Description
Tender, spiced pumpkin cake pops rolled in a crackly cinnamon-sugar coating. A quick and easy fall treat that comes together in about 30 minutes with simple pantry ingredients.
Ingredients
Scale
- 1 cup all-purpose flour (spooned and leveled)
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground ginger
- 1/4 teaspoon ground cloves (optional)
- 1/2 cup canned pumpkin puree (100% pure, not pumpkin pie filling)
- 1/3 cup granulated sugar
- 1/4 cup packed brown sugar (light or dark)
- 1/4 cup vegetable oil (or melted coconut oil)
- 1 large egg, room temperature
- 1 teaspoon vanilla extract
- 3 tablespoons cream cheese frosting (store-bought or homemade)
- 1/2 cup granulated sugar (for coating)
- 1 tablespoon ground cinnamon (for coating)
- 2 tablespoons melted butter (for coating)
Instructions
- Preheat your oven to 350°F (175°C). Line an 8×8 inch baking pan with parchment paper, leaving overhang on two sides. Lightly grease the parchment with cooking spray.
- In a medium bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, nutmeg, ginger, and cloves. Set aside.
- In a large bowl, whisk together the pumpkin puree, granulated sugar, brown sugar, vegetable oil, egg, and vanilla extract until smooth and well combined.
- Pour the dry ingredients into the wet ingredients and fold together with a rubber spatula until just combined. A few small lumps are fine; do not overmix.
- Pour the batter into the prepared pan and spread evenly. Bake for 18-22 minutes, or until a toothpick inserted in the center comes out clean or with a few moist crumbs. Let cool in the pan for 5 minutes, then transfer to a cooling rack to cool completely.
- Once the cake is completely cool, break it into large chunks and place in a large bowl. Use your hands or a fork to crumble the cake into fine, even crumbs (about 2-3 minutes).
- Add the 3 tablespoons of cream cheese frosting to the crumbled cake. Use your hands to mix thoroughly, squeezing the mixture together until it holds its shape when pressed. If too dry, add another teaspoon of frosting; if too wet, add a tablespoon of additional cake crumbs.
- Using a cookie scoop or tablespoon, portion out the mixture and roll between your palms into smooth balls about 1 inch in diameter. Place on a parchment-lined baking sheet. You should get about 20-24 cake pops.
- In a small bowl, mix together the 1/2 cup granulated sugar and 1 tablespoon ground cinnamon. In another small bowl, melt the 2 tablespoons of butter.
- Working one at a time, brush each cake pop lightly with melted butter, then roll in the cinnamon sugar mixture until fully coated. Place coated cake pops back on the baking sheet.
- Let the cake pops sit at room temperature for about 10 minutes so the coating adheres. Serve at room temperature. For a firmer texture, refrigerate for 15 minutes before serving.
Notes
For best results, ensure the cake is completely cool before crumbling. Use fresh cinnamon for the coating. If the mixture is too sticky, lightly dampen hands with water when rolling. For extra crunch, place coated cake pops under the broiler for 30-45 seconds (watch carefully). Store in an airtight container at room temperature for up to 3 days, or refrigerate for up to a week. Freeze uncoated cake pops for up to 3 months.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Cuisine: American
Nutrition
- Serving Size: 1 cake pop
- Calories: 120
- Sugar: 11
- Sodium: 95
- Fat: 5
- Saturated Fat: 2
- Carbohydrates: 17
- Fiber: 1
- Protein: 1.5
Keywords: pumpkin cake pops, cinnamon sugar, fall dessert, easy cake pops, pumpkin treats, quick dessert, weeknight dessert