Name: Adorable Pumpkin Cake Pops for Halloween and Fall Dessert Tables
Prep time: 25 min
Cook time: 35 min
Total time: 2 h
Cuisine: American
Ingredients: 1 ½ cups (180g) all-purpose flour; 1 teaspoon baking powder; ½ teaspoon baking soda; ½ teaspoon salt; 1 tablespoon pumpkin pie spice; ½ cup (120ml) vegetable oil; 1 cup (200g) granulated sugar; 2 large eggs; 1 cup (240g) canned pumpkin puree; 1 teaspoon vanilla extract; ½ cup (113g) unsalted butter, softened; 4 oz (113g) cream cheese, softened; 1 ½ cups (180g) powdered sugar; 1 teaspoon vanilla extract; 12 oz (340g) orange candy melts or white chocolate + orange coloring; Lollipop sticks; Green candy or fondant for pumpkin “stems” (optional); Sprinkles, candy eyes, or other decorations (optional)

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Why You’ll Love This Recipe

These pumpkin cake pops are the perfect blend of moist pumpkin cake and rich, creamy frosting, coated in a fun, orange candy shell. Not only are they delicious, but they’re also adorable and perfect for any fall celebration. Whether you’re hosting a Halloween party, attending a fall gathering, or looking for a creative Thanksgiving treat, these cake pops will add a touch of sweetness and fun to your festivities. Plus, they’re easy to make and customize with fun decorations like candy eyes, sprinkles, or little fondant stems.

Ingredients

For the Cake:

1 ½ cups (180g) all-purpose flour
1 teaspoon baking powder
½ teaspoon baking soda
½ teaspoon salt
1 tablespoon pumpkin pie spice
½ cup (120ml) vegetable oil
1 cup (200g) granulated sugar
2 large eggs
1 cup (240g) canned pumpkin puree
1 teaspoon vanilla extract

For the Frosting:

½ cup (113g) unsalted butter, softened
4 oz (113g) cream cheese, softened
1 ½ cups (180g) powdered sugar
1 teaspoon vanilla extract

For the Coating:

12 oz (340g) orange candy melts or white chocolate + orange coloring
Lollipop sticks
Green candy or fondant for pumpkin “stems” (optional)
Sprinkles, candy eyes, or other decorations (optional)

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Adorable Pumpkin Cake Pops for Halloween and Fall Dessert Tables

Directions

Step 1: Bake the Pumpkin Cake

Preheat your oven to 350°F (175°C). Grease and line an 8-inch cake pan. In one bowl, whisk together the dry ingredients: flour, baking powder, baking soda, salt, and pumpkin pie spice. In another bowl, mix the wet ingredients: vegetable oil, sugar, eggs, pumpkin puree, and vanilla extract. Combine the wet and dry ingredients, then pour the batter into the prepared cake pan. Bake for 30–35 minutes, or until a toothpick inserted into the center comes out clean. Let the cake cool completely.

Step 2: Prepare the Frosting

In a bowl, beat the softened butter and cream cheese until fluffy. Gradually add powdered sugar and vanilla extract, mixing until smooth and well combined.

Step 3: Make the Cake Pop Dough

Once the cake is completely cool, crumble it into small pieces in a large bowl. Gradually mix in the frosting, a spoonful at a time, until the mixture comes together and holds its shape when pressed.

Step 4: Shape and Chill

Roll the cake dough into 1-inch balls and place them on a baking sheet. Chill the cake balls in the refrigerator for 1 hour or freeze them for 20 minutes to help them firm up.

Step 5: Insert Sticks and Dip

Melt the candy coating according to the package instructions. Dip the end of each lollipop stick into the melted candy, then insert it into the center of each cake ball. Allow the coating to set for about 5 minutes. Once set, dip each cake ball into the candy coating, tap off any excess, and stand the pops upright to dry.

Step 6: Decorate

While the coating is still soft, add any decorations you desire. You can top the cake pops with sprinkles, candy eyes, or use green candy or fondant to create little pumpkin “stems.”

Step 7: Let Set and Enjoy

Allow the cake pops to dry completely at room temperature or in the refrigerator before serving. Once they are fully set, enjoy your adorable pumpkin cake pops!

Servings and Timing

Servings: 24 cake pops
Prep Time: 25 minutes
Cook Time: 35 minutes
Total Time: 2 hours (including chilling time)

Variations

Vegan Version: Substitute the butter and cream cheese with plant-based alternatives, and use dairy-free chocolate melts for the coating.
Flavor Variations: Instead of pumpkin cake, try making these cake pops with a spiced apple cake or carrot cake for a fun twist.
Creative Decorations: Use edible markers or shimmer dust to create faces, spider webs, or other Halloween designs on the cake pops.

Storage/Reheating

Storage: Store the cake pops in an airtight container at room temperature for up to 3 days. You can also refrigerate them to keep them fresh for longer.
Freezing: For longer storage, you can freeze the cake pops before dipping them in the candy coating. Once ready to serve, dip them in the coating and let them dry as usual.

FAQs

Can I make these cake pops ahead of time?

Yes, you can make the cake pops ahead of time. After rolling them into balls and before dipping in chocolate, store them in the refrigerator for up to 3 days. When you’re ready, dip them in the coating and let them set.

Can I use regular chocolate instead of candy melts?

Yes, you can use regular chocolate, but candy melts are easier to work with and give a smoother, shinier finish. If using chocolate, be sure to temper it properly to avoid it being too thick.

How do I get the cake pops to stay on the sticks?

Make sure to chill the cake balls before inserting the sticks, and dip the stick in the melted candy coating before inserting it. This will help the stick stay in place.

Can I decorate the cake pops with other toppings?

Yes! Feel free to get creative with your decorations. You can add crushed candy, colored sugar, or even small Halloween-themed sprinkles.

How do I store leftover cake pops?

Store leftover cake pops in an airtight container in a cool, dry place for up to 3 days. You can also freeze them for later enjoyment.

Conclusion

These Pumpkin Cake Pops are the perfect fall treat to add a festive touch to your Halloween or Thanksgiving celebrations. With a spiced pumpkin cake base, cream cheese frosting, and a vibrant orange coating, they’re a fun, delicious way to enjoy the flavors of fall. Whether you’re hosting a party or just looking for a charming dessert, these cake pops will delight everyone with their cuteness and flavor!

Adorable Pumpkin Cake Pops for Halloween and Fall Dessert Tables

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These Pumpkin Cake Pops are a festive and fun treat, made with spiced pumpkin cake, creamy frosting, and coated in a colorful orange candy melt, perfect for Halloween or Thanksgiving.

Author: Amy
Prep Time: 25 minutes
Cook Time: 35 minutes
Total Time: 2 hours (including chilling time)
Yield: 24 cake pops
Category: Dessert
Method: Baking, Chilling
Cuisine: American
Diet: Vegetarian

Instructions

Preheat your oven to 350°F (175°C). Grease and line an 8-inch cake pan. In one bowl, whisk together dry ingredients: flour, baking powder, baking soda, salt, and pumpkin pie spice. In another bowl, mix wet ingredients: vegetable oil, sugar, eggs, pumpkin puree, and vanilla extract. Combine both mixtures and pour into the cake pan. Bake for 30–35 minutes, or until a toothpick inserted comes out clean. Let the cake cool completely.
In a bowl, beat softened butter and cream cheese until fluffy. Gradually add powdered sugar and vanilla extract until smooth and well combined.
Once the cake is cool, crumble it into small pieces. Gradually mix in the frosting until the mixture holds its shape when pressed.
Roll the cake dough into 1-inch balls and place on a baking sheet. Chill for 1 hour or freeze for 20 minutes to firm up.
Melt the candy coating and dip the end of each lollipop stick into the coating before inserting it into each cake ball. Let it set for about 5 minutes. Then, dip the cake balls into the candy coating, tap off excess, and let them dry upright.
While the coating is still soft, decorate with sprinkles, candy eyes, or create pumpkin “stems” using green candy or fondant.
Allow cake pops to dry completely before serving or storing.