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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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Directions. Preheat the oven to 375 degrees F. For the cake: Lightly coat a 9-by-13-inch baking dish with nonstick spray and set aside. Whisk the flour, baking powder, baking soda, salt and.
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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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Place the whole pan into the oven and bake for 12-17 minutes, or once they are golden brown on top. Cool on a wire rack. Step 8: Make the icing. In a small bowl, whisk together the powdered sugar, milk, vanilla extract, and pumpkin spice. Drizzle over the top of each pop tart and top with sprinkles.
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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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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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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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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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Add in the melted candy coating, making sure to coat the sides well. Slide the sticks in and then freeze for 10 mins. Add in the pumpkin cake balls to create the pumpkin shape. Freeze again for 10-15 mins. Carefully pull the sides of the silicon mold outward releasing the cake pop and then push up through the slit.
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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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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 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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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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How to make pumpkin cake pops. Step 1. Preheat the oven. Set the oven to 350 degrees F and spray a 9X13 baking pan with non-stick cooking spray. Step 2. Combine cake ingredients in a large bowl. Pour the batter in the pan and bake until a toothpick inserted into the center comes out clean. Step 3.
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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.
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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.