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 Pumpkin Patch Oreo Cake Pops
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.
Halloween Pumpkin Cake Pops & Googly, Spooky Mummies Cake Pops
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.
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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 mg
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.
Spooky Halloween Chocolate 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 mg
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