Pumpkin Cake Pops Recipe

Introduction

These pumpkin cake pops are a delightful fall treat that’s perfect for parties or cozy afternoons. Combining moist pumpkin cake with creamy frosting and a smooth chocolate coating, they offer a bite-sized burst of seasonal flavor. Easy to make and fun to eat, they’re sure to impress family and friends.

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 ounces white or milk chocolate (bag or bar)

Instructions

1. Step 1: Prepare the pumpkin cake using your favorite scratch recipe or a cake mix, then allow it to cool completely.
2. Step 2: While the cake bakes, beat together the cream cheese, butter, and confectioners’ sugar in a stand mixer or by hand until the mixture is light and fluffy.
3. Step 3: Cut the cooled cake into 12 bars and crumble them into a large bowl. Break any large pieces apart with a fork until fine crumbs form.
4. Step 4: Add the frosting mixture to the crumbled cake and mix thoroughly with the back of a large spoon until moist enough to shape into balls that hold their form.
5. Step 5: Roll the mixture into 1½-inch 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 deep, 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 coating to harden completely before serving.

Tips & Variations

• For easier dipping, chill the cake balls thoroughly before coating to help them hold together better.
• Try using colored candy melts or sprinkles to decorate for festive occasions.
• If you prefer a richer flavor, substitute dark chocolate for dipping.
• To add texture, fold in chopped nuts or mini chocolate chips into the cake-frosting mixture before rolling.

Storage

Store the cake pops in an airtight container in the refrigerator for up to 5 days. Let them come to room temperature for a few minutes before serving for the best flavor. You can also freeze them for up to a month; thaw in the refrigerator before enjoying.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use store-bought frosting instead of making it from scratch?

Yes, you can substitute an equal amount of cream cheese frosting from the store to save time. Just ensure it’s thick enough to hold the cake balls together.

How do I keep the cake pops from falling off the stick?

Dipping the stick into melted chocolate before inserting it into the cake ball creates a “glue” that helps secure the ball and prevents it from slipping off.

Pumpkin Cake Pops Recipe

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Delightful pumpkin cake pops combining moist pumpkin cake and creamy frosting, all coated in smooth melted white or milk chocolate. Perfect for autumn gatherings or festive celebrations, these bite-sized treats are fun to make and delicious to eat.

• Author: lina
• Prep Time: 20 minutes
• Cook Time: 25 minutes
• Total Time: 45 minutes
• Yield: 48 cake pops 1x
• Category: Dessert
• Method: No-Cook
• Cuisine: American

Ingredients

Scale 1x2x3x

Pumpkin Cake:

• 1 batch pumpkin cake (from scratch or mix, baked in 9x13 pan)

Frosting:

• 6 ounces cream cheese, at room temperature
• 6 tablespoons butter, at room temperature
• 3 cups confectioners’ sugar

Coating:

• 12 ounces white or milk chocolate (candy coating or chocolate bar)

Instructions

1. Prepare the Cake: Bake a batch of pumpkin cake using your favorite recipe or a cake mix in a 9×13-inch pan. Allow the cake to cool completely before proceeding.
2. Make the Frosting: While the cake is baking, beat together cream cheese, butter, and confectioners’ sugar in a stand mixer or by hand until the mixture is light, fluffy, and well combined.
3. Crush the Cake: Once cooled, cut the pumpkin cake into 12 bars and crumble them into a large bowl. Use a fork if necessary to break up any larger pieces until the texture is fine and crumbly.
4. Combine Cake and Frosting: Add the frosting mixture to the crumbled cake. Using the back of a large metal spoon, mix thoroughly until the mixture is moist and can be formed into 1 1/2-inch balls that hold their shape.
5. Form Cake Balls: Roll the mixture by hand into balls approximately 1 1/2 inches in diameter. Place the balls 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 candy coating in a deep microwave-safe bowl or a metal bowl over simmering water. Melt, stirring occasionally, until smooth and fully melted.
7. Coat the Cake Pops: Using a toothpick or fork to hold each cake ball, dip into the melted chocolate until fully coated. Set them onto waxed paper to allow the coating to set. Remove any excess coating pooled at the base once hardened. Repeat dipping with all cake balls.
8. Set and Store: Allow the chocolate coating on the cake pops to dry completely before serving. Cake pops can be made ahead of time and stored in an airtight container in the refrigerator.

Notes

• Using a homemade pumpkin cake enhances flavor, but a quality cake mix works well for ease.
• Ensure cream cheese and butter are at room temperature for smooth frosting.
• Freezing the cake balls before dipping helps them hold their shape during coating.
• Chocolate coating can be substituted with candy melts for variety of colors and flavors.
• Store cake pops in an airtight container in the refrigerator for up to 5 days.

Keywords: pumpkin cake pops, pumpkin dessert, cake balls, autumn treats, Halloween snacks, creamy frosting, chocolate coated cake pops