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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.

Ingredients

Scale

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

Find it online: https://dailysimplerecipe.com/pumpkin-cake-pops-recipe/