Pumpkin Cake Pops Recipe

Introduction

These pumpkin cake pops are a delightful twist on traditional cake, combining the warm flavors of pumpkin with creamy frosting and a smooth chocolate coating. Perfect for parties or a festive treat, they’re fun to make and even more fun to enjoy.

Ingredients

• 1 batch Pumpkin Cake (9×13 pan)
• 6 ounces cream cheese (at room temperature)
• 6 tablespoons butter (at room temperature)
• 3 cups confectioners’ sugar
• 12 oz bag or bar of white or milk chocolate

Instructions

1. Step 1: Prepare the pumpkin cake from scratch using your favorite recipe or a cake mix. Allow it to cool completely after baking.
2. Step 2: While the cake bakes, make the frosting by beating together the cream cheese, butter, and confectioners’ sugar until the mixture is light and fluffy.
3. Step 3: Once cooled, cut the cake into 12 bars and crumble them into a large bowl, breaking up any larger pieces with a fork to achieve a fine texture.
4. Step 4: Add the frosting to the crumbled cake and mix well using the back of a large spoon until combined. The mixture should be moist enough to roll into 1 1/2-inch balls that hold their shape.
5. Step 5: Roll the mixture into balls by hand and place them on wax or parchment paper. Cover with plastic wrap and freeze for 10-15 minutes to firm up.
6. Step 6: Melt the chocolate coating in a microwave-safe bowl or over simmering water, stirring occasionally until smooth.
7. Step 7: Using a toothpick or fork, dip each cake ball into the melted chocolate, then place on waxed paper to set. Allow the coating to dry completely before serving.

Tips & Variations

• For a richer flavor, use cream cheese frosting with a touch of cinnamon or nutmeg to complement the pumpkin.
• Try dipping the cake pops in dark chocolate and sprinkle with crushed pecans for added texture.
• If you don’t have white or milk chocolate, candy melts or toppings chocolate can be excellent alternatives.

Storage

Store the cake pops in an airtight container at room temperature or in the refrigerator for up to several days. If refrigerated, let them sit at room temperature for a few minutes before serving to soften slightly. They can also be made ahead and frozen; thaw completely before dipping in chocolate.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use store-bought pumpkin cake or cake mix?

Yes, you can use a store-bought pumpkin cake or cake mix for convenience. Just make sure the cake is fully cooled before crumbling and mixing with the frosting.

How do I prevent the chocolate coating from cracking?

Make sure to melt the chocolate gently and avoid rapid temperature changes. Allow the cake balls to firm up before dipping, and let them set undisturbed at room temperature for a smooth finish.

Pumpkin Cake Pops Recipe

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4.8 from 98 reviews

Delicious and festive Pumpkin Cake Pops made from moist pumpkin cake crumbled and mixed with creamy frosting, then dipped in smooth melted chocolate. Perfect for fall celebrations or a sweet treat anytime, these cake pops are easy to make and fun to eat.

• Author: Logan
• Prep Time: 25 minutes
• Cook Time: 35 minutes
• Total Time: 1 hour
• Yield: 12 cake pops 1x
• Category: Dessert
• Method: No-Cook
• Cuisine: American

Ingredients

Scale 1x2x3x

For the Pumpkin Cake

• 1 batch Pumpkin Cake (9x13 pan, homemade or boxed 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

Instructions

1. Make the Cake: Prepare the pumpkin cake from scratch using your favorite pumpkin cake recipe or from a cake mix. Bake in a 9×13 pan and allow it to cool completely.
2. Prepare the Frosting: While the cake is baking, beat together the cream cheese, butter, and confectioners’ sugar in a stand mixer or by hand until the mixture is light and fluffy.
3. Crumble the Cake: Once cooled, cut the cake into 12 bars and crumble them into a large bowl. Use a fork to break up any larger pieces until you have a fine, crumbly texture.
4. Combine Cake and Frosting: Add the frosting mixture to the crumbled cake. Mix using the back of a large metal spoon until thoroughly combined. The mixture should be moist enough to roll into firm 1 1/2-inch balls.
5. Shape the Cake Balls: Roll the mixture by hand into balls about 1 1/2 inches in diameter. Place them on wax or parchment paper, cover with plastic wrap, and freeze for 10-15 minutes to firm up.
6. Melt the Chocolate Coating: Place the chocolate coating in a deep microwave-safe bowl and melt in the microwave or in a metal bowl over simmering water, stirring occasionally until smooth and fully melted.
7. Dip the Cake Pops: Using a toothpick or fork to hold the cake balls, dip each into the melted chocolate to coat completely. Place on waxed paper to set. Remove any excess chocolate once it hardens by breaking it off. Repeat for all cake balls.
8. Store and Serve: Allow the chocolate coating to dry completely. Cake pops can be stored in an airtight container at room temperature or in the refrigerator for several days.

Notes

• You can use homemade pumpkin cake or a boxed mix for convenience.
• Make sure the cream cheese and butter are fully softened to create a smooth frosting.
• Freezing the cake balls before dipping helps them hold their shape and makes the dipping process easier.
• Use white or milk chocolate for coating depending on your flavor preference.
• Store cake pops in an airtight container to maintain freshness for up to several days.

Keywords: pumpkin cake pops, Halloween treats, Halloween desserts, cake pops recipe, pumpkin desserts