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    Home » Recipes » Desserts » Cakes » Pumpkin Cake Pops

    Pumpkin Cake Pops

    Published: October 25, 2016 · Modified: Oct 12, 2021 by John Kanell

    This post may contain affiliate links. Please read our disclosure policy.

    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.

    Multiple pumpkin cake pops with faces on a plate.
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    Pinterest graphic of a plate of pumpkin cake pops with faces.
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    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!

    WHAT YOU NEED TO MAKE THIS RECIPE

    Ingredients needed to make pumpkin cake pops.

    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.

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

    Powdered sugar — if you forgot to pick up powdered sugar, here’s my Homemade Powdered Sugar Recipe.

    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.

    HOW TO MAKE PUMPKIN CAKE POPS

    Set of two photos cream cheese and powdered sugar mixed in a mixer and cake being crumbled.

    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.

    2. Crumble the cooled cake into the bowl with 1 cup of frosting.

    Set of two showing cake pops being rolled and set aside.

    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.

    4. Place on wax or parchment-lined baking sheet. Freeze for 20 minutes or until firm to the touch.

    Set of two photos showing lollipop sticks indenting the cake pop and dipped into orange melted chocolate.

    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.

    Multiple pumpkin cake pops with faces on a plate.

    PRO TIPS FOR MAKING THIS RECIPE

    • When melting the candy melts, heating them in bursts will prevent the mixture from burning.
    • Let the pumpkin cake cool completely before you begin to crumble it. If the cake is too warm, it’ll keep the cream cheese frosting that binds warm, making it difficult for the cake pops to stay together.
    • As the cake and cream cheese mixture are moist when warm, it’s much easier to roll perfectly round and even cake balls if the mixture is chilled.
    • The more finely you can make the cake crumbs, the more even they will roll and hold their shape.
    • If you cannot find orange candy melts, melt white candy melts or white chocolate and add orange food coloring a few drops at a time.
    • I prefer using vanilla extract over artificial for the best flavor.
    • If you’re having trouble keeping the cake pops upright, you can try sticking them into styrofoam or a jar filled with dried beans.
    • If your lollipop sticks aren’t staying in the cake balls, dip the sticks into the melted candy melts before inserting them into the cake balls.
    • To make these cute cake pops, I added candy eyes and faces to them with frosting. However, you can simply top them with sprinkles if you prefer. Add the sprinkles while the coating hasn’t fully set.

    Pumpkin cake pops with smiley faces on a plate.

    FREQUENTLY ASKED QUESTIONS

    How do I store these?

    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.

    Can I freeze these?

    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.

    Why do cake pops crack?

    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.

    If you love this recipe try these out!

    • mini pumpkin cakes on a table with real pumpkins mixed in.

      Mini Pumpkin Cake

    • A plate with a single pumpkin cinnamon roll with cream cheese frosting on top in front of a baking pan with the rest.

      Pumpkin Cinnamon Rolls

    • Witch Hat Cookies

      Witch Hat Cookies

    • photo of different types of Halloween Cupcakes on a wooden background

      Halloween Cupcakes

    • A photo of a chocolate spider web cake with a chocolate spider on top.

      Spider Web Cake

    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!

    A plate with multiple pumpkin cake pops and one off to the side.
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    5 from 8 votes

    Pumpkin Cake Pops

    Make these Pumpkin Cake Pops for your next Halloween or Thanksgiving gathering. They are perfectly spiced and super cute!
    Course Dessert
    Cuisine American
    Prep Time 20 minutes
    Freeze Time 40 minutes
    Total Time 1 hour
    Servings 32 Pops
    Calories 96kcal
    Author John Kanell

    Equipment

    • Mixer

    Ingredients

    • 1 pumpkin cake

    For the Cream Cheese Frosting:

    • ½ cup unsalted butter room temperature (113g)
    • 4 ounces cream cheese room temperature (113g)
    • 1 teaspoon vanilla extract
    • Pinch of salt
    • 1½ cups powdered sugar sifted (180g)

    For the Assembly:

    • 1 bag orange colored candy melts (12-ounces)
    • 2 to 4 tablespoons vegetable shortening melted
    • Lollipop sticks
    • Candy eyes

    Instructions

    For the Cake:

    • Bake according to instructions. You'll need one nine inch cake layer.

    For the Frosting:

    • 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 powdered sugar. Once added, scrape down the bowl. Increase the speed to medium and beat for 1 minute or until fluffy. Remove all of the frostings but 1 cup.
    • Crumble the cooled cake into the bowl with the 1 cup of frosting. Mix on low speed just until the mixer resembles wet sand and hold together when squeezed.
    • Scoop the cake mixture into 1-inch balls and place on a wax or parchment paper-lined baking sheet. Freeze for 20 minutes or until firm to the touch.
    • 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.

    For the Assembly:

    • While cake balls are freezing, 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 until it’s a pourable consistency. Place in a drinking glass.
    • Working with a few cake balls at a time, leaving the remaining in the freezer or fridge, insert a lollipop stick into each cake ball about halfway. Dip the cake ball into the candy coating until fully covered. Tap on the side of the glass to remove the excess coating and place the cake balls on a parchment-lined baking sheet with the lollipop sticking straight up.
    • Once the coating is set, decorate with colored frosting and candy eyes.

    Video

    Notes

    • When melting the candy melts, heating it in bursts will prevent the mixture from burning.
    • Let the pumpkin cake cool completely before you begin to crumble it. If the cake is too warm, it’ll keep the cream cheese frosting that binds warm, making it difficult for the cake pops to stay together.
    • As the cake and cream cheese mixture are moist when warm, it’s much easier to roll perfectly round and even cake balls if the mixture is chilled.
    • The more finely you can make the cake crumbs, the more even they will roll and hold their shape.
    • If you cannot find orange candy melts, melt white candy melts or white chocolate and add orange food coloring a few drops at a time.
    • I prefer using vanilla extract over artificial for the best flavor.
    • If you’re having trouble keeping the cake pops upright, you can try sticking them into styrofoam or a jar filled with dried beans.
    • If your lollipop sticks aren’t staying in the cake balls, dip the sticks into the melted candy melts before inserting them into the cake balls.
    • To make these cute cake pops, I added candy eyes and faces to them with frosting. However, you can simply top them with sprinkles if you prefer. Add the sprinkles while the coating hasn’t fully set.

    Nutrition

    Serving: 1pop | Calories: 96kcal | Carbohydrates: 8g | Protein: 1g | Fat: 6g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 1g | Cholesterol: 12mg | Sodium: 16mg | Potassium: 6mg | Sugar: 8g | Vitamin A: 136IU | Calcium: 4mg | Iron: 1mg
    *Nutrition Disclaimer
    Have you Tried this Recipe? Tag me Today!Mention @preppykitchen and tag #preppykitchen!
    « Pumpkin Meringue Pie
    Stuffed Mushrooms »

    Reader Interactions

    Comments

    1. Pat says

      October 26, 2020 at 8:17 am

      I don’t buy coconut oil. Is it necessary?

      Reply
    2. K says

      July 20, 2017 at 11:52 pm

      5 stars
      SUCH TALENT 😀

      Reply
    3. Liv says

      July 20, 2017 at 11:51 pm

      5 stars
      YUM 🙂

      Reply

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    Thanks for stopping by! I’m John Kanell, a husband, dad to twins Lachlan and George, Los Angeles native, and an avid baker and cooker of all things delicious thanks to a life long education from my mother. This blog is where I share all of my kitchen creations!

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