Pumpkin Spice Cake Pops

It’s October and that means it’s time for pumpkins. Whip up a batch of Pumpkin Spice Cake Pops for your Halloween party or any seasonal get together. They appeal to kids and adults too!

Makes 3 dozen Pops.

Cake Ingredients

1 stick organic butter, softened

1/2 cup organic sugar

1/3 cup organic dark brown sugar

1 tsp. organic vanilla extract

1/4 cup organic pumpkin

2 organic large eggs

1/2 cup organic milk

1 1/2 cups and 2 tbsp. all natural cake flour

1 1/2 tsp. organic cinnamon

1 tsp. organic ginger

1 tsp. organic cloves

1/2 tsp. organic nutmeg

1/2 tsp. baking powder

1/2 tsp. sea salt

Frosting Ingredients

1 stick organic butter, softened

2 cups organic powdered sugar, sifted

1 tsp. organic vanilla extract

1-2 tsp. organic milk

Coating Ingredients

First Color

4 cups organic white chocolate, chopped

4 tsp. ColorKitchen Orange Dye (2 packets)

Second Color

1 cup organic white chocolate, chopped

2 tsp. ColorKitchen Green Dye (1 packet)


1. Preheat oven to 350 degrees.

2. In the bowl of your stand mixer fitted with paddle attachment, add the butter, sugar, dark brown sugar and vanilla extract. Mix on low until combined and there are no butter chunks.

3. Add the eggs and pumpkin and mix just slightly.

4. In a separate bowl, add the cake flour, cinnamon, ginger, cloves, nutmeg, baking powder and sea salt and whisk together.

5. Add the milk and flour mixture to the mixing bowl and mix on low until combined into a smooth batter.

6. You can bake the cakes in either cupcake pans or in cake pans. It doesn’t matter because you’re going to crush it all up later! If using cupcake pans, line them and fill three-quarters full. If using cake pans, use three 6-inch pans and line them with parchment paper.

7. Bake for 17 minutes or until a wooden pick inserted in center comes out clean.

8. Once the cakes have cooled, remove from pans or cupcake liners and crush with your hands into a large bowl.

9. In the bowl of your stand mixer fitted with paddle attachment, start the frosting. Add the butter, powdered sugar, vanilla extract and milk.

10. Put the frosting into the bowl with the cake and crush together with your hands. You don’t want to do this in a mixer because it will over mix.

11. Once the frosting and cake is fully combined, form cake balls and place on a baking sheet lined with parchment paper.

12. Place the baking sheet in the freezer.

13. In a double boiler, melt the 4 cups of white chocolate. Dip the ends of the sticks into the white chocolate, then stick into the cake balls. Place back in the freezer for 5-10 minutes. This will keep the stick from coming out when you dip the cake pops.

14. Add the orange dye to the white chocolate and stir to combine completely.

15. Remove cake pops from freezer and coat in orange chocolate. Place back on parchment paper.

16. Once all the cake pops are covered in orange chocolate, place them back in the freezer.

17. In a double boiler, melt the remaining white chocolate for the second color. When melted, add the green dye and stir to combine completely.

18. Using a spatula or spoon, drizzle the green chocolate over the cake pops. Store in the fridge.

Dessert’D Organic Cake Shop created this recipe for ColorKitchen. ColorKitchen can add color to any sandwich, cupcake, or drink that’s also artificial dye-free, gluten-free and Non-GMO. The Bend, Oregon company offers artificial dye-free, plant-based powders that can be put in frosting, yogurt, cream cheese, popsicles and drinks and come in Blue, Pink, Yellow, Orange and Green. The colors are generated from spirulina, turmeric and beets. ColorKitchen also makes dye-free sprinkles and has introduced gluten-free Red Velvet and Confetti cake mixes that make a great lunchbox treat. colorkitchenfoods.com.