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Hazelnut Pumpkin Cake Pops Recipe with step by step pictures and video. They are super easy to make and taste so delicious!
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5 from 3 votes

Pumpkin Cake Pop Recipe

Prep Time1 hr 15 mins
Cook Time35 mins
Total Time1 hr 50 mins
Course: Dessert
Cuisine: American
Servings: 24 or more
Author: Love Keil

Ingredients

Ingredients to make Pumpkin Cake

  • 4 large eggs
  • 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 to othpick

Ingredients to make Cream for the Cake

  • 1 - 8 oz. cream cheese room temperature
  • 1 - 14 oz. condensed milk cooked
  • 1/2 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

  • 12 oz 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
  • 1/2 cup semi-sweet milk chocolate melted
  • 12-24 cake pop sticks

Instructions

To make Pumpkin Cake:

  • 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.
  • 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.
  • 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:

  • In a large mixing bowl, using a hand mixer, mix 8oz. cream cheese, 14 oz baked condensed milk, 1/2 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

  • 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

  • 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.
  • Dip cake pops into the orange chocolate and place it on the cooling rack or wax paper. Let the chocolate dry.
  • 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.
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