We ❤️ 💕 💗 Pumpkin
Pumpkin, pumpkin, pumpkin, the fall would be like life’s autumn without the short and stocky fruit to spread its versatility in many ways, so the pumpkin crusade continues with Lauren Conrad and her charming crew today opening up the recipe box for pink pumpkin cake pops.
The dream of a pumpkin dessert other than pumpkin pie can only be conceived by the resident baker who is Lauren Lowstan, who’s beautiful desserts always leave a sweet taste in one’s mouth long after the dish is gone, pink pumpkin cake pops are not the typical cake pop in a lollipop, but in the tradition of a frozen pop shaped in a bar.
Delicious white chocolate meets white chocolate dyed in food coloring to make pink that’s drizzled and canvased or vice versa that starts with the cake batter itself from pumpkin puree, sugar, coconut oil, flour, baking soda and powder, and eggs.
This delightful recipe continues by using vanilla, honey, dash of salt, cinnamon, nutmeg, ginger, allspice, and cloves that are followed by the frosting in buttercream or white, white chocolate candy coating, and pink candy color, plus piping and cookie molds to shape the pink pumpkin cake pops.
Now after cooking instructions to make this wonderful recipe possible, the pink pumpkin cake pops not only are a smash hit at many Halloween parties, but these delightful treats easily rival a miniature candy bar in the trick-or-treat bucket any day, and possibly could replace candy at one’s house on the trick-or-treating route.