Preparation:

1. For the dough, blend the pumpernickel, almonds, dates, maple syrup, and cocoa powder in the food processor (food chopper) until you have a homogeneous mixture. Split the dough into 10 equal portions and shape into the form of a pumpkin. Roll the dough into a ball and create the shape with a wooden skewer or mould.
2. For the decoration, colour 300 g of the fondant with food colouring, until you have the desired orange colour.
3. Sprinkle baker’s starch on the work surface, on your fingers and on a rolling pin. Mix the red, orange and yellow colouring with the fondant and mix in more colours until you get the desired result Colour the remaining fondant with green and yellow food colouring.
4. Roll out the orange fondant thinly. Wrap the cake pop with fondant, press it on the dough, rework if necessary. Stick the pumpkin onto the stems. Use the milk chocolate for cutting the pumpkin stems. Melt the chocolate sticks at their bottom in a hot pan and then stick them on the pumpkin. Roll out the green fondant into long little sausages, wrap them roughly around a wooden skewer and form until you have a pumpkin vine. Position the vine on the pumpkin.