Description
Pumpkin Cake Pops are festive bite-sized treats perfect for fall. Made with moist pumpkin cake and rich cream cheese frosting, then dipped in smooth chocolate, these pops are fun, flavorful, and ideal for Halloween parties, Thanksgiving, or cozy autumn snacking.
Ingredients
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1 batch Pumpkin Cake (from scratch or box mix), baked in a 9×13 inch pan
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6 oz cream cheese, room temperature
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6 tbsp butter, room temperature
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3 cups confectioners’ sugar
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12 oz white or milk chocolate, for dipping
Instructions
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Bake the pumpkin cake in a 9×13 pan and let it cool completely.
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While the cake cools, beat cream cheese, butter, and sugar until fluffy to make the frosting.
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Slice cake into 12 bars, then crumble into fine crumbs.
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Mix the crumbs with the frosting until well combined and the mixture holds together.
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Roll into 1.5-inch balls and place on parchment paper. Freeze for 10–15 minutes.
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Melt the chocolate until smooth.
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Insert a toothpick or fork into each ball, dip into chocolate, and let set on wax paper.
Notes
Freezing the balls before dipping helps keep them intact.
If too wet, add crushed graham crackers.
Use candy melts for vibrant seasonal colors.
Store in fridge for up to a week or freeze for longer.
Great make-ahead dessert for fall events or gifting.
- Prep Time: 25 minutes
- Cook Time: 30 minutes (for cake baking)
- Category: Dessert
- Method: No-Cook
- Cuisine: American