Why You’ll Love This Recipe

• They capture the cozy flavors of fall—warm pumpkin spice, creamy filling, and sweet coating.
• Perfect for gatherings: bite-sized, on a stick, and easy to grab and eat.
• They’re customizable—change the frostings, coatings, or decorations to tailor for a holiday or party.
• Great way to use leftover cake or cake mix if you have it.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Pumpkin-spiced cake (either homemade or a box mix)
Cream cheese frosting or vanilla frosting
Candy melts or white chocolate coating (often colored orange)
Lollipop sticks
Optional decorations: green icing or fondant for vines/stems, sprinkles, broken pretzels, etc.

Directions

Bake the pumpkin-spiced cake according to recipe or box instructions and allow to cool completely.
Crumble the cooled cake into a large bowl until fine crumbs.
In a separate bowl, prepare the frosting (cream cheese + butter + powdered sugar) until smooth and fluffy.
Mix the frosting into the crumbled cake until it forms a soft “dough” that holds together when squeezed.
Scoop or roll the mixture into balls (about 1–1.5 inches in diameter) and place them on a parchment-lined tray. Freeze or chill for about 10-15 minutes to firm up.
Insert lollipop sticks into each cake ball (you can dip the stick end in melted coating first to help it adhere). Return to freezer briefly to set.
Melt the candy melts or white chocolate (if using white and coloring it, add orange food-colouring). Thin if needed with a bit of oil or shortening for easier dipping.
Dip each cake pop into the melted coating, allow excess to drip off, then stand upright in a holder or styrofoam to set.
While coating is still soft, add decorations: use green icing or fondant for vines, broken pretzel pieces for stems, sprinkles for texture.
Let the coating fully set at room temperature or chill lightly before serving.

Servings and timing

Makes about 24 cake pops (depending on size) for a standard batch.
Preparation time: ~ 20 minutes (not including cake baking)
Baking/cooling time for cake: ~ 30 minutes (typical for a 9×13” pan)
Chilling and coating time: ~ 15-30 minutes
Total time: ~ 1 hour (give or take)

Variations

Use a boxed spice-cake or yellow cake mix instead of baking from scratch for convenience.
Swap cream cheese frosting for vanilla buttercream if you prefer a milder filling.
Change coating flavour: white chocolate tinted orange for pumpkin effect, or milk/dark chocolate for a richer taste.
Alter decorations: use candy eyes for Halloween, drizzle dark chocolate over orange coating for a rustic look, add crushed nuts for texture.
Make gluten-free by using gluten-free cake mix and ensuring candy coating is certified GF.
Vegan option: use vegan cake base, dairy-free frosting, and appropriate coating — the technique is the same.

Storage/Reheating

Store in an airtight container at room temperature for up to 2 days.
Or refrigerate in a sealed container for up to 5 days; allow to come to near room temperature before serving for best taste.
For longer storage, wrap individually and freeze for up to 2 months. Thaw at room temperature before serving.
Avoid storing in humid or very warm conditions, as the candy coating may soften or sweat.

FAQs

What size cake pop should I make?

Aim for a ball roughly 1 to 1.5 inches (about 2.5–3.8 cm) in diameter so they’re bite-sized but hold nicely on a stick.

Can I use leftover cake instead of baking a fresh one?

Yes — you can crumble any fully baked cake and mix with frosting to form your cake pop base, using roughly a 3:1 cake-to-frosting ratio.

Do I need special equipment for cake pops?

No special machine is required. A cookie scoop or small ice-cream scoop helps portion evenly. A stand (or styrofoam block) to hold the sticks upright during setting is helpful but not strictly necessary.

Why are my cake pops falling off the sticks?

Often because the cake balls are too soft or warm when the stick is inserted. Chill the balls after inserting the stick to firm them up. Also, dipping the stick into melted coating before inserting can help anchor it.

How do I get the pumpkin shape/grooves?

After forming the balls, you can gently press the sides with a chopstick or the back of a fork to create shallow grooves like a pumpkin’s segments before dipping. Then coat and decorate with a “stem” for effect.

Can I use regular chocolate instead of candy melts?

Yes, but you may need to temper the chocolate or add a little oil/shortening to thin it so coating sets correctly and doesn’t crack. Candy melts are more forgiving for shaping and decoration.

Are cake pops freezer-friendly?

Yes — once coated and set, wrap individually and freeze for up to 2 months. Thaw before serving. Be cautious of condensation when thawing, which could affect the coating’s appearance.

Can I make them ahead for a party?

Absolutely. You can prepare the cake balls ahead and freeze or chill them, then melt and dip the coating on the day of the event for freshest appearance. Or fully assemble in advance and store in fridge.

How do I make them look extra decorative?

Use colored candy melts for coating, pipe green vines using icing, add fondant leaves or pretzel stems, drizzle chocolate over the top, or use themed sprinkles. Decorating while the coating is still soft gives best results.

What’s the best way to serve them?

Display them upright in a stand or foam block for a “cake pop bouquet” effect, or lay them on a platter with decorative picks. Let them sit at room temperature for a few minutes before serving if stored chilled.

Conclusion

If you’re looking for a festive, fun dessert that captures the flavors of autumn and brings a bit of whimsy to your table, these Pumpkin Cake Pops are an excellent choice. With their moist, flavour-packed interior, sweet coating and charming decoration, they’re as delightful to look at as they are to eat. Whether for a seasonal gathering, a holiday treat or simply a fun baking project, they’re sure to impress. Give them a try and enjoy every bite!

Pumpkin Cake Pops

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Festive pumpkin-spiced cake pops made by combining moist pumpkin cake with creamy frosting, shaped into balls on sticks, and coated in orange candy melts to resemble mini pumpkins.

Author: Laura
Prep Time: 20 minutes
Cook Time: 30 minutes
Total Time: 1 hour
Yield: 24 cake pops
Category: Dessert
Method: No-Bake (after baking cake)
Cuisine: American
Diet: Vegetarian

Ingredients

1 batch pumpkin-spiced cake (homemade or from a box mix)
1 cup cream cheese frosting or vanilla frosting
12 oz candy melts or white chocolate coating (colored orange)
24 lollipop sticks
Optional decorations: green icing or fondant for vines/stems, sprinkles, broken pretzels, etc.

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Instructions

Bake the pumpkin-spiced cake according to package or recipe instructions and let it cool completely.
Crumble the cooled cake into fine crumbs in a large bowl.
Prepare the frosting (cream cheese, butter, powdered sugar) until smooth and fluffy if making homemade.
Mix frosting into the cake crumbs until a soft dough forms that holds together when pressed.
Roll mixture into 1–1.5 inch balls and place on a parchment-lined tray. Chill for 10–15 minutes.
Dip one end of each lollipop stick into melted coating and insert into each cake ball. Chill again to firm up.
Melt the candy melts or white chocolate, thinning with oil or shortening if needed. Add orange food coloring if using white chocolate.
Dip each cake pop into the melted coating, let excess drip off, and stand upright in a holder or styrofoam block to set.
Decorate immediately with green icing, fondant vines, or pretzel stems while the coating is still soft.
Let coating fully set before serving or storing.

Notes

Use leftover cake instead of baking a new one—ideal for reducing waste.
Ensure cake balls are chilled before dipping to prevent them from falling off the stick.
For a pumpkin shape, press light grooves into the sides before coating.
Store at room temperature for 2 days or refrigerate for up to 5 days.
Freeze individually wrapped cake pops for up to 2 months.

Nutrition

Serving Size: 1 cake pop
Calories: 140
Sugar: 14g
Sodium: 90mg
Fat: 6g
Saturated Fat: 3.5g
Unsaturated Fat: 2g
Trans Fat: 0g
Carbohydrates: 19g
Fiber: 0.5g
Protein: 2g
Cholesterol: 15mg