EASY Pumpkin Cake Pops | Chocolate Pumpkin Homemade Cake Pops | RECIPE

cream cheese

🥗Healthier: Greek yogurt

💰Cheaper: ricotta cheese

Greek yogurt reduces calories while maintaining creaminess

cake mix

🥗Healthier: homemade cake

💰Cheaper: store-brand cake mix

Store-brand options are often cheaper without sacrificing quality.

candy melts

🥗Healthier: dark chocolate

💰Cheaper: chocolate chips

Chocolate chips are more accessible and can be melted easily.

powdered sugar

🥗Healthier: coconut sugar

💰Cheaper: granulated sugar

Granulated sugar is often less expensive and can be powdered at home.

Crumble the chocolate pumpkin cake until it resembles a fine crumb.

In a microwave-safe bowl, melt chocolate in 30-second intervals until fully melted.

Add hot cream to the melted chocolate and mix until fully combined.

Add the chocolate and cream mixture to the crumbled cake and mix until well combined.

Form the mixture into 12 to 20 balls, making an indent in the center for the stem.

Place the balls on a plate and freeze for 30 to 40 minutes or until stiff.

Melt the orange candy melts in a melting pot or microwave in 30-second intervals until fully melted.

If the candy melts are too thick, add a couple of teaspoons of shortening or Wilton's easy thin to thin it out.

Dip each cake pop into the melted candy, fully coating them, and use a dipping tool to help remove excess candy.

Place the coated cake pops on a baking sheet lined with parchment paper.

While the candy melts are still wet, insert a fondant stem and a curly accent into each cake pop.

Chill the cake pops in the fridge for about five minutes or until the candy melts have stiffened.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens