Pumpkin Cake Pops

These Pumpkin Cake Pops are filled with cheesecake frosting and are moist and delicious. They make the perfect Fall and Halloween treat and are also great for gift-giving and will be sure to impress just about anyone! 

Pumpkin season has just begun and I can’t wait to get enough of pumpkin desserts! I can’t count how many times I have a pumpkin spice latte and pumpkin bread during fall and these little cake bites are making it to the top of the list! 

Let me tell you guys how seriously DELICIOUS these pumpkin pops are. They’re made with my favorite easy pumpkin cake with cream cheese frosting. They’re sweet, spicy, and loaded with so much flavor! They are great for gift-giving because of how cute they are and will be sure to impress your friends and family! 

As I mentioned a few days ago, the combo of pumpkin and cream cheese is incredible. It’s like carrot cake with cream cheese frosting, except without all the carrots. Imagine biting into a moist and velvety cake ball wrapped in creamy white chocolate and topped with cinnamon chocolate. Well, the cinnamon chips melted chocolate part is totally optional because who has that on hand anyway? Instead, you can top them with more white chocolate, strips of dark chocolate or crumbled nuts (pecans or walnuts).

To make Pumpkin Spice Cake Balls You will Need:

Pumpkin spice cake: To make these pops you will need a pumpkin spice cake. I highly recommend this option because the cake is super easy to make, all in one bowl, and comes together in under 30 minutes.

But if cake from scratch is not your thing, you can definitely use a spiced pumpkin cake mix or just buy pumpkin spice cake from your supermarket. I do however HIGHLY suggest making your own cream cheese frosting because it’s so easy to make and takes these pops to the next level.

Cream Cheese Frosting: Cream cheese frosting compliments the pumpkin very well and is perfect for this recipe. You can also use vanilla frosting if you prefer. My favorite cream cheese frosting recipe is below but as always, you can also use pre-made frosting!

White Chocolate Coating: I like to use white chocolate to coat the pumpkin bites. You can use any type of white chocolate chips, white chocolate bar, or any type of white baking chocolate. 

How to Make Pumpkin Cake Pops

Making these cake pops is as easy as crumbling your pumpkin spice cake and then dumping your cream cheese frosting right on top.

Gently mix it all together into a soft dough.

Then form into balls and dip them into tempered white (or milk) chocolate.

After that allow the chocolate to set for just 5 minutes and drizzle over it with a layer of your favorite chocolate or top it with crumbled nuts right after dipping. 

More Delicious Pumpkin Desserts:

• Starbucks Pumpkin Cream Cheese Muffins
• Pumpkin Cheesecake Bars
• Pumpkin Cake Roll
• Pumpkin Cinnamon Rolls
• Pumpkin Donuts with Maple Glaze

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4.80 from 10 votes

Pumpkin Cake Pops

By: Layla

These Pumpkin Cake Pops are filled with cream cheese frosting and are moist, delicious and easy to make. They make the perfect Fall and Halloween cake pops.

Prep20 minutes mins

Cook25 minutes mins

Total45 minutes mins

Servings 48 balls

Ingredients 

1x2x3x

• ▢ 1 batch Pumpkin Cake , 9×13 pan*

For the cream cheese frosting

• ▢ 6 ounces cream cheese, at room temp
• ▢ 6 tablespoons butter, at room temp
• ▢ 3 cups confectioners' sugar

For dipping

• ▢ 12 oz bag or bar of white or milk chocolate

Instructions 

• Make cake from scratch using my pumpkin cake recipe or use a cake mix.

To make the frosting

• While the cake is baking, beat together the cream cheese, butter and confectioner's sugar in a stand mixer or by hand, until light and fluffy.
• Once the cake is cooled, cut into 12 bars and crumble into a large mixing bowl. The texture of the cake causes it to crumble easily. You can also use a fork to break any larger pieces of cake apart. Repeat with each section until the entire cake is crumbled into a fine texture.
• Next, add the frosting mixture onto the crumbled cake. Mix using the back of a large metal spoon, until thoroughly combined. The mixture should be moist enough to roll into 1 1/2-inch balls and still hold a round shape. After rolling the cake balls by hand, place them on wax or parchment paper, cover with plastic wrap, and place in the freezer for 10-15 minutes to firm.
• Place the candy coating in a deep, microwave-safe plastic or glass bowl. Melt in the microwave, or in a metal bowl over a pan of simmering water, stirring occasionally until smooth.
  
  
• Dip the balls in chocolate using a toothpick or fork to hold them. Place on waxed paper to set. Some coating may pool around the base of the ball onto the wax paper. Once the coating sets, you can break off any unwanted coating. Repeat with the remaining cake balls and let dry completely. You can make the cake balls ahead of time and store them in an airtight container on the counter or in the refrigerator for several days.

Equipment

Cookie Scoop

Parchment Paper

Notes

This recipe makes enough for one 9×13 cake. You can make it from scratch or use a box cake mix (which makes a 9×13 cake). 

If you don’t need or want to make 48 cake balls, simply divide the cake in half for 24 cake balls or in quarters for 12 and freeze the remaining cake for later use. Remember to reduce the amount of frosting proportionally.

Tips:
The cake balls will be easier to roll if you wash and dry your hands periodically during the rolling process. Dry your hands completely each time, and make sure you don’t get water in the candy coating, as it can make it unusable.

You can use a mini ice cream scoop to get uniform-size cake balls.

adapted from: epicurious

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