When the air gets crisp and the sweaters come out, my oven turns into a full-blown fall factory—and these Pumpkin Cake Pops are my go-to for all things cozy and cute. Whether you’re planning a Halloween bash, Thanksgiving potluck, or just want a fun baking project with the kids, this cake pop recipe is sweet, simple, and so satisfying.

With the warm spice of pumpkin cake, a tangy swirl of cream cheese frosting, and a smooth chocolate coating, these little bites are as tasty as they are adorable. And let’s be honest—they’re party-ready showstoppers that bring the oohs and aahs with zero stress.

Why You’ll Love These Pumpkin Cake Pops

They combine your favourite fall desserts in one perfect bite.
Super customizable for Halloween treats or Thanksgiving.
Great for kids’ parties or classroom events.
That combo of pumpkin and cream cheese? Pure magic.

Ingredients

1 batch of pumpkin cake (9×13-inch pan)
6 oz cream cheese (room temp)
6 tbsp butter (room temp)
3 cups confectioners’ sugar
12 oz white or milk chocolate (for dipping)

How to Make Pumpkin Cake Pops

Bake your pumpkin cake in a 9×13-inch pan. Let it cool completely—no shortcuts here!
While it’s baking, beat cream cheese and butter until smooth. Slowly mix in the confectioners’ sugar until fluffy and delicious.
Crumble the cooled cake into a large bowl. Use your hands or a fork until it’s fine and even.
Add your frosting to the crumbs and mix thoroughly with a spoon until the mixture holds together.
Roll into 1½-inch balls and place them on parchment. Cover and freeze for 10–15 minutes to firm them up.
Melt your chocolate until smooth. Dip each cake ball using a toothpick or fork. Place on wax paper to set.
If chocolate pools around the base, just trim the excess once hardened.
Let them dry completely, then store in an airtight container at room temp or in the fridge.

Pumpkin Cake Pop Tips & Tricks

Don’t overmix the frosting—too much and the cake balls may get mushy.
Add sprinkles, crushed nuts, or edible glitter to jazz them up!
For Halloween, try dipping in orange-colored chocolate and adding candy eyes.
If the cake balls fall off the toothpick, freeze them a bit longer.

From Olivia’s Fall Kitchen

I still remember making these the first time with my kids on a rainy October weekend. We wore matching aprons (thanks, Grandma!) and turned the kitchen into a mini candy factory. There was chocolate on the ceiling by the end—but oh, the giggles.

Now it’s tradition: these pumpkin cake pops show up at every fall party, playdate, and even the occasional Tuesday afternoon snack. They’re festive, fun, and always gone within minutes.

What to Serve with Pumpkin Cake Pops

A warm cup of apple cider or a pumpkin spice latte
A tray of mixed party sweets for variety
Add them to a dessert board with mini pies and truffles
Pair with vanilla or cinnamon ice cream for an extra treat

They also make adorable favours—just wrap in cellophane with a cute ribbon and boom: instant crowd-pleaser.

How to Store Pumpkin Cake Pops

Room Temp: Keep in an airtight container for up to 3 days.
Refrigerated: They’ll stay fresh for up to a week. Perfect for prepping ahead.
Freezer-Friendly: Freeze (before dipping in chocolate) for up to 2 months. Just thaw and coat when you’re ready.

Make sure they’re fully set before stacking or packing—no one wants a smushed cake pop!

FAQs

Can I use store-bought cake and frosting?

Absolutely! It’s a time-saver and still delicious. Just be sure your frosting is thick enough to bind.

What kind of chocolate works best?

White or milk chocolate chips melt well, but candy melts are even easier if you’re decorating.

Do I need a cake pop stand?

Nope! Lay them flat on wax paper to set. If you want to stand them up, stick them in a foam block.

Can I make these gluten-free?

Yes! Just use a gluten-free cake mix and double-check your chocolate and frosting ingredients.

Whether you’re baking for Halloween, Thanksgiving, or just celebrating sweater weather, Pumpkin Cake Pops are a festive fall favorite that brings smiles to every age. So roll up those sleeves, grab some sprinkles, and let’s get dipping!

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