Day 4: Spiced Pumpkin Cake Pops

This recipe actually uses our Spiced Pumpkin Loaf recipe from yesterday. It's perfect for bread that has gotten a little dry or been left on the counter for too long. It's actually hardly even a recipe putting these guys together because it is so easy, but we'll share it with you anyways.

The best thing about these little balls of pumpkin cake love is the frosting. Vanilla Buttercream with pumpkin pie seasoning and cinnamon added to it has got to be my new favorite thing to eat on a spoon. These little pops are sweet but have a depth of spice that you wouldn't normally expect in a cake pop. I can go on and on about these things for weeks, but the fact they've all managed to disappear from my apartment only two days after making them seems to say more than I ever could.

Spiced Pumpkin Cake Pops - Makes 18 pops

For the cake: Use a loaf (or part of a loaf, I used 3/4 of one) of our Spiced Pumpkin Loaf recipe. A dryer textured or stale loaf works the best.

For the frosting: I made this Magnolia Vanilla Buttercream recipe and added 2 tsp pumpkin pie spice and a tsp of cinnamon.

For candy coating & sprinkles: Use white candy melts, lollipop sticks, and Halloween nonpareils (both found at Michaels).

Make frosting according to recipe. Crumble pumpkin loaf into small pieces in a separate bowl. Slowly add frosting to pumpkin crumbs, checking for consistency. Stop adding frosting when small balls form easily and hold their shape. Using a tablespoon, form even pumpkin balls until mixture is gone. Place on baking sheet or plate and put in the freezer. Freeze for 15 minutes. Warm 1 1/2 cups of candy melts in  double boiler over medium heat. Dip lollipop sticks into melted chocolate and then push 2/3 of the way into frozen ball. Cover each ball in chocolate coating and sprinkle nonpareils over the top. Place in foam block or anything to keep them standing upright  to dry.  Eat and enjoy!