2 cups all-purpose flour
1½ tsps ground cinnamon
½ tsp ground nutmeg (freshly grated if possible)
½ tsp ground ginger
¼ tsp ground cloves
½ tsp salt
2 tsp baking powder
1 tsp baking soda
½ cup butter, softened
1 cup light brown sugar, packed
⅓ cup granulated sugar
1 cup buttermilk
1 cup pumpkin puree
1 tsp vanilla extract
Cream Cheese Icing
8 oz cream cheese, softened
4 oz unsalted butter, softened
1 pound confectioners sugar (1 box)
1½ tsp vanilla extract
2-12 oz packages orange melting wafers
1 cup green melting wafers
¼ cup dark chocolate melting wafers
48 lollipop sticks
*small ice cream scoop
**small paint brush and piping bag
Pumpkin Cake: Preheat the oven to 350 degrees.
Sift together the flour, spices, salt, baking powder, and baking soda; set aside.
Cream butter and both sugars with an electric mixer until light and fluffy.
Add the eggs one at a time.
Add the buttermilk and pumpkin puree, blending well and scraping down sides as needed.
Stir in the flour mixture, then the vanilla, mixing until just incorporated.
Grease a 9x13 inch pan and line the bottom with parchment paper. Pour the batter in and smooth the top.
Bake about 40 minutes or until a toothpick comes out clean.
Cool in the pan for 5 minutes before removing to cool completely on a wire rack.
Cream Cheese Icing: Beat cream cheese and butter until fluffy, about 2 minutes on med/high speed with an electric mixer.
Gradually add in confectioners sugar, mixing well to combine.
Stir in vanilla extract until incorporated.
Cake pops: Crumble cooled cake by hand or in a food processor until fine crumbs.
In a mixing bowl, pour in crumbs and add 1 - 1½ cups frosting (the rest can be refrigerated and stored for another use). Start with a small amount and add more to reach desired consistency. Pumpkin cake is very moist, so you may not need as much icing as used with other types of cake.
Mix with the paddle attachment of a mixer on low speed until mixture holds together and has the consistency of play-doh or wet sand. Alternatively, mix by hand with a spatula.
Line a baking sheet with wax paper or parchment and using the small ice cream scoop, measure out level scoops.
Roll each scoop into a ball (alternatively you can use a cake pop baller or the easy roller to roll out the balls) and place on lined baking sheet.
Chill the balls for 2 hours in the refrigerator or freeze 20 minutes.
Using a bamboo skewer or toothpick, make six indentations on the sides of each ball. Place back in the refrigerator if the balls become too soft and chill until firm.
Remove about 10 balls at a time and allow to to sit at room temperature for about 5 minutes before dipping.
Melt the orange coating according to package instructions. If necessary, thin with a few drops of canola oil and stir well.
Dip the end of each lollipop stick into the coating, then stick in each ball and allow to harden before dipping.
Dip each ball and tap off extra coating, tapping on your hand holding the stick, not the stick directly. Place the cake pops back on the lined baking sheet (sticks up!) to harden and dry.
Melt the dark chocolate wafers and using your paintbrush, paint about ¼ inch of the stick just above the pumpkin to resemble a stem.
Heat the green wafers according to package directions and fill a pastry bag. Make a very tiny snip at the tip of the bag and pipe four curled lines for vines and four little leaves at the stem.