Pumpkin Spice Cake Pops

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It is finally pumpkin spice season! I have a bunch of pumpkin recipes planned, but these cake pops are a great place to start! If you have any specific requests, I would also love to hear them.

These delicious cake pops feature a moist pumpkin cake mixed with cream cheese frosting all covered in white chocolate melts.

The color of chocolate you use and the addition of sprinkles makes these cake pops easily customizable and perfect for any holiday. Today though, I had Halloween in mind.

It is finally pumpkin spice season! These Pumpkin Spice Cake Pops are a from scratch recipe that feature a moist pumpkin cake bound with cream cheese frosting covered in white chocolate melts. This post includes a step by step tutorial on how to easily make these homemade treats. This recipe includes dairy free, gluten free, and vegan recipe variations! Perfect for Halloween parties these fun individual treats allow for creativity by decorating with different colored chocolates and sprinkles. Click to get this DIY tutorial and these three recipe variations.

These cake pops begin by making an easy pumpkin cake that does not require a mixer. This cake gets its moisture from the oil, eggs, pumpkin puree, and brown sugar. All of the warm spices in this cake enhance the pumpkin flavor and will warm your heart!

Pumpkin and cream cheese are an amazing combination so it is only natural that these cake pops are bound together with cream cheese frosting.

Although these cake pops do require multiple steps, they are absolutely delicious and make great gifts!

I have broken down the process into simple, easy to follow steps to make this an approachable dessert!

In addition to the tips below, I wanted to share with you my favorite way to line a cake pan. From my experiences, it is absolutely foolproof!Β 

My go-to method for lining a cake pan is as follows:

  1. Butter the bottom of your cake pan. The butter acts like glue to stick the parchment to the cake pan.
  2. Using either an 8 or 9-inch parchment round (whichever size pan you are using) place that on the bottom of the pan.
  3. Butter the parchment and sides of the cake pan. Then using ~1 tablespoon flour, coat the bottom and the sides of the pan in flour. Make sure to tap the excess flour off the cake pan.
  4. Now your pans are ready for the cake batter!

If you do not have parchment rounds you can make your own by cutting parchment paper to fit the size of your pan. For me, this is usually inconvenient to do, so I highly recommend investing in 8 and 9-inch parchment rounds so you always have them on hand!

Here are my best tips for perfecting your cake pops:

  • In order to remove some of the moisture from the pumpkin puree, press it between two paper towels.
  • Since we will just be crumbling the cake, an 8 or 9 inch round pan will work. If you use an 8-inch pan the cook time will be a few minutes longer.
  • The cake will be thin, but since we are crumbling it this is not an issue!
  • If you need to cool the cake faster, just place the cake or cake crumbles in the freezer for 5-10 minutes.
  • Crumble the cake either using your fingers or a fork.
  • The cake balls must be cold otherwise they will fall off the sticks when being dipped in chocolate! Thus it is best if you work with a few of them at a time, and leave the rest in the refrigerator.
  • Dipping the lollipop sticks in the chocolate before inserting in the cake pops helps the cake pops adhere to the stick.
  • Melt the chocolate melts in small batches in a bowl or a glass measuring cup (2 cups), which is preferable. I like to do this in 16-ounce portions. The glass measuring cup works well since you can melt the chocolate directly in it and it is deep enough to give your cake pops a good coating of chocolate.
  • If your chocolate is too thick, add canola oil in Β½ teaspoon increments until it has thinned and barely drips off a spoon. When dipping the cake pops in the chocolate and the coating runs off, add more chocolate melts. If the chocolate is too thick and cannot easily coat the cake pop, add more oil.
  • If you do not have styrofoam, you can poke holes in a cardboard box or on the back of paper plates. Then insert the cake pops and they should stand relatively straight.
  • Feel free to use whatever colored chocolate you would like. Sprinkles can make a fun addition to decorating these cake pops as well!
  • These cake pops can be stored in the refrigerator for up to a week. You can also store the cake balls without the chocolate coating in the freezer. Place the cake balls on a baking sheet until frozen. Then place them in a sealed plastic bag.

As I promised last week, I have included three recipe variations for these cake pops.

Dairy-free: Substitute vegan butter sticks (such as Earth Balance) for the regular butter and cream cheese (you will essentially be making a buttercream frosting). You may need to add any non-dairy milk to thin out the frosting, use as needed. Substitute dairy-free chocolate for the white chocolate melts.

Gluten-free: Use your favorite gluten-free pumpkin cake recipe (enough for one 8 or 9 inch round pan) and follow the directions above.

Vegan: Use your favorite vegan pumpkin cake recipe (enough for one 8 or 9 inch round pan). Use the substitutions for the dairy-free recipe variation to make the frosting and coating vegan as well.

I hope you enjoy the detailed instructions in this post and I would love to see how you decorate your cake pops πŸ™‚

If you need another fall recipe, check out my decadent Caramel Apple Upside Down Cake!

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Pumpkin Spice Cake Pops

It is finally pumpkin spice season! These Pumpkin Spice Cake Pops are a recipe that features a moist pumpkin cake bound with cream cheese frosting covered in white chocolate. This recipe includes dairy free, gluten free, and vegan recipe variations so everyone can enjoy these delicious treats! 

Course: Dessert
Ingredients
Pumpkin Cake
  • 1/2 cup canola oil
  • 2 large eggs
  • 1 cup pumpkin puree
  • 1/4 cup granulated sugar
  • 1/4 cup light or dark brown sugar , packed
  • 1 cup all-purpose flour
  • 1 teaspoon baking powder
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon ground allspice
  • 1/4 teaspoon ground cloves
  • 1/2 teaspoon salt
Cream Cheese Frosting
  • 4 ounces full-fat cream cheese , room temperature
  • 4 tablespoons (1/2 stick) unsalted butter , room temperature
  • 3/4 cup powdered sugar
  • 1/2 teaspoon vanilla extract
Final Assembly
  • ~50 4-inch lollipop sticks
  • 2-3 packages (24-36) ounces white chocolate candy melts , any color
  • canola oil , as needed
  • sprinkles (optional)
Instructions
Pumpkin Cake
  1. Preheat the oven to 350Β°F and grease a 9 inch round cake pan (see above). 

  2. Between two paper towels press as much of the excess moisture out of the pumpkin puree as possible. In a medium bowl whisk the oil, eggs, pumpkin, and sugars. In a small bowl whisk all the dry ingredients.

  3. Add the dry ingredients to the wet ingredients and mix until incorporated. 

  4. Pour batter into prepared pan and bake for 20-30 minutes or until a toothpick inserted in the center comes out clean. 

  5. When the cake has cooled, crumble it into a medium sized bowl. You can do this with a fork or your fingers. Set cake crumbs aside. 

Cream Cheese Frosting
  1. In the bowl of an electric mixer beat the cream cheese and butter until combined. Slowly add the powdered sugar and then vanilla. Beat frosting on medium-high speed for ~2 minutes until light and fluffy. 

Final Assembly
  1. Add Β½ of the cream cheese frosting into the cake crumbs and mix until combined. Incrementally add more frosting as needed, you may not use all of the frosting. You should be able to roll the cake mixture into balls without them crumbling. 

  2. Roll the cake mixture into 1-inch balls and place them on a cookie sheet lined with parchment paper or a silicon baking mat. For this I like to use a 2-3 teaspoon cookie scoop to get uniform cake pops. Place the baking sheet in the refrigerator for at least 2 hours.

  3. In a bowl or 2-cup glass measuring cup (preferable) melt the candy melts. I like to work with 16 ounces of candy melts at a time. If the chocolate is too thick, add Β½ teaspoon canola oil at a time until the chocolate is thin enough that it barely falls off a spoon. 

  4. Working with a few cake balls at a time (leaving the rest in the refrigerator), dip the lollipop stick in the chocolate before inserting into the cake pop. Then dip each cake pop into the white chocolate until covered. To keep the circular shape of the cake pops, it is best to stick them into a block of styroform (see notes). Decorate with colored chocolates and sprinkles as desired. 

  5. Melt the chocolate as needed until all of the cake pops are covered. Once the chocolate coating has dried, store the cake pops in the refrigerator. They can be stored for up to a week. 

Recipe Notes
  • Since we will just be crumbling the cake, an 8 or 9-inch round pan will work.
  • The cake will be thin, but since we are crumbling it this is not an issue!
  • The cake balls must be cold otherwise they will fall off the sticks when being dipped in chocolate!
  • Dipping the lollipop sticks in the chocolate before inserting in the cake pops helps the cake pops adhere to the stick.
  • If you do not have Styrofoam, you can poke holes in a cardboard box or on the back of paper plates. Then insert the cake pops and they should stand relatively straight.
  • You may use regular white chocolate instead of candy melts if you prefer.Β 
  • Β 

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105 thoughts on “Pumpkin Spice Cake Pops

  1. So cute that I almost dont want to eat it! We just had something similar at a wedding two weekends ago and I am almost sure it was made with pumpkins to! The kids will love having your cake pops!

    1. They definitely do make cute gifts as well. I hope the kids enjoy them and would love to hear how you like the recipe!

  2. OMGoodness on a stick! These look absolutely delish!! I may have to whip up a test batch for myself before making them for friends and family (sounds better than saying I’ll just eat them all by myself). Thank you for sharing these recipes!!

    1. That is what I do all the time! They are definitely the perfect bite size treat for fall! I would love to hear how you like the recipe πŸ™‚

  3. OMG. I’ve seen a lot of pumpkin spice recipes lately but yours is my favorite so far! These look SOOO GOOD. I bet they taste amazing! I’ve never made cake pops before but I think this year I’m going to have to learn! πŸ˜€

    1. Thank you so much! They aren’t hard but they do have a lo of steps. I hope the detailed instructions and tips I provided make the recipe easy to follow. I would love to hear how your cake pop making adventure goes!

    1. Thank you! I would love to hear the recipe that you come up with! I am a dietitian and I love seeing how people adapt recipes to fit their dietary needs πŸ™‚

  4. Omg! Did you just say cake pops! These look amazing! I always feel like I’m supposed to be ashamed for liking cake pops but they’re so delicious! Thanks for sharing.

  5. Thank you for the detailed instructions! I gave been seeing cake pops everywhere and I have been wondering how to make them. Pumpkin Spice is one of my all time favorites! I cannot wait to try these this fall.

    1. I am glad you enjoyed the tutorial. They aren’t hard to make but there are definitely tips to help make them come out well! I hope you enjoy and would love to hear how you like the recipe!

  6. These are sooo cute! As I was looking at them couldn’t help but think that the lines of orange and white icing look like bangs… so add black dots for eyes, nose and another line for a mouth and you could make a bunch of people cake pops. πŸ™‚

    1. That is a cute way of looking at that, I hadn’t thought of that! What is nice about these is that you can decorate them however you like to fit any occasion πŸ™‚

    1. It sounds like a perfect girl scout activity! If you do end up sharing this with them I would love to hear how it goes!

  7. Nice nice nice! I love cake pops but I never had them in pumpkin spice flavor. This looks like an interesting recipe to try. The finished product does look appetizing. Thanks for sharing!

  8. These look fantastic! And Just in time for the great fall weather! I love pumpkin but so many times it’s pumpkin pie or nothing. So this is a fantastic alternative that I can bring to my upcoming family gatherings! So simple, thanks so much for sharing! Do you know if there is a comparable GF recipe?

    1. These cake pops are definitely great for gatherings and parties! This recipe (http://grainchanger.com/gluten-free-pumpkin-cake/) looks very similar to the one I have. I would just half it so the frosting to cake ratio is still correct! You can also add pumpkin to gluten-free yellow cake mix, as is done here https://www.bettycrocker.com/recipes/gluten-free-harvest-pumpkin-spice-bars/0307b7d1-324c-4b69-84cf-53f71f27962b. Again, I would just half the recipe. I hope these suggestions are helpful and would love to hear what you end up doing, enjoy πŸ™‚

  9. These pumpkin spice cake pops look super cute and I bet they taste super delicious too. I haven’t tried cake pops ever in my kitchen; since you have shared so many tips and tricks I feel I should give them a try soon. Thanks for sharing! πŸ™‚

    1. Thank you, I actually hadn’t tried them until recently. I hope the detailed instructions and tips are helpful. I would love to hear how you like the recipe!

  10. I have never tried pumpkin spice cake pops but I can only image that they are delicious. Autumn brings about so many fun things to do and new things to bake and make.

  11. Well, I can’t recall seeing something that looked more delicious in recent memory. It’s always enjoyable when you can make something that’s equal parts delicious and playful, and think this recipe here covers both in spades. Thanks for putting this together, and the thorough walkthrough on how to make them!

    1. Thank you so much, that is definitely a great description of these! I hope all the tips and detailed instructions are helpful, enjoy!

  12. You know it’s autumn when the pumpkin recipes start coming out lol. I’m not much of a baker but these treats look manageable for my skills lol will have to try it out!

    1. Pumpkin spice definitely tells you that fall is here! I hope that you do try the recipe and that the detailed instructions and tips are helpful. I would love to hear how you like the recipe!

  13. These look amazing! I’m saving this to make in the future. They also make a cute little gift for your coworkers or friends if you attend a small gathering! Thank you for sharing this!

    1. They are great for parties and do make adorable gifts as well! Enjoy, I would love to hear how you like the recipe πŸ™‚

  14. These pops looks too yummy to eat. I am sure they taste as good as they look. Yum. I have to visit a country like yours at that time of the year to taste the specialties around this time. Pumpkin is not celebrated in such ways in the Caribbean!

  15. These looks delicious and so much fun to take a family gathering or a halloween party! Also, thank you so much for including the three other options for making these, gluten free, vegan and diary free. I can’t wait to try them out!!

    1. Thank you and they would definitely be great for that! Adding the recipe variations is definitely something new I am adding to my recipes so I am glad you are enjoying that!

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