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Pumpkin-White Chocolate Cake Pops
vegetable cooking spray
3/4 cup (11/2 sticks) unsalted butter, softened
11/4 cups confectioners' sugar, divided
3 eggs
1 cup pumpkin puree (unsweetened)
2 cups all-purpose flour
1/2 tsp. ground cinnamon
1/4 tsp. ground allspice
1/4 tsp. ground nutmeg
1/4 tsp. salt
1/2 cup low-fat milk
1 tsp. vanilla extract
1 (11 oz.) pkg. white chocolate chips
1/2 tsp. vegetable oil
colored sugar, sprinkles, and mini chocolate chips for decorating (optional)
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Pumpkin-White Chocolate Cake Pops

Pumpkin-White Chocolate Cake Pops

Pumpkin-White Chocolate Cake Pops
  • Servings:Serves 15
  • Prep Time:65 minutes
  • Cook Time:20 minutes
1. Preheat oven to 350 degrees F. Spray a 9-by-13-inch baking pan with vegetable cooking spray.
2. In a large bowl, using an electric mixer on medium-high speed, cream butter and 3/4 cup of the confectioners' sugar until light and fluffy. Add eggs, one at a time, mixing thoroughly after each addition. Beat in pumpkin puree until smooth.
3. In a medium bowl, use a fork to stir together flour, cinnamon, allspice, nutmeg, and salt until thoroughly combined. Add flour mixture to pumpkin mixture and mix on low just until incorporated. Batter will be thick.
4. Transfer batter to prepared pan, smoothing the surface. Bake until toothpick inserted in center of pan comes out clean, about 15 to 20 minutes. Let cool completely on a wire rack.
5. When cool, cut cake into about 12 squares and transfer to a large bowl.
6. In a medium bowl, whisk together milk, remaining 1/2 cup confectioners' sugar, and vanilla until smooth. Pour mixture over cake in bowl and mix thoroughly, crumbling the cake as you do. Mixture should be moist.
7. Use a tablespoon to scoop pumpkin cake mixture. Use your hands to roll into balls about 1 1/2 inches in diameter. Set cake balls on baking sheet. Alternatively, press cakes into a cake pop mold, available in the Gadget aisle.
8. Chill cake balls to set, either 20 to 30 minutes in the freezer or 1 hour in the fridge.
9. Melt white chocolate chips in a saucepan set over another saucepan filled with about 1 inch of water. Heat over medium-high heat so water is just steaming. Add vegetable oil. Stir until smooth and blended with the oil. Keep pan of melted chocolate over hot water and remove from heat.
10. Have ready several mugs or glass tumblers for the dipped cake pops. Remove cake balls from freezer and insert sticks. Dip cake pops in melted white chocolate, one at a time, then immediately dip in colored sugar, sprinkles, or mini chocolate chips if desired. If chocolate begins to solidify, heat over hot water for a minute and stir. Place cake pops in mugs or tumblers, being careful that they don't touch. Let set at room temperature until firm. Store in an airtight container at room temperature, or freeze.
Source: Hannaford fresh Magazine, September - October 2014