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Pumpkin Cake Pops


  • Author: Jennie Graham
  • Total Time: 50 minutes
  • Yield: 3 days. for longer storage, refrigerate for up to one week. bring to room temperature 30 minutes before serving 1x

Description

Delicious and festive pumpkin cake pops made with moist pumpkin cake and coated in smooth chocolate. Perfect for fall celebrations and Halloween treats.


Ingredients

Scale
  • 1 cup Pumpkin puree (100% pure)
  • 1 box (15.25 oz) Spice or vanilla cake mix
  • 2 Large eggs
  • 1/3 cup Vegetable oil
  • 1 cup Cream cheese frosting
  • 12 oz Chocolate melts (orange or white)

Instructions

  • Prepare the cake: Preheat oven to 350°F (175°C). Mix cake mix, pumpkin puree, eggs, and vegetable oil until combined. Pour into greased baking pan and bake 25-30 minutes until toothpick comes out clean.
  • Cool completely: Let cake cool completely on wire rack – this prevents melting the frosting when mixing.
  • Create cake mixture: Crumble cooled cake into fine pieces. Gradually add cream cheese frosting until achieving dough-like consistency.
  • Shape and chill: Roll into 1-inch balls and place on parchment-lined baking sheets. Chill in refrigerator for 1 hour.
  • Coat with chocolate: Melt chocolate according to package instructions. Dip each chilled ball into melted chocolate, letting excess drip off.
  • Set and serve: Place coated pops back on parchment paper and allow to set before serving.

Notes

  • Use a cookie scoop for perfectly uniform cake balls that cook and look consistent
  • Chill cake balls for at least one hour – this prevents them from falling apart during dipping
  • Add a small amount of coconut oil to chocolate melts for easier dipping and glossier finish
  • Store at room temperature for up to 3 days, or refrigerate for up to one week. Bring to room temperature 30 minutes before serving
  • Prep Time: 20 minutes
  • Cook Time: 30 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Nutrition

  • Serving Size: 1 cake pop
  • Calories: 185 calories
  • Sugar: 18g
  • Sodium: 220mg
  • Fat: 8g
  • Saturated Fat: 4g
  • Unsaturated Fat: 4g
  • Trans Fat: 0g
  • Carbohydrates: 28g
  • Fiber: 1g
  • Protein: 3g
  • Cholesterol: 25mg

Keywords: pumpkin cake pops, fall desserts, Halloween treats, cake pops recipe, pumpkin desserts, chocolate coated treats