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I love fall. It’s my favorite season. I love to imagine what it is like when the leaves change color. One day soon I hope to see them in person. It’s been many many years since I have seen leaves changing color in person.
Because in Miami we have only one season- hot and hotter (though this morning it did go down to 73!), I have to get in the fall mood with the food I eat and that means lots of Pumpkin Spice (have you tried this Pumpkin Spice Caramel Corn?)!
I recently got a cake pop maker and couldn’t wait to try it.
Decorating cakes and cookies isn’t just for Christmas. I never knew how much fun cake pops were until I started making them.
I did find an important little trick- make sure to dip your stick into chocolate, then put it in your cake pop. It makes it so much easier!
I had so much fun making these- I made some mummies for Halloween, did some simple ones in white chocolate with sprinkles, and some in semi-sweet chocolate with a few fall leaves. I think my favorites are the pumpkins and the mummies, though if I was making a ton of them, I would go for simple.
Gluten Free Pumpkin Spice Cake Pops
Turning the gluten free pumpkin spice cake pops into pumpkins was easier than you would think. I colored some white chocolate orange, sprinkled orange sprinkles on top, and let them dry with the stick in the air.
After they were dried I use green icing and black icing to add leaves and stems.
These also are really nice to wrap up and give as gifts or sell in the holiday bake sale.
A few little suggestions to make your cake pop making go easier!
Cake Pop Maker
I used this ONE that I found on Amazon. I found the trick was to make sure you fill the bottom part completely. If it doesn’t hit the top, you end up with this little brain looking cake. I cooked them for 7 minutes. You may have to adjust your time depending on your cake pop maker.
Gluten Free Flour
I used GF Jules, it’s my favorite. It already has xanthum gum included, if your flour does not, you will need to add it.
There are lots of different chocolates on the market. Be sure to read the ingredients to make sure yours is Celiac Safe.
I hope you have as much fun decorating these gluten free pumpkins spice cake pops as I did! Best part is, the batter is super easy to make, and honestly, they taste great even before being dipped in chocolate!
If you are still craving pumpkin, try this Healthy Chocolate Chip Pumpkin Bread by Healthy Seasonal Recipes or this Keto-Friendly Pumpkin Pie from Kassidy’s Craveable Creations. Yum!
You can always buy pumpkin spice at the store, but you can also make it yourself using this Homemade Pumpkin Spice recipe from Evolving Table.
Happy Gluten Free Eating!
Gluten Free Pumpkin Spice Cake Pops
- 1/2 cup butter softened
- 1 1/4 cup sugar
- 2 eggs
- 1 cup buttermilk see note
- 1 cup pumpkin puree
- 1 teaspoon vanilla
- 2 1/2 cups gluten free flour
- 1 teaspoon salt
- 1 teaspoon baking soda
- 1/4 teaspoon baking powder
- 2 teaspoons pumpkin spice
- white or semi sweet chocolate for dipping
- sprinkles or colored sugar for decorating
- Preheat Cake Pop Maker according to it's directions.
- Cream together butter and sugar.
- Add eggs, vanilla, pumpkin, and buttermilk.
- Mix till combined.
- In a separate bowl combine flour, baking soda, salt, baking powder, and pumpkin spice.
- Add a third of dry ingredients into wet. Mix to combine.
- Continue adding slowly until all is combined.
- Put batter into a large ziploc and cut off end.
- Squeeze batter into molds.
- Cook cake pops according to manufactures instructions (see note)
- Let cool and decorate as desired.
* for my cake pop maker 7 minutes was the cook time.