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My easy and delicious pumpkin cake pops make the BEST festive dessert. Just 4 ingredients and are so easy to make ahead.
Love pumpkin desserts? Try my pumpkin cake, pumpkin blondies, and pumpkin cookie dough next.
Confession- Me and my family are in complete pumpkin mode once fall comes around. Instead of buying the generic baked goods and seasonal treats, I’ve made it a point to make them myself and that includes my favorite pumpkin cake pops. They look fancy, but I promise you, they are one of the easiest desserts ever.
Table of Contents
Why I love this recipe
- Only 4 ingredients. Cake, frosting, pumpkin, and chocolate.
- Quick. There is little prep work needed and the hard part is waiting for the chocolate to firm up!
- Works with any cake mix. I kept things simple with a yellow boxed cake mix, but any flavor works. you can even use leftover cake.
Ingredients needed
- Cake mix. Just like in my classic cake pops, the middle starts with any simple cake mix. I used a yellow cake for this recipe (to amp up the pumpkin color), but my vanilla cake will also work well.
- Pumpkin puree. Homemade pumpkin puree 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. Melted chocolate to dip the cake pops in for a white chocolate coating.
How to make pumpkin cake pops
I’ve included step-by-step photos below to make this recipe easy to follow at home. For the full printable recipe instructions and ingredient quantities, scroll to the recipe card at the bottom of this post.
Step 1 – Prep the cake. Bake the cake as per the box instructions. Let the cake cool completely, then crumble it up. Line a large baking sheet with parchment paper.
Step 2 – Make the filling. Add the cake crumbs, pumpkin puree, and frosting to a large bowl and mix well.
Step 3- Shape and chill. Using lightly wet hands or using a cookie scoop, 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 (lollipop sticks), and then dip each one in the melted candy melts until completely covered. Shake off any excess.
Arman’s recipe tips
- Use room temperature cake mixture before crumbling it up. Otherwise, it will make a gritty mixture.
- If you want a more moist and soft cake pop, use half the intended cake mix.
- For a more pronounced pumpkin flavor, use my pumpkin spice cake as the cake mix.
Variations
- Use other flavored frostings, like strawberry, vanilla, or white chocolate.
- Use other candy coatings! Orange candy melts, almond bark, milk chocolate, or anything you like.
- Add flavor boosters to the cake mixture, like cinnamon, pumpkin pie spice, nuts, a teaspoon of vanilla extract, or nutmeg.
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.
Frequently asked questions
You can make these cake pops up to a week in advance.
More easy desserts to try
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.
Hm what would be yellow cake mix? I never heard.
Looks like something I want my friend makes for my birthday haha. They look so “happy”.
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! 🙂