Paleo Pumpkin Cake Pops

October 29, 2013
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Ingredients
Instructions
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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!

Ingredients
Serves:
12cake pops
Print Recipe
Instructions
  1. Bake Paleo Pumpkin Bread
  2. Cool Paleo Pumpkin Bread completely
  3. Crumble Paleo Pumpkin Bread into a large bowl, making sure there are no large pieces
  4. Mash Paleo Pumpkin Bread with your hands so that it starts to clump together
  5. Using a 1 tablespoon ice cream scoop form balls
  6. Be sure to press balls very firmly with your hands so they hold together
  7. Place balls on a parchment paper lined plate and place in freezer for 30 minutes
  8. Melt dark chocolate in a very small pot , over very low heat
  9. One at a time, dip about ½-inch of the tip of paper lollipop sticks into melted chocolate
  10. Insert the lollipop stick straight into a cake ball, no more than halfway through
  11. Holding stick with cake ball attached, dip entire cake ball into melted chocolate, until covered
  12. Make sure chocolate coating meets at base of lollipop stick; this helps secure cake ball to stick
  13. Twirl any excess chocolate coating off the cake pop so it is evenly coated
  14. Place cake pop into a styrofoam block
  15. Complete with remaining cake pops and allow set completely
  16. Serve your Paleo Pumpkin Cake Pops!
  17. 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:

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10 responses to “Paleo Pumpkin Cake Pops”

  1. 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 !

    Reply

  2. 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!

    Reply

  3. 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!

    Reply

  4. 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!!!

    Reply

  5. 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:)

    Reply

  8. 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!

    Reply

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