How To Make Pumpkin Cake Pops

These Pumpkin Cake Pops are adorable and delicious little bites of joy. Crumbled pumpkin cake mixed with cream cheese then dipped in an orange coating, these pumpkin spiced cake pops are perfect for Halloween or as a fall treat.

These pumpkin shaped and flavored cake pops are my go-to desserts when fall comes around as they are such a festive treat. They look fancy, but they come together easily with only a handful of ingredients that you may already have in your kitchen. Due to how well they travel and how delightful they look, these pumpkin cake pops make for the perfect gift to share with friends and family. For another pumpkin-flavored treat to kick off the holidays, try my Pumpkin Scones or Pumpkin Butter!

Pumpkin cake — you can use a store-bought cake or box mix, but I prefer my Pumpkin Cake recipe. You can halve it or make two nine-inch layers and freeze one for later.

Halloween Cake Pops (4 Designs)

Cream cheese — make sure to purchase the full-fat block of cream cheese and not the spreadable cream cheese from a tub.

Candy melts — once melted and dipped, candy melts will set up with the same look and texture as chocolate. It’s easier to use than chocolate, as you can skip tempering it.

1. In a large mixing bowl, beat butter, cream cheese, vanilla, and salt until smooth and fluffy, about 2 minutes. With the mixer on low, slowly add the confectioners’ sugar and beat for 1 minute or until fluffy.

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3. Mix on low speed just until the mixer resembles wet sand and hold together when squeezed. Scoop the cake mixture into 1-inch balls.

5. Press a lollipop stick around the sides of the frozen cake balls to create several grooves. Return the cake balls to the freezer for another 20 minutes or until firm.

6. Divide the remaining frosting into small bowls and color with gel food coloring. Transfer to piping bags attached with decorative tips. Melt the candy coating according to the package instructions. Add the melted vegetable shortening to the melted coating. Place in a drinking glass and dip the cake balls into the candy coat until fully covered. Once the coating is set, decorate the pumpkin cake pops with colored frosting and candy eyes.

Pumpkin Cake Pops Recipe

If making ahead of time, un-dipped cake balls last in the refrigerator for up to 2 days. After dipped, store them at room temperature for about 2 days. If you’d like them to last longer, store them in an airtight sealed container in the refrigerator for up to a week.

You can freeze un-dipped cake balls for up to 2 months. You can also freeze them with the coating on. When ready to enjoy, let them thaw at room temperature for at least 30 minutes before eating.

If your pumpkin cake pops are cracking, it is due to significant temperature differences. If the cake balls are too cold and the melted candy melt is too hot, the coating will crack as the hot mixture will cause the cake balls to expand then contract. To prevent this from happening, make sure the coating isn’t piping hot when you dip your cake into it.

Gluten Free Pumpkin Spice Cake Pops

If you’ve tried this Pumpkin Cake Pops recipe, then don’t forget to rate the recipe and let me know how you got on in the comments below, I love hearing from you!

Serving: 1 pop | Calories: 96 kcal | Carbohydrates: 8 g | Protein: 1 g | Fat: 6 g | Saturated Fat: 4 g | Polyunsaturated Fat: 1 g | Monounsaturated Fat: 1 g | Trans Fat: 1 g | Cholesterol: 12 mg | Sodium: 16 mg | Potassium: 6 mg | Sugar: 8 g | Vitamin A: 136 IU | Calcium: 4 mg | Iron: 1 mgH a l l o w e e n is a favorite holiday of mine and these pumpkin cake pops are the perfect sweet treat for the spooky season!

These pumpkin cake pops are perfect for your next Halloween party. They’re also great for Thanksgiving treats, an Autumn / Fall themed dessert or party food idea. You can even hand them out to trick-or-treating kids if you’re feeling generous.

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You can also choose to add pumpkin spice syrup to make pumpkin spice cake pops shaped like pumpkins – so much pumpkin joy, right?! Or you can keep things deliciously vanilla using the buttercream in the recipe. Check out the notes on this below.

I wanted to create an easy recipe for pumpkin cake pops. With these, there’s no need for a cake pop maker, mould or anything fancy to shape them. The only extra bits this cake pop recipe needs are lollipop sticks and something to stand them in.

I’m a big fan of themed cake pops. Cake pops, cakesicles and cake balls are all super easy to customise and make into fun designs. You can easily change the colours and toppings to suit your needs. They’re also delicious bite-sized treats!

Pumpkin Patch Pudding Pops

This recipe is for pumpkin cake pops from scratch, but you can also swap the cake for a boxed cake mix of your choice.

Alternatively, you can use leftover cake and offcuts to make your cake pops. You want roughly a 3:1 ratio of cake sponge to buttercream, but this varies depending on how moist your cake is and how runny your frosting is. I usually mix frosting into crumbled cake 1 tablespoon at a time and stop when it holds together as a soft dough.

Another cheat is using a store-bought tub of frosting in place of the buttercream recipe here. No judgement, you do you! It also means you can pick some fun flavours to mix it up if you fancy.

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You can swap the plain flour in the cake recipe for self-raising flour of the same quantity. If doing this, exclude the baking powder too.

To make your pumpkin cake pops a pumpkin spice flavour, you have a few options. The easiest is to use 3 ½ tablespoons of pumpkin spice syrup (the kind you'd use for a pumpkin spice latte coffee) instead of your buttercream.

Another option is to use pumpkin spice cake instead of vanilla sponge cake. You can check out this pumpkin spice cake recipe by Liv for Cake. I’d recommend using half this cake recipe for a standard batch of cake pops.

Healthy 3 Ingredient Pumpkin Cake Pops + Food Judgement

If you can’t find orange candy melts, you can instead use white candy melts or white chocolate with orange food coloring added. Add your food colouring a drop at a time until you get the right colour. It’s best to use oil-based colouring. I’m a big fan of Colour Mill food colouring, it’s perfect for chocolate!

If I’m honest, a white chocolate coating usually tastes better than a candy coating and doesn't need thinning. However, chocolate is harder to work with so I like using orange candy melts for the easiest Halloween cake pops.

I usually use an 8-inch round cake tin for the cake. Instead, you can swap this for a 6-inch tin and bake for an extra 5-10mins.

Cake Pop Maker Pumpkin Cake Pops

I usually melt my candy melts in the microwave (at 20 second intervals), but you can use a double boiler or bain-marie if you prefer.

You can get different sizes and materials for your cake pop sticks. I like to use either the 4inch or 6inch length sticks. I also prefer using recyclable paper sticks so they’re more environmentally friendly.

If I’m feeling lazy, I usually just eyeball the amount of cake pop mix I grab to roll into walnut-sized balls. For more consistency, use a tablespoon or small cookie scoop / ice cream scoop instead.

Little Debbie Pumpkin Pie Cake Pops • Pint Sized Baker

Standing up your cake pops can be difficult because they’re top-heavy. If you don’t have a cake pop stand, you can use a block of Styrofoam or a short cardboard box. Simply stab the bottom of your cake pop sticks into the Styrofoam or cardboard to hold them.

If you don’t have access to a stand, Styrofoam block or cardboard box, place cake pops stick-side-up on a sheet of greaseproof paper on a plate or tray to set. They’ll have a flat side and you’ll need to put the pretzel stalk in next to the cake pop stick, but they’ll still look cute and taste amazing.

Step 6 - Pour your batter into a greased and lined 8-inch round cake tin and bake for 25-30mins until risen, springy and a skewer comes out clean. Allow cooling for 20mins before transferring to a wire rack.

The Partiologist: Pumpkin Pie Cake Pops!

Step 1 - While the cake cools, beat the butter, by hand or hand mixer in a medium bowl (or using a stand mixer), for several minutes until pale and fluffy.

Step 2 - Sieve in half of your powdered sugar and beat until smooth. Repeat with the other half of your powdered sugar.

Step 1 - 2 - Once the cake has cooled, break it up into large chunks and blend it using short bursts in a food processor. Or crumble your cake by hand into a large bowl.

Pumpkin Cheesecake Pops

Step 3 - 4 - Mix in your buttercream (or pumpkin spice syrup) using a wooden spoon or fork until it comes together like a soft dough.

Step