Pumpkin Cheesecake Pops (Truffles)

Isn't it strange how we are so obsessed with pumpkin during this season, then forget about it all year. I mean yes it's true we use it mostly because it's in season, but anyway we have to use canned pumpkin. My new goal this year is to try to use pumpkins throughout the year. hopefully!

To make these pops you will need a pumpkin spice cake and cream cheese frosting. Now, you can make my easy pumpkin spice cake. I highly recommend this option because the cake is super easy to make, all in one bowl, and comes together in under 30 mins.

But if cake from scratch is not your thing, you can definitely use a spiced pumpkin cake mix or just buy pumpkin spice cake from your supermarket. I do however HIGHLY suggest making your own cream cheese frosting because it’s so easy to make and takes these pops to the next level.

INGREDIENTS:

For the cake:

• 4 large eggs
• 1½ cups white sugar
• 1 cup vegetable oil you can also use ½ cup apple sauce and ½ olive oil for a healthier alternative
• 1 15 ounce can pumpkin puree
• 2 cups all-purpose flour
• 2 teaspoons baking powder
• 1 teaspoon salt
• 1 teaspoon baking soda
• 2 teaspoons ground cinnamon
• ½ teaspoon pumpkin spice optional

For the cream cheese frosting:

• 6 ounces cream cheese at room temp
• 6 tablespoons butter at room temp
• 3 cups confectioners' sugar

For dipping:

• 12 oz bag or bar of white or milk chocolate

INSTRUCTIONS:

1. To make the cake: Preheat oven to 350°F. Grease and flour one glass 9 x 13 inch pan or 2 8x8 pans or 24 cupcake tins; set aside. In a large mixing bowl, beat together the eggs, sugar, oil and pumpkin.Sift together the flour, baking powder, salt, baking soda, salt, cinnamon and pumpkin spice; add to wet ingredients and mix thoroughly with a whisk.Spread batter into prepared pan.Bake at 350° for 25 to 30 minutes (14-18 mins for cupcakes). Remove from oven and allow to cool for at least 20 minutes before crumbling.
2. For the frosting: While the cake is baking, beat together the cream cheese, butter and confectioner's sugar in a stand mixer or by hand, until light and fluffy.
3. Once the cake is cooled, cut into 12 bars and crumble into a large mixing bowl. The texture of the cake causes it to crumble easily. You can also use a fork to break any larger pieces of cake apart. Repeat with each section until the entire cake is crumbled into a fine texture.
4. Next add frosting mixture onto the crumbled cake.Mix using the back of a large metal spoon, until thoroughly combined. The mixture should be moist enough to roll into 1 1/2-inch balls and still hold a round shape. After rolling the cake balls by hand, place them on a wax paper, cover with plastic wrap and place in the freezer for 10-15 minutes to firm.
5. Place the candy coating in a deep, microwave-safe plastic or glass bowl. Melt in the microwave, or in a metal bowl over a pan of simmering water, stirring occasionally until smooth.
6. Dip the balls in chocolate using a toothpick or fork to hold them. Place on waxed paper to set. Some coating may pool around the base of the ball onto the wax paper.Once the coating sets, you can break off any unwanted coating.Repeat with the remaining cake balls and let dry completely.You can make the cake balls ahead of time and store them in an airtight container on the counter or in the refrigerator for several days.

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source https://www.informationtrend.me/2019/03/pumpkin-cheesecake-pops-truffles.html

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