Pumpkin Cake Pops Recipe 435

PUMPKIN PUSH-IT-UP POPS

Pumpkin Push-It-Up Pops image

Combine Betty Crocker™ Super Moist™ spice cake mix with toffee-flavored whipped cream for a fun-to-eat fall treat.

Provided by Deborah Harroun

Categories Dessert

Time 1h

Yield 20

Number Of Ingredients 8

Ingredients

1 box Betty Crocker™ Super Moist™ spice cake mix
1 can (15 oz) canned pumpkin (not pumpkin pie mix)
1/3 cup vegetable oil
1/3 cup water
3 eggs
1 1/2 cups whipping cream
2 tablespoons packed brown sugar
1/2 cup toffee bits

Steps:

Heat oven to 350°F. Spray mini muffin cups with cooking spray.
In large bowl, beat cupcake ingredients with electric mixer on low speed until moistened, then on medium speed 2 minutes, scraping bowl occasionally. Fill each muffin cup two-thirds full with batter.
Bake about 15 minutes or until toothpick inserted in center comes out clean. Remove from muffin cups to cooling rack. Cool completely, about 15 minutes.
Meanwhile, in large bowl, beat cream and brown sugar with electric mixer on high speed until stiff peaks form. Spoon into piping bag or large resealable food-storage plastic bag; cut tip off bag.
To assemble, pipe small amount of filling in bottom of each push-it-up pop container. Drop 1 mini cupcake into each container; pipe filling on cupcake. Top each with second cupcake; pipe with filling. Add toffee bits. Place covers on containers until ready to serve. Store in refrigerator.

Nutrition Facts : ServingSize 1 Serving

PUMPKIN COOKIE POPS

Pumpkin Cookie Pops image

These cookie pops are a great way to liven up a Halloween party. Kids love them! -Taste of Home Test Kitchen

Provided by Taste of Home

Categories Desserts

Time 1h15m

Yield 3 dozen.

Number Of Ingredients 17

Ingredients

1/2 cup butter, softened
3/4 cup packed brown sugar
1/2 cup sugar
1 large egg, room temperature
1 teaspoon vanilla extract
1 cup canned pumpkin
2-1/2 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon ground cinnamon
30 wooden pop sticks
1/3 cup green gumdrops, halved lengthwise
ICING:
4 cups confectioners' sugar
5 tablespoons water
3 tablespoons meringue powder
Green and orange paste or gel food coloring

Steps:

In a large bowl, cream butter and sugars until light and fluffy. Beat in egg and vanilla. Beat in pumpkin. Combine the flour, baking powder, baking soda and cinnamon; gradually add to creamed mixture and mix well (dough will be soft). , Drop dough by 2 tablespoonfuls 2 in. apart onto greased or parchment-lined baking sheets. Insert sticks into dough. Insert a gumdrop piece into the top of each for the pumpkin stem. , Bake at 350° until set and lightly browned around the edges, 14-16 minutes. Remove to wire racks to cool. , For icing, in a large bowl, combine confectioners' sugar, meringue power and water until smooth. Remove 1/2 cup to another bowl; cover and set aside. Stir orange food coloring into remaining icing. Spread or pipe over cookies. Let stand for 30 minutes or until icing is set and dry. , Tint reserved icing with green food coloring; use colored icing to pipe leaves and vines.

Nutrition Facts : Calories 147 calories, Fat 3g fat (2g saturated fat), Cholesterol 14mg cholesterol, Sodium 88mg sodium, Carbohydrate 28g carbohydrate (19g sugars, Fiber 1g fiber), Protein 1g protein.

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