Easy and delicious pumpkin cake pops that will become the highlight of your next party! 4 ingredients and no baking required.
These chocolate-covered pumpkin cake pops are the perfect bite-size treat to make for the holidays. They are made with only a few ingredients and can be decorated to fit any occasion.
Additionally, these pumpkin cake pops are a great way to use up leftover pumpkin puree if you don’t want to use it to make anything savory.
Table of Contents
Why this recipe works
- Only 4 ingredients. You just mix a couple of ingredients, shape, bake, and proceed to cover these delicious bite sized cakes in chocolate.
- Quick. Aside from being easy to make, these pumpkin cake pops are also quicker to make than most cake pops. Considering the cooling time of the cake pops, you can make them in just an hour.
- Works with any cake mix. I kept things simple with a yellow boxed cake mix, but any flavor works!
Ingredients needed
As mentioned earlier, this recipe calls for just four simple ingredients that mostly come pre-prepared already. Here is everything you will need:
- Cake mix. Just like in my classic cake pops, the middle starts with any sort of cake mix. I used a yellow cake for this recipe (to really amp up the pumpkin color) but a vanilla cake will also work well.
- Pumpkin puree. Use homemade or store-bought pumpkin puree without any additives. Don’t use pumpkin pie filling as it contains added sweeteners and spices.
- Frosting. Either vanilla or cream cheese frosting to mix with the dry cake mix to keep the cake part super moist and soft.
- White chocolate chips. To melt and cover the cake pops.
How to make pumpkin cake pops
What I love about this recipe is just how deceptively easy they are! This is the kind of holiday dessert every even needs!
Step 1 – Prep the cake. Bake the cake as per the box instructions. Let the cake cool completely, then crumble it up.
Step 2 – Make the filling. Add the cake crumbs, pumpkin puree, and frosting in a large mixing bowl and mix well.
Step 3- Shape and chill. Using lightly wet hands, shape the mixture into bite-sized cake balls. Refrigerate or freeze until firm.
Step 4 – Cover in chocolate. Melt the white chocolate. Add the cake pops to the cake pop sticks then dip each one in the melted chocolate until completely covered. Let them set on a lined sheet until firm.
Recipe tips and variations
- You must let your cake mix cool completely before crumbling it up.
- If you want a more moist and soft cake pop, use half the intended cake mix.
- Use other flavored frostings, like strawberry, vanilla, or white chocolate.
- Cover the cake pops with dark or milk chocolate.
Storage instructions
To store: Store these chocolate-covered pumpkin cake pops in an airtight container in the fridge for up to 7 days.
To freeze: Place the cake pops in a ziplock bag and store them in the freezer for up to 6 months.
More pumpkin desserts to try
- Pumpkin cheesecake
- Healthy pumpkin muffins
- Healthy pumpkin bread
- Pumpkin cookies
- Pumpkin protein balls
Frequently asked questions
You can make these cake pops up to a week in advance.
You can use white candy melts instead of white chocolate to coat the cake pops. Mixing white candy melts with white chocolate will work, too.
Pumpkin Cake Pops
Ingredients
- 1 box yellow cake mix sifted
- 1 cup pumpkin puree not pumpkin pie filling*
- 2/3 cup vanilla frosting or cream cheese frosting
- 12 ounces white chocolate chips
Instructions
- Make the cake mix as per the box instructions. Let it cool completely, then crumble it up with a fork.
- In a large mixing bowl, add the crumbled cake mix, pumpkin puree, and vanilla frosting and mix well.
- Using your hands, shape into small balls and place them on a lined sheet. Freeze for 30 minutes, or until they firm up.
- Once firm, add the cake pop sticks to each one. Melt the white chocolate, then dip each cake pop in it until fully coated.
- Let the cake pops set on a lined sheet until the white chocolate firms up.
Notes
Nutrition
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I don’t have a granulated sweetener, but I do have honey. Could I use that instead?
Will these do well with a lollipop stick stuck into them and then dipped into dark chocolate? Or are they too crumbly? TIA
Probably too crumbly, unless you let them firm up then use two forks/spoons to roll them in chocolate 🙂
Is there a reason you opt for just cinnamon instead of pumpkin pie spice? Just curious! Also, do you think almond flour would substitute well for the coconut flour? Can’t wait to try this!
Hey Lauren! You’re more than welcome to use pumpkin pie spice- I sometimes find nutmeg/cloves to be overwhelming with coconut flour, but it’s a personal preference.
I LOVE seeing full days of meals by bloggers–it’s one of my favorite types of posts to see–and also YouTube videos! And as for food judgment, you have NOOOOOOOOO idea! I’ve been judged for zoats, mixing curries together, eating sweet potatoes with peanut butter and more! I am the QUEEN when it comes to being judged for food!
Haha I think many can relate to being judged!
I’m diggin all the pumpkin to soak balance out the super absorbent coconut flour. These sound like a really nice treat. My mom has one of those cake pop makers. I bet if I put these on a stick my little guy would go mental for them. Is it cool with you if I include a link to these in my fall inspiration round up post?
I am going to make these very soon!!! I finally have my pumpkin supply back up to par so I’m good to go! 🙂