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Lighter Cinnamon Sugar Pumpkin Cake Pops

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These Lighter Cinnamon Sugar Pumpkin Cake Pops are the kind of treat that makes you feel like you’re getting away with something. They taste indulgent and cozy, but they’re made with ingredients that won’t leave you feeling heavy or sluggish.

Ingredients

Scale
  • 1 cup all-purpose flour (spooned and leveled)
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1 teaspoon ground cinnamon (preferably Saigon cinnamon)
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon ground nutmeg (freshly grated if possible)
  • 1/4 teaspoon ground cloves
  • 1/4 teaspoon salt
  • 1/2 cup canned pumpkin puree (100% pure pumpkin, not pumpkin pie filling)
  • 1/3 cup Greek yogurt (plain, full-fat or 2%)
  • 1/4 cup unsweetened applesauce
  • 1/3 cup packed light brown sugar
  • 1 large egg, room temperature
  • 2 tablespoons melted coconut oil (or vegetable oil)
  • 1 teaspoon vanilla extract
  • 1/4 cup granulated sugar (for coating)
  • 1 tablespoon ground cinnamon (for coating)
  • 2 tablespoons melted butter (or coconut oil for dairy-free, for coating)

Instructions

  1. Preheat your oven to 350°F (175°C). Grease an 8×8-inch baking pan lightly with cooking spray or butter, then line it with parchment paper, leaving a little overhang on two sides.
  2. In a medium bowl, whisk together the flour, baking powder, baking soda, cinnamon, ginger, nutmeg, cloves, and salt. Set aside.
  3. In a large bowl, whisk together the pumpkin puree, Greek yogurt, applesauce, brown sugar, egg, melted coconut oil, and vanilla extract until smooth and well combined.
  4. Pour the dry ingredients into the wet ingredients and fold together with a spatula until just combined. Do not overmix; a few small lumps are fine.
  5. Pour the batter into the prepared pan and spread evenly. Bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean or with just a few moist crumbs. Let the cake cool in the pan for 10 minutes, then lift it out using the parchment paper and transfer to a wire rack to cool completely (at least 30 minutes).
  6. Once the cake is completely cool, break it into large chunks and place them in a large bowl. Use your hands or a fork to crumble the cake into fine crumbs, resembling wet sand.
  7. Take about 1.5 tablespoons of the crumbled cake and roll it between your palms to form a smooth ball. Repeat with the remaining crumbs. You should get about 18-20 cake pops. Place each ball on a parchment-lined baking sheet.
  8. Refrigerate the baking sheet for at least 15-20 minutes to firm up the cake pops.
  9. While the cake pops are chilling, mix the granulated sugar and ground cinnamon together in a small shallow bowl. Melt the butter (or coconut oil) in another small bowl.
  10. Working one at a time, roll each chilled cake pop in the melted butter until lightly coated, then roll it in the cinnamon sugar mixture until fully covered. Place back on the baking sheet. If using lollipop sticks, insert one into each cake pop before rolling in butter and sugar.
  11. Serve at room temperature. Store leftovers in an airtight container in the refrigerator for up to 5 days.

Notes

Don’t skip the cooling step—the cake must be completely cool before crumbling. Use a light hand when rolling the cake pops to keep them tender. Chill the cake pops well before coating to prevent them from falling apart. For extra crunch, double-coat by rolling in butter and sugar, chilling for 5 minutes, then rolling again. Toast the spices in a dry pan for 30 seconds for deeper flavor.

Nutrition

Keywords: pumpkin cake pops, cinnamon sugar, fall dessert, lighter cake pops, pumpkin spice, easy fall recipe, healthy cake pops

Find it online: https://bakebelle.com/lighter-cinnamon-sugar-pumpkin-cake-pops-easy-fall-recipe/