How To Make Pumpkin Cake Pops (Fall Halloween Recipe)

Learn how to make pumpkin cake pops in a melted coating with ease in this step-by-step guide. This delightful fun fall treat blends the flavors of pumpkin bread into bite-sized perfection, making them the ultimate seasonal dessert with a few simple ingredients.

Fall is here, and what better way to celebrate the season than with a delightful treat that combines the flavors of pumpkin, spice, and everything nice? 

Pumpkin cake pops are not only delicious but also a fun and festive dessert that’s perfect for a halloween party, Thanksgiving gatherings, or simply satisfying your sweet tooth. All wrapped up in a white chocolate coating, these are perfect on a cozy autumn evening.

The best part? You don’t need to be a baking expert to whip up these delectable treats. 

In this blog post, we’ll show you how to make pumpkin cake pops using a boxed cake mix. 

If you love pumpkin season and cake pop recipes you may also want to try my Starbucks Birthday Cake Pops or my Red Velvet Cake Pops.

WHAT ARE CAKE POPS?

Cake pops are a type of dessert that is made by mixing crumbled cake with frosting or cream cheese, rolling the mixture into balls, and then inserting cake pop sticks into the center. The cake balls are then coated in chocolate, candy melts, or other types of candy coating and decorated with sprinkles, nuts, or other toppings.

Cake pops are a fun and popular treat for parties, weddings, and other special events. They can be made in a variety of flavors and colors, and can be customized to match the theme of the occasion.

It’s also a great way to use up leftover cake, and are a fun and creative way to present desserts. They can also be called cake truffles, dip cake balls, or balls of cake.

WHY YOU WILL LOVE THESE PUMPKIN CAKE BALLS

1. They are a delicious treat: Homemade cake pops are made with a moist pumpkin cake recipe mixed with a cream cheese frosting, and then coated in melted candy melts. The combination of flavors and textures is a tasty treat for many people.
2. They are customizable: You can make your homemade cake pops in any flavor you like and decorate them with different toppings or sprinkles to suit your preferences.
3. They are easy to make: Although they require some effort to prepare, cake pops are not overly complicated to make. They’re as easy as mixing the dry ingredients with the wet ingredients in a medium bowl and following a few extra easy steps! You do not need a cake pop maker for this easy recipe.
4. They are a cost-effective option: Buying cake pops from Starbucks or a bakery can be expensive. Making them at home can save you money while still satisfying your sweet tooth with this festive treat.

INGREDIENTS YOU NEED FOR THE PUMPKIN SPICE CAKE POPS

You will need the following ingredients listed below to make the festive pumpkin cake pops (the exact measurements, nutrition information and full recipe are in the printable recipe card below):

• Yellow cake mix of choice – using a standard box cake mix is an easy way to save yourself tons of time in the kitchen, I used Betty Crocker. You could also use a gluten free cake mix if you needed these to be gluten free. If you find a box of spice cake mix or white cake mix that can also be used.
• Pumpkin puree – do not confuse this with pumpkin pie mix or filling
• Pumpkin pie spice – this really enhances the pumpkin flavor
• Cream cheese frosting – used Betty Crocker again. A regular vanilla frosting would also be great.
• Orange candy melts – you can also use white candy melts, dark chocolate melts, almond bark, or chocolate chips if desired. The candy melts act as the candy coating.
• Lollipop stick or cake pop stick
• Optional – orange food coloring, extra chocolate, graham cracker crumbs, powdered sugar, etc.

HOW TO MAKE THE PUMPKIN SPICE CAKE BALLS ON A STICK

1. Start by preparing your cake by packaged directions. Beat cake mix, water, vegetable oil, and eggs in a large mixing bowl.
2. Pour the cake batter into a greased 9×13-inch baking dish or two 8×8-inch round cake dishes and bake in a 350 degree F oven until a toothpick inserted into the center comes out clean.
3. Let the cake cool completely, then crumble it with a fork in a large bowl or in the baking dish. Stir the frosting into the crumbled cake, cover with plastic wrap, and freeze until chilled.
4. Use a cookie scoop and your hands to roll the mixture into evenly sized balls and place on cookie sheet. You want to try make them all a consistent size – aim for the size of a ping pong ball.
5. Freeze again until balls are hard.
6. It’s easier to roll the cake & frosting mixture into perfectly round balls if it’s cold. The cake & frosting mixture is super moist, and at room temperature it makes it extremely difficult to shape them perfectly.
7. Once they have been frozen, I give them another little roll to smooth out the sides. Then place on a baking sheet. 
8. Melt candy melts in the microwave in 30-second increments or in a double boiler. Dip the lollipop sticks into the melted candy melt chocolate, then stick into one of the cake balls.
9. Do this with all of them and put back in freezer till they are solidified.
10. Gently dip the balls into the melted chocolate or spoon the chocolate onto balls and twirl to coat, letting the excess chocolate drizzle off onto parchment paper. Decorate with sprinkles or cake crumbs from leftover cake if desired.
11. Place them upright in a styrofoam block, or a cardboard box to harden. There you have it, you have easy cake pops!

DIY CAKE POP TIPS

• Make sure your cake pops are cold enough before adding the frosting! If they are not cold enough they will change their shape and start to melt once you start trying to frost. 
• Make fine cake crumbs by using a fork and taking your time, ensuring there are no large chunks. This will make them harder to shape.
• Expert tip – don’t use too much icing. Typically the more frosting the better on traditional cakes, at least in my opinion, but in cake pops this is not the case.
• If you add too much they may become too mushy and much too sweet!
• Cut off the crispy edges of the cake. These edges will be more likely for the cake pops to fall apart.
• If your cake is very moist, use less frosting than you normally would with a regular cake mixture.
• Don’t remove all the cake balls from the freezer at once. Take a little bit out at a time so they are easier to work with.

OTHER CAKE POP FLAVOUR COMBINATIONS YOU COULD TRY

• Birthday cake pops – using vanilla frosting and using funfetti cake mix. My 3 Ingredient Funfetti Cake Pops (using a box of cake mix) are a huge hit on the blog!
• Cookie dough cake pops
• Chocolate cake pops – you can make the starbucks chocolate cake pops by using chocolate cake mix and chocolate candy melts.
• Peppermint chocolate cake pops – using chocolate boxed cake mix, peppermint frosting and melted chocolate coating or semi-sweet chocolate.

These are perfect to bring to a baby shower, birthday parties, or any celebration where you want to impress your guests! Homemade cake pops ALWAYS “wow” guests, trust me.

It’s a game changer, and will save you so much time! Not to mention you will make perfect cake pops every time.

The best part about making cake pops is you can use leftover cake crumbs, and mix it in with a small amount of icing and they come out great! You can also customize them but using a gluten free cake mix to make gluten free cake pops.

HOW TO STORE

Once you’ve made your delicious pumpkin cake pops with boxed cake mix, it’s essential to store them properly to keep them fresh and maintain their taste and texture. Here’s how to store your pumpkin cake pops:

1. Room Temperature: If you plan to consume the cake pops within a day or two and the weather isn’t too warm, you can leave them at room temperature. Place them on a plate or in an airtight container, but avoid exposing them to direct sunlight or heat sources.
2. Refrigeration: If you want to store the cake pops for a longer period (up to a week), it’s best to refrigerate them. Place them in an airtight container or cover them with plastic wrap to prevent them from drying out. You can also insert the cake pops into a piece of foam or a cake pop stand inside the container to keep them upright.
3. Freezing:If you want to store the cake pops for an extended period (up to a month or more), freezing is the best option. Here’s how to freeze cake pops:
   • Place the cake pops on a baking sheet or tray lined with parchment paper, making sure they’re not touching each other.
   • Freeze them for about 1-2 hours until they become firm.
   • After the initial freeze, transfer the cake pops to an airtight container or a freezer-safe resealable bag, separating layers with parchment paper to prevent sticking.
   • Label the container or bag with the date for reference.
   • Store them in the freezer.

More Pumpkin Recipes You May Like To Try!

• Pumpkin Pie Protein Cheesecakes
• Gluten-Free Pumpkin Muffins
• Starbucks Pumpkin Cream Cold Foam
  
• Blended Pumpkin Baked Oats
• Pumpkin Cheesecake Overnight Oats
• Pumpkin Cottage Cheese Cookie Dough
• Easy Pumpkin Waffle Recipe With Pancake Mix
• Pumpkin Pie Protein Ice Cream
• Keto Pumpkin Spice Latte
• Copycat Pumpkin Perfect Bars
• Gluten-Free Pumpkin Oatmeal Bars
• Pumpkin Sheet Pan Pancakes

IF YOU TRIED THIS PUMPKIN CAKE POPS RECIPE PLEASE LEAVE A COMMENT AND STAR RATING. I LOOK FORWARD TO SEEING YOUR CREATIONS! YOU CAN PIN THESE PUMPKIN-FLAVORED TREATS ON PINTEREST OR SHARE ON INSTAGRAM BY TAGGING @basicswithbails and #basicswithbails