Pumpkin White Chocolate Cake Pops
These Pumpkin white chocolate cake pops are going to make you do the happy dance. They are filled with a cinnamon white chocolate ganache. Wrapped around the ganache is a homemade pumpkin cake loaded with all the great fall flavors. Its drizzle with white candy melts for a pop of color and a little crunch.
Servings: 37 cake pops
Ingredients
Cinnamon White Chocolate Truffles
- 11 ounces white chocolate chips
- 1/4 cup plus 1 tablespoon heavy cream
- 1/4 teaspoon ground cinnamon
- 1 teaspoon vanilla extract
Pumpkin Cake
- 1/2 cup salted butter room temperature
- 3 tablespoons vegetable oil
- 1 cup light brown sugar
- 1/2 cup granulated sugar
- 1 teaspoon vanilla
- 3 large eggs
- 15 ounce can pumpkin puree
- 1 1/2 cup all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 1/2 teaspoons pumpkin pie spice
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground clove
- 1/4 teaspoon ground ginger
- 1/2 cup vanilla frosting store-bought or homemade
Garnish
- 1/2 cup white candy melts
- 1 - 2 teaspoons refined coconut oil
Instructions
Truffles
- In a microwave-safe bowl, add in the 11 ounces white chocolate chips and 1/4 cup plus 1 tablespoon heavy cream. Microwave for 30-second increments and stir after each increment until the ganache is thick and smooth. It may take stirring for 1 - 2 minutes to help melt the bits of chocolate chips.
- Add in the 1/4 teaspoon ground cinnamon and 1 teaspoon vanilla extract. Stir until incorporated.
- Cover with plastic wrap and let chill for 2 hours, no longer than that. This is the time to make your pumpkin cake.
- Scoop the cinnamon white chocolate truffles with a 1 tablespoon cookie scoop.
- Cut each scoop of ganache in half.
- Roll the ganache into balls and place on a parchment lined pan.
- Place into the fridge.
Cake
- Preheat oven to 350 degrees F. Grease a 9x13-inch pan with nonstick cooking spray and dust with flour. Tap out the excess flour. I used the spray with the flour included.
- In a large bowl, add in the 1 1/2 cup all-purpose flour, 2 teaspoons baking powder, 1/2 teaspoon baking soda, 1/2 teaspoon salt, 1 1/2 teaspoons pumpkin pie spice, 1 teaspoon ground cinnamon, 1/4 teaspoon ground clove, and 1/4 teaspoon ground ginger. Whisk to combine. Set aside.
- In a large mixing bowl, add in the 1/2 cup salted butter, 3 tablespoons vegetable oil, 1 cup light brown sugar, and 1/2 cup granulated sugar. Beat with hand mixer for 1 minute or until combined.
- Add in the 1 teaspoon vanilla and 3 large eggs, one at a time, and beat until each egg is incorporated. Scrape down the sides of the bowl.
- Add in the 15 ounce can pumpkin puree and beat until incorporated.
- Pour the dry ingredients into the wet and beat on low until most of the flour is incorporated. Turn the mixer on medium and beat just until all of the flour is combined.
- Pour the dough into the prepared pan and place into the oven. Bake for 35 minutes or until a toothpick comes out clean when inserted into the center of the cake.
- Let cool completely. I placed mine into the fridge to cool faster.
Assemble
- Break the pumpkin cake into pieces into a large mixing bowl. Add in the 1/2 cup vanilla frosting and stir with a spatula until the cake pop mixture comes together. Everything should be moist and there should be no crumbs in the bowl.
- Using a 1 1/2 tablespoon cookie scoop, scoop the cake pops onto a piece of parchment paper.
- Flatten the cake pops out in your palm.
- Add a cold white chocolate truffle to the center of the cake pop.
- Wrap the cake pop around the truffle and pinch together any openings you see.
- Roll the cake pops between your palms to make a smooth ball.
- Place on the parchment paper lined pan where the truffles come from.
Garnish
- In a microwave-safe bowl, add in the 1/2 cup white candy melts. Microwave in 30-second increments and stir until there are no lumps. The mixture will be quite thick.
- Add in the 1 - 2 teaspoons refined coconut oil and stir until the oil is incorporated. Don't microwave again because the candy melts will thicken back up.
- Add the candy melts into a sandwich bag and cut a small hole into the corner of the sandwich bag.
- Drizzle the candy melts on top of each cake pop.
- Store in an airtight container in the fridge.
Notes
Storage: Place in an airtight container and store in the refrigerator for up to 5 days.
Nutrition
Calories: 155kcal | Carbohydrates: 21g | Protein: 1g | Fat: 7g | Saturated Fat: 4g | Cholesterol: 23mg | Sodium: 89mg | Potassium: 96mg | Sugar: 16g | Vitamin A: 1910IU | Vitamin C: 0.6mg | Calcium: 44mg | Iron: 0.6mg
