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Creamy Pumpkin Spice Cake Pops with White Chocolate Dip

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These creamy pumpkin spice cake pops are tender, moist, and infused with warm autumn spices, coated in a smooth homemade white chocolate dip. Perfect for fall parties or cozy treats, they offer a comforting bite-sized dessert.

Ingredients

Scale
  • 1 cup (120g) all-purpose flour
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1/4 teaspoon ground ginger
  • 1/8 teaspoon ground cloves
  • 1/4 teaspoon salt
  • 1/2 cup (100g) granulated sugar
  • 1/4 cup (50g) brown sugar, packed
  • 1/4 cup (60ml) vegetable oil or melted coconut oil
  • 1 large egg, room temperature
  • 1/2 cup (120g) pumpkin puree (not pumpkin pie filling)
  • 1/4 cup (60ml) buttermilk or milk with 1 tsp vinegar
  • 1 teaspoon vanilla extract
  • 2 tablespoons cream cheese, softened
  • 8 oz (225g) white chocolate chips or chopped white chocolate
  • 2 tablespoons heavy cream
  • 1/4 teaspoon vanilla extract (optional)
  • Sprinkles, crushed nuts, or cinnamon sugar for decorating
  • Wooden lollipop sticks

Instructions

  1. Preheat oven to 350°F (175°C). Grease and flour a 9×9 inch square baking pan or line with parchment paper.
  2. In a medium bowl, whisk together flour, baking powder, baking soda, cinnamon, nutmeg, ginger, cloves, and salt.
  3. In a large bowl, beat granulated sugar, brown sugar, and oil until combined. Add egg and beat well.
  4. Stir in pumpkin puree, buttermilk, vanilla extract, and softened cream cheese until smooth and creamy.
  5. Gradually fold dry ingredients into wet ingredients until just combined; avoid overmixing.
  6. Pour batter into prepared pan and spread evenly. Bake 25-30 minutes or until a toothpick inserted comes out clean.
  7. Cool cake completely on a wire rack. Crumble finely using a food processor or fork into a large bowl.
  8. Mix crumbled cake to remove large pieces. Roll into 1-inch balls and place on parchment-lined tray. Chill at least 30 minutes.
  9. Melt white chocolate chips and heavy cream together in microwave-safe bowl in 15-second bursts, stirring until smooth. Stir in vanilla extract if using.
  10. Dip tip of each wooden stick into melted chocolate, insert halfway into cake ball. Dip cake ball into white chocolate, letting excess drip off. Place on parchment paper.
  11. Decorate with sprinkles, crushed nuts, or cinnamon sugar while coating is wet. Chill until chocolate sets, about 15-20 minutes.

Notes

For gluten-free option, use almond flour or gluten-free flour blend. For dairy-free, substitute cream cheese and heavy cream with coconut-based alternatives. Chill cake balls before dipping to help them hold shape. Melt white chocolate gently to avoid seizing. Reheat dip gently if thickened.

Nutrition

Keywords: pumpkin spice, cake pops, white chocolate dip, fall dessert, autumn treats, creamy cake pops, easy dessert, homemade cake pops

Find it online: https://cooksybite.com/creamy-pumpkin-spice-cake-pops-recipe-easy-homemade-white-chocolate-dip/