Pumpkin Cake Pops

Oh my gosh, the smell of pumpkin spice makes me so happy. I still remember rolling the first batch of these cake pops with sticky hands. It felt like holding little bites of fall.

They’re soft and sweet inside, with that cozy pumpkin flavor. Then you dip them in chocolate, and oh wow, they look so cute. I love how fun it feels to eat them on a stick.

Every time I make these, friends grab them fast. They’re perfect for parties, or just a cozy night treat. I always end up making extra because they disappear quick.

So let’s make these Pumpkin Cake Pops together. I’ll show you the easy steps I use every time. You’ll see how simple and fun they really are.

Why You’ll Love This Recipe

• Reader Favorite: Pumpkin Cake Pops have quickly become a fan favorite with rave reviews saying, “So moist, so flavorful!” and “These are a must-make for fall!”
• Soft and Moist: The pumpkin cake combined with the cream cheese frosting creates a melt-in-your-mouth, tender treat that’s full of flavor.
• Fun and Creative: Shaped into little cake pops and decorated with candy eyes, these adorable treats are perfect for Halloween, parties, and festive gatherings.
• Great for Gifting: Cake pops make the perfect gift. Wrap them up in cute cellophane bags, tie with a ribbon, and you have a homemade, personalized treat to share with friends and family.
• Easy to Customize: You can adjust the decorations, color of the candy melts, and even make them into themed cake pops for any occasion!

Required Kitchen Tools

Here’s what you’ll need to make these Pumpkin Cake Pops:

• Mixing Bowls: A couple of medium-sized bowls for mixing your cake and frosting.
• Electric Mixer: This will help to mix your cake batter and cream cheese frosting until smooth and fluffy.
• Cake Pop Mold (optional): If you want uniform shapes, a cake pop mold can be useful.
• Lollipop Sticks: These are necessary for forming the cake pops and giving them a sturdy base.
• Baking Sheets: To allow your cake pops to cool before dipping them in candy melts.
• Microwave-Safe Bowl: For melting the candy melts.
• Piping Bag (optional): To drizzle extra frosting on top for added decoration.

Ingredients

Here’s everything you’ll need for this recipe (exact measurements are listed in the recipe card below):

For the Pumpkin Cake

• Pumpkin Puree: You’ll need pure canned pumpkin for the best flavor.
• Flour: All-purpose flour will work perfectly for this recipe.
• Baking Powder: This will help the cake rise and stay light and fluffy.
• Baking Soda: It gives the cake a little extra lift, ensuring it bakes to perfection.
• Cinnamon: A warm, fragrant spice that adds a cozy fall flavor to the cake.
• Nutmeg: Adds a warm depth of flavor and a slight sweetness to the pumpkin cake.
• Salt: To balance the sweetness of the cake.
• Eggs: Eggs provide structure to the cake and help bind all the ingredients together.
• Brown Sugar: Adds a caramel-like sweetness and depth of flavor.
• Granulated Sugar: For added sweetness.
• Vegetable Oil: Moistens the cake and ensures it’s soft and tender.
• Vanilla Extract: For that sweet, aromatic flavor that ties everything together.

For the Cream Cheese Frosting

• Unsalted Butter: Softened to room temperature for smooth mixing.
• Cream Cheese: This provides a rich, tangy frosting base that pairs perfectly with the sweetness of the cake.
• Vanilla Extract: Adds flavor to the frosting.
• Pinch of Salt: Helps to balance the sweetness of the frosting.
• Powdered Sugar: Sweetens the frosting and gives it that smooth texture we love for cake pops.

For the Assembly

• Orange Candy Melts: These are used to coat your cake pops and give them a vibrant orange color that screams fall!
• Vegetable Shortening: A little bit of shortening helps thin the candy melts so they are easy to coat the cake pops.
• Lollipop Sticks: You’ll need these to turn your pumpkin cake into fun pops.
• Candy Eyes: These add a spooky, fun touch to your pumpkin cake pops, making them perfect for Halloween!

Variations for Pumpkin Cake Pops

• Chocolate Dipped: For a twist, dip your cake pops in milk or dark chocolate instead of orange candy melts for a rich and decadent flavor.
• Pumpkin Spice Cake: Add even more spice to the cake mix by including pumpkin pie spice, cloves, or ginger for a more intense fall flavor.
• Nutty Crunch: Add chopped nuts, such as walnuts or pecans, to the cake batter for added texture and flavor.
• Decorative Sprinkles: After dipping in the candy melts, roll your cake pops in autumn-themed sprinkles for extra color and texture.
• White Chocolate Drizzle: For a beautiful contrast, drizzle some white chocolate over your dipped cake pops.

Step-by-Step Instructions

1. Bake the Pumpkin Cake

To begin, preheat your oven to 350°F (175°C). Grease and flour a 9×13-inch baking pan, and set it aside.

In a large mixing bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, and salt. In another large bowl, beat the eggs, brown sugar, granulated sugar, vegetable oil, and vanilla extract together until smooth and fluffy.

Gradually add the dry ingredients to the wet ingredients, mixing just until combined. Gently fold in the pumpkin puree until smooth and fully incorporated. Pour the batter into the prepared pan, and bake for 30-35 minutes or until a toothpick inserted in the center comes out clean.

Allow the cake to cool completely on a wire rack.

2. Prepare the Cream Cheese Frosting

While your cake cools, prepare the frosting. In a medium-sized mixing bowl, beat the softened butter and cream cheese until smooth and fluffy. Add the vanilla extract and a pinch of salt, and continue to beat until fully combined. Gradually add the powdered sugar, and mix until the frosting is smooth and creamy.

Set the frosting aside until ready to use.

3. Crumble the Pumpkin Cake

Once the cake is completely cooled, use your hands or a fork to crumble it into fine crumbs in a large bowl. The finer the crumbs, the smoother your cake pops will be. Add about 1/2 to 3/4 cup of the cream cheese frosting to the crumbled cake, and mix thoroughly until the mixture holds together when pressed.

4. Shape the Cake Pops

Use your hands to shape the cake mixture into small balls, about 1 to 1.5 inches in diameter. Place the shaped cake balls onto a baking sheet lined with parchment paper. You should get about 20-24 cake balls, depending on how large you make them.

5. Insert the Lollipop Sticks

In a microwave-safe bowl, melt a small amount of candy melts with 1-2 tablespoons of vegetable shortening, stirring occasionally until smooth and slightly runny. Dip the tip of each lollipop stick into the melted candy and gently insert it into the center of each cake ball. This will help the stick stay in place.

Allow the cake pops to firm up in the refrigerator for about 30 minutes, so they hold their shape.

6. Dip the Cake Pops in Candy Melts

Once the cake pops are chilled and the sticks are securely in place, it’s time to dip them in the melted candy melts. Melt the orange candy melts with the remaining vegetable shortening according to the package directions. Once the candy melts are smooth and pourable, carefully dip each cake pop into the candy, swirling gently to coat the entire cake pop.

Allow any excess candy melts to drip off before placing the cake pops back onto the parchment-lined baking sheet. If desired, add candy eyes to each cake pop while the coating is still wet.

7. Let the Cake Pops Set

Allow the cake pops to set and harden for at least an hour in the refrigerator or at room temperature. Once the candy coating has fully set, your Pumpkin Cake Pops are ready to serve!

Serving and Decoration

How to Serve Pumpkin Cake Pops

These adorable cake pops are versatile and can be served in a variety of ways:

• As a Party Favor: Individually wrap each cake pop in cellophane and tie them with a festive ribbon for a cute, personalized gift for guests.
• On a Dessert Table: Serve them alongside other fall treats like caramel apples, mini pumpkin pies, or apple cider doughnuts for a charming dessert spread.
• For Halloween or Thanksgiving: Make these cake pops part of your fall festivities, whether you’re hosting a Halloween party, a fall picnic, or a Thanksgiving dinner.

Storing Pumpkin Cake Pops

• Uncoated Cake Pops: If you want to make these ahead of time, store the uncoated cake balls (before dipping in candy melts) in an airtight container in the fridge for up to 3 days.
• Coated Cake Pops: Once the cake pops are fully assembled, store them in an airtight container at room temperature for up to 3 days, or in the fridge for up to 5 days.

Nutrition (per cake pop)

• Calories: 140 kcal
• Carbohydrates: 18g
• Protein: 1g
• Fat: 7g
• Sugar: 14g

Conclusion

These Pumpkin Cake Pops are the ideal treat to celebrate the flavors of fall! They’re moist, flavorful, and coated in a delicious candy shell that makes them as fun to eat as they are to look at. Whether you’re planning a party, looking for a creative gift, or simply craving a fall-inspired dessert, these cake pops will surely impress your family and friends. Give this recipe a try, and you’ll be making these seasonal treats year after year!