It seems as it I’m obsessing with pumpkin a little too much these past few weeks, but then again, who isn’t?! I LOVE pumpkin. Yes in all caps. Because it’s that good, and I really really do love it so much.
The funny thing tho is that I only have pumpkin during fall. Isn’t it weird how we obsess so much over pumpkin during this season, then forget about it the rest of the year. I mean yes it’s true we use it mostly because it’s in season, but must of us use canned pumpkin anyway. My new goal this year is try to use pumpkin the rest of the year. fingers crossed! 😀
But for now… let me tell you guys how seriously DELICIOUS these pumpkin pops are. These pops are made from my favorite easy pumpkin cake with cream cheese frosting.
As I’ve mentioned a few days ago, the combo of pumpkin and cream cheese is incredible. It’s like carrot cake with cream cheese frosting, except without all the carrot. Imagine biting into a moist and velvety cake ball wrapped in creamy white chocolate and topped with cinnamon chocolate. Well the cinnamon chips melted chocolate part is totally optional because who has that on hand anyway? Instead, you can top them with more white chocolate, strips of dark chocolate or crumbled nuts (pecans or walnuts).
To make these pops you will need a pumpkin spice cake and cream cheese frosting. Now, you can make my easy pumpkin spice cake. I highly recommend this option because the cake is super easy to make, all in one bowl, and comes together in under 30 mins.
But if cake from scratch is not your thing, you can definitely use a spiced pumpkin cake mix or just buy pumpkin spice cake from your supermarket. I do however HIGHLY suggest making your own cream cheese frosting because it’s so easy to make and takes these pops to the next level.
Making these cake pops is as easy as crumbling your pumpkin spice cake then dumping your cream cheese frosting right on top.
Gently mix it all together into a soft dough.
Then form into balls and dip into tempered white (or milk) chocolate. After that allow the chocolate to set for just 5 minutes and drizzle over it with a layer of your favorite chocolate or top it them with crumbled nuts right after dipping.
Pumpkin Cheesecake Pops (Truffles)
- For the cake:
- 4 large eggs
- 1½ cups white sugar
- 1 cup vegetable oil you can also use ½ cup apple sauce and ½ olive oil for a healthier alternative
- 1 15 ounce can pumpkin puree
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 1 teaspoon salt
- 1 teaspoon baking soda
- 2 teaspoons ground cinnamon
- ½ teaspoon pumpkin spice optional
- For the cream cheese frosting:
- 6 ounces cream cheese at room temp
- 6 tablespoons butter at room temp
- 3 cups confectioners' sugar
- For dipping:
- 12 oz bag or bar of white or milk chocolate
To make the cake: Preheat oven to 350°F. Grease and flour one glass 9 x 13 inch pan or 2 8x8 pans or 24 cupcake tins; set aside. In a large mixing bowl, beat together the eggs, sugar, oil and pumpkin.Sift together the flour, baking powder, salt, baking soda, salt, cinnamon and pumpkin spice; add to wet ingredients and mix thoroughly with a whisk.
Spread batter into prepared pan.Bake at 350° for 25 to 30 minutes (14-18 mins for cupcakes). Remove from oven and allow to cool for at least 20 minutes before crumbling.
For the frosting: While the cake is baking, beat together the cream cheese, butter and confectioner's sugar in a stand mixer or by hand, until light and fluffy.
Once the cake is cooled, cut into 12 bars and crumble into a large mixing bowl. The texture of the cake causes it to crumble easily. You can also use a fork to break any larger pieces of cake apart. Repeat with each section until the entire cake is crumbled into a fine texture.
Next add frosting mixture onto the crumbled cake.Mix using the back of a large metal spoon, until thoroughly combined. The mixture should be moist enough to roll into 1 1/2-inch balls and still hold a round shape. After rolling the cake balls by hand, place them on a wax paper, cover with plastic wrap and place in the freezer for 10-15 minutes to firm.
Place the candy coating in a deep, microwave-safe plastic or glass bowl. Melt in the microwave, or in a metal bowl over a pan of simmering water, stirring occasionally until smooth.
Dip the balls in chocolate using a toothpick or fork to hold them. Place on waxed paper to set. Some coating may pool around the base of the ball onto the wax paper.Once the coating sets, you can break off any unwanted coating.Repeat with the remaining cake balls and let dry completely.You can make the cake balls ahead of time and store them in an airtight container on the counter or in the refrigerator for several days.
The cake balls will be easier to roll if you wash and dry your hands periodically during the rolling process. Dry your hands completely each time, and make sure you don't get water in the candy coating, as it can make it unusable.
You can use a mini ice cream scoop to get uniform-size cake balls.
If you don't need or want to make 48 cake balls, simply divide the cake in half for 24 cake balls or in quarters for 12 and freeze the remaining cake for later use. Remember to reduce the amount of frosting proportionally.
adapted from: epicurious