Go Back

Pumpkin Cake Pops

These delightful pumpkin cake pops are perfect for fall celebrations or any sweet craving. They are moist, flavorful, and easy to make, making them an ideal treat for kids and adults alike.
Print Recipe Pin Recipe
Prep Time 30 minutes
Cook Time 25 minutes
Total Time 55 minutes
Course Dessert
Cuisine American
Servings 4 People
Calories 150 kcal

Equipment

  • 1 oven
  • multiple mixing bowls
  • 1 electric mixer (or whisk)
  • 1 baking pan (9x13 inches)
  • 1 baking sheet
  • 1 parchment paper
  • 1 lollipop sticks
  • 1 heatproof dipping bowl
  • 1 wire rack
  • 1 microwave

Ingredients
  

  • 1 cup canned pumpkin puree
  • 1 ½ cups all-purpose flour
  • 1 cup granulated sugar
  • ½ cup brown sugar, packed
  • 1 teaspoon vanilla extract
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • 1 teaspoon ground cinnamon
  • ½ teaspoon ground nutmeg
  • ¼ teaspoon ground ginger
  • ½ cup cream cheese, softened
  • 1 cup white chocolate chips
  • 1 tablespoon vegetable oil
  • optional sprinkles for decoration

Instructions
 

  • Preheat your oven to 350°F (175°C). Grease the baking pan and line it with parchment paper for easy removal.
  • In a large mixing bowl, combine the pumpkin puree, granulated sugar, brown sugar, and vanilla extract. Mix well until smooth.
  • In another bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, nutmeg, and ginger.
  • Slowly add the dry ingredient mixture to the wet mixture, stirring until just combined.
  • Pour the batter into the prepared baking pan and smooth the top. Bake in the preheated oven for 25 minutes or until a toothpick inserted into the center comes out clean.
  • Once baked, remove from the oven and let it cool in the pan for about 10 minutes. Then, transfer the cake to a wire rack to cool completely.
  • Once the cake is completely cool, crumble it into a large bowl with your hands until it resembles fine crumbs.
  • Add the softened cream cheese to the cake crumbs and mix until fully incorporated and the mixture holds together when pressed.
  • Roll the mixture into 1-inch balls and place them on a baking sheet lined with parchment paper. Refrigerate for about 30 minutes to help them firm up.
  • In a microwave-safe bowl, combine the white chocolate chips and vegetable oil. Microwave in 30-second intervals, stirring in between, until melted and smooth.
  • Dip the end of each lollipop stick into the melted chocolate, then insert it into the center of each cake pop.
  • Dip each cake pop into the melted white chocolate, ensuring it is fully coated, then tap off any excess chocolate. Place back on the parchment-lined baking sheet.
  • If desired, sprinkle the tops with colorful sprinkles before the chocolate sets.
  • Allow the cake pops to cool and the chocolate to harden completely before serving.

Notes

Store the cake pops in an airtight container in the refrigerator for up to 5 days.
You can experiment with different coatings, such as dark chocolate or colored candy melts, for a fun twist.