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Bake - Bake pop tarts for about 40 minutes or until they're golden brown. Let them cool while you prepare the icing. For the pumpkin spice icing. Mix - In a small bowl, stir together powdered sugar, pumpkin pie spice, milk, and vanilla extract. The consistency should be thick but pourable. If it's too thin, add a bit more powdered sugar.

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Pumpkin-Shaped Cookie Cutter: Select a sturdy cutter that makes nice clean cuts. For 6 small pumpkin pop tarts use a 4-inch cutter. For 9 toaster pastries use a 3-inch cutter. For 12 mini desserts use a 2-inch cutter. Baking Trays: For flaky pastries that bake and brown evenly every time, use high-quality bakeware. The brand of my choice is USA.

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Cool these in the freezer for 30 minutes. Once the cake balls are cooled, prepare the coating. Mix together baking chips or white chocolate chips and Crisco in a microwave-safe dish. Microwave this mixture in 30-second increments, stirring in between, until melted and smooth. Put a cake pop stick in each cake ball.

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Step 1 - While the cake cools, beat the butter, by hand or hand mixer in a medium bowl (or using a stand mixer), for several minutes until pale and fluffy. Step 2 - Sieve in half of your powdered sugar and beat until smooth. Repeat with the other half of your powdered sugar. Step 3 - Add the vanilla and milk.

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ONE: Preheat the oven to 350F and prepare a baking sheet by lining it with parchment paper. Prepare the pumpkin pie filling by combining all the ingredients together until smooth and creamy. Set aside. TWO: Then, flour a clean working surface and unroll the pre-made pie crust. Roll it out until it's about 1/8″ thick.

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Step by step. Step 1 - Add baked pumpkin cake into a large bowl and mash with your hands or a potato masher. Add frosting a half cup at a time, until you get a soft, rollable consistency. I used all of the frosting from my pumpkin cake recipe for extra soft cake pops (set aside ¼ cup frosting for the green vines).

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Instructions. Add the cake mix, pumpkin puree, water, egg whites, cinnamon, cloves, nutmeg, ginger and oil in a mixing bowl. Stir by hand for approximately two minutes or until all lumps are gone and batter is smooth. Pour into a lightly greased 9x13 inch pan and cook according to package directions.

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Instructions. Preheat the oven to 400° and make sure the oven rack is in the middle of the oven. Line a cookie sheet with parchment paper and spray the parchment paper with nonstick cooking spray. In a medium sized mixing bowl, combine pumpkin puree, brown sugar, salt, and pumpkin pie spice.

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Bake for about 8-12 minutes or until golden brown all over. Allow the pop tarts to cool while making the glaze. To make the glaze, whisk together the powdered sugar and maple syrup in a small bowl. Slowly add the remaining milk, one teaspoon at a time, until the glaze reaches a thick, spreadable consistency.

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Remove 1/3 cup crumbs and set aside to top the cake pops. Stir the frosting into the crumbled cake, cover, and freeze until chilled. Use your hands to roll the mixture into evenly sized balls. Freeze again until balls are hard. It's easier to roll the cake & frosting mixture into perfectly round balls if it's cold.

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1. In a large mixing bowl, beat butter, cream cheese, vanilla, and salt until smooth and fluffy, about 2 minutes. With the mixer on low, slowly add the confectioners' sugar and beat for 1 minute or until fluffy. 2. Crumble the cooled cake into the bowl with 1 cup of frosting. 3.

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Preheat the oven to 350 F. Beat the butter with the sugar for 3 to 4 minutes until the mixture is pale and creamy. Add the eggs and beat until they are mixed in. Add the sour cream and the vanilla.

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Preheat oven to 350°. Grease and lightly flour two cake pans, and set aside. In the bowl of a stand mixer, combine the cake mix, eggs, and pumpkin puree on medium-low speed until just combined. Then turn the speed up to medium-high and beat for 2 minutes, until light and fluffy.

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Preheat the oven to 375F. Open the tube of cinnamon roll dough and separate each cinnamon roll. Unroll the end of each cinnamon roll (cut it with a knife if you need to) and shape it into a pumpkin stem. Push a lolly pop stick into the bottom of each cinnamon roll pumpkin until it almost comes out the other end.

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Preheat oven to 350 degrees F (175 degrees C). Spray the bottom and sides of a 9x13 baking dish with nonstick cooking spray. In a large bowl, mix together the spice cake mix and pumpkin. The batter will be very thick. 1 box spice cake mix, 15 ounces pure pumpkin. Pour the batter into the baking dish.

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Mix using the back of a large metal spoon, until thoroughly combined. The mixture should be moist enough to roll into 1 1/2-inch balls and still hold a round shape. After rolling the cake balls by hand, place them on wax or parchment paper, cover with plastic wrap, and place in the freezer for 10-15 minutes to firm.