Pumpkin Cake Pops

Pumpkin cake pops are a fun and effortless treat that brings a touch of autumn magic to any occasion! With just a box of spice cake mix and a few additional ingredients, you can create these charming bites that are bursting with the rich, warm flavors of Fall. These cake pops are ideal for parties, casual snacking, or even as a sweet surprise for loved ones.

Using spice cake mix not only simplifies the process but also infuses the cake pops with a wonderfully aromatic blend of spices that enhance the pumpkin flavor. The result is a delectable bite-sized dessert that captures the essence of the season. To elevate your gift-giving, I’ve packaged these cake pops in a beautifully adorned box, making them the perfect thoughtful and scrumptious gift for any occasion. Whether you're hosting a gathering or looking for a heartfelt treat, pumpkin cake pops are sure to be a hit!

Love treats like this? Check out my no bake pumpkin cookies, chocolate walnut cake, caramel mousse cake, almond bars, and chocolate mousse cake!

Why you'll love this recipe

• Bursting with Warming Spices, Pumpkin, and Rich Dark Chocolate: These pumpkin cake pops are a perfect fall treat, combining the rich flavors of pumpkin with aromatic spices and indulgent dark chocolate.
• Shortcut Recipe Using Box Cake Mix: Simplify your baking with a convenient box cake mix, which forms the base of this delicious treat and speeds up the preparation process.
• Mix with Frosting for a Truffle-Like Texture: After baking, the cake is combined with frosting to create a decadently moist and truffle-like consistency.
• Perfect for Sharing or Gifting: These cake pops are ideal for parties, thoughtful gifts, or simply enjoying as a special treat.

Equipment

A 9X13 baking pan is a must for baking, you will use it often for a number of different recipes!

Cookie scoop for portioning out the pumpkin cake balls.

A whisk for mixing the cake ingredients together.

Ingredients

• Pumpkin Puree: Use pure canned pumpkin with nothing added—no sugar or spices. This ensures the cake pops have a rich, authentic pumpkin flavor without any extra sweetness or preservatives.
• Spice Cake Mix: Opt for a 15.25 oz box of spice cake mix. This convenient base provides a blend of spices that complements the pumpkin and simplifies the baking process.
• Pumpkin Pie Spice: This is a blend of cinnamon, nutmeg, ginger, clove, and allspice. It adds a warm, aromatic flavor that enhances the pumpkin and spices in the cake mix.
• Eggs: Use eggs at room temperature for the best baking results. They blend more evenly into the batter, helping achieve a smoother texture and better rise.
• Frosting: Canned frosting simplifies the process and is available in flavors like vanilla or cream cheese. You can also use homemade vanilla frosting if you prefer a more personalized touch.
• Chocolate: Dark chocolate is ideal for coating the cake pops. Its rich, slightly bitter flavor provides a perfect contrast to the sweet and spiced cake interior.

See recipe card for quantities.

Substitutions

• Chocolate: If you don't like dark chocolate, white chocolate would be just as delicious. If you.re worried about the chocolate melting, candy melts are a great option, they set up quickly and are very easy to work with.
• Balls: Instead you could press the cake mixture into a pan and cut them into squares if you want to save time.
• Pumpkin shaped cake: You could make these look like pumpkins! Use a toothpick to make indents around the ball to create a pumpkin look.
• Walnuts: Roll the balls into toasted walnuts for a nutty touch!

This recipe has not been tested with other substitutions. These are just suggestions.

Instructions

Let's make fall cake pops!

Step 1. Combine the spice cake mix, eggs, pumpkin, spices, oil, and water. Beat until smooth.

Step 2. Pour into a parchment lined 9X13 pan, smoothing it out evenly. Bake at 350F for 25-30 minutes until a toothpick comes out clean. Set aside until cooled down.

Step 3. Break down the cake in a bowl until crumbs form.

Step 4. Add the frosting and mix until completely combined.

Step 5. Form into a ball, any size works.

Step 6. Dip the pumpkin cake pop in the melted chocolate, place on a parchment lined plate, place in the refrigerator until set.

Hint: Use a fork when dipping the pumpkin balls, it's easier to release the balls onto parchment paper with a fork. Drizzle with extra chocolate and sprinkle with cinnamon to make them look extra pretty.

Pro tips

• Cut Slits into the Cake to Speed Up Cooling: Once the cake is baked and removed from the oven, use a serrated knife or a cake tester to cut slits or vents into the surface of the cake. This technique helps to release steam and allows the heat to escape more quickly, significantly speeding up the cooling process.
• Do Not Mix Hot Cake with Frosting: It’s essential to let the cake cool completely before mixing it with frosting. Combining hot or warm cake with frosting can result in a runny, inconsistent mixture that lacks the desired texture. The heat from the cake can melt the frosting, making it difficult to achieve the truffle-like consistency that is ideal for cake pops.
• Chill Cake Balls Before Dipping in Chocolate: If you find that the pumpkin cake balls are difficult to dip or if they tend to fall apart when coated, place them in the refrigerator or freezer to chill before dipping. Chilling the cake balls firms them up, making them more stable and easier to handle. Aim to chill them for at least 30 minutes in the refrigerator or about 15 minutes in the freezer. This cooling step ensures a smoother dipping experience.

FAQ

Storage

Refrigerator: Store the pumpkin cake pops in an airtight container for up to one week in the refrigerator.

Freezer: Store in an airtight container for up to 2 months.

Related

Looking for other recipes like this? Try these:

Did you try this recipe? Leave a ⭐️ rating below and share it on Instagram, TikTok, and Pinterest!

📖 Recipe

Pumpkin Cake Pops

Amanda Valsamis

These pumpkin cake pops are always a hit! With just a box of spice cake mix and a few additional ingredients, you can create these charming bites that are bursting with the rich, warm flavors of Fall.

5 from 1 vote

Print Recipe Pin Recipe

Prep Time 2 hours hrs

Cooling Down Time 1 hour hr

Total Time 3 hours hrs

Course Dessert

Cuisine American

Servings 30 bites (depending on the size)

Equipment

• Whisk, handheld, or stand mixer
• Measuring bowls
• Measuring Cups
• Measuring Spoons

Ingredients

  

• 1 box Spice Cake Mix 15.25oz
• 1 teaspoon cinnamon
• ½ teaspoon ground ginger
• ½ teaspoon nutmeg
• ¼ teaspoon cloves
• 3 large eggs
• ¼ cup vegetable oil
• ⅓ cup water
• 1 cup pumpkin puree 100% pure pumpkin, nothing added
• ⅓ cup (heaping) frosting vanilla or cream cheese (for after the cake is baked) store bought or homemade
• 8 oz dark chocolate melted

Instructions

 

• Preheat the oven to 350°F. Place the cake mix, eggs, oil, water, spices, and pumpkin puree in a medium bowl, beat or whisk until smooth.
• Line a 9X13 baking pan with parchment paper, pour the cake batter into the pan, spreading it out evenly. Bake for 25-30 minutes or until a toothpick comes out clean.
• Place the cake on the counter until completely cooled down, you can cut slits on top of the cake to speed up the process.
• Break up the cooled down cake in a large bowl until fine crumbs form.
• Add the frosting, mix until throughly combined.
• Portion out balls (whatever size you like) Dip in melted chocolate, place on a parchment lined plate or baking sheet.
• Place in the refrigerator until cold and set.

Notes

Storage:

Refrigerator: Store the cake pops in an airtight container for up to one week in the refrigerator.

Freezer: Store in an airtight container for up to 2 months.

Cut Slits into the Cake to Speed Up Cooling: Once the cake is baked and removed from the oven, use a serrated knife or a cake tester to cut slits or vents into the surface of the cake. This technique helps to release steam and allows the heat to escape more quickly, significantly speeding up the cooling process. Cutting slits not only accelerates cooling but also helps the cake cool more evenly. This is particularly useful if you’re in a hurry to prepare the cake pops or if you’re working with multiple layers that need to cool before assembly.

Do Not Mix Hot Cake with Frosting: It’s essential to let the cake cool completely before mixing it with frosting. Combining hot or warm cake with frosting can result in a runny, inconsistent mixture that lacks the desired texture. The heat from the cake can melt the frosting, making it difficult to achieve the truffle-like consistency that is ideal for cake pops. Allow the cake to cool to room temperature before crumbling it and mixing it with frosting to ensure a smooth, cohesive texture that will hold its shape when formed into balls.

Chill Cake Balls Before Dipping in Chocolate: If you find that the pumpkin cake balls are difficult to dip or if they tend to fall apart when coated, place them in the refrigerator or freezer to chill before dipping. Chilling the cake balls firms them up, making them more stable and easier to handle. This helps them retain their shape and prevents them from becoming too soft or mushy during the dipping process. Aim to chill them for at least 30 minutes in the refrigerator or about 15 minutes in the freezer. This cooling step ensures a smoother dipping experience and helps the chocolate coating set properly, resulting in a polished, professional finish.