Hazelnut Pumpkin Cake Pop Recipe with step by step pictures and video. They are super easy to make and taste so delicious!

Dulce de Leche Hazelnut Pumpkin Cake Pop Recipe (Video Inside)

Hazelnut Pumpkin Cake Pop Recipe with step by step pictures and video. They are super easy to make and taste so delicious!
This Cake Pop Recipe is amazing! Moist and loaded with only the best ingredients like sugar pumpkin puree, roasted hazelnuts and Dulce de Leche cream.  When you combine all of these ingredients together it creates the most delicious fall flavor, wrapped in a beautiful cake pop.  My kids and my hubby love these pumpkin cake pops.  My friend Lily shared her little secret with me on how to make them moist, the secret is the cream.  Scroll down to see how to make cake pops with the most delicious cream.  Also, check out our popular Easy Vanilla Cake Pops Recipe, my daughter loves making them using Cake Pop Maker.

Hazelnut Pumpkin Cake Pop Recipe with step by step pictures and video. They are super easy to make and taste so delicious!

Ingredients You will need to make Pumpkin Cake:

  • 4 large eggs
  • 1½ cups white sugar
  • 1 cup vegetable oil
  • 1 (15 ounce) can pumpkin puree
  • 2 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 2 teaspoons ground cinnamon
  • 1 teaspoon Kosher salt
  • 1 toothpick

If you make Hazelnut Pumpkin Cake Pop Recipe PLEASE tag @munchkintimeblog and use a hashtag #munchkintimeblog on Instagram, I would LOVE to see your creation 😀 Thank you!

Hazelnut Pumpkin Cake Pops Recipe with step by step pictures and video. They are super easy to make and taste so delicious!

To make Pumpkin Cake:

Step One

Preheat the oven to 350F and grease 9 by 13 inch pan, set aside.  In a mixing bowl whisk 4 eggs, 1 1/2 cup white sugar, 1 cup vegetable oil and pumpkin puree.

Hazelnut Pumpkin Cake Pops Recipe with step by step pictures and video. They are super easy to make and taste so delicious!

Step Two

Using a sifter, sift together into the pumpkin mixture: 2 cups of flour, 2 teaspoons of baking powder, 1 teaspoon of salt, 1 teaspoon of baking soda, 2 teaspoons of ground cinnamon. Whisk until everything is combined and there are no lumps in the batter.

Hazelnut Pumpkin Cake Pops Recipe with step by step pictures and video. They are super easy to make and taste so delicious!
Step Three

Pour the batter into the greased baking pan and bake for about 25 – 30 minutes, until toothpick comes out clean when inserted into the cake. Let the cake cool for 30 minutes before crumbling. Crumble the cake using your hands.

 

Hazelnut Pumpkin Cake Pops Recipe with step by step pictures and video. They are super easy to make and taste so delicious!

Ingredients You will need to make Cream for the Cake:

  • 1 – 8oz. cream cheese, room temperature
  • 1 – 14 oz. condensed milk, cooked
  • ½ cup heavy whipping cream, whipped (using a mixer, whip for about 1-2 minutes, please don’t over whip cause it will turn into a butter)
  • 1 cup roasted & chopped hazelnuts (I ground my nuts and I regret it, it taste so much better with chopped hazelnuts)

Notes

TIP – I like to open the condensed milk and pour it into a baking dish, cover it with a foil paper and bake it @ 350F for about 45 min to 1hr, or until caramel color, BUT MAKE SURE YOU HAVE ANOTHER BAKING PAN FILLED WITH WATER INSIDE THE OVEN WHEN BAKING CONDENSED MILK IN THE OVEN.

Hazelnut Pumpkin Cake Pops Recipe with step by step pictures and video. They are super easy to make and taste so delicious!

To make Dulce de Leche Cream for the Pumpkin Cake Pops:

In a large mixing bowl, using a hand mixer, mix 8oz. cream cheese, 14 oz baked condensed milk, ½ cup whipped heavy whipping cream and 1 cup of chopped roasted hazelnuts, until combined.

Hazelnut Pumpkin Cake Pops Recipe with step by step pictures and video. They are super easy to make and taste so delicious!

To Make Pumpkin Cake Pops:

Using hands, roll 2 tablespoons of pumpkin cake mixer into cake pops, dip cake pop stick in the melted milk chocolate and stick it inside the cake pop, freeze your cake pops in the freezer for 30 minutes.

Hazelnut Pumpkin Cake Pops Recipe with step by step pictures and video. They are super easy to make and taste so delicious!

For Dipping Cake Pops:

  1. Melt white chocolate in the glass bowl over a pot of boiling water, stirring non stop (I like to add a little vegetable oil to thin the chocolate). Add few drops of orange food coloring, stir.
  2. Dip cake pops into the orange chocolate and place it on the cooling rack or wax paper. Let the chocolate dry.
  3. Using a ready to use green frosting, decorate pumpkin cake pops by adding twirly leaves. Enjoy!

 

Hazelnut Pumpkin Cake Pop Recipe with step by step pictures and video. They are super easy to make and taste so delicious!
Do you like this Dessert Recipe?

Let me know in the comments below, I would love to hear from you!


5.0 from 3 reviews
Pumpkin Cake Pop Recipe
 
Prep time
Cook time
Total time
 
Author:
Recipe type: Dessert
Cuisine: American
Serves: 24 or more
Ingredients
Ingredients to make Pumpkin Cake
  • 4 large eggs
  • 1½ cups white sugar
  • 1 cup vegetable oil
  • 1 (15 ounce) can pumpkin puree
  • 2 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1 teaspoon Kosher salt
  • 1 teaspoon baking soda
  • 2 teaspoons ground cinnamon
  • 1 toothpick
Ingredients to make Cream for the Cake
  • 1 - 8oz. cream cheese, room temperature
  • 1 - 14 oz. condensed milk, cooked
  • ½ cup heavy whipping cream, whipped (using a mixer, whip for about 1-2 minutes, please don't over whip cause it will turn into a butter)
  • 1 cup roasted & chopped hazelnuts (I ground my nuts and I regret it, it taste so much better with nuts being chopped)
For Dipping Cake Pops
  • 12oz white chocolate
  • few drops of orange food coloring
  • 1 teaspoon or more vegetable oil, to thin the milk chocolate, optional
  • ready to use green color frosting ( I got mine from Fred Meyer)
  • ½ cup semi-sweet milk chocolate, melted
  • 12-24 cake pop sticks
Instructions
To make Pumpkin Cake:
  1. Preheat the oven to 350F and grease 9 by 13 inch pan, set aside.
  2. In a mixing bowl whisk 4 eggs, 1½ cup white sugar, 1 cup vegetable oil and pumpkin puree.
  3. Using a sifter, sift together into the pumpkin mixture: 2 cups of flour, 2 teaspoons of baking powder, 1 teaspoon of salt, 1 teaspoon of baking soda, 2 teaspoons of ground cinnamon. Whisk until everything is combined and there are no lumps in the batter.
  4. Pour the batter into the greased baking pan and bake for about 25 - 30 minutes, until toothpick comes out clean when inserted into the cake. Let the cake cool for 30 minutes before crumbling. Crumble the cake using your hands.
To make Cream for the Pumpkin Cake Pops:
  1. In a large mixing bowl, using a hand mixer, mix 8oz. cream cheese, 14 oz baked condensed milk, ½ cup whipped heavy whipping cream and 1 cup of chopped roasted hazelnuts, until combined. Add crumbled cake and mix until thoroughly combined.
To Make Pumpkin Cake Pops
  1. Using hands, roll 2 tablespoons of pumpkin cake mixer into cake pops, dip cake pop stick in the melted milk chocolate and stick it inside the cake pop, freeze your cake pops in the freezer for 30 minutes.
For Dipping Cake Pops
  1. Melt white chocolate in the glass bowl over a pot of boiling water, stirring non stop (I like to add a little vegetable oil to thin the chocolate). Add few drops of orange food coloring, stir.
  2. Dip cake pops into the orange chocolate and place it on the cooling rack or wax paper. Let the chocolate dry.
  3. Using a ready to use green frosting, decorate pumpkin cake pops by adding twirly leaves. Enjoy!
Notes
TIP - I like to open the condensed milk and pour it into a baking dish, cover it with a foil paper and bake it @ 350F for about 45 min to 1hr, or until caramel color, BUT MAKE SURE YOU HAVE ANOTHER BAKING PAN FILLED WITH WATER INSIDE THE OVEN WHEN BAKING CONDENSED MILK IN THE OVEN.

Hi! All content & images are copyright protected. Please do not use my images without prior permission. If you want to republish this recipe, please re-write the recipe in your own words, or simply link back to this post for the recipe. Thank you.

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Hazelnut Pumpkin Cake Pop Recipe with step by step pictures and video. They are super easy to make and taste so delicious!
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16 thoughts on “Dulce de Leche Hazelnut Pumpkin Cake Pop Recipe (Video Inside)

  1. How beautiful are these little bites! Love, love, love them! Reckon I could also adapt these to be free from too so will be giving these a go over the half term with my kiddies. #recipeoftheweek

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