How to make Pumpkin Cream Cheese Cake Pops

Cake

1. Adjust oven racks to the center. Preheat oven to 350°F. Use cooking spray to generously grease a 13x9 baking pan or two 8 X 8 (square or round) pans.

   Using a stand mixer with paddle attachment or an electric hand mixer and medium bowl, beat together ½ cup room temperature butter, sugar, and flour on medium speed until light and fluffy, about 3 minutes. 

   Add two eggs and beat until combined. Scrape bowl with a spatula then beat a few more seconds. Set aside.

   In a medium bowl, combine 7.5 ounces pumpkin puree and ¼ cup + 2 tablespoons milk. Set aside.

   Pour baking powder, baking soda, pumpkin spice, and salt into a medium bowl. Stir with a whisk until combined. 

   Pour about half of the dry mixture into the sugar mixture. Mix on medium low until combined. Pour in half of the pumpkin mixture, mix on medium low until combined. Repeat. Scrape bowl with a spatula then beat a few more seconds. 

   Pour cake mix into prepared baking pan/dish and bake for 30-32 minutes in a 9 X 13 or 24 minutes if using the two 8 X 8 pans. Cool completely.

Frosting

1. Using a stand mixer with paddle attachment or an electric hand mixer and medium bowl, cream 2 tablespoons of unsalted room temperature butter and 2 oz softened cream cheese on medium until light and fluffy, 3-5 minutes. 

   Add half of the powdered sugar and mix on low until combined. Add the rest and mix until incorporated. Then, increase speed to medium for 2-3 minutes.

Decorations and Assembly

1. Using your hands, crumble up the cooled cake into your icing bowl. Mix together with your hands or with a spatula, until the cake is completely moistened, and the mixture is combined. The texture should be like wet sand. Place the mixture in the fridge for 15-30 minutes.

   Meanwhile, pour the white, orange, and green candy melts into three separate small microwaveable bowls. Lay the parchment paper on the baking sheet.

   *Optional if you would like to stand up your cake pops, take an empty egg crate, flip it upside down and poke holes in the center of each of the 12 cells. 

   Remove your refrigerated cake mixture and using a scoop, scoop out 24 equal portions and roll each into a ball. Using your cake pop stick, make the pumpkin shape. Take the center of the stick and start at the top of each rolled ball, applying firm pressure rotate the stick along the side of the cake ball to make a line indentation. Repeat this process around the cake ball, leaving a ½ inch space between each line so you have four to five lines on each cake ball.

    Place your finished balls on the parchment.

   Place your small bowl with the white candy melts in the microwave for 30 seconds. Stir and repeat until the chocolate is melted. Repeat this process with the orange candy melts. Using your cake pop stick poke a hole in the center of your cake pop and remove it. Dip the end of the stick into the melted white chocolate and poke it into the hole you just made in the cake ball. Repeat this process with the other cake balls and switch to the orange candy melts after making 12 white. Place the tray with the cake balls in the fridge for 15 minutes.

   Meanwhile, add two teaspoons of canola or coconut oil to the orange and white candy melts, stir until combined. Re-heat each color of candy melts for 30 seconds. Stir them and check their consistency it should be very fluid.  Take a silverware tablespoon and scoop up some of the chocolate and turn the spoon so the chocolate drizzles into the bowl, it should flow smoothly into the bowl. Remove the cake pops from the fridge, one at a time dip them in the candy melts according to their color, allowing the excess chocolate to drip off. If your candy melts are too thick add one to two more drops of canola or coconut oil. Stir, add more if needed. Place on the parchment to dry. Reheat the chocolate if it has cooled too much.

   *Optional: dip your cake ball in the chocolate and poke the stick into the hole in the egg crate, leave to dry. 

   Place the green candy melts in the microwave, melt for 30 seconds. Spoon the chocolate into a piping bag and using your scissors snip off a small amount of the tip, leaving a small hole. Pipe vine and leaf designs on top of each of the pumpkins.