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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.
Love these pops. They look perfect!
Thanks so much, Richa!
Definitely tonnes of judgment out there. And it’s funny because people are actually super bad at accurately gauging how much someone eats. I remember a post you did a while back about how different the same meal can look from different angles or on different plates. Everybody just needs to mind their own business…
Right? That was one of my favorite posts 🙂
I’m so pleasantly surprised that with so few ingredients you can doctor up something so cake-y and yummy-looking. Okay, are you hinting at something with all of these coconut flour recipes? 😛 JK.
Hahahaha come over and I’ll make you a coconut flour castle.
I love these pumpkin cake pops, and not time-consuming to make!
Right? Thanks so much Joanne! 🙂
I LOVE Pumpkin and I LOVE EASY recipes, so this is a MUST TRY for me!
Thanks so much, Natalie! 🙂
It’s weird, or not, I don’t ever get food judgment in my WIAW posts or any other really. Or maybe I do and it just goes right over my head. I suspect the former though. Maybe it’s a sign you guys have made IT, whatever that really is.
Haha I will judge you moving forward!
I’ve been reading your blog for about 6 months now (love it!) and after today’s post, I understand why. I enjoy it so much: A) You’re friends with a RD (I’m a RD, LDN) and B) I love, love love pumpkin!!! Seriously, your recipes are delicious and simple. I have suggested your blog to quite a few of my patients and have even food demo’d one for an example of a healthy recipe. I appreciate that you understand that RDs eat real food (we may just practice balance a bit more that the average person). You should plan on going to FNCE with Alexis (if she’s going) and meet a ton of RDs!! Keep up the great blogging; I appreciate it!
Oh wow! Thanks so much for this comment Julie 🙂 I really appreciate it and your sentiments! 🙂
Can’t wait to try these – pinning for later! I’m originally from Ohio (NE part of the state) – isn’t German Village fun? Speaking of Ohio – these gems of yours look fabulous and happen to be the team colors of the Browns (football) and would be a fun treat to serve at a get together 😉
Oh no way! I love German Village- So many good dining options!
Food judgement is not cool. We are all different, with different appetites and needs.
These cake pops, however look very cool.
Thanks heaps, buddy!
Can I be the taste tester next time puhhhhhhlease? Thanks. Also, food judgers should just stop–I can’t deal.
YES PLEASE!
These look AMAZING. I happen to have everything on hand. Coincidence? I think not. Off to bake!
YES!!! Thanks so much, Madeline! 🙂
You had me a three ingredients and pumpkin. And no complaints from me! Go forth and bring on allllll the pumpkin recipes.
😀 coming just for you!
I think when you’re in the business of talking about what you eat on a regular basis, you’re probably going to get judged regularly. All you can do is just ignore it, really – you know what you need and what you like to eat.
Not jumping on the pumpkin bandwagon yet, buuuut I’m sure it’s coming.
You shall stop eating now you’ve finished training. Grass on toast.
You could stack these and make pumpkin snow people if you strategically place the chocolate chips. 🙂 Or jack-o-lantern snow people for Halloween. 🙂 They look great, Arman. I really need to get some coconut flour so I can try these.
Hahahaha I love your ideas- Thanks Linda! 🙂
These look amazing. So much pumpkin! Yesssss.
Thanks so much, Erin!