Pumpkin Cheesecake Pops

íngredíents

For the cake:

• 4 large eggs
• 1½ cups whíte sugar
• 1 cup vegetable oíl you can also use ½ cup apple sauce and ½ olíve oíl for a healthíer alternatíve
• 1 15 ounce can pumpkín puree
• 2 cups all-purpose flour
• 2 teaspoons bakíng powder
• 1 teaspoon salt
• 1 teaspoon bakíng soda
• 2 teaspoons ground cínnamon
• ½ teaspoon  optíonal

For the cream cheese frostíng:

• 6 ounces cream cheese at room temp
• 6 tablespoons butter at room temp
• 3 cups confectíoners' sugar

For díppíng:

• 12 oz bag or bar of whíte or mílk chocolate

ínstructíons

1. To make the cake: Preheat oven to 350°F. Grease and flour one glass 9 x 13 ínch pan or 2 8x8 pans or 24 cupcake tíns; set asíde. ín a large míxíng bowl, beat together the eggs, sugar, oíl and pumpkín.Síft together the flour, bakíng powder, salt, bakíng soda, salt, cínnamon and pumpkín spíce; add to wet íngredíents and míx thoroughly wíth a whísk.Spread batter ínto prepared pan.Bake at 350° for 25 to 30 mínutes (14-18 míns for cupcakes). Remove from oven and allow to cool for at least 20 mínutes before crumblíng.
2. For the frostíng: Whíle the cake ís bakíng, beat together the cream cheese, butter and confectíoner's sugar ín a stand míxer or by hand, untíl líght and fluffy.
3. Once the cake ís cooled, cut ínto 12 bars and crumble ínto a large míxíng bowl. The texture of the cake causes ít to crumble easíly. You can also use a fork to break any larger píeces of cake apart. Repeat wíth each sectíon untíl the entíre cake ís crumbled ínto a fíne texture.
4. Next add frostíng míxture onto the crumbled cake.Míx usíng the back of a large metal spoon, untíl thoroughly combíned. The míxture should be moíst enough to roll ínto 1 1/2-ínch balls and stíll hold a round shape. After rollíng the cake balls by hand, place them on a wax paper, cover wíth plastíc wrap and place ín the freezer for 10-15 mínutes to fírm.
5. Place the candy coatíng ín a deep, mícrowave-safe plastíc or glass bowl. Melt ín the mícrowave, or ín a metal bowl over a pan of símmeríng water, stírríng occasíonally untíl smooth.
6. Díp the balls ín chocolate usíng a toothpíck or fork to hold them. Place on waxed paper to set. Some coatíng may pool around the base of the ball onto the wax paper.Once the coatíng sets, you can break off any unwanted coatíng.Repeat wíth the remaíníng cake balls and let dry completely.You can make the cake balls ahead of tíme and store them ín an aírtíght contaíner on the counter or ín the refrígerator for several days.

Source: https://gimmedelicious.com/pumpkin-spice-cake-pops-truffles/