Description
Pumpkin cake pops are bite-sized fall delights made with moist pumpkin cake, creamy homemade frosting, and a smooth chocolate coating. These festive treats are perfect for Halloween parties, fall gatherings, or anytime you’re craving something cozy, sweet, and fun to decorate.
Ingredients
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1 batch pumpkin cake (9×13 inch pan)
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6 oz (170 g) cream cheese, room temperature
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6 tbsp (85 g) butter, room temperature
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3 cups (360 g) confectioners’ sugar
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12 oz (340 g) white or milk chocolate, for dipping
Instructions
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Bake a pumpkin cake and let it cool completely.
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In a bowl, beat cream cheese, butter, and confectioners’ sugar until smooth and fluffy.
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Crumble the cooled cake into fine crumbs using a fork or hands.
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Mix the frosting into the crumbs until a moldable dough forms.
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Roll into 1.5-inch balls and freeze for 10–15 minutes.
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Melt chocolate until smooth.
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Dip cake balls into chocolate using a toothpick or fork.
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Let the chocolate set on parchment paper, trim any drips, and allow to dry fully.
Notes
Decorate with sprinkles, candy eyes, or drizzle for a festive touch.
Use candy melts for Halloween-themed colors.
Store at room temperature for 3 days, refrigerate for 1 week, or freeze for longer storage.
You can skip the sticks and serve as cake truffles.
- Prep Time: 30 minutes (plus chilling)
- Cook Time: 30 minutes (for baking cake)
- Category: Desserts
- Method: No-Bake (after cake is baked)
- Cuisine: American