Pumpkin Pie Cake Pops
These 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. Perfect for parties, lunchboxes, or holiday gifting, these portable pops are a guaranteed crowd-pleaser.
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
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
For the Cream Cheese Binder
- 4 ounces cream cheese 113g, softened
- 2 tablespoons unsalted butter 28g, softened
- 1 cup powdered sugar about 120g
- 1/2 teaspoon vanilla extract
For the Coating and Garnish
- 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
Instructions
- Preheat the oven to 350°F (175°C). Lightly grease a 9x13-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.
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.
Nutrition
Serving: 1cake popCalories: 180kcalCarbohydrates: 24gProtein: 2gFat: 9gSaturated Fat: 5gFiber: 1gSugar: 18g
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