Pumpkin Halloween Cake Pops

Why This Recipe Works: Pumpkin Halloween Cake Pops are a delightful and festive treat that combines moist cake with creamy frosting, all shaped into adorable pumpkins. They are easy to make and fun to decorate, making them perfect for Halloween parties and gatherings. The combination of pumpkin spice flavors and a rich chocolate coating makes these cake pops irresistible.

Ingredients:

For the Cake:

• 1 box spice cake mix (plus ingredients called for on the box)
• 1 cup canned pumpkin puree

For the Frosting:

• 1/2 cup cream cheese, softened
• 1/4 cup unsalted butter, softened
• 2 cups powdered sugar
• 1 teaspoon vanilla extract

For Decoration:

• Orange candy melts
• Green candy melts (for leaves and stems)
• Black decorating gel or edible marker (for faces)
• Lollipop sticks
• Styrofoam block (for drying)

Preparation Time: 1 hour
Cooling Time: 1 hour
Total Time: 2 hours

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How to Make This Recipe:

1. Prepare the Cake:
   • Preheat your oven to 350°F (175°C). Grease and flour a 9×13-inch baking pan.
   • Prepare the spice cake mix according to the package instructions, substituting 1 cup of canned pumpkin puree for the water or oil called for in the recipe.
   • Bake according to the package instructions. Allow the cake to cool completely in the pan.
2. Prepare the Frosting:
   • In a large mixing bowl, beat the softened cream cheese and butter until creamy.
   • Gradually add the powdered sugar and vanilla extract, beating until smooth and fluffy.
3. Make the Cake Pops:
   • Once the cake is cool, crumble it into fine crumbs in a large bowl.
   • Add the cream cheese frosting to the crumbled cake and mix until well combined.
   • Roll the mixture into 1-inch balls and place them on a baking sheet lined with parchment paper.
   • Insert a lollipop stick into each cake ball. Freeze the cake pops for at least 1 hour to firm up.
4. Decorate the Cake Pops:
   • Melt the orange candy melts according to the package instructions.
   • Dip each cake pop into the melted candy, allowing the excess to drip off. Insert the pops into a Styrofoam block to set.
   • Melt the green candy melts and use a small piping bag or toothpick to create leaves and stems on the top of each cake pop.
   • Use black decorating gel or an edible marker to draw faces on the pumpkin cake pops.

Expert Tips:

• Make sure the cake pops are completely firm before dipping them in the candy melts to prevent them from falling off the sticks.
• If the candy melts are too thick, add a small amount of vegetable oil to thin them out for easier dipping.
• Use a Styrofoam block to hold the cake pops upright while the candy coating sets.

How to Store This Recipe: Store the Pumpkin Halloween Cake Pops in an airtight container in the refrigerator for up to 1 week. Bring them to room temperature before serving for the best texture and flavor.