Description
Pumpkin Cake Pops are the ultimate fall dessert—bite-sized, festive, and filled with cozy pumpkin spice flavor. Made with soft pumpkin cake, creamy frosting, and dipped in rich chocolate, they’re perfect for Halloween, Thanksgiving, or any autumn celebration.
Ingredients
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1 batch of pumpkin cake (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-inch pan and let it cool completely.
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In a bowl, beat cream cheese and butter until smooth. Gradually add confectioners’ sugar and mix until fluffy.
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Crumble the cooled cake into a large bowl. Mix in frosting until the mixture holds together.
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Roll mixture into 1½-inch balls. Place on parchment-lined tray and freeze for 10–15 minutes.
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Melt chocolate until smooth. Dip each ball using a toothpick or fork. Let set on wax paper.
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Trim any excess chocolate once hardened.
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Allow to fully dry before storing in an airtight container
Notes
Don’t overmix the frosting—just enough to hold the cake together.
Decorate with sprinkles, candy eyes, or edible glitter for seasonal flair.
For best results, freeze cake balls slightly longer if they’re slipping off the stick.
Store before dipping in chocolate to freeze ahead for holiday prep.
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Category: Desserts
- Method: No-Bake / Baked (initial cake)
- Cuisine: American