Homemade Pumpkin Cake Pops

Ingredients:

Sponge cake

• 2 cups premium wheat flour
• 1 tbsp baking powder
• 1/4 teaspoon baking soda
• 1/2 tsp salt
• 2.5 tsp pumpkin pie spice
• 2 large eggs
• 3/4 cup brown sugar
• 1/4 cup regular sugar
• 3/4 cup skim milk
• 1 teaspoon vanilla extract
• 1/2 cup vegetable oil
• 1 tbsp. pumpkin puree
• 1 cup pecan halves for garnish

Curd cream

• 250 g of cottage cheese at room temperature
• 110 g of butter at room temperature
• 450 g of powdered sugar
• 700 g chopped white chocolate
• 1/4 cup margarine

Preparation:

1. Preheat oven to 180°C.
   
   Lightly grease a 9 x 12-inch baking pan with oil or spray and set aside.
2. Prepare the sponge cake: Combine flour, baking powder, baking soda, salt, and pumpkin pie spice in a large bowl.
   
   In a medium bowl, whisk the eggs and sugar. Add the milk and vanilla, stir, and then add the vegetable oil. Mix in the pumpkin puree and pour the liquid mixture into the dry ingredients. Using a wooden spoon, stir the batter into the food processor. Pour the batter into the prepared baking pan, mixing a few times. Use a rubber spatula to smooth out the top layer of batter and transfer to the oven.
   
   Bake until the cake is golden brown, 25 to 28 minutes. Remove from the oven and cool completely.
3. Meanwhile, spread the pecans on a baking sheet and toast them until fragrant, about 5 minutes. Cool them, transfer them to a cutting board, and chop finely. Place the nuts in a medium bowl.
   
   Divide the sponge cake into quarters and crumble it into a large bowl. Once all the sponge cake is crumbled, process it into very fine crumbs (you can also use a food processor to process the cake into fine crumbs). Set aside.
4. Prepare curd creamLine a baking sheet with parchment or paper and set aside. Using an immersion mixer fitted with the whisk attachment, beat the cream cheese and butter on medium speed for about 3 minutes.
   
   Add the powdered sugar and mix until combined. Increase the speed to medium and mix for about 5 minutes. Stir the curd mixture into the biscuit crumbs and roll them into small balls. Place the balls on the prepared baking sheet and freeze for 1 hour.
5. Place the chocolate in a medium bowl and melt it in the microwave at 50% power, stirring every 30 seconds, until completely melted, 2 to 2.5 minutes. (Or melt the chocolate in a double boiler, stirring frequently, until melted.) Remove the balls from the freezer and insert popsicle sticks or skewers into them. Dip each ball in white chocolate, using a spoon to coat the underside. Hold the cake pops over the bowl to allow any excess to drip off.
   
   Dip the balls into the nuts, then place them back on the parchment-lined baking sheet, nut-side down. Repeat with the remaining balls. Let the glaze harden at room temperature for 10 minutes. Serve the cake pops the same day or refrigerate for up to 3 days.