dip. While the cake pops chill, melt the white chocolate chips and coconut oil in a microwave-safe bowl. Heat in 30-second intervals and stir well after each. Be careful not to overheat it. After chilling, take the cake pops from the fridge. To help the sticks stick better, dip the tip of each stick into the melted white chocolate. Then, carefully insert it into the center of each cake pop. Next, dip each cake pop into the melted white chocolate. Allow excess chocolate to drip back into the bowl. While the chocolate is still wet, roll the cake pops in sprinkles or crushed graham crackers. This adds a fun touch! To keep the cake pops upright while the chocolate sets, use a styrofoam block or a container filled with rice. Allow the chocolate to harden at room temperature for about 10-15 minutes. If you want to speed it up, place them in the fridge. For the complete recipe, check the Full Recipe section! To make moist cake pops, keep these tips in mind: - Use a box of yellow cake mix. - Add one cup of canned pumpkin puree. - Mix in eggs, oil, and spices well. - Avoid overbaking; check for doneness at 25 minutes. Fully cooling the cake is vital. If you skip this step, the cake may crumble too much. Wait until it’s room temperature before mixing it with frosting. Get creative with your cake pop toppings! Here are some fun ideas: - Roll in crushed graham crackers for a pie crust flavor. - Use festive sprinkles for a pop of color. - Drizzle extra melted chocolate on top for flair. For decoration, consider these tools: - A small cookie scoop for even shapes. - Parchment paper for easy cleanup. - A styrofoam block to hold cake pops upright as they set. Watch out for these issues: - Chocolate can crack if overheated. Melt slowly, stirring often. - Cake pops may fall apart if too warm or not chilled. Always chill before dipping. If you face these problems, here are some solutions: - If chocolate cracks, try adding a bit of coconut oil while melting. - If cake pops fall apart, chill them longer before dipping. With these tips, you’re set for success with your pumpkin pie cake pops! Check out the Full Recipe for all the details. {{image_4}} You can change the flavor of your cake pops to suit your taste. Here are some ideas: - Chocolate Cake: Swap out the yellow cake mix for chocolate cake mix. This gives a rich and sweet twist. - Spice Cake: Use a spice cake mix to add warmth and depth. The spices will blend nicely with the pumpkin flavor. - Frosting Choices: Instead of cream cheese frosting, try vanilla or chocolate frosting. Each type brings a new layer of taste. You can also modify this recipe for different diets. Here are some suggestions: - Gluten-Free: Use a gluten-free cake mix. It works well and keeps the cake pops soft. - Vegan Options: Substitute eggs with flax eggs. Mix one tablespoon of flaxseed meal with three tablespoons of water for each egg. - Low-Sugar: Use a sugar alternative like erythritol or stevia. These options help reduce sugar without losing sweetness. For the full recipe, check out the detailed steps and enjoy making these delightful treats! To store your cake pops, keep them at room temperature for short periods. Place them in a cool, dry space. Use a cake pop stand or a box to avoid touching. If you want to store them longer, refrigerate them. Wrap each pop in plastic wrap or place them in an airtight container. This keeps them fresh and moist. If you have leftover cake pops, freezing is a great option. Simply arrange them in a single layer on a baking sheet. Once frozen, transfer them to a sealed bag or container. This way, they stay fresh for up to three months. Pumpkin pie cake pops can last up to one week at room temperature. If stored in the fridge, they can last longer, up to two weeks. Always check for signs of spoilage. If you see any mold or if they smell off, it’s best to throw them away. These simple checks will help keep your treats safe and tasty. Cake pops can last about 1 week at room temperature. If you store them in the fridge, they can stay fresh for 2 weeks. Make sure to keep them in an airtight container. This helps prevent them from drying out or absorbing strong smells from the fridge. Yes, you can! Prepare the cake pops and chill them. Store them in the fridge for up to 2 days before serving. If you want to make them even earlier, freeze the uncoated cake balls. Just remember to let them thaw before dipping in chocolate. If you don't have cake pop sticks, you can use pretzel sticks or even forks! You can also serve them in mini cups or on a plate. This makes them easy to grab and eat. Get creative with how you display them! To avoid seizing, melt your white chocolate slowly. Use a microwave on low power, heating in 30-second bursts. Stir well between each burst. If it looks thick, add a teaspoon of coconut oil to thin it out. This keeps the chocolate smooth and easy to dip. In this article, we explored how to make delicious pumpkin pie cake pops. We covered key ingredients, essential steps for baking, and creative decorating tips. Customization options allow you to cater to various tastes and dietary needs. Remember to store your cake pops properly for the best flavor and freshness. With these tips, you can enjoy tasty treats that impress friends and family. Dive in and enjoy making these fun and festive desserts!

Pumpkin Pie Cake Pops

Indulge in the festive flavors of fall with these delightful Pumpkin Pie Cake Pops! This easy recipe combines moist pumpkin cake with creamy frosting, all coated in smooth white chocolate. Perfect for parties or cozy gatherings, these treats are sure to impress everyone. Get step-by-step instructions and learn how to make these adorable bites that will add a sweet touch to your autumn celebrations. Click through to explore the full recipe now!
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Ingredients
  

1 box yellow cake mix

1 cup canned pumpkin puree

3 large eggs

1/3 cup vegetable oil

1 tablespoon pumpkin pie spice

1 teaspoon vanilla extract

1 cup cream cheese frosting

1 cup white chocolate chips

1 tablespoon coconut oil

Sprinkles or crushed graham crackers, for decoration

Instructions
 

Preheat your oven to 350°F (175°C). Prepare a 9x13-inch baking pan by greasing it with non-stick spray or lining it with parchment paper for easy release after baking.

    In a large mixing bowl, combine the yellow cake mix, canned pumpkin puree, eggs, vegetable oil, pumpkin pie spice, and vanilla extract. Stir the mixture thoroughly until it is well combined and smooth, ensuring there are no lumps.

      Pour the cake batter into the prepared baking pan, spreading it evenly to ensure uniform baking. Bake in the preheated oven for about 25-30 minutes. To check for doneness, insert a toothpick into the center of the cake; it should come out clean when ready.

        Once baked, allow the cake to cool completely in the pan. Once cooled, carefully transfer it to a wire rack to cool thoroughly.

          After the cake has cooled, crumble it into fine pieces in a large mixing bowl. Gradually add the cream cheese frosting into the crumbled cake, mixing with your hands or a spatula until the mixture is moist and can hold its shape when pressed together.

            Using your hands, take small portions of the cake mixture and roll them into bite-sized balls, approximately 1 inch in diameter. Place the formed cake pops on a lined baking sheet.

              Once all the balls are rolled, refrigerate them for about 30 minutes to firm up, making them easier to dip.

                While the cake pops chill, melt the white chocolate chips and coconut oil together in a microwave-safe bowl. Heat in 30-second intervals, stirring well after each interval until the mixture is fully melted and smooth. Be careful not to overheat.

                  Remove the chilled cake pops from the refrigerator. To help the lollipop sticks adhere better, dip the tip of each stick into the melted white chocolate and then carefully insert it into the center of each cake pop.

                    Coat each cake pop completely by dipping it into the melted white chocolate, allowing any excess chocolate to drip back into the bowl.

                      While the chocolate is still wet, roll each cake pop in sprinkles or crushed graham crackers for added decoration and texture.

                        To allow the cake pops to stand upright while the chocolate sets, place them in a styrofoam block or a container filled with rice to keep them secure.

                          Allow the chocolate coating to harden at room temperature for about 10-15 minutes, or expedite the process by placing them in the refrigerator.

                            Prep Time: 20 minutes | Total Time: 1 hour 30 minutes | Servings: 24 cake pops

                              - Serving Suggestions: Present the finished cake pops in a decorative cake pop display or a festive container. Add a touch of fall flair with small autumn-themed decorations or mini pumpkins around the base.