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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.

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)

Instructions

  1. 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.
  2. In a bowl, beat softened butter and cream cheese until fluffy. Gradually add powdered sugar and vanilla extract until smooth and well combined.
  3. Once the cake is cool, crumble it into small pieces. Gradually mix in the frosting until the mixture holds its shape when pressed.
  4. 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.
  5. 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.
  6. While the coating is still soft, decorate with sprinkles, candy eyes, or create pumpkin “stems” using green candy or fondant.
  7. Allow cake pops to dry completely before serving or storing.

Notes

Vegan Version: Substitute with plant-based butter and cream cheese, and use dairy-free chocolate melts for coating.

Flavor Variations: Use spiced apple or carrot cake instead of pumpkin cake for a fun twist.

Creative Decorations: Use edible markers or shimmer dust to create Halloween-themed designs.

Nutrition

Find it online: https://chocolatecoveredamy.com/adorable-pumpkin-cake-pops-for-halloween-and-fall-dessert-tables/