Pumpkin Pie Cake Pops turn every cozy flavor you love about fall pie into a fun, bite-sized treat you can pop right into your mouth.
They start with a soft, spiced pumpkin cake that gets crumbled, mixed with a creamy binder, rolled into little balls, and dipped in a smooth candy shell.
I make a batch of these almost every October, and they disappear from the tray faster than anything else on the dessert table.
If you love pumpkin pie but want something easier to serve at a party, hand out to trick or treaters, or pack into a lunchbox, this recipe is exactly what you need.
| Quick Recipe Summary | |
|---|---|
| Prep Time | 30 minutes |
| Cook Time | 30 minutes |
| Chill Time | 45 minutes |
| Total Time | 1 hour 45 minutes |
| Servings | 24 cake pops |
| Difficulty Level | Moderate |
Once you have your cooled pumpkin cake and a batch of my Pumpkin Pie Filling Recipe flavors in mind, the whole process comes together quickly.
Why You’ll Love This Pumpkin Pie Cake Pops
These little pops taste like a bite of pumpkin pie, but they hold together in your hand and never need a fork.
They are also incredibly forgiving to make, since a slightly lopsided ball still looks adorable once it is dipped and decorated.
You can make the cake and the balls a day or two ahead, which takes a lot of pressure off holiday baking.
Kids love helping roll the balls and choosing sprinkles, which makes this a great activity for a family baking afternoon.
- Bite-sized pumpkin pie flavor with warm cinnamon, nutmeg, and clove
- Portable and mess-free, perfect for parties, potlucks, and lunchboxes
- Make-ahead friendly, since the cake balls freeze beautifully
- Fun for kids to help shape, dip, and decorate
- Easy to customize with different candy coating colors and toppings
Another favorite: Gingerbread Truffles Recipe
Ingredients
This recipe uses simple pantry staples for the cake, a quick cream cheese binder to hold everything together, and a candy coating that sets up into a crisp, snappable shell.
You will make your own spiced pumpkin cake from scratch, though a store-bought spice cake mix can work in a pinch if you are short on time.
For the Pumpkin Cake:
- 1 3/4 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 2 teaspoons Pumpkin Pie Spice
- 2 large eggs
- 1/2 cup granulated sugar
- 1/2 cup packed brown sugar
- 1/2 cup vegetable oil
- 1 cup (about 8 ounces) Canned Pumpkin Puree
- 1 teaspoon vanilla extract
For the Cream Cheese Binder:
- 4 ounces cream cheese, softened
- 2 tablespoons unsalted butter, softened
- 1 cup powdered sugar
- 1/2 teaspoon vanilla extract
For the Coating and Garnish:
- 16 ounces Orange Candy Melts
- 4 ounces Chocolate Candy Melts, for drizzling
- 1 tablespoon coconut oil or vegetable shortening, to thin the coating
- 1/2 cup crushed graham crackers, for garnish
- Orange and brown sprinkles, optional
Read Also: Pumpkin Pie Spice Recipe
Kitchen Equipment Needed
Nothing here is fancy, but a couple of the right tools make shaping and dipping the pops go much more smoothly.
A candy melting pot in particular takes a lot of the guesswork out of keeping your coating at the right dipping temperature.
- Large mixing bowls
- Hand Mixer
- 9×13-Inch Baking Pan
- Rubber spatula
- Cookie Scoop
- Baking sheet lined with parchment paper
- Candy Melting Pot or a microwave-safe bowl
- Cake Pop Sticks
- Cake Pop Stand or a piece of styrofoam
I picked up most of these tools while testing my Chocolate Truffles Recipe, and I still reach for them constantly.
Recommended Products for This Recipe
These are a few products I personally use and recommend after making cake pops more times than I can count.
They genuinely make the process faster and the results more consistent.
1. Wilton Candy Melting Pot
This little pot keeps your candy melts at a steady, gentle temperature so they never scorch or seize up while you are working through a big batch of pops.
It has a spout built right in, which makes dipping and drizzling far less messy than working out of a bowl.
Once you use one, going back to microwave bowls feels like a step backward.
2. OXO Good Grips Cookie Scoop
Using a scoop instead of eyeballing each ball with a spoon gives you evenly sized cake pops that dip and set at the same rate.
It also speeds up the shaping process considerably when you are rolling two dozen balls in one sitting.
The comfortable handle makes it easy on your hand too.
3. Cake Pop Sticks and Treat Bags Kit
A kit like this gives you sturdy sticks that hold up under the weight of a dipped cake ball, plus clear treat bags and twist ties if you plan to gift or sell your pops.
I like having everything in one set so I am not hunting down mismatched supplies.
It also makes packaging up a party favor tray incredibly simple.
4. Libby’s 100% Pure Pumpkin
Not all canned pumpkin is created equal, and a dense, smooth puree like this keeps your cake moist without adding excess water to the batter.
It has a deep, true pumpkin flavor that really comes through once mixed with the spices.
I keep a few cans in my pantry all fall long.
You might also enjoy: Pumpkin Cheesecake Bars Recipe
Step-by-Step Instructions: How to Make Pumpkin Pie Cake Pops
1. Preheat the Oven and Prepare Your Pan
- Preheat your oven to 350 degrees Fahrenheit (175 degrees Celsius).
- Lightly grease a 9×13-inch baking pan with nonstick cooking spray, or line it with parchment paper for easy removal.
- Set the pan aside while you mix the batter, so the oven has plenty of time to reach full temperature.
2. Whisk the Dry Ingredients Together
- In a large mixing bowl, whisk together the flour, baking powder, baking soda, salt, and pumpkin pie spice.
- Whisking these dry ingredients on their own first helps distribute the leavening and spice evenly, so you will not end up with a bitter pocket of baking soda in one bite.
- Set the bowl aside once everything is well combined.
3. Mix the Wet Ingredients and Combine the Batter
- In a separate bowl, use your hand mixer to beat the eggs, granulated sugar, and brown sugar together until the mixture looks pale and slightly fluffy, about 2 minutes.
- Add the vegetable oil, pumpkin puree, and vanilla extract, and mix again until fully combined.
- Pour the dry ingredients into the wet ingredients and mix on low speed just until no streaks of flour remain.
- Avoid overmixing at this stage, since a dense cake is actually a good thing for cake pops, as it holds together better once crumbled.
4. Bake the Pumpkin Cake
- Pour the batter into your prepared baking pan and spread it into an even layer with a rubber spatula.
- Bake for 25 to 30 minutes, or until a toothpick inserted into the center comes out clean.
- Remove the pan from the oven and place it on a wire rack.
- Let the cake cool completely in the pan, about 45 minutes, before moving on to the next step. Skipping this cooling time will make your cake pop mixture greasy and hard to shape.
5. Crumble the Cake
- Once the cake is fully cooled, use your hands or a fork to crumble it into fine, even crumbs in a large mixing bowl.
- Break up any larger chunks so the texture is consistent throughout the bowl.
- There is no need to trim off the edges, since the crumbs will be mixed with a binder that smooths everything out.
6. Make the Cream Cheese Binder
- In a medium bowl, beat the softened cream cheese and butter together with your hand mixer until smooth.
- Add the powdered sugar and vanilla extract, and continue beating until the mixture is creamy with no lumps.
- This binder is what holds your crumbled cake together, so make sure it is fully smooth before moving forward.
7. Shape and Chill the Cake Balls
- Add the cream cheese binder to the crumbled cake a few spoonfuls at a time, mixing with your hands or a spatula after each addition.
- Stop adding binder once the mixture holds together when pressed, but is not sticky or wet. You likely will not need the entire batch of binder.
- Use your cookie scoop to portion the mixture, then roll each portion between your palms into a smooth, round ball, about 1 to 1.5 inches wide.
- Place the balls on a parchment-lined baking sheet and freeze for 15 minutes, or refrigerate for 30 minutes, until firm.
8. Dip the Cake Pops in Candy Coating
- Melt the orange candy melts in your candy melting pot or in the microwave in 30-second bursts, stirring between each, until smooth.
- Stir in a small amount of coconut oil or vegetable shortening if the coating feels too thick to dip smoothly.
- Dip the tip of a cake pop stick into the melted coating, then insert it about halfway into a chilled cake ball. This step helps glue the stick in place so it does not slide out later.
- Dip each cake ball fully into the melted coating, gently tapping the stick against the side of the pot to let excess coating drip off.
- Stand each finished pop upright in your cake pop stand or a piece of styrofoam to set.
9. Drizzle and Garnish
- Melt the chocolate candy melts separately, following the same melting method as the orange coating.
- Once the orange shell has set, drizzle each pop with the melted chocolate using a spoon or a piping bag with the tip snipped off.
- Immediately sprinkle crushed graham crackers or sprinkles over the wet chocolate drizzle so they stick.
- Let the pops sit until completely set, about 20 minutes at room temperature, before serving or packaging.
Read Also: Pumpkin Roll Cake Recipe
Tips for The Best Pumpkin Pie Cake Pops
A few small details make a big difference between cake pops that fall apart and ones that hold their shape beautifully.
Temperature control matters more than almost anything else in this recipe, both for the cake balls and for the candy coating itself.
- Make sure the cake is completely cool before crumbling it, or the fat in the cream cheese binder will melt and turn greasy.
- Chill the shaped balls until firm before dipping, since warm balls tend to fall apart in the coating.
- Thin your candy coating with a small amount of oil or shortening rather than water, which can cause the coating to seize.
- Work in small batches and keep unshaped cake balls refrigerated while you dip, so they stay firm.
- If a coating starts to thicken while you work, gently reheat it in short bursts rather than adding more oil.
The same chilling trick works wonders in my Pumpkin Mousse Recipe as well.
Serving Suggestions
These cake pops are already a complete, portable dessert, but a few pairings make them feel extra special for a fall gathering.
I like arranging a whole tray of them in a decorative vase or a foam block wrapped in fall-colored paper for a festive centerpiece.
- Serve alongside a mug of warm cider or a cup of Pumpkin Spice Hot Chocolate
- Set out a small dessert table with cake pops, cookies, and mini pies for a fall party
- Package a few in a cellophane bag tied with ribbon for a homemade holiday gift
- Add them to a Thanksgiving dessert spread as a lighter, bite-sized option next to pie
- Include them in a kids’ Halloween treat table alongside other spooky-themed sweets
Variations of Pumpkin Pie Cake Pops
Once you have the basic method down, this recipe is easy to riff on depending on what you are craving or what the occasion calls for.
Swapping the coating color or the mix-ins is an easy way to make the same base recipe feel brand new.
- Use white candy melts instead of orange for a snowier, winter-friendly look
- Stir a handful of mini chocolate chips into the cake ball mixture for extra texture
- Swap the graham cracker garnish for crushed gingersnap cookies for a spicier finish
- Roll the balls in cinnamon sugar instead of dipping them in candy melts for a simpler version
- Add a spoonful of maple syrup to the cream cheese binder for a deeper, caramelized flavor
This same coating technique is one I also use in my Chocolate Pumpkin Cake Recipe.
Storage and Reheating
These cake pops store beautifully, which makes them a great make-ahead option for busy holiday weeks.
Since they are served chilled or at room temperature, there is no reheating involved, just proper storage.
- Store finished cake pops in an airtight container in the refrigerator for up to 5 days
- Let refrigerated pops sit at room temperature for about 10 minutes before serving for the best texture
- Freeze undipped cake balls in a single layer, then transfer to a freezer bag for up to 2 months
- Freeze fully dipped and decorated pops upright in a freezer-safe container for up to 1 month
- Thaw frozen pops in the refrigerator overnight before serving
Read Also: Pumpkin Brownies Recipe
Nutritional Facts
Nutrition will vary slightly depending on your exact brand of candy melts and how much binder you use, but here is an approximate breakdown per cake pop.
- Calories: approximately 180
- Total Fat: 9 grams
- Saturated Fat: 5 grams
- Carbohydrates: 24 grams
- Sugar: 18 grams
- Fiber: 1 gram
- Protein: 2 grams
I found similar numbers when developing my Pumpkin Pie Overnight Oats Recipe, which uses a lot of the same warm spices.
Health Benefits of Key Ingredients
This is very much a treat rather than a health food, but a few of the ingredients still bring some nice nutritional perks along for the ride.
Pumpkin puree in particular is doing more work here than most people realize.
- Pumpkin puree is rich in vitamin A and fiber, which supports eye health and digestion
- Eggs provide protein along with choline, which supports brain function
- Cinnamon and other warm spices contain antioxidants that may help support healthy blood sugar levels
- Cream cheese offers a small amount of calcium along with its creamy texture
Another favorite: Whipped Pumpkin Pie Recipe
FAQs About Pumpkin Pie Cake Pops
1. Can I use a box cake mix instead of making the cake from scratch?
Yes, a spice cake mix or yellow cake mix with an extra teaspoon of pumpkin pie spice works well as a shortcut.
Just bake it according to the box instructions in a 9×13-inch pan before crumbling.
2. Why is my cake pop mixture too dry or crumbly?
This usually means you need a bit more of the cream cheese binder.
Add it a spoonful at a time until the mixture holds together when you press it into a ball.
3. Can I make pumpkin pie cake pops ahead of time?
Absolutely, the shaped cake balls can be refrigerated for up to 2 days before dipping, or frozen for longer storage.
Fully dipped pops also keep well in the refrigerator for about 5 days.
4. Why does my candy coating crack after dipping?
Cracking usually happens when the cake balls are too cold and the coating sets too fast around them.
Let chilled balls sit for a minute or two at room temperature before dipping, and make sure your coating is not too thick.
5. Can I freeze pumpkin pie cake pops?
Yes, both the undipped cake balls and the fully finished pops freeze well.
Thaw them slowly in the refrigerator overnight to prevent condensation from forming on the candy shell.
You might also enjoy: Dark Chocolate Pumpkin Tart Recipe
Pumpkin Pie Cake Pops
Ingredients
- 1 3/4 cups all-purpose flour about 210g
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 2 teaspoons Pumpkin Pie Spice
- 2 large eggs
- 1/2 cup granulated sugar about 100g
- 1/2 cup packed brown sugar about 110g
- 1/2 cup vegetable oil 120ml
- 1 cup canned pumpkin puree about 8 ounces / 225g, not pumpkin pie filling
- 1 teaspoon vanilla extract
- 4 ounces cream cheese 113g, softened
- 2 tablespoons unsalted butter 28g, softened
- 1 cup powdered sugar about 120g
- 1/2 teaspoon vanilla extract
- 16 ounces orange candy melts about 450g
- 4 ounces chocolate candy melts about 113g, for drizzling
- 1 tablespoon coconut oil or vegetable shortening, to thin the coating
- 1/2 cup crushed graham crackers for garnish
- orange and brown sprinkles optional
Equipment
- Large mixing bowls
- Hand mixer
- Rubber spatula
- Baking sheet lined with parchment paper
- Candy melting pot or microwave-safe bowl
- Cake pop sticks
- Cake pop stand or a piece of styrofoam
Method
- Preheat the oven to 350°F (175°C). Lightly grease a 9×13-inch baking pan with nonstick spray or line with parchment paper.
- In a large bowl, whisk together the flour, baking powder, baking soda, salt, and pumpkin pie spice until well combined.
- In a separate bowl, beat the eggs, granulated sugar, and brown sugar with a hand mixer until pale and fluffy, about 2 minutes. Add the oil, pumpkin puree, and vanilla, and mix until combined. Add the dry ingredients and mix on low just until no streaks of flour remain.
- Pour the batter into the prepared pan and spread evenly. Bake for 25 to 30 minutes, or until a toothpick inserted in the center comes out clean. Let the cake cool completely in the pan on a wire rack, about 45 minutes.
- Once the cake is completely cool, crumble it into fine, even crumbs in a large mixing bowl, breaking up any larger chunks.
- In a medium bowl, beat the softened cream cheese and butter together until smooth. Add the powdered sugar and vanilla, and continue beating until creamy with no lumps.
- Add the cream cheese binder to the crumbled cake a few spoonfuls at a time, mixing after each addition, until the mixture holds together when pressed but is not sticky or wet.
- Use a cookie scoop to portion the mixture, then roll each portion between your palms into a smooth ball about 1 to 1.5 inches wide. Place on a parchment-lined baking sheet and freeze for 15 minutes, or refrigerate for 30 minutes, until firm.
- Melt the orange candy melts in a candy melting pot or microwave in 30-second bursts, stirring between each, until smooth. Stir in a small amount of coconut oil or shortening if the coating is too thick.
- Dip the tip of each cake pop stick into the melted coating, then insert it about halfway into a chilled cake ball. Dip each ball fully into the coating, gently tapping the stick against the pot to remove excess. Stand upright in a cake pop stand or styrofoam to set.
- Melt the chocolate candy melts separately using the same method. Once the orange shell has set, drizzle each pop with melted chocolate and immediately sprinkle with crushed graham crackers or sprinkles. Let sit until completely set, about 20 minutes at room temperature.
Nutrition
Notes
- Temperature matters: Make sure the cake is completely cool before crumbling, or the binder will turn greasy.
- Chill well: Chill the shaped balls until firm before dipping to prevent them from falling apart in the coating.
- Thin the coating properly: Use a small amount of oil or shortening to thin the candy coating, never water, which can cause it to seize.
- Work in batches: Keep unshaped cake balls refrigerated while you dip so they stay firm. Reheat coating gently in short bursts if it thickens.
- Box cake shortcut: A spice cake mix or yellow cake mix with an extra teaspoon of pumpkin pie spice works well as a time-saving alternative.
- Flavor variations: Stir mini chocolate chips into the cake ball mixture, swap graham crackers for crushed gingersnaps, or add maple syrup to the binder for a caramelized flavor.
- Make ahead: The shaped cake balls can be refrigerated for up to 2 days before dipping, or frozen for longer storage. Finished pops keep in the refrigerator for about 5 days.
- Freezing instructions: Freeze undipped cake balls in a single layer, then transfer to a freezer bag for up to 2 months. Freeze fully dipped pops upright for up to 1 month.
- Prevent cracking: If the candy coating cracks, let chilled balls sit for 1-2 minutes at room temperature before dipping, and make sure the coating isn’t too thick.
- Serving idea: Arrange a tray of cake pops in a decorative vase or foam block wrapped in fall-colored paper for a festive centerpiece.
Private Notes
Tried this recipe?
Let us know how it was!Conclusion
Pumpkin Pie Cake Pops are one of those recipes that looks impressive but is genuinely simple once you break it down into steps.
They bring all the cozy flavor of pumpkin pie into a fun, shareable little treat that works for everything from a school party to a holiday dessert table.
I would love to see how yours turn out, so snap a photo and share here if you give this recipe a try.
Drop a comment below and let me know what coating color or mix-in you decide to use.
Recommended:
- Fudge Recipe
- Rice Krispie Treats Recipe
- Pumpkin Cupcakes With Cream Cheese Frosting
- No Bake Pumpkin Cheesecake Recipe
- Key Lime Pie Cookies
