Pumpkin Spice Cake Pops

• 1 cup all-purpose flour
• 1/ 2 teaspoon baking soda
• 1/ 2 teaspoon baking powder
• 1/ 2 teaspoon salt
• 3/ 4 teaspoon cinnamon
• 1/ 4 teaspoon nutmeg
• 1/ 4 teaspoon ginger
• 3/ 4 cup canned pumpkin
• 1/ 2 cup sugar
• 1/ 4 cup unsalted butter, melted, cooled
• 1 large egg
• 1 teaspoon vanilla extract
• 24 oz vanilla candy coating
• food coloring & candy sprinkles

Preheat oven to 325°F (170°C). Grease pan. In a medium bowl, whisk together flour, baking soda, baking powder, salt, cinnamon, nutmeg and ginger. Set aside. In another medium bowl, combine pumpkin, sugar, melted butter, egg and vanilla. Mix on medium speed with an electric mixer until light and well combined, about 2 to 4 minutes, scraping down the bowl as needed. Gently fold the flour mixture into the pumpkin mixture until just combined. Fill each well of the bottom half of the pan (no holes) with a heaping Tbsp of batter. Place the top of the pan (with holes) on top of the batter-filled pan and secure. Place in oven and bake 14 to 16 minutes. Cool in pan 2 to 3 minutes on a wire rack. Remove cakes from pan and cool completely. Wash and dry pans and repeat. To decorate, melt vanilla coating according to package directions. Add desired amount of orange food coloring. Dip a cake pop stick in the coating and insert halfway into a cake pop. Place in freezer a few minutes to set coating. Dip the cake pop in the orange coating, letting any excess drip off and decorate as desired. Place in Nordic Ware Cake Pop Display Stand or into a foam block to harden.
Makes 24 cake pops.