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Pumpkin Cake Pops Recipe

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★★★★★

4.8 from 75 reviews

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.

Ingredients

Scale

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

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