Pumpkin Cake Pops
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.
- 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.
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
Find it online: https://thefamilycooking.com/pumpkin-cake-pops/
