Here’s a repost of our Thanksgiving pop ideas from last year……..
Here’s the second installment for Thanksgiving Cake Pop Recipes… today we are concentrating on flavor – in this Pumpkin Pie Cake Pop Recipe!
Obviously you can combine this recipe with the decoration ideas from our first Thanksgiving Cake Pop Recipe Post, or keep it simple, like we have today.
This recipe is adapted from a cupcake recipe my friend gave me. (To keep it as cupcakes, just follow the recipe for the sponges and top with the cream cheese frosting.)
As usual, the essential cake pop equipment I used is available from Amazon, if you follow the links on the right hand side of this page to the USA or UK site >>>>>>
This recipe makes about 48 cake pops (or 24 cupcakes). You can always reduce the amounts proportionately for smaller batches, or freeze half your crumbs once baked, to save for another day. Although we are going to crumble them down anyway, I still baked the sponges as separate cupcakes, as it takes less time to cook, and there are fewer crispy sides to trim off with cupcakes than when you bake one large cake.
Pumpkin Pie Cake Pop Recipe
What you’ll need
For the sponges:
- Non-stick cooking spray or muffin liners
- 1 cup pure pumpkin puree (from a 15oz can)
- 1/2 cup buttermilk
- 2 tsp vanilla extract
- 2 cup flour, spooned and leveled
- 2 tsp baking powder
- 1 tsp baking soda
- 2 tsp pumpkin pie spice
- 3/4 cup (1 1/2 sticks) unsalted butter, room temp
- 1 cup packed brown sugar
- 1 cup granulated sugar
- 3 large eggs
For the frosting: [make double if doing cupcakes stead of cake pops]
- 6oz cream cheese, room temperature
- 5 tablespoons unsalted butter, room temperature
- 3/4 cups confectioner’s sugar, sifted
- 1 tsp vanilla extract
- Tray lined with wax paper
- 2 – 3 lbs Candy melts (whatever color or flavor you prefer)
- 48 lollipop sticks
- Styrofoam board
- Sprinkles (optional)
What to do
Preheat your oven to 350 F. Set u your oven with two separate shelves.
Lightly coat two muffin trays with non-stick cooking spray or add liners.
Whisk together the pumpkin puree, buttermilk and vanilla extract. Set to one side.
In a separate bowl, whisk together the flour, baking powder, baking soda and pumpkin pie spice. Set to one side for the moment.
Using an electric mixer, beat together the butter and sugar until light and fluffy. Then beat in the eggs, one at a time, scraping down the sides of your bowl as needed. With your mixer on low, gradually beat in your flour mixture in three separate additions, alternating with two additions of the pumpkin mixture.
Spoon 1/4 cup of your batter into each muffin cup. Place in the oven and bake until a toothpick comes out clean. This should take about 18-20 minutes. Rotate the muffin trays halfway through (i.e. swap shelves).
Once ready, let the sponges cool in their pans on wire racks for 15 minutes before removing them from their trays and letting them cool completely on wire racks until completely cool.
Now let’s make the frosting…
In a large bowl, using an electric mixer, beat the cream cheese and unsalted butter, until smooth (about 4 minutes).
With your mixer on low, gradually beat in your confectioner’s sugar and vanilla extract until smooth and fluffy. This should take about 5 minutes.
By this time, your cakes should be completely cooled. Taking each cupcake, remove the muffin liners (if you used them) and crumble the sponges down into fine breadcrumbs.
Then, bit by bit, add the frosting, 1/4 cup at a time. Mix well after each addition. You might need to get your hands in there! You are looking to form a dough, that is moist enough to stick together without being crumbly, but not too sticky that it sticks to the bowl and your hands instead of the rest of the dough.
I ended up using about 1 1/4 cups of frosting for the full recipe of 48 cake pops.
So now you have your dough ready for shaping. To get consistently sized cake pops, it really helps to use some form of measure like a melon baller or tablespoon measure. I use this:
Your ideal cake pop should be about 1.5 inches in diameter. Scoop a piece of dough and roll it between your palms to make a ball shape. Then place on a sheet tray lined with wax paper. Once you’ve rolled all of your cake balls, cover them with cling wrap and pop them in the fridge for at least an hour or two (or in the freezer for 15 minutes) to set. You just want to chill them through, not freeze them.
Remove your cake balls from the fridge and melt your candy melts in a microwave safe bowl at 30 second intervals in your microwave, stirring after each zap until they all melt together. You may need to add a small amount of vegetable shortening to the melted candy melts, bit by bit, until you reach the right consistency for dipping. Your candy melts shouldn’t be so thick that the coating barely moves, but it should be thick enough to coat the cake pop thoroughly. I usually add only a teaspoon or two per pound of candy melts.
Today I used the basic white candy melts but added a touch of orange coloring and some cinnamon flavoring from this set to complement the pumpkin flavor*:
If you are using flavoring, you only need a tiny amount (just a drop or two) per lb of candy melts.
Get your lollipop sticks ready and remove the whole tray of cake balls from the fridge. Dip the end of a lollipop stick into the melted candy coating and then push into your cake ball to about half way in. Do this for each cake pop, placing the cake pops back onto the tray with the stick facing directly upwards and pop back in the fridge to set for a few minutes.
** If you want to go the extra mile and add fun Thanksgiving designs like those in our first post – it is at this stage that you can start following those instructions to make your Native American & Pilgrim pops! **
Taking a few pops from the fridge at a time, take one cake pop and dip it into your candy coating in a straight up and down motion, make sure it is fully submerged in the candy melt coating. Try not to move the pop around too much in the candy melt or else it is more likely to dislodge the cake ball from the lollipop stick. If the bottom of the pop near to the stick needs a little more coverage, gently rock the pop from side to side until all the cake is covered (or tilt your bowl). Then remove the pop straight up in one swift motion. It is best to leave the cake pop in the candy melts for as short a time as possible to avoid it slipping off the stick.
Tilt the pop upwards once removed from the melts and twirl it to allow the excess candy melt to drip off. Then place it upright to dry – on a styrofoam box or cake pop stand if you have one. Dip your other pops in the same way and set aside to dry.
It is at this stage that you can add sprinkles or decorating sugar just before the candy coating hardens. I chose some subtle orange sugar sprinklings, which turned out like this:
….but there are so many other options you could choose, such as:
- cute fall leaves sprinkles;
- pumpkins like we did at Halloween (with or without the Jack-o-lantern faces);
- use your cake pops to write out “Happy Thanksgiving” using edible ink pens;
- Bakerella’s turkeys;
- our Pilgrims & Native Americans;
- try doing little pie shapes using a mini crinkle cutter (probably easier without lollipop sticks as a cake ball recipe),
or I’m sure you can come up with loads of ideas of your own! I’d love to hear what you thought of!
I hope you have a wonderful Thanksgiving!
* Just in case you were interested, when coming up with recipes, my go-to book is The Flavor Bible, which is essentially an amazing compendium of flavor combination recommendations gathered from the world’s top chefs. If you want to know if adding a flavor or new ingredient will ruin a dish or enhance it beyond your wildest dreams, this book will be your savior!
It’s available at Amazon.com: