Paleo Pumpkin Cake Pops are perfect for Halloween and Thanksgiving festivities alike. I used Paleo Pumpkin Bread to make these wonderful gluten-free, grain-free, dairy-free cake pops. My children and their friends devoured them and I was none too sad about this given that these Paleo Pumpkin Cake Pops contain both pumpkin (high in beta-carotene) and dark chocolate (rich in antioxidants).
I’m doing my best these days to keep the boys and their friends (all teenagers now) away from processed junk food. I’m feeding them lots of high-protein snacks as well as my healthier desserts. So far it seems to be working.
I hope you and yours enjoy these Paleo Pumpkin Cake Pops as much as we do!
Paleo Pumpkin Cake Pops
Instructions
- Bake Paleo Pumpkin Bread
- Cool Paleo Pumpkin Bread completely
- Crumble Paleo Pumpkin Bread into a large bowl, making sure there are no large pieces
- Mash Paleo Pumpkin Bread with your hands so that it starts to clump together
- Using a 1 tablespoon ice cream scoop form balls
- Be sure to press balls very firmly with your hands so they hold together
- Place balls on a parchment paper lined plate and place in freezer for 30 minutes
- Melt dark chocolate in a very small pot , over very low heat
- One at a time, dip about ½-inch of the tip of paper lollipop sticks into melted chocolate
- Insert the lollipop stick straight into a cake ball, no more than halfway through
- Holding stick with cake ball attached, dip entire cake ball into melted chocolate, until covered
- Make sure chocolate coating meets at base of lollipop stick; this helps secure cake ball to stick
- Twirl any excess chocolate coating off the cake pop so it is evenly coated
- Place cake pop into a styrofoam block
- Complete with remaining cake pops and allow set completely
- Serve your Paleo Pumpkin Cake Pops!
- To store, refrigerate in a sealed container
Making Paleo Pumpkin Cake Pops is a fun party activity. You can let the little ones crumble up the Paleo Pumpkin Bread and wad it into balls and then pass it over to you to assemble on the lollipop sticks and dip into melted dark chocolate.
For more information on how to make cake pops, check out Bakerella’s excellent video.
Although I haven’t tried it myself, I bet these cake pops would taste incredible dipped in white chocolate.
Here are some of my healthier Halloween recipes:
Catherine says
This looks amazing! I need to try these. In the video she mixed the crumbled cake with frosting. Your recipe doesn’t say to do that. I take it the bread recipe is moist enough to where that isn’t necessary. Am I right?
Thank you !
Elana says
Catherine, yes you are correct!
Colleen says
Elana, thanks for all the great recipes – it takes lots of time to get these things right! Pumpkin bread – unbelievable. Pumpkin cake pops – time intensive. They were great though, and everyone at the neighbor’s campfire party wanted more!
Ester Perez says
These look so good! Thank you for adding the video tutorial in there. It has some great tips on technique. I look forward to making this recipe! Thank you for sharing!
Josh Trenser says
Hi Elana, those pumpkin cake pops look pretty sweet!!!! Shame I found them only now after halloween, sigh… I will be prepared for the next year though!!!
Jerri says
Can’t wait to try this tonight for a healthy finish to our Halloween meals…..maybe I can even stave of craving for candy tonight:)
Nikki says
Love it! I have a dairy-allergic donut and cake pop fanatic who will love these!!! Thank you so much!
Marcie Macari says
Hi Elana,
The link for the Paleo Pumpkin Loaf is a broken link.:)
Marcie
Lindsey says
I just made your pumpkin bread last night and managed to grab a piece before I flew out the door this morning. YUM! I paired it with my homemade gingerbread pumpkin butter and will be posting the recipe very soon!
I’ll have to try these cake pops. I couldn’t believe how easy the pumpkin bread recipe was.
Cheers!
Whitney @ The Newlywed Chefs says
These look fabulous! What a delicious treat for the season.