Pumpkin Cake Pops Recipe: Easy Fall Treats for Parties and Kids

The scent of spiced pumpkin and sweet vanilla frosting swirling together in my kitchen signals one thing—fall is here, and it’s time for pumpkin cake pops! There’s something magical about crafting these cute, bite-sized desserts. Honestly, the first time I made pumpkin cake pops, my counters were covered in sprinkles, my hands were sticky, and my family couldn’t stop sneaking tastes. It all started on a chilly October afternoon when my daughter asked for “something special” for her classroom party. I wanted something festive but easy, and that’s how my pumpkin cake pops recipe became a fall staple.

These cake pops are like a pumpkin spice latte you can eat—sweet, moist, and packed with cozy spices. The mix of creamy frosting and spiced cake, all dipped in candy coating and decorated with fall-inspired sprinkles, brings out the kid in anyone. They’re perfect for parties, fun family baking sessions, and even those days when you just want a treat with your coffee. Plus, you can make them ahead, freeze them, and pull them out for instant autumnal joy (trust me, they never last long in my house!).

I’ve tested this pumpkin cake pops recipe more times than I can count. Sometimes I use homemade cake, other times I cheat with a boxed mix—either way, it’s always a hit. As a mom, baker, and self-confessed pumpkin lover, I’m thrilled to share my go-to method. Whether you’ve never made cake pops or you’re a seasoned pro, this recipe is forgiving, festive, and totally irresistible.

Why You’ll Love This Recipe

• Quick & Easy: You can whip up these pumpkin cake pops in under an hour (not counting chilling time), making them perfect for last-minute party prep or cozy weekends.
• Simple Ingredients: No need for fancy stuff—just pantry staples, canned pumpkin, and a few sweets from the baking aisle.
• Perfect for Parties: These cake pops are tailor-made for autumn gatherings, Halloween, Thanksgiving, or just a fun baking day with kids.
• Crowd-Pleaser: I’ve brought these to school, potlucks, and family get-togethers, and they always disappear in a flash. Even pumpkin skeptics become fans!
• Unbelievably Delicious: The combo of pumpkin spice, sweet cake, and creamy frosting wrapped in a crunchy shell is comfort food with a festive twist.

What sets this pumpkin cake pops recipe apart? First, blending pumpkin puree into the cake gives every bite a moist, rich texture—no dry pops here! Second, I love mixing the cake and frosting by hand, which keeps things perfectly creamy and prevents over-mixing (nobody wants gummy cake pops, right?). These are the pops that make kids giggle and adults sneak seconds.

Honestly, I’ve tried a bunch of cake pop recipes, but this one nails the balance of spice, sweetness, and pumpkin flavor. Plus, it’s so forgiving—if your cake crumbles too much, just add a bit more frosting. If you want to swap in your favorite sprinkles or colored melts, go wild! This is comfort baking at its best, and it’s a recipe that brings people together. Whether you’re impressing guests or just treating yourself, pumpkin cake pops deliver that warm, happy fall feeling in every bite.

Ingredients Needed

This pumpkin cake pops recipe keeps things simple but packs a flavorful punch. You’ll find most ingredients waiting in your pantry, ready to transform into a festive treat. Here’s what you’ll need:

• For the Pumpkin Cake:
  • 1 cup (240g) canned pumpkin puree (not pumpkin pie filling)
  • 1 box (about 15.25 oz/432g) vanilla or spice cake mix (I like Duncan Hines or Betty Crocker)
  • 3 large eggs, room temperature
  • 1/2 cup (120ml) vegetable oil
  • 1/2 cup (120ml) water
  • 2 tsp pumpkin pie spice (or a mix of cinnamon, nutmeg, ginger, and cloves)
• For the Cake Pop Filling:
  • 3/4 cup (180g) cream cheese frosting (store-bought or homemade)
• For Coating & Decoration:
  • 2 cups (340g) orange candy melts (or white chocolate with orange food coloring)
  • 1 tbsp coconut oil or shortening (helps thin the coating)
  • Assorted fall-themed sprinkles (leaves, pumpkins, gold pearls)
  • Cake pop sticks (about 24)

Ingredient Notes & Substitutions:

• If you’re gluten-free, swap the cake mix for a gluten-free version (King Arthur or Pamela’s are solid choices).
• Dairy-free? Use vegan cream cheese frosting and dairy-free candy melts.
• No pumpkin pie spice? Mix 1 tsp cinnamon, 1/4 tsp nutmeg, 1/4 tsp ginger, and a pinch of cloves.
• Homemade cake is totally fine—use your favorite pumpkin cake recipe if you want to make it from scratch.
• Canned pumpkin puree is best for consistency, but freshly roasted pumpkin works if strained well.

I usually grab whatever sprinkles look fun—sometimes gold stars, sometimes chocolate jimmies. Honestly, the toppings are half the fun, so let your creativity shine!

Equipment Needed

• Mixing Bowls: One large for cake batter, one medium for mixing cake crumbs and frosting.
• Baking Pan: 9×13-inch (23x33cm) cake pan works best, but two round pans are fine too.
• Electric Mixer: Hand or stand mixer for whipping up the cake batter. You can use a whisk, but it’s more work.
• Cookie Scoop: For portioning even cake pop balls (a tablespoon works if you don’t have one).
• Sheet Pan: For chilling and decorating the cake pops.
• Parchment Paper: Lining pans for easy cleanup and non-stick rolling.
• Microwave-Safe Bowl: For melting candy melts.
• Cake Pop Sticks: Get the sturdy kind! Wooden or plastic both work.
• Styrofoam Block or Cake Pop Stand: To hold pops upright while drying. If you don’t have one, a tall glass or cardboard box with holes poked in works too.

I’ve used everything from old cookie sheets to upcycled egg cartons for drying cake pops, and it all works. If you’re new to cake pops, don’t stress about fancy tools—use what you have, and save those dollars for extra sprinkles! Just make sure your sticks are sturdy enough to handle the pops (trust me, flimsy sticks lead to droopy cake pops).

Preparation Method

1. Bake the Pumpkin Cake:
   Preheat your oven to 350°F (175°C). Grease a 9×13-inch (23x33cm) baking pan. In a large mixing bowl, combine cake mix, pumpkin puree, eggs, vegetable oil, water, and pumpkin pie spice. Beat for 2-3 minutes until smooth (a few lumps are okay). Pour batter into the prepared pan and bake for 28-32 minutes, or until a toothpick comes out clean. Cool completely—warm cake will make sticky pops!
2. Crumble the Cake:
   Once cool, break the cake into large chunks and place them in a mixing bowl. Use your hands or a fork to crumble the cake finely. You want small, even crumbs—no big lumps. If the cake is extra moist, let it air for a few minutes.
3. Add Frosting:
   Scoop in the cream cheese frosting. Start with 3/4 cup (180g), adding more if needed. Mix until the dough is soft and holds together when pressed. If it’s too sticky, chill for 10 minutes. If too dry, add a tablespoon more frosting.
4. Form Cake Balls:
   Use a cookie scoop or tablespoon to portion the mixture into 1-inch (2.5cm) balls. Roll between your palms for a smooth, round shape. Place balls on a parchment-lined sheet pan. You should get about 24 pops. Chill in the fridge for 1 hour or freezer for 20 minutes—firm balls are easier to dip!
5. Insert Sticks:
   Melt a small amount of candy melts (about 2 tbsp) in the microwave (30-second bursts, stirring between). Dip one end of each cake pop stick in the melted coating, then push halfway into each cake ball. This “glues” the stick in place and keeps pops from sliding off.
6. Coat the Cake Pops:
   Melt remaining candy melts with coconut oil or shortening until smooth and pourable (microwave in short bursts, stirring often). Dip each cake pop into the coating, gently spinning to cover. Tap off excess coating by lightly tapping the stick on the bowl edge. If coating is thick, add a bit more coconut oil.
7. Decorate:
   While the coating is still wet, sprinkle with fall-themed sprinkles. Place pops upright in a Styrofoam block or stand to set. If using chocolate drizzle, wait until the coating is dry, then drizzle with melted white or dark chocolate for a fancy touch.
8. Let Pops Set:
   Allow cake pops to dry completely (about 30 minutes at room temperature). If you’re impatient, pop them in the fridge for 10 minutes to speed it up.

Preparation Notes: If your cake balls keep falling off the sticks, they might be too warm. Chill longer. If the candy coating cracks, cake balls are probably too cold—let them sit at room temp for a few minutes before dipping. I’ve had cake pops slide off, stick to the coating, or look lumpy, but they always taste amazing!

For best results, work in batches—keep half the pops chilled while you dip the other half. This helps maintain shape and prevents melting. The process might get a little messy, but that’s part of the fun!

Cooking Tips & Techniques

After dozens of batches, I’ve picked up a few tricks for making pumpkin cake pops that look as good as they taste:

• Don’t Overmix: When combining cake and frosting, mix until just blended. Overworking makes dense pops.
• Temperature Matters: Room temperature cake balls are best for dipping. Too cold, and the coating cracks. Too warm, and the pops slide off the sticks.
• Thin the Coating: Add coconut oil or shortening to candy melts for a smooth, easy-to-dip finish. If the coating is too thick, pops look lumpy.
• Stick Insertion: Dip sticks in melted coating before inserting—this helps the pops stay put.
• Work in Batches: Keep half the cake balls chilled while you dip the rest. This keeps things manageable and prevents melting.
• Decorate Fast: Sprinkles should go on before the coating sets. If you wait too long, they won’t stick.
• Use a Stand: Dry pops upright in a Styrofoam block or cake pop stand. Laying them flat risks smudges or flat sides.

I’ve made every cake pop mistake—coating too thick, pops falling off, sprinkles sliding off. The key is patience, and a willingness to laugh off little imperfections. If your first few pops look wonky, just keep going. Practice makes perfect, and honestly, nobody complains about extra cake scraps!

For multitasking, melt your coating while the cake balls chill. Prep your sprinkles and stand ahead, so you can decorate quickly. Consistency comes with experience, and these pumpkin cake pops are forgiving—just focus on having fun!

Variations & Adaptations

One of the best things about pumpkin cake pops is how easy they are to customize. Here are a few of my favorite twists:

• Gluten-Free: Use a gluten-free cake mix and double-check your candy melts and sprinkles for gluten-free certification.
• Vegan: Swap eggs for flax eggs (1 tbsp ground flaxseed + 2.5 tbsp water per egg), use vegan cream cheese frosting, and dairy-free candy melts.
• Different Flavors: Try chocolate cake mix with pumpkin puree for a “chocolate pumpkin” pop. Or use carrot cake mix for extra veggie goodness.
• Seasonal Decorations: For Halloween, use black and orange sprinkles or candy eyes. For Thanksgiving, add gold pearls, leaf-shaped confetti, or drizzle white chocolate for a “frosted” look.
• Nut-Free Option: Make sure all ingredients are nut-free (read labels!), and use seed-based sprinkles if needed.
• Personal Twist: I once added mini chocolate chips to the cake mixture for extra texture—my kids loved the surprise crunch inside!

You can bake the cake in advance, freeze it, and assemble pops when you need them. If you’re feeling adventurous, try mixing in a bit of apple butter or swapping out spices for a chai flavor. Adapt this pumpkin cake pops recipe to your taste—there’s no wrong way to make them festive and fun!

Serving & Storage Suggestions

Serving: Pumpkin cake pops are best served at room temperature. Arrange them upright on a pretty platter, in a decorated bucket filled with rice or beans, or stick them into a pumpkin for a fun centerpiece. They pair perfectly with hot cocoa, apple cider, or coffee—especially on a crisp fall day.

Storage: Store cake pops in an airtight container at room temperature for up to 3 days. If your kitchen is warm, keep them in the fridge (they’ll last 5-7 days). To freeze, wrap individually in plastic wrap and place in a freezer bag—good for up to 2 months. Thaw in the fridge before serving.

Reheating & Freshness: No need to reheat, but if you want that “just made” taste, bring pops to room temp for 30 minutes before serving. The pumpkin flavor deepens after a day or two, so they’re even better as leftovers. If the coating looks dull after storage, a quick brush of edible glitter or a fresh sprinkle can revive them!

Nutritional Information & Benefits

Each pumpkin cake pop is about 120 calories, depending on the coating and size. Expect around 5g fat, 18g carbs, and 2g protein per pop. They’re definitely a treat, but pumpkin puree adds a nice dose of Vitamin A, fiber, and beta-carotene. If you use gluten-free or dairy-free swaps, these pops can fit most dietary needs.

Pumpkin is naturally low in calories and packed with antioxidants—it’s a fall superfood! The spices (cinnamon, ginger, cloves) are known for anti-inflammatory benefits. Just watch out for potential allergens in candy melts and sprinkles—check labels if you’re serving a crowd.

Honestly, these cake pops are all about joy, but it’s nice knowing you’re sneaking in a bit of pumpkin goodness with every bite. My family loves them as a portion-controlled dessert, and they’re a fun way to celebrate fall without going overboard.

Conclusion

If you’re hunting for the ultimate festive treat, these pumpkin cake pops are it. They’re easy, adorable, and loaded with cozy fall flavor. Whether you’re hosting a party, sharing with family, or just craving pumpkin spice, this recipe is a winner—trust me, it’s the one my kids request every October!

Feel free to tweak the spices, play with decorations, or swap in gluten-free ingredients. Baking should be fun, and these cake pops are forgiving—imperfections just mean they’re homemade. I love watching everyone’s face light up when they bite into these pops, and I hope you do, too.

Ready to bake? Drop a comment below with your favorite cake pop decorations, share your photos on Pinterest, or let me know how you adapted the recipe. Here’s to a fall full of sweet treats and pumpkin-spiced memories!

FAQs

Can I make pumpkin cake pops ahead of time?

Absolutely! Bake the cake and form the pops up to two days in advance. Dip and decorate the day you want to serve, or freeze finished pops for up to two months.

What if I don’t have candy melts?

No problem—use white chocolate chips with a few drops of orange food coloring. Add a little coconut oil for a smooth finish.

How do I keep cake pops from falling off the sticks?

Dip the stick in melted coating before inserting it into the cake ball. Chill pops until firm before dipping. If they slide, try chilling longer or using shorter sticks.

Can I make these without eggs?

Yes! Use a boxed egg replacer or flax eggs (1 tbsp ground flaxseed + 2.5 tbsp water per egg). They work great in cake pops.

What’s the best way to decorate pumpkin cake pops for fall?

Use orange, gold, and brown sprinkles, candy leaves, or drizzle with white chocolate. Arrange on a pumpkin or festive platter for extra autumn vibes—get creative!

Pumpkin Cake Pops

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• Author: Jason Miller
• Total Time: 1 hour 30 minutes
• Yield: 24 cake pops 1x

Print Recipe

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Description

These pumpkin cake pops are a festive, bite-sized fall treat featuring moist pumpkin spice cake mixed with creamy frosting, dipped in candy coating, and decorated with autumn sprinkles. Perfect for parties, family baking, or a cozy snack with coffee.

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Ingredients

Scale 1x2x3x

• 1 cup canned pumpkin puree (not pumpkin pie filling)
• 1 box (15.25 oz) vanilla or spice cake mix
• 3 large eggs, room temperature
• 1/2 cup vegetable oil
• 1/2 cup water
• 2 tsp pumpkin pie spice (or a mix of cinnamon, nutmeg, ginger, and cloves)
• 3/4 cup cream cheese frosting (store-bought or homemade)
• 2 cups orange candy melts (or white chocolate with orange food coloring)
• 1 tbsp coconut oil or shortening
• Assorted fall-themed sprinkles (leaves, pumpkins, gold pearls)
• Cake pop sticks (about 24)

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Instructions

1. Preheat oven to 350°F (175°C). Grease a 9×13-inch baking pan.
2. In a large mixing bowl, combine cake mix, pumpkin puree, eggs, vegetable oil, water, and pumpkin pie spice. Beat for 2-3 minutes until smooth.
3. Pour batter into prepared pan and bake for 28-32 minutes, or until a toothpick comes out clean. Cool completely.
4. Break cooled cake into chunks and crumble finely in a mixing bowl.
5. Add cream cheese frosting and mix until the dough is soft and holds together. Chill for 10 minutes if too sticky.
6. Portion mixture into 1-inch balls using a cookie scoop or tablespoon. Roll smooth and place on parchment-lined sheet pan. Chill in fridge for 1 hour or freezer for 20 minutes.
7. Melt 2 tbsp candy melts in microwave. Dip one end of each cake pop stick in melted coating and insert halfway into each cake ball.
8. Melt remaining candy melts with coconut oil or shortening until smooth. Dip each cake pop into coating, spinning to cover. Tap off excess.
9. Decorate immediately with fall-themed sprinkles. Place pops upright in a Styrofoam block or stand to set.
10. Allow cake pops to dry completely (about 30 minutes at room temperature or 10 minutes in fridge).

Notes

For gluten-free or vegan adaptations, use appropriate cake mix and frosting substitutes. If cake balls fall off sticks, chill longer. If coating cracks, let cake balls warm slightly before dipping. Decorate quickly before coating sets. Store pops in airtight container at room temp for 3 days, fridge for 5-7 days, or freeze for up to 2 months.

• Prep Time: 25 minutes
• Cook Time: 30 minutes
• Category: Dessert
• Cuisine: American

Nutrition

• Serving Size: 1 cake pop
• Calories: 120
• Sugar: 12
• Sodium: 110
• Fat: 5
• Saturated Fat: 2
• Carbohydrates: 18
• Fiber: 1
• Protein: 2

Keywords: pumpkin cake pops, fall dessert, party treats, Halloween, Thanksgiving, kid-friendly, pumpkin spice, cake pop recipe