• Place the flour, baking powder, cinnamon, cardamom, vanilla sugar & salt in a sift
  
• Sift all together in a bowl
  
• Add the choc chips and mix together
  
• Mix together
  
• Add the sugar & butter in a mixer
• Cream together
  
• ​Add the eggs one at a time
  
• ​Add the maple syrup
  
• ​Add the pumpkin puree
  
• ​Mix together
  
• Add the flour mixture spoonful at a time
  
• ​Mix all together
  
• Place some parchment paper & spray non stick spray on a baking sheet pan​
• Pour the batter in the pan & spread smoothly
  
• Bake at 350F/180C for 30-35 minutes
  
• Flip on a wire rack & set aside to cool
  
• ​Melt some white chocolate in a bowl with water in a saucepan
  
• ​Set aside to cool​
• Crumble the baked cake in a bowl
  
• ​Add 2 tablespoons of Vanilla Frosting in the crumbled cake mixture
  
• ​Combine together with your hands
  
• ​Make small balls with the mixture
  
• Dip the cake pop sticks in the melted chocolate
  
• ​Place them in the cake balls
  
• ​Refrigerate them for 20 minutes
• ​Dip them in the white chocolate & sprinkles
  

Serve with tea! Enjoy

Ingredients

Directions

Pumpkin Cake Pops

Assyrian Dishes © ALL RIGHTS RESERVED. 

3/4 cup Pumpkin Puree
1 cup Choc Chips
1 cup All Purpose Flour
1/2 cup Sugar
2 Eggs (room temp)
1/2 cup /1 stick Butter (room temp)
1/4 cup Maple Syrup
9gms Vanilla Sugar
1 teaspoon Baking Powder
1/2 teaspoon Cinnamon
1/2 teaspoon Salt
1/2 teaspoon Cardamom

Vanilla Frosting

White Chocolate

Sprinkles