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Pumpkin Cake Pops Fall: 12 Tips for Blissful Bites

Pumpkin Cake Pops Fall
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These pumpkin cake pops are moist, perfectly spiced, and coated in a creamy frosting. They are a delightful bite-sized treat perfect for fall gatherings, Halloween, or Thanksgiving.

Ingredients

Scale
  • 1 box (15.25 oz) spice cake mix
  • 1 cup pumpkin puree
  • 1/3 cup vegetable oil
  • 4 large eggs
  • 1 tablespoon pumpkin pie spice
  • 1/4 teaspoon salt
  • 1/2 cup (1 stick) unsalted butter, softened
  • 4 oz cream cheese, softened
  • 4 cups powdered sugar
  • 1 teaspoon vanilla extract
  • 12 oz white chocolate chips
  • 1 tablespoon vegetable shortening
  • Orange candy melts (optional, for decorating)
  • Green candy melts (optional, for decorating)
  • Black edible marker (optional, for decorating)

Instructions

  1. Preheat your oven to 350°F (175°C). Grease and flour a 9×13 inch baking pan.
  2. In a large bowl, combine the spice cake mix, pumpkin puree, vegetable oil, eggs, pumpkin pie spice, and salt. Mix until well combined. This pumpkin cake batter will be moist.
  3. Pour the pumpkin cake batter into the prepared baking pan.
  4. Bake for 30-35 minutes, or until a wooden skewer inserted into the center comes out clean.
  5. Let the pumpkin cake cool in the pan for 10 minutes, then invert it onto a wire rack to cool completely.
  6. Crumble the cooled pumpkin cake into a large bowl.
  7. In a separate bowl, beat the softened butter and cream cheese until smooth.
  8. Add the powdered sugar and vanilla extract to the butter and cream cheese mixture. Beat until light and fluffy. This will be your cream cheese frosting.
  9. Add the cream cheese frosting to the crumbled pumpkin cake and mix until thoroughly combined. The mixture should be firm enough to roll.
  10. Roll the pumpkin cake mixture into 1-inch balls. Place them on a baking sheet lined with parchment paper.
  11. Chill the pumpkin cake balls in the refrigerator for at least 30 minutes.
  12. Melt the white chocolate chips and shortening in a microwave-safe bowl, stirring every 30 seconds, until smooth.
  13. Dip the chilled pumpkin cake balls into the melted white chocolate, ensuring they are fully coated.
  14. Place the coated cake pops on the parchment-lined baking sheet.
  15. If desired, melt the orange and green candy melts separately. Drizzle the orange candy melts over the cake pops for a pumpkin effect. Use the green candy melts to add a stem.
  16. Use a black edible marker to draw jack-o’-lantern faces on the orange-coated cake pops for Halloween pumpkin cake pops.
  17. Allow the chocolate coating to set completely before serving your delicious pumpkin cake pops.

Notes

  • For best results, use pure pumpkin puree, not pumpkin pie filling.
  • Ensure your butter and cream cheese are at room temperature for the frosting to mix smoothly.
  • If the cake mixture is too crumbly, add a tablespoon of milk or pumpkin puree. If too sticky, add a bit more powdered sugar.
  • Lollipop sticks can be inserted before dipping for easier handling.
  • Store pumpkin cake pops in an airtight container at room temperature for up to 3 days or in the refrigerator for up to a week.

Nutrition

Find it online: https://keepityummy.com/pumpkin-cake-pops-fall/

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