Don't get us wrong: We love a good seasonal ingredient. But doesn't it feel like pumpkin spice is in everything this fall? Just today, we learned of the new "Pumpkin Spice" Clif Bars, pumpkin spice muffins, and there's even pumpkin spice candy corn! It felt a lot more special when it was limited to a few craft beers and Starbucks lattes. This video hilariously captures the pumpkin spice overload that's threatening to overwhelm autumn's seasonal food and drinks. That said, while we love joking about the profusion of pumpkin products, we still enjoy spice-infused recipes done right, and are off to make these cake pops right about now...
Related: The Great Pumpkin cocktail
Pumpkin-spiced cake pops
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
Related: Pumpkin spice mug cake
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.
Related: Pumpkin bread with vanilla-rum custard sauce
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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