Easy Pumpkin Cake Pops Recipe (Pumpkin Spice)
These pumpkin 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.
Equipment
- Whisk, handheld, or stand mixer
- Measuring bowls
- Measuring Cups
- Measuring Spoons
Ingredients
Chocolate Pumpkin Cake Pops
- 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 or melting wafers 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. If the mixture is dry, add a teaspoon of frosting at a time until desired consistency.
- Portion out balls (whatever size you like)
- Once the cake balls are rolled, place them on a parchment lined baking sheet and refrigerate until firm.
- To melt the chocolate, melt it in the microwave in 30 second intervals, stirring in between, until smooth. The chocolate shouldn’t be piping hot, just melted. If it seems too thick, stir in 1 teaspoon of vegetable oil to help it thin out so it coats evenly and slides off instead of creating a heavy layer.
- For cake balls, dip each chilled ball into the chocolate using a fork, gently tap off the excess on the side of the bowl, then place back on the parchment paper to set. Place in the refrigerator.
With Sticks
- Dip the tip of a cake pop stick into the melted chocolate, then insert it halfway into a cake ball. Repeat with the remaining cake balls. Allow the chocolate to harden.
- Once the sticks are secure, dip each cake pop into the melted white chocolate, swirling and lightly tapping the stick on the edge of the bowl to remove excess chocolate for a thin coating. If the cake pops are getting warm while sitting while you're dipping, place them back in the refrigerator.
- If the chocolate isn’t coating the cake pop smoothly, try these fixes: First, if it seems too thick, microwave it for a few seconds and stir well to ensure it’s not just too cold. If it’s still too thick, add 1 teaspoon of oil and mix until it reaches a thinner consistency.
- Place the dipped cake pops ball side down on parchment paper (if you prefer a "foot") or stick the sticks into a foam block or a box with holes for a perfectly round shape.
- 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.
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