Ingredients:

  • 1 ¾ cups All-Purpose Flour (Sifted)
  • 1 ½ cups Granulated Sugar
  • 2 teaspoons Pumpkin Pie Spice
  • 1 teaspoon Baking Soda
  • ½ teaspoon Fine Sea Salt
  • 1 cup Canned Pumpkin Puree (not pie filling)
  • ½ cup Vegetable Oil (or neutral oil)
  • 2 Large Eggs (At room temperature)
  • 4 tablespoons Unsalted Butter (softened)
  • 4 oz Cream Cheese (full fat, softened)
  • 1 cup Powdered Sugar (Sifted)
  • ½ teaspoon Vanilla Extract
  • 24 oz White Candy Melts (or good quality white chocolate disks)
  • 35 Lollipop Sticks (6-inch)
  • 1 teaspoon Vegetable Shortening or Coconut Oil (optional, for thinning)
  • 4 oz Orange, Yellow, Brown Candy Melts (for decoration)
  • Edible Gold Dust/Sprinkles (To taste)

Instructions:

  1. Stage 1: Baking and Crushing the Cake. Preheat oven to 350°F (175°C). Grease and flour the baking pan. Whisk together all dry cake ingredients (Flour, Sugar, Spice, Soda, Salt). In a separate bowl, whisk together the wet ingredients (Pumpkin, Oil, Eggs). Combine wet and dry ingredients until just mixed; do not overmix.
  2. Bake: Pour batter into the prepared pan and bake for 25–30 minutes, or until a toothpick inserted into the centre comes out clean.
  3. Cool and Crumble: Allow the cake to cool completely in the pan (about 30 minutes). Once cooled, transfer the cake to a large bowl and use your hands (or a food processor) to crumble it into fine, uniform crumbs. There should be no large chunks remaining.
  4. Stage 2: Mixing, Shaping, and Chilling. Prepare the Binder: Cream together the softened butter and cream cheese until smooth. Gradually beat in the powdered sugar and vanilla until light and fluffy—this is your cream cheese frosting binder.
  5. Form the Dough: Add the binder mixture to the cake crumbs, mixing thoroughly with your hands until a dense, uniform dough forms that holds its shape when squeezed. Stop adding binder when the mixture is sticky but still manageable.
  6. Roll the Balls: Use the cookie scoop to portion the dough and roll into tight, smooth balls (approx. 1.5 inches). Place the balls onto a parchment-lined baking sheet.
  7. Chill: Refrigerate the cake balls for at least 1 hour. They must be firm and very cold before dipping.
  8. Stage 3: Dipping and Decoration. Melt the Coating: Melt the white candy melts or chocolate in a deep, narrow mug using a double boiler or microwave. If the mixture is too thick, stir in 1 teaspoon of shortening or coconut oil to thin it slightly.
  9. Secure the Sticks: Dip the tip of a lollipop stick about ½ inch into the melted coating, then immediately insert that stick into the chilled cake ball, about halfway. This acts as 'glue.' Repeat for all pops.
  10. Final Chill: Return the pops to the freezer for 5–10 minutes to set the glue firmly.
  11. Dipping: Working quickly, dip each pop straight down into the melted coating until fully submerged. Tap the stick gently against the side of the mug to allow excess coating to drip off completely.
  12. Set the Base: Immediately insert the stick into the styrofoam block or stand to dry. Allow the coating to set fully (10–20 minutes).
  13. Decorate: Melt your accent colours (orange, brown, yellow). Drizzle the colours across the set white coating, or use small tools to create leaf shapes or turkey feathers. Dust with edible gold if desired.
  14. Final Setting: Once decorated, allow the pops to set completely at room temperature or in the refrigerator before serving.