Pumpkin Cake Pops
These pumpkin cake pops are a fun little treat with cozy spice, soft cake, and a smooth coating. They are perfect for parties, fall gatherings, or a sweet afternoon project with kids.
Equipment
- 1 Lollipop Sticks
- 1 Lined Tray
- 1 Foam block or tall glass for drying
Ingredients
- 1 box spice cake mix
- 1 cup pumpkin puree
- 2 large eggs
- 1 2 cup neutral oil 1/2 cup
- 1 tsp alcohol-free vanilla
- 1 tsp pumpkin pie spice
- 12 oz white chocolate or candy melts
- sprinkles optional, for decorating
- lollipop sticks
Instructions
- Prepare the spice cake mix according to the package directions, using pumpkin puree, eggs, oil, alcohol-free vanilla, and pumpkin pie spice for extra flavor. Bake until a toothpick comes out clean, then let it cool completely.
- Break the cooled cake into a large bowl and crumble it finely with your hands. The texture should look even and soft, with no large dry pieces left behind.
- Add a small amount of frosting if needed, then mix until the crumbs hold together when pressed. Roll the mixture into small balls and place them on a lined tray.
- Refrigerate the cake balls for at least 30 minutes. Chilling helps them stay firm when you dip them later.
- Melt the white chocolate or candy melts until smooth. Dip the tip of each lollipop stick into the melted coating, then insert it into a cake ball. Dip each pop into the coating, let the excess drip off, and add sprinkles if you like.
- Place the finished cake pops upright in a foam block or tall glass until set. Once the coating is firm, they are ready to enjoy or package for gifting.
Notes
Store cake pops in an airtight container in the refrigerator for up to 5 days. For longer storage, freeze the undecorated cake balls, then thaw in the refrigerator before dipping. These are best served chilled or at cool room temperature, so no reheating is needed.