Ring in the fall season by whipping up a batch of these scrumptious Pumpkin Cake Pops!
There is nothing I love more than autumn. The cool breeze, spooky Halloween decorations, falling leaves, and most importantly, the return of pumpkin-flavored desserts bring me so much joy. As soon as the calendar hits September, I put out my fall decorations and switch my coffee creamer to the pumpkin spiced version—and you’ve guessed it, all of my desserts are flavored with pumpkin!
Last week I made these pumpkin cake pops for an after-dinner dessert, and boy, were they a hit! They were perfectly soft and fluffy on the inside, and the chocolate coating gave them a satisfying crunch.
One of my favorite parts about this recipe is how simple it is. In fact, this is the perfect recipe to make with your children! These cake pops happen to be extremely versatile. You can make them for a dinner party, a midday snack, or as party favors for your next Halloween bash! The next time you’re looking to make a delicious pumpkin-flavored sweet treat, throw on your chef’s coat and try making these cake pops!
My cake pop mixture seems super dry! What should I do?
We’ve all been there before. You measured all of the ingredients perfectly, followed each step with a sharp eye, and then all of a sudden, your cake pop mixture is a dry, crumbly mess that won’t hold together. Don’t fret. All you have to do is add a bit more softened cream cheese (about one to two ounces, depending on how dry it is) to bring the mixture together. For cake pops, you want your cake mixture to be moist enough to hold its shape but not so wet that it becomes mushy or falls apart when dipped in the chocolate coating.
How do I store leftovers?
You can store any leftover cake pops in an airtight container in the refrigerator for up to 1 week. I highly recommend placing parchment paper between each cake pop to prevent them from sticking together. You can freeze them for up to 2 months by wrapping each cake pop in plastic wrap and placing it in a food-safe container or Ziploc bag. To defrost, let them thaw in the refrigerator for a few hours before serving.
Serving suggestions
These pumpkin cake pops make the perfect ending to a delicious autumnal-themed meal! Last week, I hosted a few friends over for a dinner party to ring in the new season, and I served some Braised Beef Short Ribs with this delicious Butternut Squash Mac And Cheese and Roasted Brussels Sprouts. When I presented the cake pops after dinner, I was crowned “best chef” of the friends group! If you’re serving these cake pops as a mid-afternoon snack, I recommend making this tasty Copycat Starbucks Vanilla Spice Latte. You can’t beat a warm drink and a tasty cake pop on a cool autumn afternoon!
Pumpkin Cake Pops
Ingredients
- 1 batch pumpkin cake from a boxed mix, baked in a 9×13-inch pan
- 6 ounces cream cheese room temperature
- 5 tablespoons unsalted butter softened
- 1 tablespoon heavy cream
- 3 cups confectioners’ sugar
- 12 ounces candy melts white or milk chocolate
- 1/2 teaspoon vegetable oil
- Sprinkles optional
- Orange icing optional
Instructions
- Crumble the cooled cake into a bowl. In another bowl, beat the cream cheese, butter, heavy cream, and confectioners’ sugar until light and fluffy.
- Gently mix the frosting into the cake crumbs until the mixture holds together. Scoop and roll the mixture into 1 1/2-inch balls and arrange them on a parchment-lined tray.
- Insert a lollipop stick halfway into each cake ball and place the cake pops in the freezer for 10-15 minutes until firm.
- Melt candy melts and oil in a microwave-safe bowl, stirring every 30 seconds until smooth. Dip each cake ball into the melted candy, letting excess drip off. Decorate with sprinkles if desired.
- Set the cake pops upright to allow the coating to harden. If using, draw decorative lines with the orange icing once the chocolate coating sets.
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