Pumpkin cake pops make a festive treat packed with pumpkin spiced cake and cream cheese frosting. It is super easy and topped with candy melts.

Close up photo of cake pop with a bite.
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Pumpkin Cake Pops are so much fun to make and eat. As a busy mom, these are simple enough to make for any season. They have the best pumpkin flavor in a convenient to eat cake pop! The cake recipe is effortless!

I also enjoy making Pumpkin Dip with Cool Whip and Pumpkin Lasagna Dessert Recipe for more pumpkin recipes!

Why we love this

From the luscious cake mixture to the candy coating, this pumpkin flavored treat is a crowd pleaser. The cake has the perfect blend of pumpkin and the frosting is light and fluffy.

Each cake pop is dipped in a sweet candy coating to complete the recipe. Not only is this so festive but they taste amazing.

Ingredients

Ingredients for pumpkin cake pops- yellow cake mix, pumpkin puree, pumpkin spice, butter, cream cheese, powdered sugar, candy melts, vegetable shortening.

Pumpkin Cake

  • Yellow Cake mix
  • Pumpkin Puree
  • Pumpkin Pie Spice 

Cream Cheese Frosting

  • Unsalted butter, softened 
  • Cream Cheese, softened at room temperature 
  • Powdered Sugar 

Cake Pops

  • Orange Candy Melts 
  • Chocolate Candy Melts 
  • Vegetable Shortening, divided 

Scroll to the bottom and get the complete ingredient list.

Variations

  • Dark Chocolate. Drizzle melted dark chocolate morsels on top instead of candy melts.
  • White Chocolate. Dip the cake balls in white chocolate for a change in flavor.

How to make pumpkin cake pops

  • Step 1. Preheat the oven. Set the oven to 350 degrees F and spray a 9X13 baking pan with non-stick cooking spray. 
Mixing bowl with cake ingredients.

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.  

Mixing bowl with frosting ingredients.

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.

Mixing bowl with cake crumbled.

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.

Mixture formed into balls on baking sheet.

Step 5. Roll the mixture into balls and place on a lined cookie sheet. I used a cookie scoop to ensure that each one is approximately the same size.

Lollipop stick inserted into cake pops.

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.

Cake pops dipped into candy melts.

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.

Chocolate candy melts drizzled on top.

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.  

Cake pops set and ready to enjoy.

Step 9. Then melt the chocolate candy melts in a microwave safe bowl. Drizzle the melted candy on top of the orange cake pops. 

Pumpkin Spice Cake Pops Tips

  • Thin the candy melts. If the melted candy melt is too thick, thin it out by adding more of the vegetable shortening. Add the vegetable oil slowly to the melted candy until it’s a good consistency.   
  • Use a cookie scoop. The cake balls will be uniform if you use a cookie scoop. This also makes it so quick to roll into balls.
  • Cake Mixture. The cake and frosting should be moist enough to stick together but not excessively. You don’t want the balls to lose their shape and adding too much frosting can cause this.
  • Melt the candy in intervals. The candy melts should be melted in 30 second intervals to ensure it does not burn. You do not want to overheat the candy.
  • Allow the melted candy to sit. After melted, allow this to sit a minute before coating. Drastic temperature changes from the cake balls to the melted candy can cause cracking to occur

FAQs

How to store?

Store the leftover cake pops in an airtight container at room temperature for up to 1 week. I would put a layer of wax paper in between the cake pops when storing.

Can you freeze cake pops?

Yes, cake pops can be frozen until ready to use. They need to be stored inside a freezer container and also wrapped in plastic wrap.
They will keep up to 6 weeks. When ready to enjoy, allow the cake pops to thaw in the refrigerator overnight.

Pumpkin cake pops in a jar.

More cake pop recipes

More easy pumpkin desserts

I’m so excited for you to try this recipe. Please leave a comment once you make it.

Pumpkin Cake Pops

4.80 from 145 votes
Pumpkin cake pops make a festive treat packed with pumpkin spiced cake and cream cheese frosting. It is super easy and topped with candy melts.
Prep Time 10 minutes
Cook Time 30 minutes
Freeze 15 minutes
Total Time 55 minutes
Servings 24
Cuisine American
Course Dessert
Calories 224

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:

FOR THE CAKE POPS:

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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!

Recipe Notes

Store the leftover cake pops in an airtight container at room temperature for up to 1 week. 
*If the melted candy melt is too thick, thin it out by adding more of the vegetable shortening. Add it slowly to the melted candy until it’s a good consistency.   

Nutrition Facts

Calories 224kcal, Carbohydrates 28g, Protein 2g, Fat 12g, Saturated Fat 7g, Polyunsaturated Fat 2g, Monounsaturated Fat 3g, Trans Fat 1g, Cholesterol 15mg, Sodium 175mg, Potassium 104mg, Fiber 1g, Sugar 21g, Vitamin A 2940IU, Vitamin C 1mg, Calcium 38mg, Iron 1mg

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About the Author

Hi, I’m Carrie. Welcome to Desserts on a Dime!

I’m on a mission to help you create delicious desserts on a budget and do not require a ton of time. Together, we are going to make something sweet that the entire family will love!

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Comments

  1. Tiffany M says:

    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?

  2. Lisa says:

    Do you need to add the eggs, water and oil to the cake as well as pumpkin puree and spice?