Here’s the how-to:
Bake up a Pumpkin-Spice Cake (or a more simple boxed cake mix). Then destroy it by processing it into crumbs. Add a tub (or more) of store-bought frosting and mix it all together.
Roll the sticky mixture into little balls and then stick them in the freezer.
Prepare the lollipop sticks (you can find these online or at specialty baking shops). This part is, of course, optional but you can add ribbon to your sticks for added cuteness factor.
Melt some chocolate (I used chocolate wafers like these) as well as chocolate chips. Dab the end of your stick into a little bit of chocolate.
Gently place the stick into the center of a frozen ball.
Swoosh it around carefully but quickly in the chocolate, being careful to cover all sides.
Lift it up and admire the dripping chocolate, but don’t admire it for too long because your chocolate will begin to harden.
Add some sprinkles or other decorations (this part is best to do over a paper plate). Be creative! Set your decorated Pumpkin Cake Pops onto a waxed paper lined cookie sheet and put them back into the freezer until serving.
It’s definitely best to begin preparing the pops a day or two before serving… less stress, and they’re perfectly fine hanging out in the freezer for 24 hours or so. These were gobbled up by the teachers at my son’s school. Some said they were too cute to eat We thought they were pretty tasty too, with the darker chocolate ones being the preferred pop.
The recipe for these Pumpkin Cake Pops can be found here: Pumpkin Cake Pops