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.

Ingredients

Scale

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)

Instructions

Preheat oven to 350°F (175°C). Grease a 9×13-inch 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.
Pour batter into prepared pan and bake for 28-32 minutes, or until a toothpick comes out clean. Cool completely.
Break cooled cake into chunks and crumble finely in a mixing bowl.
Add cream cheese frosting and mix until the dough is soft and holds together. Chill for 10 minutes if too sticky.
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.
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.
Melt remaining candy melts with coconut oil or shortening until smooth. Dip each cake pop into coating, spinning to cover. Tap off excess.
Decorate immediately with fall-themed sprinkles. Place pops upright in a Styrofoam block or stand to set.
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