Looking for some easy desserts for fall? We have you covered! These Pumpkin Spice Pecan Cake Pops are a fun and tasty way to celebrate pumpkin season! These are perfect for any occasion, especially festive fall gatherings, a birthday party or even tailgating!
Pumpkin Spice Sponge Cake
The base of these delicious cake pops is a Pumpkin Spice sponge cake. The combination of seasonal spices such as cinnamon, cloves and nutmeg with the pumpkin give the sponge cake that carvable pumpkin spice flavor that everyone loves this time of the year!
You can make this pumpkin cake recipe into an actual cake or cupcakes, or a pumpkin bread loaf with the cream cheese frosting if you don’t want to do cake pops, so there are plenty of options with this recipe!
Cream Cheese Frosting
The cream cheese frosting in this recipe acts as a binder for the cake pop balls. It also adds another level of flavor that you would get from making this into a regular cake or cupcakes.
The recipe we provided here makes more than you will need for the cake balls, but we prefer to make the full recipe and use the frosting in other ways. The great thing about having extra is that the frosting keeps in the fridge for 2-3 weeks or you can freeze the cream cheese frosting for 2-3 months. If you do not want this much extra frosting, simply cut the recipe in half and only use what is necessary to form the cake balls.
The pumpkin Spice Pecan Cake Pops can also be frozen for up to 3 months if desired to enjoy a sweet treat throughout the season.
Making the Cake Pops
Making cake pops is quite easy, and fun for the whole family! Simply follow our step-by-step instructions below.
Once you have your cake balls, all you need to do is melt your white chocolate, then dip the tip of the stick in the white chocolate and stick it in the cake ball and place them in the fridge for 30 minutes to set. This will help prevent your sticks from sliding out of the cake balls when you dip to coat them.
When dipping the cake balls, dip at a 45° angle and turn the cake ball in the melted chocolate to coat completely. Allow excess chocolate to drip off before adding sprinkles and turning your cake pops right side up to dry.
We like to use a container of dried beans or rice to stick the cake balls in for the white chocolate coating to dry completely right side up, or you can use a styrofoam block if you have one.
Alternatively, you can leave the cake pops upside down on a cookie sheet tray with parchment paper if you don’t want them to be completely round. Or if you have one of those fancy cake pop makers, go for it! If you are feeling extra fancy, you can even form them into a pumpkin shape and dip them in orange candy melts for halloween.
Looking for more recipes like this? Check these out:
- Pumpkin Caramel Panna Cotta with Candied Pecans
- Pumpkin Spice Butter Cake aka “Crack Cake”
- Brown Butter and Pecan Rum Cake
- Texas Chocolate Sheet Cake
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