Chocolate covered pumpkin spice cake pops


I know you have had pumpkin bread. I mean, who hasn’t? It is still a staple this season even before the “basic” craze.

One day (maybe this month or later one) I will share with you my mom’s awesomely amazing pumpkin bread. But today, I want to share how I made pumpkin cake pops.

The first time I ever made cake pops was in London for my coworkers during Halloween, which is becoming a bigger holiday over there each year. I lived in a tiny apartment with three other women. I even shared a room with one of them. Why I proceeded to bake in such tight quarters with three other women’s food, pots, pans and spices, is still something I question to this day, but it was worth it.

I knew at the onset that I wanted to make each centimeter of the pops edible. That meant I had to find edible sticks to act like the handle to hold the cake. It took me longer to find pretzel sticks than I care to imagine because according to a few coworkers pretzels aren’t the most popular snack item in England, and since pretzel sticks or rods (if you want to make jumbo cake pops) are not the traditional pretzel form…good luck? After frequenting a few Marks & Spencers (M&S), Tesco and that other market that touted the five-a-day veggie/fruit campaign, I finally found a bag at M&S. Finding the pretzel sticks was the most frustrating part. With that, let’s begin to learn how to make cake pops that are totally edible and with no baking mold.

Dont be daunted, cake pops are way easier than you think. And if you don’t want a stick to make them pops, just do little cake munchkins, cake holes, cake balls or whatever you want to call them.

To make the cake pops, you will need to important components cake and a glue, which is an icing or in our case pumpkin butter.

I first baked a pumpkin spice cake using this recipe, which I talked about last week. I let that cake cool and then crumbled it up into a bowl. Next took out my homemade pumpkin butter. Scoop heaps of it into a cheesecloth and strain the excess water. Once the actual puree started to slink out of the crevices of the cheesecloth, I opened up the cloth to look at it. If it looked like a mound that was sticking together, then that was my cue to put the butter into the crumbled cake. I really just eyeballed how much butter to add to the crumbled cake mix.

As I mixed the cake and butter together, I would add more butter until the mixture stayed intact and would form little balls. I added the butter in increments and then mixed. I did this to ensure that if I didn’t drain enough, the cake pop batter wouldn’t end up being soggy.


Once the mixture was incorporated together until it looked like a sticky gingerbread dough. I started to roll the dough into balls. I would take about a tablespoon and a half of dough, but feel free to make them any size.

I pulled all my balls on a plate lined with parchment paper (it was what I had) and then stuck the pretzel sticks in them. I let that cool in the fridge overnight. If you let them cool in the fridge for 45 minutes to an hour, I think that will be fine and then you can ice them.

To make the chocolate covering I put together a double broiler. I make sure the water in the pot does not touch my bowl. I put that on the stove under medium heat. Once that gets warm on the stove for a few minutes, I add chocolate chips to the bowl. I started with 6 oz. and that was too much for the 12 pops I made. Once the chocolate is melted. I took it off the stove and dipped each pop into the chocolate. I used a spoon to help spread the chocolate around.

Each chocolate covered pop went back onto the parchment and into the fridge for at least 45 minutes.


Chocolate covered pumpkin spice cake pops with pretzel sticks
Chocolate covered pumpkin spice cake pops with pretzel sticks resting on parchment paper before they head into the refrigerator to chill.



Ciao for now.



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