Description
Pumpkin Cake Pops are bite-sized fall treats made with moist pumpkin cake, creamy cream cheese frosting, and a smooth chocolate coating. They’re fun, festive, and perfect for Halloween, Thanksgiving, or cozy autumn gatherings. Easy to make ahead and customize with sprinkles or drizzle for extra charm.
Ingredients
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1 batch pumpkin cake (9×13 in / 23×33 cm), cooled
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170 g cream cheese, room temperature
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85 g butter, room temperature
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360 g confectioners’ sugar
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340 g white or milk chocolate (for dipping)
Instructions
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Bake the cake – Prepare pumpkin cake from scratch or using a mix, bake in a 9×13 inch pan, and let it cool completely.
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Make the frosting – Beat cream cheese, butter, and confectioners’ sugar until smooth and fluffy.
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Crumble the cake – Cut cake into pieces, then crumble into fine crumbs with no lumps.
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Combine – Mix crumbs with frosting until a moist dough forms.
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Shape – Roll mixture into 1½-inch balls, place on parchment-lined tray, cover, and freeze for 10–15 minutes until firm.
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Melt the chocolate – In a microwave or double boiler, melt chocolate until smooth.
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Dip – Using a fork or toothpick, dip each cake ball in chocolate, allowing excess to drip off. Place back on parchment.
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Set & store – Let chocolate harden before storing in an airtight container at room temperature or in the fridge.
Notes
Ensure the cake is completely cooled before mixing with frosting.
Adjust consistency: add cake crumbs if too wet, or frosting if too dry.
Decorate with sprinkles, drizzle, or themed toppings for seasonal flair.
Store at room temperature for 3–4 days, or refrigerate for up to a week.
Undipped cake balls can be frozen for up to 2 months.
- Prep Time: 20 minutes
- Cook Time: 30 minutes (for cake baking, if making from scratch)
- Category: Dessert
- Method: Baking
- Cuisine: American