Pumpkin cake pops made from a box of cake mix, pumpkin puree, and cream cheese frosting, dipped in white candy melts and topped with the reserved cake crumbs. Makes 21.

pumpkin cake pops dipped in white candy melts and topped with cake crumbs

Save a third of a cup of the cake crumbs before you mix in the frosting. That’s the whole trick, and it’s the step everyone skips. Those reserved crumbs go on top of the wet candy coating, and they’re what makes these look like the ones behind the glass at Starbucks.

Pumpkin cake pops are baked pumpkin cake crumbled and bound with cream cheese frosting, rolled into balls, set on lollipop sticks, and dipped in melted candy melts. This version starts with a box of yellow cake mix plus pumpkin puree, makes 21 pops, and needs two trips to the freezer.

I posted these in July 2024, and the honest part is that they take longer than they look. Not hard, just a lot of waiting around for things to firm up. Budget an afternoon and don’t try to rush the freezer steps.

If cake pops are your thing, I’d also make my Starbucks Birthday Cake Pops, Red Velvet Cake Pops, and 3 Ingredient Funfetti Cake Pops.

easy pumpkin cake pops made with cake mix on a white plate

Why You’ll Love These

Five ingredients and a box mix. Cake mix, pumpkin puree, pumpkin pie spice, frosting, candy melts. No cake pop maker, no special pan.
The reserved crumb topping. It costs you nothing and it’s the difference between homemade-looking and bakery-looking.
They travel. Cake pops hold up in a container better than almost any other dessert, which is why they end up at every Halloween party and Thanksgiving table.

Ingredients You’ll Need

(Amounts are in the recipe card below. These are my notes on why each one is in there.)

Yellow cake mix: I used Betty Crocker. Spice cake mix skews more fall, white cake mix lets the pumpkin come forward, and a gluten-free box mix swaps in with no other changes.
Pumpkin puree: Check the can lists pumpkin as the only ingredient. Pumpkin pie filling is pre-sweetened and will make the cake too sweet before you’ve added any frosting.
Pumpkin pie spice: The box mix won’t carry the pumpkin on its own. A teaspoon is what makes these taste like fall.
Cream cheese frosting: The binder. A third of a cup for a whole 9×13 cake sounds like nothing, and it’s correct. Too much frosting is the most common reason cake pops go mushy and slide off the stick.
White candy melts: They set harder and faster than chocolate chips and don’t need tempering. Orange candy melts are the more obvious fall move. Almond bark works too.
Lollipop sticks: Plus something to stand them in while they set, like a styrofoam block or an upturned cardboard box with holes poked in it.

ingredients for pumpkin cake pops on a counter - cake mix, candy melts, cream cheese frosting, and canned pumpkin puree

How to Make Pumpkin Cake Pops

Make the cake by the box directions, adding the pumpkin puree and pumpkin pie spice with the wet ingredients. Bake in a greased 9×13 at 350°F until a toothpick comes out clean.
Cool the cake completely. Warm cake melts the frosting and the mixture won’t hold a shape.
Crumble the cake into fine crumbs with a fork. Set aside a third of a cup for the topping before you add anything else.
Stir the frosting into the rest of the crumbs, cover, and freeze until chilled.
Roll into ping pong sized balls, put them on a lined baking sheet, and freeze again until firm.
Melt the candy melts in 30 second bursts. Dip the tip of each lollipop stick in the coating, push it halfway into a cake ball, and freeze again until the sticks are anchored.
Dip each pop into the coating, or spoon it over and twirl to let the excess run off. Sprinkle the reserved crumbs on while it’s still wet.
Stand them upright to set.

pumpkin cake pops on lollipop sticks setting on a baking sheet

Tips Before You Start

Take the cake balls out of the freezer a few at a time. Pull them all at once and the last ones go soft before you get to them, and soft cake balls slide off the stick mid-dip.
Trim the crispy edges off the cake before you crumble it. Those dried edges don’t bind and they’re where cake pops crack apart.
Dip the stick before you insert it. A little melted candy sets inside the ball and glues it in place. Skip this and you’ll be fishing pops out of the coating bowl.

pumpkin cake pop with white candy coating and pumpkin cake crumb topping

Frequently Asked Questions

Why are my cake pops falling apart?

Almost always too much frosting or not enough. Too much and the mixture goes soft and won’t hold, too little and the crumbs don’t bind. Start with less than you think and add a teaspoon at a time until a squeezed handful holds together.

Why did my cake pops crack?

A big temperature gap between the frozen cake ball and hot melted coating. The ball expands under the warm coating and the shell splits. Let the melted candy cool for a minute before you dip, and don’t dip straight from the deep freeze.

What’s the difference between pumpkin puree and pumpkin pie filling?

Pumpkin puree is 100% cooked pumpkin with nothing added. Pumpkin pie filling is already sweetened and spiced. Use the puree, and check the can lists pumpkin as the only ingredient.

three pumpkin cake pops standing upright in a glass

How to Store Pumpkin Cake Pops

At cool room temperature in an airtight container, they hold 1 to 2 days. In the fridge, they keep about 5 days. Stand them upright so the coating doesn’t flatten on one side.

To freeze, lay them on a lined tray until firm, then move them to a container with parchment between the layers. They keep about a month. You can also freeze the undipped cake balls and coat them fresh later, which is what I’d do when making these ahead for a party.

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4.40 from 23 votes

Pumpkin Cake Pops (Easy Cake Mix Recipe)

These pumpkin cake pops start with a box of cake mix and get topped with reserved cake crumbs for that bakery look. Makes 21, no cake pop maker needed.

Prep Time1

Cook Time40

Total Time1 40

Course: Dessert

Cuisine: American

Servings: cake pops

Calories: 153kcal

Author: Bailey Campbell

Ingredients

1 box yellow cake mix plus ingredients needed to make the cake
1 cup pumpkin puree
1 tsp pumpkin pie spice
⅓ cup cream cheese frosting
1 bag white candy melts 12oz

Instructions

Start by preparing your cake by packaged directions. Beat cake mix, water, oil, and eggs in a bowl. Then add the pumpkin puree and pumpkin pie spice. Pour the 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.
Let the cake cool completely, then crumble it with a fork in a large bowl or in the baking dish. Remove 1/3 cup crumbs and set aside to top the cake pops. Stir the frosting into the crumbled cake, cover, and freeze until chilled.
Use your hands to roll the mixture into evenly sized balls. Freeze again until balls are hard. 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. Once they have been frozen, I give them another little roll to smooth out the sides. Then place on a baking sheet.
Melt candy melts in the microwave or in a double boiler. Dip each lollipop stick into the chocolate, then stick into one of the cake pop balls. Do this with all of them and put back in freezer till they are solidified.
Gently dip the balls into the melted candy melts or spoon it onto balls and twirl to coat. Decorate with the pumpkin cake crumbs that were set aside. Place them upright in a styrofoam block, or a box to harden.

Notes

Storage: Keep in an airtight container at room temperature for 1 to 2 days or in the fridge for 5 days. Stand upright so the coating doesn’t flatten on one side.

Freezing: Lay them on a lined tray and freeze until firm, then move to a container with parchment between the layers. They keep about a month.

Make ahead: You can store or freeze the undipped cake pops to coat later.

Nutrition

The nutrition information provided is calculated based on industry-standard software and should be used as a general guide only. The information may vary depending on ingredient substitutions, cooking techniques, and individual serving sizes. It is the responsibility of the reader to ensure the accuracy and appropriateness of the nutritional information provided. Always consult a qualified healthcare provider for personalized medical or nutritional advice.

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More Cake Pop Recipes

If you make these, leave a star rating and a comment below and tell me how the crumb topping went. And if you post them, tag me @basicswithbails or use #basicswithbails.

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