Pumpkin Pie Cake Pops
These Pumpkin Pie Cake Pops bring all the cozy spice of fall dessert into a fun, bite-sized treat. They are perfect for parties, gifting, or a sweet weekend project with the family.
Equipment
- 1 Large bowl
- 1 Lined Tray
- 1 Cookie scoop optional
- 1 Cake Pop Sticks
- 1 Narrow Bowl or Deep Cup for dipping
Ingredients
- 1 cake pumpkin cake or pumpkin spice cake baked and cooled
- 4 oz cream cheese softened
- 1 cup powdered sugar
- 1 tsp pumpkin pie spice
- 1 tsp alcohol-free vanilla
- 12 oz white chocolate or candy melts
- 4 oz orange candy melts or colored chocolate optional for decorating
- 24 sticks cake pop sticks or lollipop sticks
- 1 cup crushed graham crackers or cookie crumbs optional for coating
Instructions
- Place the cooled pumpkin cake in a large bowl and break it into fine crumbs. The texture should look even, with no large pieces left behind.
- Add softened cream cheese, powdered sugar, pumpkin pie spice, and alcohol-free vanilla. Stir until the mixture holds together when pressed. If it feels too dry, add a little more cream cheese.
- Scoop the mixture and roll it into small, even balls. Set them on a lined tray, then chill until firm enough to handle.
- Dip the tip of each stick into melted chocolate, then gently push it into each chilled cake ball. This helps the pops stay secure.
- Melt the white chocolate or candy melts until smooth. Dip each cake pop, let the excess drip off, then add sprinkles, graham cracker crumbs, or a drizzle of colored chocolate before the coating sets.
- Let the cake pops rest until the coating is fully set. Once firm, they are ready to enjoy or package for later.
Notes
Store the cake pops in an airtight container in the refrigerator for up to 5 days. For longer storage, freeze the uncoated or coated pops for up to 2 months. Thaw them in the refrigerator before serving. These are best enjoyed chilled or at cool room temperature, so reheating is not needed.