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.
Ingredients
Scale
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)
Instructions
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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
