It's almost Halloween! That means pumpkin everything. I love baking and I also love pumpkin flavored treats. I decided to put those two things together and make pumpkin cake pops. They are so delicious and they're a perfect way to start off the fall season!

Supplies

1 box of Spice cake mix
2 Tbsp of icing
12 oz of orange melting wafers
8 oz of green melting wafers
24 lollipop sticks
piping bag

Step 1: Bake Your Cake

Follow the instructions on the Spice cake mix box.
Once your cake is finished baking, let cool in the pan for 10 min, then set on a cooling rack until it is completely cooled.

Step 2: Crumble Your Cake

Once your cake is completely cooled down, transfer it into a large mixing bowl.
Use your hands or an electric mixer to crumble the cake until there is no more clumps.
Add small amounts of icing at a time to your cake and continue to mix. Keep mixing until it becomes similar to the consistency of play-doh. If your mixture is still dry and crumbly, add more icing in very small amounts.
Chill your cake mixture in the fridge for 10 minutes.

Step 3: Form the Cake Balls

Once the cake has chilled in the fridge, take it out and let sit at room temperature for 3 minutes.
Start to form 1 inch balls by using your hands or a small ice cream scoop.
If there are cracks in the ball, work them out till the surface is completely smooth
Place the balls on a tray 1 inch apart and put them in the freezer for 20 minutes.

Step 4: Putting in the Stick

Get the cake balls out of the freezer.
Melt a few melting chocolate wafers in a small bowl.
Dip the lollipop stick in the melted chocolate and immediately insert the stick into the center of the cake ball.
Set the cake pop on the tray with the stick pointing up.
Chill the cake pops in the fridge for 10 minuets.

Step 5: Decorating the Cake Pops

Work with about 5-7 cake pops at a time so they don't get soft.
Melt your orange chocolate melting wafers. If you need your melted chocolate to be thinner, you can add a teaspoon of vegetable oil.
Dip the cake pop all the way into the cocolclate so the entire ball is covered.
Gently tap off the excess chocolate and place the cake pop back on the tray with the stick pointing up again.
Repeat with all the cake pops.
Once all the cake pops have dried, begin to melt you green melting chocolate wafers.
Pour the melted chocolate into a piping bag.
Begin to pipe out a pumpkin stem design, making sure to cover the stick to secure it to the cake ball.
Once you finished decorating the cake pops, place them back in the fridge for 10 minutes.