Pumpkin Cake Pops

Pumpkin Cake Pops:

• 1 loaf of pumpkin bread, crumbled (about 3½ cups of crumbs)
• ½ cup (4 oz) cream cheese, softened
• ½ tsp cinnamon
• 1 cup white chocolate chips
• 1 tbsp coconut oil
• Sprinkles (optional)

1. In a microwave safe bowl, combine the white chocolate and coconut oil and microwave, stirring every ~20 seconds until melted. Set aside.
2. Combine the crumbs from the pumpkin loaf with the cinnamon and cream cheese. Work together with a rubber spatula (or your hands!) until the mixture is sticking together and will hold its shape when rolled.
3. Roll scoops of your crumb mixture into balls (~1 tbsp each) and place on a cookie sheet lined with parchment paper. Dip the tip of a paper lollipop stick into the melted chocolate, and stick into each “pop”. Place tray in the fridge for half an hour to allow chocolate to set and mixture to get firm.
4. You may need to re-microwave your chocolate for a few seconds if it started to harden while the pops were in the fridge.
5. Dip each pop into white chocolate, set back on your tray and sprinkle with sprinkles! Return tray of dipped pops to the fridge to allow chocolate to set.
6. Yield: 24 cake pops