Cake Pops for Grown-Ups

Photo by: Brooke Parkhurst & James Briscione

Pumpkin Spice Cake Pops

Everyone's favorite cold-weather latte inspired these seasonal pops. The spiced pumpkin-cream cheese mixture makes them the quickest sweet treat on the dessert buffet.

2 cups crumbled yellow cake
4 oz cream cheese, softened
1/2 cup canned pumpkin purée
1 tsp cinnamon
1/8 tsp allspice
1/4 tsp ground ginger
3 tbsp powdered sugar
1/2 tsp

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Photo by: Brooke Parkhurst & James Briscione

Pumpkin Spice Cake Pops

Everyone's favorite cold-weather latte inspired these seasonal pops. The spiced pumpkin-cream cheese mixture makes them the quickest sweet treat on the dessert buffet.

2 cups crumbled yellow cake
4 oz cream cheese, softened
1/2 cup canned pumpkin purée
1 tsp cinnamon
1/8 tsp allspice
1/4 tsp ground ginger
3 tbsp powdered sugar
1/2 tsp vanilla extract
12 lollipop sticks
Green sprinkles

In a medium-sized bowl, beat together cream cheese, pumpkin purée, cinnamon, allspice, ginger, powdered sugar and vanilla extract.

Working with two bowls, divide pumpkin/cream cheese mixture in half. Set aside one of those bowls to be used for icing.

Into the other bowl, stir crumbled yellow cake and mix until incorporated.

Use a tablespoon to scoop cake mixture, and your hands to roll into balls.

Line baking sheet with parchment paper. Spear cake pops with lollipop sticks and arrange on sheet. Place in freezer for 30 minutes to chill.

Remove cake pops from the freezer and ice with remaining half of pumpkin/cream cheese mixture. Decorate with sprinkles and serve immediately.

When stored in the refrigerator in an airtight container, cake pops will keep for up to one week.

Makes 10-12 cake pops.

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