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Pumpkin spice gets a bad reputation for being basic, and is usually only popular in the fall. So we’re spicing up pumpkin spice with our new Tangy Tamarind & Sweet Chili seasoning, which adds a little zing from the sour fruit and a hint of spice inspired by one of Chrissy’s favorite Thai dipping sauces. Using store bought frosting and cake mix for the pops makes the process so much easier, and you can choose any color to coat them in—we went with orange to be fall festive year-round.
1 standard yellow cake mix
¾ cup water
⅔ cup canned pumpkin (not pumpkin pie filling)
⅓ cup vegetable oil, plus more for greasing the pan
1 tablespoon pumpkin spice blend
1 cup prepared vanilla or cream cheese frosting
2 tablespoons Cravings’ Tangy Tamarind and Sweet Chili seasoning, plus more for sprinkling on top
32 cake pop or popsicle sticks
2 cups (12 ounces) white chocolate chips or candy melts (we used orange)
1 tablespoon vegetable oil
The classic sweet-and-salty Thai dessert in poppable, unstoppable form.
Chocolaty goodness—with a lil’ jolt of caffeine.
Like the marshmallow treats you loved as a kid...but with popcorn!
The only chocolate chip cookie recipe you'll ever need. Seriously!
