Pumpkin Cake Pops Recipe

Introduction

These pumpkin cake pops are a delightful treat perfect for fall or any time you crave a bite-sized dessert. Made from moist pumpkin cake and creamy frosting, they’re dipped in smooth chocolate for a festive finish. Easy to make and fun to share, they’re sure to be a hit at your next gathering.

Ingredients

• 1 batch Pumpkin Cake (9×13 pan)
• 6 ounces cream cheese, at room temperature
• 6 tablespoons butter, at room temperature
• 3 cups confectioners’ sugar
• 12 ounces white or milk chocolate (bag or bar)

Instructions

1. Step 1: Make the pumpkin cake from scratch using your favorite recipe or a cake mix. Bake it in a 9×13 pan and allow it to cool completely.
2. Step 2: While the cake is baking, prepare the frosting by beating the cream cheese, butter, and confectioners’ sugar together until light and fluffy.
3. Step 3: Once the cake is cooled, cut it into 12 bars and crumble these into a large mixing bowl using your hands or a fork until finely broken apart.
4. Step 4: Add the frosting to the crumbled cake and mix thoroughly with the back of a large spoon. The mixture should be moist enough to roll into 1 1/2-inch balls that hold their shape.
5. Step 5: Roll the mixture into balls by hand, place them on wax or parchment paper, cover with plastic wrap, and chill in the freezer for 10 to 15 minutes to firm up.
6. Step 6: Melt the chocolate in a microwave-safe bowl or over simmering water, stirring occasionally until smooth.
7. Step 7: Using a toothpick or fork, dip each cake ball into the melted chocolate, then place them on waxed paper to set. Allow the coating to dry completely before serving or storing.

Tips & Variations

• Use white chocolate and add orange food coloring for a festive pumpkin look.
• Try rolling the cake balls in crushed nuts or sprinkles before the chocolate sets for extra texture.
• If the mixture feels too dry, add a bit more cream cheese or butter to help it hold together better.
• You can freeze the cake balls before dipping to make handling easier and prevent melting.

Storage

Store the finished cake pops in an airtight container at room temperature for up to three days or in the refrigerator for up to one week. If chilled, allow them to come to room temperature before serving for the best texture. Leftover cake pops can also be frozen for up to one month; thaw in the refrigerator overnight before enjoying.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a store-bought cake instead of homemade pumpkin cake?

Yes, a store-bought pumpkin or spice cake works well for this recipe and can save time.

How do I prevent the chocolate coating from cracking?

Make sure the cake balls are firm and cold before dipping, and allow the chocolate to set at room temperature or in a cool area rather than in the fridge to reduce cracking.

Pumpkin Cake Pops Recipe

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★★★★★

4.7 from 100 reviews

• Author: lina
• Total Time: 1 hour 15 minutes
• Yield: 12 cake pops 1x

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Description

Delightfully festive Pumpkin Cake Pops made by combining moist pumpkin cake crumbles with creamy frosting, then coated in a smooth white or milk chocolate shell. These bite-sized treats are perfect for autumn gatherings or Halloween parties and offer a fun twist on traditional pumpkin cake.

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Ingredients

Scale 1x2x3x

For the Pumpkin Cake:

• 1 batch Pumpkin Cake (9x13 inch pan) – either homemade or from a cake mix

For the Frosting:

• 6 ounces cream cheese, at room temperature
• 6 tablespoons butter, at room temperature
• 3 cups confectioners’ sugar

For the Coating:

• 12 oz bag or bar of white or milk chocolate (candy coating)

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Instructions

1. Prepare the Cake: Make the pumpkin cake using your favorite recipe or a boxed cake mix, baking it in a 9×13 inch pan. Allow the cake to cool completely.
2. Make the Frosting: While the cake is baking, beat together the cream cheese, butter, and confectioners’ sugar in a stand mixer or by hand until light and fluffy. This will create a creamy frosting to bind the cake crumbs.
3. Crumble the Cake: Once the cake is fully cooled, slice it into 12 bars. Crumble the bars into a large mixing bowl, breaking up any large pieces with a fork, until you achieve a fine crumb texture.
4. Combine Cake and Frosting: Add the frosting mixture to the crumbled cake. Using the back of a large metal spoon, mix thoroughly until the mixture is moist enough to roll into 1.5-inch balls that hold their shape.
5. Shape and Chill: Roll the mixture into 1.5-inch balls by hand and place them on wax or parchment paper. Cover with plastic wrap and place in the freezer for 10-15 minutes to firm up.
6. Melt the Chocolate: Place the candy coating in a deep microwave-safe bowl or use a metal bowl over a pan of simmering water. Melt the chocolate, stirring occasionally, until smooth and fully melted.
7. Dip the Cake Pops: Using a toothpick or fork to hold each ball, dip it into the melted chocolate to coat completely. Place the coated cake pops on waxed paper to set. Any excess coating pooling around the base can be broken off once dry.
8. Set and Store: Allow the chocolate coating to dry completely. Cake pops can be made ahead and stored in an airtight container either at room temperature or refrigerated for several days.

Notes

• You can use either homemade pumpkin cake or a boxed cake mix for convenience.
• Ensure cream cheese and butter are at room temperature for smooth frosting.
• Use white or milk chocolate depending on your flavor preference.
• Freezing the cake balls before dipping helps them keep their shape better during coating.
• Store cake pops in an airtight container to maintain freshness.

• Prep Time: 20 minutes
• Cook Time: 35 minutes
• Category: Dessert
• Method: No-Cook
• Cuisine: American

Keywords: Pumpkin Cake Pops, Pumpkin Dessert, Halloween Treats, Pumpkin Cake Balls, Chocolate Coated Cake Pops