If there were an official flavor of fall, it'd undoubtedly be pumpkin spice. That warm, cozy blend adds an autumnal flair to these adorable cake pops.
INGREDIENTS
- ⅔ cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs, room temperature
- ½ cup sour cream
- 1 teaspoon vanilla extract
- 1 cup all-purpose flour, sifted
- 1 teaspoon baking powder
- 1 teaspoon pumpkin spice
- ½ teaspoon salt
- 1 cup cream cheese frosting
- 8 ounces white chocolate
- several drops orange food coloring
- 10 mini pretzels, broken up
DIRECTIONS
- Preheat the oven to 350 F.
- Beat the butter with the sugar for 3 to 4 minutes until the mixture is pale and creamy.
- Add the eggs and beat until they are mixed in.
- Add the sour cream and the vanilla extract to the mixture and mix until everything is combined.
- Combine the flour, baking powder, pumpkin spice, and salt.
- Add the dry ingredients to the cake batter, stirring gently until just combined.
- Spoon the cake batter into a buttered 8-inch square cake pan and level out the top.
- Bake the cake for 40 minutes or until it appears golden and springs back when touched.
- Cool the cake completely, then crumble it until it resembles breadcrumbs.
- In a mixing bowl, combine the frosting with the cake crumbs until the mixture can be formed into a ball.
- Roll heaping teaspoons of crumb mixture into round balls.
- Refrigerate the cake balls for at least 30 minutes to set.
- Remove cake balls from fridge.
- Using a lollipop stick, make several indents that reach from top to bottom along each cake ball to give it the appearance of a pumpkin.
- Melt the chocolate in a microwave or pan, stirring frequently to ensure that it will not burn.
- Stir a few drops of food coloring into the melted chocolate.
- Working one at a time, dip the end of each lollipop stick into the melted chocolate and then immediately and gently press it into the bottom of each pumpkin cake ball.
- Cool the cake balls, stick-side up, for at least 10 minutes.
- Once the sticks are set, dip each pop into the melted chocolate to cover, then let the excess drip off.
- Place the cake pops to cool, pop-side up (a tall glass can make for a good cooling rack).
- Before they cool completely, press a pretzel chunk into the top of each cake pop to resemble the pumpkin stem.
- Let the cake pops set for at least 10 more minutes before eating.
