Pumpkin Cake Pops are a fun and tasty treat that captures the essence of fall in a delightful bite-sized form. These sweet balls of pumpkin-flavored cake are covered in creamy, colorful candy coating and are perfect for any occasion. They’re great for holiday parties, family gatherings, or just a cozy autumn snack!
Why Make This Recipe
Making Pumpkin Cake Pops is a wonderful way to enjoy the flavors of pumpkin and spices in a fun format. They are easy to share and can be decorated in many creative ways. Plus, they’re a great way to involve kids in the kitchen! If you love fall flavors, this recipe is for you.
How to Make Pumpkin Cake Pops
Ingredients:
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1 cup canned pumpkin puree
- 1 teaspoon vanilla extract
- 4 ounces cream cheese, softened
- 1/4 cup unsalted butter, softened (for frosting)
- 2 cups powdered sugar
- 1 teaspoon vanilla extract (for frosting)
- 2 cups white candy melts or white chocolate chips
- 2 tablespoons vegetable shortening
- Orange food coloring (optional)
- Green candy melts or green sprinkles (for pumpkin stems)
- 24 cake pop sticks
- Styrofoam block or cake pop stand
Directions:
Prepare the Pumpkin Cake: Preheat the oven to 350°F (175°C). Grease and flour a 9×13-inch baking pan. In a medium bowl, whisk together the flour, baking powder, baking soda, salt, and spices. Set aside. In a large bowl, beat the softened butter and granulated sugar until light and fluffy. Add the eggs one at a time, mixing well. Stir in the pumpkin puree and vanilla extract. Gradually add the dry ingredients until just combined. Pour the batter into the prepared pan and spread evenly. Bake for 25-30 minutes or until a toothpick comes out clean. Let the cake cool completely.
Prepare the Frosting: In a large bowl, beat the cream cheese and softened butter until smooth. Gradually add the powdered sugar and vanilla extract, beating until well mixed.
Make the Cake Pops: Crumble the cooled cake into a large bowl. Mix in the frosting until the mixture holds together. Roll this mixture into 1-inch balls and place them on a baking sheet lined with parchment paper. Insert a cake pop stick into each ball and chill in the refrigerator for at least 1 hour.
Coat the Cake Pops: In a microwave-safe bowl, melt the candy melts or white chocolate chips with the vegetable shortening in 30-second intervals, stirring until smooth. If you want, add orange food coloring and mix until blended. Dip each cake pop into the melted coating and let any excess drip off. Stand the pops in a Styrofoam block or cake pop stand to dry. Add green candy melts or sprinkles for the pumpkin stems before the coating sets.
Serve: Once the coating is hard, your pumpkin cake pops are ready to enjoy!
How to Serve Pumpkin Cake Pops
You can serve Pumpkin Cake Pops on a festive platter at gatherings or parties. They are easy to grab and perfect for sharing. These pops can also be placed in cellophane bags with ribbons for party favors or individual treats.
How to Store Pumpkin Cake Pops
Store your Pumpkin Cake Pops in an airtight container at room temperature for up to 3 days. If you want to keep them longer, you can refrigerate them for a week. Just make sure to let them come to room temperature before serving for the best taste.
Tips to Make Pumpkin Cake Pops
- Make sure your cake is completely cooled before crumbling it. Hot cake can make the mixture too wet.
- If your cake mixture is too crumbly, add a bit more frosting until it holds together well.
- Don’t skip the chilling step! It helps the cake pops keep their shape when dipping them into the coating.
Variation
You can customize your Pumpkin Cake Pops by using different colored candy melts. For a Halloween theme, try using black and purple melts. You can also add different spices to the cake mixture or experiment with flavored candy melts.
FAQs
Can I use fresh pumpkin instead of canned?
Yes, you can use fresh pumpkin. Just make sure it is cooked and pureed until smooth.How can I make these cake pops chocolate-flavored?
Simply replace some of the flour with cocoa powder or use chocolate cake mix instead of the pumpkin cake recipe.Can I freeze Pumpkin Cake Pops?
Yes! You can freeze the uncoated cake pops. Just wrap them tightly and store for up to a month. Thaw them in the refrigerator before coating and serving.
Pumpkin Cake Pops
Ingredients
For the Cake
- 1.5 cups all-purpose flour
- 1 teaspoon baking powder
- 0.5 teaspoon baking soda
- 0.5 teaspoon salt
- 1 teaspoon ground cinnamon
- 0.5 teaspoon ground ginger
- 0.25 teaspoon ground nutmeg
- 0.25 teaspoon ground cloves
- 0.5 cups unsalted butter, softened
- 1 cups granulated sugar
- 2 large eggs
- 1 cups canned pumpkin puree
- 1 teaspoon vanilla extract
For the Frosting
- 4 ounces cream cheese, softened
- 0.25 cups unsalted butter, softened
- 2 cups powdered sugar
- 1 teaspoon vanilla extract for frosting
For Coating
- 2 cups white candy melts or white chocolate chips
- 2 tablespoons vegetable shortening
- Orange food coloring (optional)
- Green candy melts or green sprinkles (for pumpkin stems)
- 24 pieces cake pop sticks
- 1 piece Styrofoam block or cake pop stand
Instructions
Prepare the Pumpkin Cake
- Preheat the oven to 350°F (175°C). Grease and flour a 9x13-inch baking pan.
- In a medium bowl, whisk together the flour, baking powder, baking soda, salt, and spices. Set aside.
- In a large bowl, beat the softened butter and granulated sugar until light and fluffy. Add the eggs one at a time, mixing well.
- Stir in the pumpkin puree and vanilla extract.
- Gradually add the dry ingredients until just combined.
- Pour the batter into the prepared pan and spread evenly.
- Bake for 25-30 minutes or until a toothpick comes out clean.
- Let the cake cool completely.
Prepare the Frosting
- In a large bowl, beat the cream cheese and softened butter until smooth.
- Gradually add the powdered sugar and vanilla extract, beating until well mixed.
Make the Cake Pops
- Crumble the cooled cake into a large bowl.
- Mix in the frosting until the mixture holds together.
- Roll this mixture into 1-inch balls and place them on a baking sheet lined with parchment paper.
- Insert a cake pop stick into each ball and chill in the refrigerator for at least 1 hour.
Coat the Cake Pops
- In a microwave-safe bowl, melt the candy melts or white chocolate chips with the vegetable shortening in 30-second intervals, stirring until smooth.
- If desired, add orange food coloring and mix until blended.
- Dip each cake pop into the melted coating and let any excess drip off.
- Stand the pops in a Styrofoam block or cake pop stand to dry.
- Add green candy melts or sprinkles for the pumpkin stems before the coating sets.
Serve
- Once the coating is hard, your pumpkin cake pops are ready to enjoy!