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© 2020 Dessert'D Organic Bake Shop

Pumpkin Spice Cake Pops

Yeah yeah yeah... pumpkin spice is finally back in town. I am not one of those people who is obsessed with Pumpkin Spice, but I know it's a thing so I indulge my customers and make everything we can think of in Pumpkin Spice. And so, cake pops are no exception. The Nest shared this recipe today, so I figured it was the perfect time for us to post it too! This pumpkin spice cake recipe makes for perfect Halloween Cake Pops, or just an excuse to eat Pumpkin Spice for those of you that are obsessed. I don't judge.




Pumpkin Spice Cake Pops

Makes 36


Batter

1 stick (113 grams) organic salted butter, softened

113 grams (1/2 cup) organic cane sugar

57 grams (1/4 cup) organic packed dark brown sugar

1 teaspoon organic vanilla extract

85 grams (about 1/3 cup) organic pumpkin

2 organic large eggs eggs

1/2 cup organic milk

198 grams (1 1/4 cups plus 2 tablespoons) all natural cake flour

1 1/2 teaspoons organic cinnamon

1 teaspoon organic ginger


1 teaspoon organic cloves

1/2 teaspoon organic nutmeg

1 teaspoon baking powder

1/2 teaspoon fine sea salt


Frosting

1 stick (113 grams) organic salted butter, softened

227 grams (1 1/2 cups plus 1 tablespoon) organic powdered sugar, sifted

1 teaspoon organic vanilla extract

1 to 2 teaspoons organic milk


Coating

567 grams (20 ounces) organic white chocolate, chopped

4 teaspoons ColorKitchen Orange Dye (find here)

142 grams (5 ounces) organic white chocolate, chopped

2 teaspoons ColorKitchen Green Dye (find here)


Method Preheat oven to 350°F.

In the bowl of a stand mixer fitted with the paddle attachment, add the butter, sugar, dark brown sugar and vanilla extract. Mix on low until combined and there are no butter chunks.

Add the eggs and pumpkin and mix just slightly.

In a separate bowl, add the cake flour, cinnamon, ginger, cloves, nutmeg, baking powder and sea salt and whisk together.

Add the milk and flour mixture to the mixing bowl and mix on low until combined into a smooth batter.

You can bake the cakes in either cupcake pans or in cake pans, whichever you choose. It doesn’t matter because you’re going to crush it all up later anyways! If using cupcake pans, line them and fill three-quarters full. If using cake pans, use three 6-inch pans and line them with parchment paper.

Bake for 20 minutes or until a wooden pick inserted in center comes out clean.

Once the cakes have cooled, remove from pans or cupcake liners and crush with your hands into a large bowl.

In the bowl of a stand mixer fitted with the paddle attachment, start the frosting. Add the butter, powdered sugar, vanilla extract and milk.

Dump the frosting into the bowl with the cake and crush together with your hands. You don’t wan to do this in a mixer because it will over mix.

Once the frosting and cake is fully combined, form cake balls and place on a baking sheet with parchment paper.

Place the baking sheet in the freezer.

In a double boiler, melt the 567 grams white chocolate. Dip the ends of the sticks into the white chocolate, then stick into the cake balls. Place back in the freezer for 5-10 minutes. This will keep the stick from coming out when you dip the cake pops.

Add the orange dye to the white chocolate and stir to combine completely.

Remove cake pops from freezer and coat in orange chocolate. Place back on parchment paper.

Once all the cake pops are covered in orange chocolate, place them back in the freezer.

In a double boiler, melt the remaining white chocolate. Once completely melted, add the green dye and stir to combine completely.

Using a spatula or even a spoon, drizzle the green chocolate over the cake pops.

Store in the fridge for up to 7 days.


Gluten Free - Substitute the all natural cake flour for 198 grams (1 1/4 cups) organic gluten free flour blend. Our favorite is Namaste Organic Perfect Flour Blend


High Altitude - Bake at 350 degrees for 17 minutes or until a wooden pick inserted in center comes out clean.