Our Pumpkin Cake Pops are filled with fall flavors, and crystallized ginger adds a tasty surprise to these tiny treasures. Cute a can be, these moist, delicious treats will delight your family and guests. The recipe itself is very simple, but we won’t lie to you, they will take time to assemble. However, we promise the end result is well worth the effort.
Cake Pop Sticks
For cake sift flour and add the next 5 dry ingredients to the flour. Mix oil, eggs and pumpkin in a separate bowl. Add the dry ingredients into pumpkin mixture. Mix well. Spread in 11×9 rectangular glass pan. Bake at 350 for 40-45 minutes.
For the frosting mix butter, cream cheese and vanilla together. Slowly, add in powder sugar. NOTE: you will only need 1/3 to 1/2 cup of the frosting for the cake pops. Measure 1/2 cup of frosting and add it to another bowl then mix in the 2 tablespoons of diced crystallized ginger. (The remaining frosting can be stored in the refrigerator.)
To Assemble Cake Pops:
Crumble cake mixture in a bowl. Add remaining 2 tablespoons of diced crystallized ginger to crumbled cake mix, then mix in 1/3 cup of crystallized ginger frosting to cake mix. If the cake mixture is too dry add the rest of the crystallized ginger frosting.
Roll into 1 – 1 1/4 inch round balls. Melt chocolate candy melts, dip one end of a cake pop stick into the melted chocolate and insert in the top the cake pop. Allow for some of the chocolate to show for the stem. Place on a waxed paper lined cookie sheet.
Put in the freezer for approximately 15 minutes until firm. Melt the orange and white chocolate, if chocolate is to thick add a few drops of vegetable oil. Take cake pops out of freezer and dip into mixture and let chocolate set for at least 15-20 minutes. Add decorative accents to your cake pop with a frosting/piping decorating bag and thin tips.
PREP TIME: 1 hour 30 minutes
COOK TIME: 40-45 min
SERVES: Approx 3 ½ dozen cake pops
STORE IN REFRIGERATOR
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