Easy Pumpkin Cake Pops

These cake pops are sweet, soft, and full of cozy pumpkin flavor wrapped in a creamy candy coating. They’re the perfect little bites for fall parties, and they look so cute on a dessert table. I made them for a Halloween get-together, and they disappeared faster than the candy.

I love how fun they are to make—just crumble, roll, and dip. The pumpkin cake stays moist inside, and the outer shell gives that perfect little crunch. You can decorate them with sprinkles or drizzle for extra charm.

If you’re looking for a simple, festive treat that’s easy to share, these Easy Pumpkin Cake Pops are perfect. Let’s make them together—they’re adorable, delicious, and full of fall flavor.

Why You’ll Love This Recipe

• Super Easy: No fancy baking skills needed. If you can mix and roll, you can make these.
• Fall Flavors: Pumpkin and warm spices make every bite taste like autumn.
• Fun to Make: Kids and adults love rolling and decorating these treats.
• Perfect for Parties: Make a big batch for sharing at school, work, or family events.
• Make-Ahead Friendly: Prepare them a day before your party and keep them fresh.

What You Need to Know Before You Start

Prep Time & Cook Time:

• Prep Time: 20 minutes
• Bake Time: 25 minutes
• Assembly Time: 30 minutes
• Chill Time: 1 hour
• Total Time: About 2 hours and 15 minutes

Servings: This recipe makes about 36 cake pops. Perfect for a party or to share with friends and family. Want more? Double everything and use two baking pans.

Difficulty: Easy enough for beginners. Even kids can help with adult supervision.

Required Kitchen Tools

• One 9×13 inch baking pan
• Large mixing bowl
• Electric mixer or wooden spoon
• Cookie scoop or spoon
• Baking sheet
• Parchment paper or wax paper
• Lollipop sticks or paper straws
• Microwave-safe bowl (for melting chocolate)
• Foam block or styrofoam (to hold cake pops while they dry)

Ingredients for Easy Pumpkin Cake Pops

Making these cake pops is simple because you start with a cake mix. The pumpkin puree adds moisture and flavor, while the cream cheese frosting holds everything together. Here’s what you’ll need:

For the Cake:

• 1 box (15.25 oz) spice cake mix
• 1 cup pumpkin puree (not pumpkin pie filling)
• 3 large eggs
• 1/2 cup vegetable oil
• 1/2 cup water

For Assembly:

• 1 container (16 oz) cream cheese frosting
• 2 cups white chocolate chips
• 2 tablespoons coconut oil or vegetable shortening (helps thin the chocolate)
• Fall-colored sprinkles (orange, yellow, brown, or your choice)
• 36 lollipop sticks

Variations for Pumpkin Cake Pops

• Add Extra Spice: Mix in 1/2 teaspoon extra cinnamon or nutmeg to the batter for more warmth.
• Try Different Coatings: Use milk chocolate chips or dark chocolate instead of white chocolate.
• Make Them Fancy: Drizzle melted orange candy melts over the white chocolate coating.
• Add Crunch: Roll the wet chocolate coating in crushed graham crackers or chopped pecans.
• Skip the Sticks: Make cake balls instead and serve them in mini cupcake liners.

How to Make Easy Pumpkin Cake Pops Step-by-Step Instructions

1. Bake the Pumpkin Cake

Heat your oven to 350°F. Spray your 9×13 inch pan with cooking spray. In a large bowl, mix the spice cake mix, pumpkin puree, eggs, oil, and water. Stir until smooth with no lumps. Pour the batter into your pan and bake for 25 minutes. A toothpick poked in the center should come out clean. Let the cake cool completely in the pan.

2. Crumble the Cake

Once the cake is cool, use your hands or a fork to break it into small crumbs in a large bowl. Make sure there are no big chunks. The cake should look like wet sand.

3. Add the Frosting

Add about 3/4 of the cream cheese frosting to the cake crumbs. Mix well with a spoon or your hands. The mixture should stick together when you squeeze it. If it feels too dry, add more frosting one spoonful at a time. If it feels too wet, add a few more cake crumbs.

4. Roll the Cake Balls

Use a cookie scoop or spoon to scoop out about 1.5 tablespoons of the mixture. Roll it between your hands to make a smooth ball. Place each ball on a baking sheet covered with parchment paper. Repeat until all the mixture is used. Put the tray in the fridge for 30 minutes so the balls get firm.

5. Add the Sticks

Melt 1/4 cup of the white chocolate chips in the microwave. Heat for 30 seconds, stir, then heat for 15 more seconds if needed. Dip the tip of each lollipop stick into the melted chocolate, then push it halfway into a cake ball. This helps the stick stay in place. Put the tray back in the fridge for 30 more minutes.

6. Coat with Chocolate

Melt the remaining white chocolate chips with the coconut oil in a microwave-safe bowl. Heat for 1 minute, stir well, then heat in 30-second bursts until smooth. Let it cool for 2 minutes. Hold a cake pop by its stick and dip it into the melted chocolate. Let extra chocolate drip off, then gently turn the pop upright. Add sprinkles right away before the chocolate sets.

7. Let Them Dry

Stick each finished cake pop into a foam block or stand them upright in a tall glass. Let the chocolate coating dry completely, about 15-20 minutes. You can also put them in the fridge to speed this up.

Serving and Decoration

Make Them Pretty: These pumpkin cake pops look amazing with simple decorations. Use orange and brown sprinkles for a fall look. You can also draw faces with food-safe markers to make them look like mini pumpkins. Tie small ribbons around the sticks for parties.

Display Ideas: Arrange your cake pops in a tall vase or jar filled with dried beans or rice to hold them up. You can also lay them on a pretty plate with autumn leaves around them. For parties, make a display with different heights using cake stands.

How to Serve Pumpkin Cake Pops

These treats are perfect for many occasions:

• Fall Parties: Serve at Halloween parties, Thanksgiving dinners, or autumn birthdays.
• Lunchbox Treats: Pack one in your child’s lunch as a special surprise.
• Gift Giving: Wrap them in clear bags with ribbons to give as homemade gifts.
• Dessert Tables: Add them to dessert spreads with other fall treats like apple pie and cookies.
• After-Dinner Treats: Serve with hot apple cider or pumpkin spice coffee.

Storing Pumpkin Cake Pops

Room Temperature: Keep cake pops in a sealed container for up to 2 days in a cool, dry place.

Refrigerator: Store in an airtight container in the fridge for up to 1 week. Let them sit at room temperature for 10 minutes before eating for the best taste.

Freezer: Freeze cake pops in a single layer on a tray, then move them to a freezer bag. They will stay good for up to 2 months. Thaw in the fridge overnight before serving.

Tips and Tricks for Success

Get the Right Texture: The cake and frosting mixture should be like play dough. Too dry and the balls will crack. Too wet and they will fall off the sticks.

Use Room Temperature Ingredients: Let your eggs come to room temperature before mixing. This helps the cake bake evenly.

Don’t Overmix: When adding frosting to the cake crumbs, mix just until combined. Overmixing makes the pops heavy.

Tap Off Extra Chocolate: After dipping, gently tap the stick on the side of the bowl to remove extra chocolate. This prevents a thick coating.

Work in Batches: Only take a few cake pops from the fridge at a time. If they get too warm, they might slide off the sticks.

Thin Your Chocolate: Adding coconut oil or shortening to the melted chocolate makes it easier to dip and creates a smooth coating.

Nutrition

Nutrient	Amount Per Cake Pop
Calories	145
Total Fat	7g
Saturated Fat	3g
Cholesterol	20mg
Sodium	115mg
Total Carbohydrates	19g
Dietary Fiber	0.5g
Sugars	13g
Protein	2g

Note: Nutrition information is approximate and based on 36 servings.

Easy Pumpkin Cake Pops FAQs

Can I use homemade cake instead of a mix? Yes, you can use any homemade spice cake or pumpkin cake recipe. Just make sure it’s completely cooled before crumbling.

Why do my cake pops fall off the sticks? This happens when the cake mixture is too heavy or the balls are too warm. Make sure to chill them well and dip the sticks in chocolate first.

Can I make these without pumpkin? Yes. Replace the pumpkin puree with the same amount of applesauce or mashed banana. The flavor will be different but still tasty.

What can I use instead of cream cheese frosting? Any frosting works. Try vanilla buttercream or even Nutella for a different taste.

How do I prevent the chocolate from cracking? Add coconut oil or shortening to thin the chocolate. Also, let the cake pops come to room temperature slightly before dipping so there’s less temperature difference.

Can I use candy melts instead of white chocolate? Yes, candy melts work great and come in many colors. Follow the package directions for melting.

Do I have to use lollipop sticks? No. You can make these as cake balls and serve them in mini cupcake liners without sticks.

Conclusion

These Easy Pumpkin Cake Pops bring together everything you love about fall in one bite-sized treat. The soft pumpkin cake mixed with creamy frosting and covered in smooth white chocolate makes a dessert that everyone will love. Whether you’re making them for a party, giving them as gifts, or just treating yourself, these cake pops are simple to make and always a hit.

The best part is how easy they are. With just a few ingredients and some time to chill, you can create something that looks fancy but doesn’t require special skills. Kids love helping roll the balls and add sprinkles, making this a fun family activity.

I’ve used these ingredients to cook the recipe: spice cake mix, pumpkin puree, cream cheese frosting, white chocolate chips, and sprinkles.