Pumpkin Cake Pops are bite-sized, spiced treats coated in candy melts and drizzled with chocolate. Perfect for fall parties or festive gatherings, they’re easy to make and fun to enjoy.
Pumpkin Cake Pops are a fun, bite-sized twist on classic pumpkin desserts. Coated in smooth candy melts and drizzled with chocolate, they combine seasonal flavors with a festive, eye-catching presentation.
These treats are perfect for fall parties, holiday gatherings, or simply as a sweet snack at home. Easy to make and fun to decorate, pumpkin cake pops are sure to impress both kids and adults alike.
I also enjoy making Pumpkin Dip with Cool Whip and Pumpkin Lasagna Dessert Recipe for more pumpkin recipes!
You might also like to try No Bake Thanksgiving Desserts.
What's in this post: Pumpkin Cake Pops Recipe
Why We Love This
- Bite-Sized Fun – Perfectly sized for snacking or sharing at parties.
- Seasonal Flavor – Warm pumpkin spices make them a fall favorite.
- Candy Coating & Chocolate Drizzle – Adds sweetness, texture, and a festive look.
- Easy to Customize – Decorate with sprinkles, colored candy melts, or themed designs.
- Perfect for Gatherings – Fun to make, serve, and enjoy at holiday or seasonal events.
Ingredients
Pumpkin Cake
- Yellow Cake Mix – provides a light and fluffy base for the cake pops.
- Pumpkin Puree – adds moistness and classic fall flavor.
- Pumpkin Pie Spice – gives warm, spiced notes to enhance the pumpkin flavor.
Cream Cheese Frosting
- Unsalted Butter, softened – adds richness and helps create a smooth texture.
- Cream Cheese, softened – gives the filling a creamy, tangy flavor and smooth consistency.
- Powdered Sugar – sweetens the filling and helps it hold its shape.
Cake Pops
- Orange Candy Melts – provide a festive, smooth coating for the cake pops.
- Chocolate Candy Melts – used for drizzling, adding flavor and decoration.
- Vegetable Shortening – helps thin the candy melts for easier dipping and a smoother finish.
Scroll to the bottom and get the complete ingredient list.
Variations
- Dark Chocolate – Drizzle melted dark chocolate over the cake pops instead of using candy melts for a richer, more intense flavor.
- White Chocolate – Dip the cake balls in white chocolate for a sweet, creamy twist and a lighter color option.
Step By Step Instructions
- Step 1. Preheat the oven. Set the oven to 350 degrees F and spray a 9X13 baking pan with non-stick cooking spray.
Step 2. Combine cake ingredients in a large bowl. Pour the batter in the pan and bake until a toothpick inserted into the center comes out clean.
Step 3. Make the frosting, while the cake bakes. Beat the butter and cream cheese until smooth and fluffy. Then add in the vanilla extract. Slowly add in the confectioners’ sugar until it’s all combined. You can use a stand mixer if desired.
Step 4. Remove the cake from the pan. Discard the outside layer from the cake and throw it away. Crumble up the remaining cake into a large bowl and add the frosting. Stir everything together until well combined.
Step 5. Roll the mixture into balls and place on a parchment paper lined cookie sheet. I used a cookie scoop to ensure that each one is approximately the same size.
Step 6. Melt the candy coating. Then dip each lollipop stick into the melted candy and insert them into the cake balls about halfway. Freeze for 10-15 minutes.
Step 7. Dip in the melted candy coating. Make sure that the candy covers the cake pop completely. Allow the excess melted candy to drip off back into the bowl. Continue until remaining cake balls have been coated.
Step 8. Allow to dry. Then place the stick of cake pops in a block of Styrofoam while the candy dries and solidifies. Add the sprinkles immediately before the candy dries. Continue until all the cake pops have been covered.
Step 9. Then melt the chocolate candy melts in a microwave safe bowl. Drizzle the melted candy on top of the orange cake pops.
Pro Tips
- Thin the Candy Melts – If the melted candy coating is too thick, gradually add vegetable shortening or a small amount of oil until it reaches a smooth, dip-able consistency.
- Use a Cookie Scoop – Portion the cake mixture with a cookie scoop for uniform cake balls and faster rolling.
- Check Cake Mixture Moisture – The cake and frosting should be moist enough to hold together but not overly sticky; too much frosting can cause the balls to lose their shape.
- Melt Candy in Intervals – Heat candy melts in short 30-second increments, stirring in between, to prevent burning.
- Let Melted Candy Cool Slightly – Allow the melted candy to rest for a minute before dipping the cake balls to avoid drastic temperature changes that can cause cracking or streaking.
Storage
Room Temperature: Store cake pops in an airtight container at room temperature for up to 2 days.
Refrigerator: Keep in a sealed container for up to 5 days to maintain freshness; allow them to come to room temperature before serving.
Freezer: Wrap individually in plastic wrap or place in a freezer-safe container for up to 2 months. Thaw at room temperature before enjoying.
Avoid Humidity: Keep cake pops away from humid environments to prevent the candy coating from softening or sweating.
More Cake Pop Recipes
- Chocolate Cake Pops
- Birthday Cake Pops
- Copycat Starbucks Cake Pops Recipe
- Red Velvet Cake Balls Recipe
- Oreo Cake Pops
- Halloween Cake Pops
More Easy Pumpkin Desserts
- Pumpkin dump cake recipe
- No Bake Pumpkin Pie
- Pumpkin Crisp Recipe
- Easy Pumpkin Cobbler Recipe
- Pumpkin Whoopie Pies
I’m so excited for you to try this recipe. Please leave a comment once you make it.
Pumpkin Cake Pops
Ingredients
FOR THE PUMPKIN CAKE:
- 1 box Yellow Cake mix 15 oz
- 1 can Pumpkin Puree 15 oz
- 1 tsp Pumpkin Pie Spice
FOR THE CREAM CHEESE FROSTING:
- ½ cup unsalted butter softened
- 4 oz Cream Cheese softened at room temperature
- 1 tsp Vanilla Extract
- 1 ½ cup Powdered Sugar
FOR THE CAKE POPS:
- 12 oz Orange Candy Melts
- 6 oz Chocolate Candy Melts
- 3 Tbsp Vegetable Shortening divided
Instructions
FOR THE CAKE:
- Preheat the oven to 350 degrees F and spray a 9X13 baking pan with non-stick cooking spray.
- Mix together the cake ingredients in a large mix bowl.
- Pour the batter in the pan and bake for 30-35 minutes until a toothpick inserted into the center of the cake comes out clean.
- Then allow the cake to cook completely.
FOR THE FROSTING:
- Beat the butter and cream cheese together in a large bowl until smooth and fluffy.
- Then add in the vanilla extract.
- Then slowly add in the powdered sugar until it’s all combined and smooth.
TO MAKE THE CAKE POPS:
- Remove the cake from the pan.
- Remove the outside layer from the cake and throw it away.
- Crumble up the remaining cake into a large bowl.
- Add approximately 1-1 ½ cup of the frosting to your crumbled cake and stir everything together until well combined. You want the mixture to be moist but still be able to form it into balls.
- Shape mixture into about 24-36 cake balls (depending on their size) and place on a lined cookie sheet. I used a cookie scoop to ensure that each one is approximately the same size.
- Put the orange candy melts in a small microwave safe bowl with 2 Tbsp of the vegetable shortening and microwave for 30 seconds, then stir. Then continue to heat in 30 second intervals stirring between each one until the candy melts are fully melted and creamy.
- Dip each cake pop stick into the melted candy and then place them into the cake balls about halfway into the balls. Then place in the freezer for 10-15 minutes (do not freeze for longer than 15 minutes).
- After the cake pops have been chilled, dip each cake pop into the melted candy melts (you may need to re-melt it if it has solidified some). Make sure that the candy covers the cake pop completely. Allow the excess melted candy to drip off back into the bowl.
- Then place the stick of cake pops in a block of styrofoam while the candy dries and solidifies. Add the sprinkles immediately before the candy dries.
- Continue until all the cake pops have been covered. Then melt the chocolate candy melts with the remaining shortening in a microwave safe bowl in 30 second intervals until melted and smooth. Drizzle this candy melt on top of the orange cake pops.
- Let cool and then they are ready to enjoy!
Hello,
When making the cake, do you you add the eggs, veg oil and water as stated on the box plus the pumpkin purée, or just the mix and pumpkin purée?
Do you make cake according to package or?
No, don’t make it based on the package instructions. Combined the cake mix, pumpkin puree and pumpkin pie spice and bake that for 30-35 minutes in a 9X13 pan. Thanks!
Do you need to add the eggs, water and oil to the cake as well as pumpkin puree and spice?