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

Scale

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