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Pumpkin Pie Cake Pops! The Ultimate Fall Treat
Sophia Ramirez

Pumpkin Pie Cake Pops

These Pumpkin Pie Cake Pops capture the essence of fall in a portable, bite-sized treat. Combining a sturdy yellow cake base with real pumpkin puree, warm autumn spices, and a tangy cream cheese binder, these pops are encased in a crisp white candy shell. Perfect for parties, they offer a professional bakery aesthetic with a moist, flavorful center that balances the sweetness of the candy coating perfectly.
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Prep Time 40 minutes
Cook Time 30 minutes
Total Time 1 hour 10 minutes
Servings: 24 servings
Course: Desserts
Cuisine: American
Calories: 210
Ingredients Method Notes

Ingredients
  

  • 1 box yellow cake mix (prepared as directed)
  • 1/2 cup pumpkin puree
  • 1 tablespoon pumpkin pie spice
  • 1/2 cup cream cheese frosting
  • 2 cups white candy melts
  • 24 lollipop sticks

Method
 

  1. Bake the yellow cake mix according to package directions and let cool completely.
  2. Crumble the cooled cake into a large mixing bowl until it reaches a fine, sandy texture.
  3. Fold in the pumpkin puree, pumpkin pie spice, and cream cheese frosting until a moldable, dough-like consistency is reached.
  4. Use a cookie scoop to portion uniform balls and roll them smooth between your palms.
  5. Place on a parchment-lined tray and chill for 30 minutes to set.
  6. Melt white candy melts in a microwave or double boiler.
  7. Dip the tip of a lollipop stick into the melted candy, insert into the cake ball, and let set.
  8. Dip the entire cake ball into the candy melts, tapping off the excess, and allow to harden on a rack.

Notes

Ensure the cake is completely cooled before crumbling to prevent the mixture from becoming mushy. If the mixture is too soft to hold its shape, add a little more cake or chill for an additional 15 minutes. Store in an airtight container in the refrigerator for up to 5 days.