Ingrédients
Préparation
Preparation
- Preheat your oven to 350°F (175°C). Grease your cake pan.
- In a large mixing bowl, combine pumpkin puree, granulated sugar, brown sugar, vegetable oil, and eggs. Mix until smooth.
- In another bowl, whisk together flour, baking powder, baking soda, cinnamon, nutmeg, ginger, and salt.
- Gradually add dry mixture to wet mixture. Stir gently until just combined.
- Pour batter into prepared pan and bake for 25 to 30 minutes.
- Allow the cake to cool for 10 minutes, then transfer to a wire rack to cool completely.
- Crumble the cooled cake into fine pieces in a large bowl.
- Mix in enough frosting to moisten the crumbs until the mixture holds together.
- Form small balls from the mixture and insert lollipop sticks into each.
- Refrigerate cake pops for about 30 minutes.
- Melt remaining frosting and dip each cake pop, letting excess drip off.
- Sprinkle decorations on the wet frosting.
- Let set until frosting is firm.
Notes et conservation
Store cake pops in an airtight container at room temperature for up to 3 days or refrigerate for about a week. For long-term storage, freeze for up to 3 months.