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Easy Kid-Approved Cinnamon Sugar Pumpkin Cake Pops

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Soft, spiced pumpkin cake rolled into bite-sized balls and coated in a crunchy, buttery cinnamon sugar shell. A quick and easy fall treat that kids and adults love.

Ingredients

Scale
  • 1 box (15.25 oz) yellow cake mix
  • 1 cup (240g) canned pumpkin puree
  • 1/3 cup (75g) unsalted butter, melted
  • 1 large egg
  • 1 teaspoon pumpkin pie spice
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon salt
  • 1/2 cup (100g) granulated sugar
  • 2 tablespoons ground cinnamon
  • 1/4 cup (55g) unsalted butter, melted

Instructions

  1. Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper or a silicone baking mat.
  2. In a large mixing bowl, whisk together the yellow cake mix, pumpkin pie spice, ground cinnamon, and salt.
  3. In a separate smaller bowl, combine the pumpkin puree, melted butter, and egg. Whisk until smooth and fully combined.
  4. Pour the wet ingredients into the dry ingredients. Fold together with a spatula until just combined. Do not overmix. The dough should be thick and slightly sticky.
  5. Scoop out rounded tablespoons of the dough and roll into smooth balls. Place each ball on the prepared baking sheet, spacing them about 2 inches apart. You should get about 24 to 28 cake pops.
  6. Bake for 10 to 12 minutes, or until the bottoms are lightly golden and the tops are set and slightly puffed.
  7. Remove the baking sheet from the oven and let the cake pops cool on the sheet for 5 minutes. Then transfer them to a wire rack to cool completely.
  8. While the cake pops are cooling, prepare the cinnamon sugar coating. In a shallow bowl, whisk together the granulated sugar and ground cinnamon. Melt the remaining 1/4 cup of butter in a small microwave-safe bowl.
  9. Once the cake pops are completely cool, working one at a time, use a pastry brush to coat each cake pop all over with the melted butter.
  10. Immediately roll the buttered cake pop in the cinnamon sugar mixture until every surface is coated. Place the coated cake pop back on the baking sheet or a clean plate. Repeat with the remaining cake pops.
  11. Let the coated cake pops rest for about 10 minutes before serving to allow the coating to set.

Notes

Do not skip the cooling step; cake pops must be completely cool before coating. If dough is too wet, add a tablespoon of cake mix at a time. If too dry, add a teaspoon of milk or water. For uniform baking, use a cookie scoop. For best texture, let coated cake pops rest for 10 minutes before serving.

Nutrition

Keywords: pumpkin cake pops, cinnamon sugar, fall dessert, kid-friendly, easy pumpkin recipe

Find it online: https://evadinnerideas.com/easy-kid-approved-cinnamon-sugar-pumpkin-cake-pops/