Here is another fun treat I am sharing as part of our Pumpkin Week celebration. These festive pumpkin cake pops are moist and delicious and so adorable! There is something about cake pops that makes even my teenage sons’ faces light up. They are just so delighted when I make cute little treats like this!
Pumpkin cake works really well with this cake pop method, because it is so moist, I only had to use a little bit of frosting to make the pops. I love how the pumpkin flavor really stands out in these bite-sized goodies.
Be sure to check out the rest of the #PumpkinWeek day 4 recipes:
- Pumpkin Almond Croissants from Love and Confections.
- Pumpkin Cake Pops from Dizzy Busy and Hungry.
- Pumpkin Carrot Cake from Making Miracles.
- Pumpkin-Chocolate Babka from Culinary Adventures with Camilla.
- Pumpkin Cranberry Mini Muffins from Feeding Big and more.
- Pumpkin Dip from Gluten Free Crumbley.
- Pumpkin Fudge from That Skinny Chick Can Bake.
- Pumpkin Pie Martini from The Redhead Baker.
- Pumpkin Spice Creamer from Hezzi-D’s Books and Cooks.
- Spicy Pumpkin Sweet Potato Chili from The Crumby Cupcake.
- White Chocolate Pumpkin Mousse from A Day in the Life on the Farm.
Easy Pumpkin Cake Pops
Ingredients
- 1 box spice cake mix
- 15 ounces pure pumpkin (1 can)
- 2 tablespoons cream cheese frosting
- 12 ounces white chocolate chips (1 package, or use white candy melts)
- fall-themed sprinkles (optional)
Instructions
- Preheat oven to 350 degrees F (175 degrees C).
- Spray the bottom and sides of a 9x13 baking dish with nonstick cooking spray.
- In a large bowl, mix together the spice cake mix and pumpkin. The batter will be very thick.
- Pour the batter into the baking dish.
- Bake for 15-20 minutes, until a toothpick inserted in the center comes out clean.
- Remove the cake from the oven and cool.
- Once the cake is cool, break it into pieces and crumble it into a large bowl.
- Add the cream cheese frosting, and mix the crumbs into it until you have a 'dough'. (I find it is easiest to just use my hands for this)
- Using a cookie dough scoop, or a spoon, scoop the dough, roll it into balls, and place on a plate or baking sheet.
- Melt about 1/4 cup of the white chocolate chips in the microwave 30 seconds at a time until smooth and melted, then dip the ends of the cake pop sticks in the white chocolate, and insert about halfway into the cake pops.
- Place the cake pops in the freezer for about 15-20 minutes so the chocolate hardens. In the meantime, melt the rest of the white chocolate chips.
- Remove the cake pops from the freezer and dip each into the melted white chocolate. Place back on the plate or baking sheet.
- Decorate with sprinkles right away (if desired), before the white chocolate hardens.
Note: This post has been shared at THESE link parties!
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Liz says
Pumpkin and white chocolate??? My family would go nuts for your beautiful cake pops!
Wendy, A Day in the Life on the Farm says
You Kristen, my daughter bought me a cake pop machine as a gift….what a pain in the neck. Your version sounds much easier and, once again, I am digging those sprinkles.
Maria Magdalena says
Kid’s party will be perfect with cake pops! Thank you for your participation at Tasty Tuesday with Creative K Kids, I pin your recipe on Pinterest board
Alli @ Tornadough Alli says
Yup, I do believe I’m in love with these! Pumpkin and Spice are my two all time fave flavor combos and you just made these so easy for me to eat more than one, how dare you! Lol, I need to make these soon! Thank you for sharing with us at #ThrowbackThursday, we hope to see you again this week!
Jess says
Yes please, get in my belly! These look sooooo good, pinning! Have a great week xo
Kelsay says
So… Do you make the cake mix according to directions and add purée or just the dry mix and purée and bake it? It sounds like just dry mix and purée but I want to make sure because that doesn’t sound like it would set up very well.
Kristin King says
Hi Kelsay, yes, it is literally just the cake mix and the pumpkin that you mix together and then bake. I know it sounds strange but I have done it many times and it works! 🙂 I also do this with just brownie mix and pumpkin and it results in really dense, fudgy brownies, which is just how I like ’em. Yum! Thanks for stopping by!
Kelsay says
OH MY GOSH I’m trying the brownies next! This truly is super easy. Thank you! I am starting the cake pops right this minute for our football tailgate tomorrow!
Kristin King says
I hope everyone enjoys them! Have fun at the tailgate! 🙂
Judy Mazanec says
What size can of pumpkin?
Kristin King says
Sorry! It is a 15 ounce can. I will add that into the recipe. Good catch, thanks!
Denise Damore says
Can you freeze these?
Kristin King says
I have never done it myself, but I don’t see why not! 🙂 Thanks for stopping by!
Helen at the Lazy Gastronome says
Pumpkins mean fall and boy am I ready! Thanks for sharing at the What’s for Dinner party – have a fabulous week!
Amy says
We love Pumpkin and these Cake Pops look fabulous. Thank you for sharing at Over the Moon.
Michele says
I LOVE these! So perfect for Fall! Pinning to plan to make. 😀
Chas Greener says
My daughter and I love everything pumpkin spice. We will definitely give these a try. Thanks for sharing on To Grandma’s House We Go!
Maureen says
I want to try making this! I have been interested in making cake pops but always felt intimidated! This looks so delicious too. I can’t wait to start making!
Maureen | http://www.littlemisscasual.com
Jann Olson says
Such a fun fall treat! Thanks for sharing with SYC.
hugs,
Jann