This Halloween, learn how to make festive pumpkin cake pops. Everyone will love this easy, bite-size cake dessert!
What do I need to make pumpkin cake pops?
For these Halloween cake pops, you will need:
- Spice cake mixture. If you’ve only ever hit up the cake mix aisle to grab chocolate or white cake for birthday cakes, you might not know that these little boxes of fall-flavored deliciousness are there. Grab it. Buy it. You will love it.
- Pumpkin puree. Instead of the oil or butter that the cake mix calls for, you’re going to use pumpkin puree. Be sure to choose the pure pumpkin (not the pumpkin pie filling)—there will be plenty of sugar and pumpkin pie spice from the other ingredients, so you don’t need the pie filling! Or, use your own homemade pumpkin puree.
- Cream cheese. The cream cheese and the next three ingredients will make up your cake frosting!
- Powdered sugar.
- Vanilla extract.
- Vanilla candy coating. You may also see this called candy melts.
- Vegetable oil.
- Semisweet chocolate and sprinkles. Optional, for decorating.
- Lollipop sticks. If you want to make cake balls instead of cake pops, you can skip the sticks!
How do I make pumpkin cake pops?
Like all cake pops, you’ll be making these pumpkin cake pops in five main steps:
- Make the cake. Beat the cake mixture with the eggs and pumpkin puree. Bake in cake pans and let the cake cool completely.
- Make the frosting. Mix up a cream cheese frosting.
- Form balls. Crumble the cake into a large mixing bowl. Add the frosting, and stir and smash them together until everything is well-mixed and you can easily shape the cake-frosting mixture into balls. Line the cake balls up on a baking sheet. Chill in the freezer.
- Coat the cake. Combine melted candy melts and vegetable oil. Press a lollipop stick halfway into each ball, if using. One at a time, drop a cake ball into the candy coating, and spoon some of the candy melts over the top. Use the spoon to transfer the coated cake pops to a parchment paper-lined baking tray, and repeat with the remaining cake.
- Decorate (optional). Drizzle with melted semisweet chocolate, and top with sprinkles before the chocolate cools so that the decorations stick.
Do you have to chill cake pops before dipping?
Yes! Frozen cake balls are way easier to work with. If you try to move on to dipping them in the candy melts before freezing the cake, you’ll just end up with gloppy piles of cake crumbs. That’s not great eats! When frozen, the cake balls stay together and hold their shape during the dipping stage.
Can I use different coatings?
I really like the way these cake balls look with a little dark chocolate drizzled on top and some fall-colored sprinkles, but, take it from me, don’t be tempted to swap out the candy coating for chocolate. I’ve done them with chocolate before, and they’re still delicious, but the chocolate flavor way overpowers the pumpkin spice cake and cream cheese frosting. Stick with the vanilla or white chocolate coating.
However, you can definitely change the color of your coating! Orange candy melts would be fun and festive too. If you don’t want the chocolate drizzle, then make sure you add the sprinkles before the candy coating dries!