These delightful Pumpkin cake pops are the perfect bite-sized treat, capturing all the warm, spiced flavors of autumn. This easy fall cake pops recipe transforms a simple pumpkin cake into a fun and festive dessert everyone will love.
My sister Jennifer brought these to life one crisp October day, insisting we turn my simple pumpkin cake into something special. We spent the afternoon laughing, covered in cinnamon and flour. These little pops of joy always take me back to that moment.
A Few Reasons You’ll Adore This Recipe
- Flavor: This pumpkin cake pops recipe is packed with classic autumn spices like cinnamon, nutmeg, and cloves for a truly festive taste.
- Texture: We’re aiming for incredibly moist pumpkin cake pops, which is achieved by using pumpkin purée and oil in the cake base.
- Simplicity: Don’t be intimidated! This is a straightforward recipe for easy fall cake pops, perfect for bakers of all skill levels.
- Appearance: The contrast between the vibrant orange cake and the smooth white chocolate coating gives you beautiful, bakery style pumpkin cake pops that are almost too pretty to eat.
Gathering Your Ingredients for These Little Bites of Autumn
For the Cake:
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
- 1/2 teaspoon salt
- 1 cup pumpkin purée
- 1/2 cup vegetable oil
- 1 cup granulated sugar
- 1/2 cup brown sugar, packed
- 2 large eggs
- 1 teaspoon vanilla extract
For the Filling:
- 1/2 cup cream cheese frosting
For the Coating:
- 12 oz white chocolate, melted
- Orange candy melts or colored drizzle (optional)
- Cake pop sticks
A Couple of Tools That Make This a Little Easier
My Favorite Mixing Bowls
There’s something so comforting about a sturdy set of mixing bowls; these are the ones I always reach for when I’m getting ready to bake.
Styrofoam Block for Setting
A simple styrofoam block is a lifesaver for letting the cake pops set perfectly without smudging the beautiful white chocolate coating.
Bringing Our Pumpkin Pops to Life, Step by Step
First, Let’s Warm Up the Kitchen
First things first, preheat your oven to 350°F (175°C). Then, go ahead and grease and flour a 9×13-inch baking pan. I find taking a moment to do this properly ensures the cake will release beautifully later on.
Whisking Together the Autumn Spices
In a medium-sized bowl, whisk together your flour, baking powder, baking soda, all those lovely spices, and the salt. Giving them a good whisk now helps ensure that warm, spiced flavor is in every single bite.
Mixing the Heart of Our Pumpkin Cake
In a separate, larger bowl, beat the pumpkin purée, oil, both sugars, the eggs, and vanilla extract until everything is smooth and well combined. Gently stir the dry ingredients into this wet mixture until they’re just combined. Be careful not to overmix; we want a tender cake!
Time to Bake Our Cake
Pour the batter into your prepared pan and smooth the top with a spatula. Bake for 25–28 minutes. I like to check on it around the 25-minute mark; you’ll know it’s done when a toothpick inserted into the center comes out clean. Now comes the hard part: let the cake cool completely on a wire rack.
Creating the Dreamy Filling
Once the cake is cool, it’s time for the fun part! Crumble the entire cake into a large bowl until you have very fine crumbs. Then, add the cream cheese frosting, just a spoonful at a time, mixing it in until the mixture just holds together when you press it.
A Little Patience: Rolling and Chilling
Roll the cake mixture into uniform 1-inch balls and place them on a baking sheet lined with parchment paper. Gently insert a cake pop stick into each ball. Pop the entire tray into the freezer for at least 20 minutes to help them firm up. This step is crucial for easy dipping!
The Sweetest Part: The White Chocolate Dip
Now, let’s create our white chocolate pumpkin cake pops! Dip each chilled pop into the melted white chocolate, making sure to coat it completely. Gently tap the stick against the side of the bowl to let any excess chocolate drip off. If you’re feeling festive, this is when you’d add a drizzle of melted orange candy melts.
Letting Our Little Creations Set
Finally, let the cake pops set. You can stand them upright in a styrofoam block or lay them on parchment paper. Let them sit until the chocolate is completely firm before sharing.
A Gentle Note on Nutrition
Please note that the nutritional information provided is an estimate and can vary based on the specific ingredients and brands used. It is intended as a general guide.
A Few Wholesome Swaps and Ideas
- Whole Wheat Swap: For a little extra fiber, you can substitute half of the all-purpose flour with white whole wheat flour. The texture will be slightly denser but just as delicious.
- Reduce the Sugar: You can reduce the granulated and brown sugar by about 1/4 cup each without drastically affecting the final result, especially since the frosting and chocolate add plenty of sweetness.
- Greek Yogurt Frosting: Try swapping the cream cheese frosting for thick, plain Greek yogurt. It will add a lovely tang and reduce the overall sugar content while still binding the cake crumbs perfectly.
My Favorite Ways to Serve These Pops
- Autumn Party Platter: Arrange these on a platter with some scattered fall leaves (the non-toxic kind, of course!) or a sprinkle of cinnamon for a beautiful addition to any Thanksgiving or Halloween party spread.
- Warm Drink Pairing: There’s nothing better than enjoying one of these with a warm mug of hot apple cider, a chai latte, or a simple cup of coffee. The spices in the cake pop and the drink complement each other beautifully.
- Individual Gifts: Wrap a few pops in a small cellophane bag, tie it with a bit of twine or an orange ribbon, and you have a lovely, homemade gift for friends, teachers, or neighbors.
A Little Kitchen Wisdom to Guide You
- Over-saturating with Frosting: It’s easy to add too much frosting. This will make your cake balls greasy and too heavy to stay on the sticks. Add it one tablespoon at a time, mixing well, until the crumbs just hold their shape when squeezed.
- Skipping the Chilling Time: Don’t skip the freezer step! Chilling the cake balls is essential. A warm, soft cake ball will fall right off the stick when you try to dip it in the warm melted chocolate.
- Overheating the Chocolate: Melt your white chocolate slowly and gently. If it gets too hot, it will become thick and clumpy, making it impossible to get a smooth, even coating on your cake pops.
How to Store These Little Treasures
Once the chocolate has fully set, you can store your pumpkin cake pops in an airtight container. They will keep well in the refrigerator for up to a week. I recommend standing them up if possible or placing them in a single layer to protect the chocolate shell.
From My Kitchen to Yours
There is so much love baked into this recipe, from the warm spices to the fun of decorating each little pop. I hope this recipe brings as much joy and laughter into your kitchen as it has into mine. May you create wonderful new memories with every bite, sharing these sweet treats with the people you hold dear.
Your Questions, Answered with Love
Can I use a different kind of frosting?
Absolutely! While cream cheese frosting complements the pumpkin flavor wonderfully, you can easily use vanilla buttercream or even a spiced frosting. Just be mindful of the sweetness and adjust the amount you add accordingly.
Why are my cake pops falling off the stick?
This usually happens for two reasons: either the cake ball mixture is too soft (too much frosting), or the cake balls weren’t chilled for long enough. Make sure they are very firm before you attempt to dip them in the warm chocolate.
Can I make the pumpkin cake ahead of time?
Yes, this is a great way to break up the process. You can bake the cake a day in advance. Once it has cooled completely, cover it tightly and store it at room temperature until you’re ready to crumble it and make the pops.
Print
Pumpkin Cake Pops
- Total Time: 1 hour 10 minutes
- Yield: 24 cake pops 1x
- Diet: Vegetarian
Description
These delightful Pumpkin cake pops are the perfect bite-sized treat, capturing all the warm, spiced flavors of autumn. This easy fall cake pops recipe transforms a simple pumpkin cake into a fun and festive dessert everyone will love.
Ingredients
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
- 1/2 teaspoon salt
- 1 cup pumpkin purée
- 1/2 cup vegetable oil
- 1 cup granulated sugar
- 1/2 cup brown sugar, packed
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup cream cheese frosting
- 12 oz white chocolate, melted
- Orange candy melts or colored drizzle (optional)
- Cake pop sticks
Instructions
- Preheat oven to 350°F (175°C) and grease and flour a 9×13-inch pan.
- Whisk together flour, baking powder, baking soda, cinnamon, nutmeg, cloves, and salt.
- In a large bowl, beat pumpkin purée, oil, granulated sugar, brown sugar, eggs, and vanilla until smooth.
- Stir in dry ingredients until just combined.
- Pour into prepared pan and bake 25–28 minutes, until a toothpick comes out clean. Cool completely.
- Crumble cooled cake into fine crumbs. Add cream cheese frosting a spoonful at a time until mixture holds together.
- Roll into 1-inch balls, place on parchment-lined tray, insert sticks, and freeze 20 minutes.
- Dip pops in melted white chocolate, tapping off excess. Add orange drizzle if desired.
- Let set upright in styrofoam block or on parchment until chocolate firms.
Notes
Don’t skip the chilling step—cold cake balls dip much more smoothly. Add frosting gradually to avoid greasy pops. Melt white chocolate gently to keep it smooth for dipping.
- Prep Time: 25 minutes
- Cook Time: 28 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cake pop
- Calories: 180
- Sugar: 15g
- Sodium: 85mg
- Fat: 9g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 20mg
Keywords: pumpkin cake pops, fall dessert, autumn recipe, cake pops