Ingredients:

  • 1.5 cups all-purpose flour
  • 1 tsp baking soda
  • 1 tsp baking powder
  • 2 tsp ground cinnamon
  • 1 tsp ground ginger
  • 0.5 tsp ground nutmeg
  • 0.5 tsp salt
  • 1 cup pumpkin purée
  • 1 cup granulated sugar
  • 0.5 cup vegetable oil
  • 2 large eggs
  • 4 oz cream cheese, softened
  • 2 tbsp unsalted butter, softened
  • 1 cup powdered sugar
  • 1 tsp vanilla extract
  • 16 oz white chocolate melting wafers
  • 2 tsp coconut oil

Instructions:

  1. Preheat your oven to 350°F (175°C) and grease a 9x9 inch baking pan.
  2. Whisk flour, baking soda, baking powder, cinnamon, ginger, nutmeg, and salt in a medium bowl.
  3. In a large bowl, beat the pumpkin purée, granulated sugar, vegetable oil, and eggs until smooth.
  4. Fold the dry ingredients into the wet mixture until just combined. Pour into the prepared pan and bake for 25-30 minutes. Let the cake cool completely.
  5. In a separate bowl, cream together the softened cream cheese, butter, powdered sugar, and vanilla to create the binder.
  6. Crumble the cooled cake into fine, uniform grains. Gradually mix in the cream cheese binder until the mixture holds its shape when squeezed.
  7. Roll the mixture into 24 uniform balls (approx 1.25 inches each) and place on a parchment-lined sheet. Chill in the refrigerator for at least 1 hour.
  8. Melt the white chocolate wafers with coconut oil. Dip the tip of a lollipop stick into the chocolate, then insert it halfway into a chilled cake ball.
  9. Dip the entire cake ball into the melted chocolate, tapping off the excess. Place in a cake pop stand or styrofoam block to set.