Who doesn’t love a festive treat that’s as fun to make as it is to eat?
If you’re looking for a dessert that’s perfect for fall gatherings or a fun Halloween party, these pumpkin cake pops are sure to steal the show!
They’re not just adorable with their Jack O’Lantern faces, but also bursting with the warm flavors of pumpkin and spices.
Plus, they’re bite-sized, so you don’t have to feel guilty about indulging in more than one! Whether you’re an experienced baker or just getting started, this recipe is a delightful project that everyone can enjoy.
So, grab your mixing bowls and let’s get baking!
Pumpkin Cake Pops
Equipment
- 9x13-inch 9x13-inch baking pan
- 3 Mixing bowls
- 1 Electric mixer (optional)
- 1 Parchment paper
- 1 Cake pop sticks
- 1 Small ice cream scoop (for forming cake balls)
- 1 Microwave-safe bowl (for melting candy)
- 1 Styrofoam block or cake pop holder (to stand cake pops while they dry)
- 1 Spatula
- Toothpicks (for decorating details
Ingredients
For the Cake:
- 1 ½ cups all-purpose flour
- 1 cup sugar
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- 1 teaspoon ground cinnamon
- ½ teaspoon ground ginger
- ¼ teaspoon ground nutmeg
- ¼ teaspoon ground cloves
- ½ teaspoon salt
- 1 cup pumpkin puree canned
- 2 large eggs
- ½ cup vegetable oil
- 1 teaspoon vanilla extract
For the Frosting:
- 4 oz cream cheese softened
- 2 tablespoons unsalted butter softened
- 1 cup powdered sugar
- ½ teaspoon vanilla extract
For Decorating:
- 2 cups orange candy melts
- ¼ cup green candy melts (for the stem)
- ¼ cup chocolate or black candy melts (for jack-o'-lantern faces)
- Cake pop sticks
Instructions
Prepare the Pumpkin Cake
- Preheat your oven to 350°F (175°C). Grease and flour a 9x13-inch baking pan.
- In a large mixing bowl, whisk together flour, sugar, baking powder, baking soda, cinnamon, ginger, nutmeg, cloves, and salt.
- In a separate bowl, combine pumpkin puree, eggs, vegetable oil, and vanilla extract. Mix until smooth. Gradually fold the wet ingredients into the dry ingredients until fully incorporated.
- Pour the batter into the prepared pan and bake for 30–35 minutes, or until a toothpick inserted into the center comes out clean.Allow the cake to cool completely before proceeding.
Make the Frosting
- In a bowl, beat the softened cream cheese and butter until smooth. Gradually add the powdered sugar and vanilla extract, continuing to beat until light and fluffy.
Form the Cake Pops
- Crumble the cooled cake into fine crumbs in a large bowl.
- Add the cream cheese frosting a little at a time, mixing it with the cake crumbs until you can form a dough-like consistency. You may not need all the frosting.
- Use a small ice cream scoop to portion out the cake mixture, and roll each portion into a ball. Place them on a parchment-lined baking sheet and chill in the fridge for at least 1 hour.
Coat the Cake Pops
- Melt the orange candy melts in a microwave-safe bowl in 30-second increments, stirring between each until fully melted.
- Dip the tip of each cake pop stick into the melted candy, then insert the stick into each cake ball. Allow the candy to set before continuing. Dip each cake pop into the orange candy melts, ensuring it's fully coated. Gently tap off the excess candy.
- Place the cake pops upright into a Styrofoam block or cake pop holder to set.
Decorate the Cake Pops
- Melt the green candy melts and use a toothpick to add a small "stem" on top of each cake pop. If desired, melt the chocolate or black candy melts and use a toothpick to draw jack-o'-lantern faces on the cake pops.
- Allow the decorations to set completely before serving.
Video
Notes
- Texture: Make sure the cake balls are not too dry or too wet. The cake should just hold together when rolled without being sticky.
- Smooth Coating: For smoother candy coating, add a teaspoon of vegetable oil to the melted candy melts to thin it out.
- Prevent Cracks: Let the cake pops come to room temperature slightly before dipping to prevent cracks in the candy coating.
Nutritional Information (per cake pop)
- Calories: 180 kcal
- Carbohydrates: 26g
- Protein: 2g
- Fat: 8g
- Saturated Fat: 5g
- Cholesterol: 25mg
- Sodium: 110mg
- Fiber: 1g
- Sugar: 18g
Bottom Line
And there you have it—perfectly spiced pumpkin cake pops that are not only delicious but also a crowd-pleaser at any fall event!
The soft, moist pumpkin cake combined with the creamy frosting, all coated in a sweet candy shell, makes these treats hard to resist.
Plus, decorating them like little jack-o’-lanterns adds an extra layer of fun.
Whether you’re making them for a Halloween party or just to enjoy with family, these cake pops are sure to be a hit. Enjoy every bite, and don’t forget to share (if you can)!