This Pumpkin Cake Pops Recipe is amazing! Moist and loaded with only the best ingredients like sugar pumpkin puree, roasted hazelnuts and Dulce de Leche cream. When you combine all of these ingredients together it creates the most delicious fall flavor, wrapped in a beautiful cake pop.
My kids and my hubby love these pumpkin cake pops. My friend Lily shared her little secret with me on how to make them moist, the secret is the cream. Scroll down to see how to make cake pops with the most delicious cream.
Also, check out our popular Easy Vanilla Cake Pops Recipe, my daughter loves making them using Cake Pop Maker.
Ingredients You will need to make Pumpkin Cake:
- 4 large eggs
- 1½ cups white sugar
- 1 cup vegetable oil
- 1 (15 ounce) can pumpkin puree
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 2 teaspoons ground cinnamon
- 1 teaspoon Kosher salt
- 1 toothpick
If you make Pumpkin Cake Pops Recipe PLEASE tag @munchkintimeblog and use a hashtag #munchkintimeblog on Instagram, I would LOVE to see your creation ???? Thank you!
To make Pumpkin Cake:
Step One
Preheat the oven to 350F and grease 9 by 13 inch pan, set aside. In a mixing bowl whisk 4 eggs, 1 ½ cup white sugar, 1 cup vegetable oil and pumpkin puree.
Step Two
Using a sifter, sift together into the pumpkin mixture: 2 cups of flour, 2 teaspoons of baking powder, 1 teaspoon of salt, 1 teaspoon of baking soda, 2 teaspoons of ground cinnamon. Whisk until everything is combined and there are no lumps in the batter.
Step Three
Pour the batter into the greased baking pan and bake for about 25 - 30 minutes, until toothpick comes out clean when inserted into the cake. Let the cake cool for 30 minutes before crumbling. Crumble the cake using your hands.
Ingredients You will need to make Cream for the Cake:
- 1 - 8oz. cream cheese, room temperature
- 1 - 14 oz. dulce de leche
- ½ cup heavy whipping cream, whipped (using a mixer, whip for about 1-2 minutes, please don't over whip cause it will turn into a butter)
- 1 cup roasted & chopped hazelnuts (I ground my nuts and I regret it, it taste so much better with chopped hazelnuts)
To make Pumpkin Cake Pops:
In a large mixing bowl, using a hand mixer, mix 8oz. cream cheese, 14 oz dulce de leche, ½ cup whipped heavy whipping cream and 1 cup of chopped roasted hazelnuts, until combined.
Using hands, roll 2 tablespoons of pumpkin cake mixer into cake pops, dip cake pop stick in the melted milk chocolate and stick it inside the cake pop, freeze your cake pops in the freezer for 30 minutes.
For Dipping Cake Pops:
- Melt white chocolate in the glass bowl over a pot of boiling water, stirring non stop (I like to add a little vegetable oil to thin the chocolate). Add few drops of orange food coloring, stir.
- Dip cake pops into the orange chocolate and place it on the cooling rack or wax paper. Let the chocolate dry.
- Using a ready to use green frosting, decorate pumpkin cake pops by adding twirly leaves. Enjoy!
Do you like this Dessert Recipe?
Let me know in the comments below, I would love to hear from you!
Pumpkin Cake Pops
Equipment
Ingredients
Ingredients to make Pumpkin Cake
- 4 eggs
- 1½ cups white sugar
- 1 cup vegetable oil
- 15 oz pumpkin puree
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 1 teaspoon Kosher salt
- 1 teaspoon baking soda
- 2 teaspoons ground cinnamon
- 1 toothpick
Ingredients to make Cream for the Cake
- 1 - 8 oz. cream cheese room temperature
- 1 - 14 oz. dulce de leche
- ½ cup heavy whipping cream whipped (using a mixer, whip for about 1-2 minutes, please don't over whip cause it will turn into a butter)
- 1 cup roasted & chopped hazelnuts I ground my nuts and I regret it, it taste so much better with nuts being chopped
For Dipping Cake Pops
- 12 oz white chocolate
- few drops of orange food coloring
- 1 teaspoon vegetable oil to thin the milk chocolate, optional
- ready to use green color frosting I got mine from Fred Meyer
- ½ cup semi-sweet chocolate melted
- 12-24 cake pop sticks
Instructions
To make Pumpkin Cake:
- Preheat the oven to 350F and grease 9 by 13 inch pan, set aside.
- In a mixing bowl whisk 4 eggs, 1 ½ cup white sugar, 1 cup vegetable oil and pumpkin puree.
- Using a sifter, sift together into the pumpkin mixture: 2 cups of flour, 2 teaspoons of baking powder, 1 teaspoon of salt, 1 teaspoon of baking soda, 2 teaspoons of ground cinnamon. Whisk until everything is combined and there are no lumps in the batter.
- Pour the batter into the greased baking pan and bake for about 25 - 30 minutes, until toothpick comes out clean when inserted into the cake. Let the cake cool for 30 minutes before crumbling. Crumble the cake using your hands.
To make Cream for the Pumpkin Cake Pops:
- In a large mixing bowl, using a hand mixer, mix 8oz. cream cheese, 14 oz dulce de leche, ½ cup whipped heavy whipping cream and 1 cup of chopped roasted hazelnuts, until combined. Add crumbled cake and mix until thoroughly combined.
To Make Pumpkin Cake Pops
- Using hands, roll 2 tablespoons of pumpkin cake mixer into cake pops, dip cake pop stick in the melted milk chocolate and stick it inside the cake pop, freeze your cake pops in the freezer for 30 minutes.
For Dipping Cake Pops
- Melt white chocolate in the glass bowl over a pot of boiling water, stirring non stop (I like to add a little vegetable oil to thin the chocolate). Add few drops of orange food coloring, stir.
- Dip cake pops into the orange chocolate and place it on the cooling rack or wax paper. Let the chocolate dry.
- Using a ready to use green frosting, decorate pumpkin cake pops by adding twirly leaves. Enjoy!
Video
Notes
Nutrition
Quote of the Day
Have a wonderful day!
=)
This is awesome i did this today and my little boy love it..he asks me to make it again tomorrow...thank you so much for sharing this kind amazing cake pop recipe's 👍👍
These looks absolutely delicious and wonderful for this time of year. Thanks so much for linking up at #fortheloveofBLOg. Claire x
Thank you so much for the kind comment and for stopping by! 😀
They look absolutely stunning!!
Thank you Bonnie!!!