Pumpkin Cake Pops
These Pumpkin Cake Pops are an autumn hit! Made with sugar, pumpkin puree, crunchy roasted hazelnuts, and filled with rich Dulce de Leche cream—each bite is a perfect mix of cozy fall flavors! Get ready to wow your guests with these delicious pops!
Ingredients:
Ingredients to make Pumpkin Cake
4 eggs
1½ cups white sugar
1 cup avocado oil
15 oz pumpkin puree
2 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon sea salt
1 teaspoon baking soda
2 teaspoons ground cinnamon
Ingredients to Make Cream for the Cake
1 - 8 oz. cream cheese at room temperature
1 - 14 oz. dulce de leche
½ cup heavy whipping cream (using a mixer, whip for about 1-2 minutes, don't over whip cause it will turn into butter)
1 cup roasted & chopped hazelnuts
For Dipping Cake Pops
16 oz semi-sweet chocolate
Instructions:
To make Pumpkin Cake:
Preheat the oven to 350F and grease a 9 by 13 inch pan.
Whisk eggs, sugar, oil, and pumpkin puree. Sift in flour, baking powder, salt, baking soda, and cinnamon. Pour batter into the pan and bake for 25-30 min. Let cool, then crumble to pieces.
For Cream:
Mix cream cheese, dulce de leche, whipped cream, and chopped hazelnuts. Add crumbled cake and mix.
To Make Cake Pops:
Using small ice cream scoop, roll cake mixture into cake pops and freeze them while your are melting chocolate.
For Dipping:
Melt chocolate in hot water bath method, dip cake pops in melted chocolate. Decorate with candy (I used green roll ups for leaves and tootsie roll for stem). Enjoy!
Recipe Courtesy of Munchkin Time Blog.