Pumpkin cake pops start as a spiced pumpkin cake baked in a 9×13 inch pan. Once it cools, you crumble it, mix it with cream cheese frosting, roll the mixture into 1-inch balls, chill them and dip them in white chocolate or candy melts. The recipe makes 24 cake pops.
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Canned or fresh pumpkin puree both work, and the oil keeps the cake moist. The frosting is what holds the crumbs together into a ball, so there is no extra binder to buy beyond what is in the cake.
What Goes into the Cake
- Pumpkin puree (2 cups): canned or fresh. It supplies the moisture and the pumpkin flavor.
- Granulated sugar (1 cup) and brown sugar (1/2 cup, packed): the brown sugar adds a hint of caramel.
- Vegetable oil (1/2 cup) and 4 large eggs: the oil keeps the cake moist and tender, and the eggs bind it.
- Flour and leaveners: 2 cups of all-purpose flour, 1 teaspoon of baking powder and 1 teaspoon of baking soda.
- Spices: 1 teaspoon of cinnamon, 1/2 teaspoon each of nutmeg and ginger, plus 1/4 teaspoon of salt and 1 teaspoon of vanilla extract.
- Cream cheese frosting (1 cup): store-bought or homemade. It binds the crumbled cake and adds richness.
- White chocolate or candy melts (12 ounces): for the coating.
- Sprinkles or crushed nuts: optional, for decoration.
Baking the Cake
Heat the oven to 350°F (175°C) and grease and flour the 9×13 inch pan. Mix the wet ingredients in one bowl and whisk the dry ingredients in another, then add the dry to the wet gradually and stir only until combined. Spread the batter evenly and bake for 30 to 35 minutes, until a toothpick in the center comes out clean.
Let the cake cool completely in the pan on a wire rack before you crumble it.
Shaping and Dipping
Mix the crumbs with the frosting until fully combined. The mixture should be moist but not overly sticky. Roll it into 1-inch balls with your hands and set them on a baking sheet lined with parchment paper. A cookie scoop helps keep the balls the same size.
Chill the balls for at least 1 hour. Do not skip this step, because firm balls hold their shape when dipped. Melt the white chocolate or candy melts as the package directs, dip the tip of each lollipop stick into the chocolate and push it into a ball, then dip the whole pop and let the excess drip off.
Add sprinkles or crushed nuts while the coating is wet, then stand the pops upright in a styrofoam block or a cake pop stand. Let the chocolate harden completely before serving.
Ways to Change Them
- Chocolate: swap half of the flour for unsweetened cocoa powder.
- More spice: add 1/4 teaspoon of allspice or cloves to the dry ingredients.
- Nuts: fold finely chopped walnuts or pecans into the cake mixture.
- Darker coating: use dark chocolate in place of white for a richer taste, or colored candy melts for a festive look.
- Gluten-free: use a gluten-free flour blend and check that the baking powder and other ingredients are gluten-free too.
- Other flavors: almond or maple extract, or a splash of orange zest.
- Vegan: replace the eggs with flaxseed meal (1 tablespoon mixed with 2.5 tablespoons of water equals one egg) and use a plant-based cream cheese frosting.
What to Serve with Them
A cheese platter with sharp cheddar, brie and goat cheese sets off the sweetness, and roasted almonds or pecans with cinnamon and a pinch of salt add crunch. For drinks, unsweetened iced tea with lemon cleanses the palate, and a spiced chai latte or hot apple cider suits the season.
Time and Nutrition
The card gives 30 minutes of prep, 35 minutes of baking and a total of 1 hour 30 minutes. Each cake pop has about 150 calories, 7 grams of fat (2 grams saturated), 20 grams of carbohydrates, 1 gram of fiber, 10 grams of sugar, 2 grams of protein and 100 milligrams of sodium.
FAQ
Can I make them ahead of time?
Yes. Make them a day in advance and keep them in an airtight container in the refrigerator until serving.
How long do they keep?
Up to a week in an airtight container in the refrigerator. They also freeze for longer storage.
What can replace the cream cheese frosting?
Chocolate ganache or a buttercream frosting both work as alternatives.
Can I use fresh pumpkin instead of canned?
Yes. Cook the pumpkin and puree it until smooth before using it in the recipe.
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Written and edited by The Foodie Yummy Kitchen Team
The Foodie Yummy Kitchen Team writes and edits the recipes on Foodie Yummy: classic American potluck salads, holiday sides and easy comfort food, with a few low-carb options. Every recipe lists exact quantities, numbered steps and a printable recipe card, plus notes on swaps, storage and make-ahead timing. Spot a problem with a recipe? Tell us through the contact page and we will correct it. About us
Pumpkin Cake Pops: A Delicious Fall Dessert Recipe!
Ingredients
Instructions
Preheat your oven to 350°F (175°C). Grease and flour a 9×13 inch baking pan.
In a large mixing bowl, combine the pumpkin puree, granulated sugar, brown sugar, vegetable oil, eggs, and vanilla extract. Mix until well combined.
In another bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, ginger, and salt.
Gradually add the dry ingredients to the wet mixture, stirring until just combined.
Pour the batter into the prepared baking pan and spread it evenly. Bake for 30-35 minutes, or until a toothpick inserted in the center comes out clean.
Allow the cake to cool completely in the pan on a wire rack. Once cooled, crumble the cake into a large bowl.
Add the cream cheese frosting to the crumbled cake and mix until fully combined. The mixture should be moist but not overly sticky.
Using your hands, roll the mixture into 1-inch balls and place them on a baking sheet lined with parchment paper. Chill in the refrigerator for at least 1 hour to firm up.
Melt the white chocolate or candy melts according to package instructions. Dip the tip of a lollipop stick into the melted chocolate and insert it into each cake ball.
Dip each cake pop into the melted chocolate, allowing excess to drip off. Decorate with sprinkles or crushed nuts if desired. Place the cake pops upright in a styrofoam block or a cake pop stand to set.
Allow the chocolate to harden completely before serving.
Notes
For a spiced flavor, add 1/4 teaspoon of allspice or cloves to the dry ingredients.
Substitute the white chocolate with dark chocolate for a richer taste, or use colored candy melts for a festive look.
Nutrition
| Serving Size | 1 cake pop |
|---|---|
| Calories | 150 calories |
| Sugar Content | 10g |
| Sodium Content | 100mg |
| Fat Content | 7g |
| Saturated Fat Content | 2g |
| Unsaturated Fat Content | 5g |
| Trans Fat Content | 0g |
| Carbohydrate Content | 20g |
| Fiber Content | 1g |
| Protein Content | 2g |
| Cholesterol Content | 30mg |