Wednesday, November 18, 2015

Pumpkin Roll Pops

Prep time:  
Cook time:  
Total time:  
Serves: 4 dozen
  • Cake
  • 3 eggs
  • 1-1/2 cup sugars
  • 1 cup pumpkin
  • ¾ teaspoon cinnamon
  • 1 cup + 2 tablespoons flour
  • 1-1/2 teaspoon baking soda
  • Cream Cheese Mixture
  • 8 oz cream cheese
  • 1-1/4 cup powdered sugar
  • 1 teaspoon vanilla
  • 2 tablespoons butter
  • Other
  • 1-1/2 lbs white candy coating
  • Orange food coloring (red + yellow food coloring)
  • Sucker Sticks
  • Styroform block (found in the floral section of a craft store) or a cardboard box with holes. (large nail & hammer can assist with this)
  1. Cake
  2. Preheat oven to 350°
  3. Grease and lightly flour a 9 X 13 pan (set aside)
  4. Combine sugar, eggs & pumpkin and stir until well blended.
  5. Stir in cinnamon, flour & baking soda. Mix well. Pour into pan and bake for 25 minutes or until a toothpick comes out clean.
  6. Cream Cheese Mixture
  7. Combine the cream cheese, butter vanilla & powdered sugar. Beat with a mixer until smooth & creamy.
  8. When the cake has completely cooled, crumble the cooked cake and add it to the cream cheese mixture.
  9. Refrigerate for at least 3 hours or overnight.
  10. Roll the mixture into 1-1/2" balls and place on a waxed paper covered cookie sheet.
  11. Melt the candy coating according to package directions. I usually melt 1-2 blocks at a time in the microwave in 30-second increments. When melted, stir and add food color. Stir again.
  12. Stick the sucker sticks into the melted chocolate; and then insert into the middle of the pumpkin roll balls. Allow a few minutes for the candy coating to set.
  13. After set, dip the entire pumpkin roll ball in the candy coating, & cover completely. Shake off any excess and insert sticks in Styrofoam/cardboard box in an upright position and allow to harden.
  14. Keep refrigerated until ready to serve.
Nothing says fall more than a wonderful pumpkin dessert!

This dessert won 1st place cake winner at the 2013 WV pumpkin Festival. The winner of the bake-off was 6-year-old Claire. Recipe obtained from The Market Bulletin (Nov. 2013 issue)
Image courtesy of Rosemary Ratcliff at FreeDigitalPhotos.

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