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Best Pumpkin Pie Cake Pops: Easy Fall Dessert

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These pumpkin pie cake pops are a perfect fall dessert, combining moist pumpkin cake with a creamy cheesecake-like filling, all dipped in a smooth white coating. They’re easy to make ahead and guaranteed to impress at any gathering.

Ingredients

Scale
  • 1 box yellow cake mix (15.25 oz)
  • 1 can pumpkin puree (15 oz)
  • 2 large eggs, room temperature
  • 1 teaspoon pumpkin pie spice
  • 1/2 teaspoon cinnamon
  • 1/4 cup vegetable oil
  • 1/2 cup cream cheese frosting
  • 1/4 cup pumpkin pie filling
  • 1/4 cup graham cracker crumbs (optional)
  • 12 oz white candy melts
  • 1 tablespoon coconut oil or shortening
  • Fall sprinkles
  • Lollipop sticks (20-24)
  • Styrofoam block or cake pop stand

Instructions

  1. Preheat oven to 350°F (175°C). In a large bowl, combine yellow cake mix, pumpkin puree, eggs, pumpkin pie spice, cinnamon, and vegetable oil. Mix until just combined. Pour into a greased 9×13 pan and bake for 22-26 minutes, until a toothpick inserted in the center comes out clean. Let cool completely.
  2. Once the cake is completely cool, break it into large chunks and place in a large mixing bowl. Use your hands or a fork to break the cake into fine, even crumbs (like wet sand).
  3. Add cream cheese frosting, pumpkin pie filling, and graham cracker crumbs (if using) to the cake crumbs. Mix with your hands until the mixture holds its shape when pressed. If too dry, add more frosting; if too wet, add graham cracker crumbs or powdered sugar.
  4. Using a cookie scoop or tablespoon, portion out the mixture and roll into smooth balls. Place on a parchment-lined baking sheet. Refrigerate for at least 30 minutes.
  5. About 10 minutes before dipping, place white candy melts and coconut oil in a microwave-safe bowl. Microwave in 30-second intervals, stirring after each, until completely smooth.
  6. Remove cake balls from fridge. Dip the tip of each lollipop stick into the melted coating, then insert it about halfway into a cake ball. Return to fridge for 10 minutes to set.
  7. Hold a cake pop by the stick and dip it completely into the melted coating. Gently tap the stick on the edge of the bowl to let excess drip off. Add sprinkles before the coating sets.
  8. Insert the dipped cake pop into a styrofoam block or stand. Let dry completely at room temperature for 20-30 minutes.
  9. Optional: Drizzle extra melted coating or add a dusting of cinnamon for finishing touches.

Notes

Cake pops are all about temperature control. Keep cake balls cold until dipping, and let melted coating cool for 2 minutes before starting. If coating cracks, double-dip. Store in an airtight container in the fridge for up to 5 days; let sit at room temperature for 15 minutes before serving. Undipped cake balls can be frozen for up to 3 months.

Nutrition

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