It's pumpkin season, and we're celebrating in style with these gluten-free pumpkin spice cake pops made with store-bought gluten-free pumpkin bread mix.
Make the pumpkin bread according to the instructions on the package. Allow the bread ample time to cool before assembling your cake pops.
Crumble the cooled pumpkin bread mixture until no large clumps remain. Set aside.
In a bowl attached to your standing mixer, combine cream cheese and butter. Mix until smooth. Add in the cinnamon and vanilla extract and mix until combined. Gradually add in the powdered sugar, mixing until incorporated.
Add about 1/3 cup of the cream cheese frosting to the pumpkin bread mixture, stirring until completely combined. The bread should be just moist enough to roll into small balls. If the mixture is not holding together, add more cream cheese frosting one tablespoon at a time.
Roll the pumpkin bread mixture into 1-inch balls and place on a baking sheet lined with wax paper or a silicone mat. Let chill in the refrigerator or freezer for at least 30 minutes, or until firm.
In a microwave-safe bowl, add the white chocolate chips and coconut oil. Melt the white chocolate chips in the microwave in 30-second increments, stirring in between, until completely melted. Mine took me about 2 minutes total. You can also do this over a double boiler on the stovetop if you'd like.
Dip each cake pop stick into the melted white chocolate and then insert into the pumpkin bread ball. Continue with all of the balls. This will ensure the stick stays firmly in place inside the dough ball. Place the cake pops back into the refrigerator or freezer for 5-10 minutes, until once again chilled with the stick in place.
Next, dip each cake ball into the white chocolate mixture until it is completely coated with chocolate. You can use a spoon to help you cover the cake pop if needed. Tap the cake pop very gently to remove any excess white chocolate. You want the chocolate coating to be very thin so it doesn't weigh down the cake pop and so the pop doesn't fall off the stick. Sprinkle a little cinnamon over the top of the cake pop.
Let the cake pop sit upright in a floral foam block or in a cake pop holder until cool. Repeat with remaining cake pops. Allow each cake pop to set before eating. Enjoy!
Notes
If you do not want to make your own cream cheese frosting, you can use store-bought cream cheese frosting instead.Instead of white chocolate chips for the coating, you can also use almond bark.If you do not want to make cake pops, you can make chocolate-covered cake balls instead. After the first chill, dip the balls in the white chocolate mixture using a fork, then place the balls on a sheet of parchment paper to set.You want to ensure that the pumpkin bread crumbs are moist enough to roll into a ball but not too moist that it makes the dough too soft.If the melted white chocolate gets too thick, place it back in the microwave to heat it up slightly. It's easier to work with and thinner when it's warmed. If it’s still too thick, add another tablespoon of coconut oil or vegetable shortening to thin it out.When you dip the cake pops into the melted chocolate, gently tap off the excess white chocolate. If you don’t, then the cake pop might be too heavy and fall off the stick.