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Easy Pumpkin Cake Pops Recipe

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5 from 768 reviews

These Easy Pumpkin Cake Pops are a delightful fall treat combining moist spice cake with pumpkin and creamy frosting, all coated in luscious white chocolate and decorated with festive sprinkles. Perfect for parties or cozy autumn gatherings, these cake pops are fun to make and even more enjoyable to eat.

Ingredients

Scale

Cake

  • 1 box spice cake mix (13.25 oz)
  • 15 ounces pure pumpkin (1 can)

Frosting

  • 2 tablespoons cream cheese frosting

Coating and Decoration

  • 12 ounces white chocolate chips
  • Fall-themed sprinkles (optional)

Instructions

  1. Preheat Oven: Preheat your oven to 350 degrees F (175 degrees C) and spray the bottom and sides of a 9×13 inch baking dish with nonstick cooking spray to prepare for baking the cake mixture.
  2. Mix Batter: In a large bowl, thoroughly mix the spice cake mix and pure pumpkin until combined. The batter will be very thick due to the pumpkin’s moisture.
  3. Bake Cake: Pour the thick batter evenly into the prepared baking dish and bake in the preheated oven for 15-20 minutes, or until a toothpick inserted into the center comes out clean, indicating the cake is done. Remove from the oven and let it cool completely for about 1 hour.
  4. Crumble Cake and Add Frosting: Once cooled, break the cake into pieces and crumble it into a large mixing bowl. Add the cream cheese frosting and mix thoroughly (using your hands works best) until the mixture forms a dough-like consistency suitable for shaping.
  5. Form Cake Pops: Using a cookie dough scoop or spoon, scoop out portions of the dough and roll them into balls. Place the balls on a plate or baking sheet, ready for the sticks.
  6. Prepare Cake Pop Sticks: Melt about 1/4 cup of the white chocolate chips in the microwave in 30-second intervals until smooth. Dip one end of each cake pop stick into the melted chocolate and insert it about halfway into each cake ball to secure the sticks.
  7. Chill Cake Pops: Place the assembled cake pops in the freezer for 15-20 minutes to allow the chocolate to harden and hold the sticks firmly in place.
  8. Melt Remaining Chocolate: While cake pops chill, melt the remaining white chocolate chips until smooth and ready for dipping.
  9. Dip Cake Pops: Remove the cake pops from the freezer and dip each completely into the melted white chocolate, coating them fully. Return the dipped cake pops to the plate or baking sheet.
  10. Decorate: Before the white chocolate coating hardens, decorate the cake pops with fall-themed sprinkles for a festive look. Allow the coating to set completely before serving.

Notes

  • Ensure the cake is completely cooled before crumbling to prevent the mixture from becoming too sticky.
  • Use cream cheese frosting at room temperature for easier mixing.
  • White chocolate can be tempered for a shinier finish but is not necessary.
  • Sprinkles are optional but add a festive, colorful touch perfect for fall celebrations.
  • If the cake pop dough feels too dry, add a teaspoon of cream cheese frosting; if too wet, add a small amount of dry cake mix.
  • Store cake pops in the refrigerator to keep the coating firm, especially in warm environments.

Keywords: pumpkin cake pops, fall desserts, easy cake pops, pumpkin recipes, white chocolate cake pops, autumn treats, party desserts

Find it online: https://flavorsbymaya.com/easy-pumpkin-cake-pops-recipe/