Peanut Butter Frosted Pumpkin Cake Pops
Say goodbye to your basic pumpkin spice dessert! These delightful Pumpkin Cake Pops with Peanut Butter Frosting are the ultimate fall treat.
Servings
24
Prep Time
30 minutes
Cook Time
30 minutes
Author:
Sara Haas, RDN, LDN
Surprisingly complex and utterly addictive bites that balance the richness of pumpkin with the comforting flavor of peanut butter. These Halloween cake pops are perfect for holiday parties, school events, or just a fun afternoon baking project!
Ingredients
- 2 ½ cups (300g) all-purpose flour
- 1 1/2 teaspoons baking soda
- 1/2 teaspoons baking powder
- 1 tablespoon pumpkin pie spice
- 3/4 teaspoon kosher salt
- ¾ cup vegetable oil
- 1 1/2 cups (297g) granulated sugar
- 3 large eggs, at room temperature
- 1 teaspoon vanilla extract
- 1 (15 oz.) can pumpkin puree (not pumpkin pie filling)
- 8 tablespoons butter, softened
-
½ cup Once Again Creamy Peanut Butter
- 2 cups (226g) powdered sugar
- 2 tablespoons milk
- 1 cup semisweet chocolate chips, melted
- 12 ounces orange candy melts, melted
- 2 teaspoons coconut oil
For the cake:
For the frosting:
For the pops:
Directions
Make the cake
Lightly coat a 9x13-inch baking pan with nonstick baking spray and line the bottom with parchment.
Whisk flour, baking soda, baking powder, cinnamon, ginger, nutmeg, cloves and salt together in a medium bowl.
Beat the oil, sugar, eggs, vanilla and pumpkin together in a separate mixing bowl. Add to the dry ingredients and beat until just combined.
Pour batter into prepared pan and bake until a toothpick inserted into the cake comes out clean, about 25 to 30 minutes. Set aside to cool.
Make the frosting
Beat the butter and peanut butter together in a medium mixing bowl. Add the powdered sugar, ½ cup at a time, until combined. Add 1 tablespoon milk, as needed to reach a creamy, spreadable consistency.
Build the cake pops
Break up the cooled cake and transfer to a large mixing bowl or the bowl of a stand mixer. Beat on low speed until crumbled. Add ½ cup frosting and beat on low. Once combined, add another ½ cup frosting, continuing the process until you’ve added a total of 1 ½ cups. Reserve extra frosting for another use or for decorating. Cover the cake mixture and refrigerate for at least 2 hours and up to 1 day.
Line a baking sheet with parchment paper then roll the cake into 1 1/2 -inch balls. Use the side of a fork or chop stick to press into and around the cake balls to create pumpkin ridges. Place on prepared baking sheet and freeze until firm, about 1 hour.
Dip cake pop sticks in the melted chocolate (make sure there’s a generous amount), then insert into the top of each cake pop. Place on parchment and freeze until firm, about 1 hour.
Melt the orange candy melts following package directions and stir in coconut oil (Tip - use a vessel that’s narrow and tall to make dipping easy). Dip each cake pop into the mixture, tapping off any excess and set on the parchment-lined baking sheet. Refrigerate until firm then decorate as desired.
Recipe Note
If you don’t have pumpkin pie spice, substitute with 2 teaspoons ground cinnamon, 1 teaspoon ground ginger, 1 1/2 teaspoons ground nutmeg and 1/2 teaspoon ground cloves.
Leave a comment