Easy Pumpkin Cake Pops

4.77 from 13 votes

These festive pumpkin spice cake pops are moist and delicious and so fun to eat!

Prep Time15

Cook Time15

Cool Time1

Total Time1 30

Servings:

Author: Kristin

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.
1 box spice cake mix (13.25 oz), 15 ounces pure pumpkin (1 can)
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 for about 1 hour.
Once the cake is cool, break it into pieces and crumble it into a large bowl. Add the cream cheese frosting, and mix until you have a 'dough'. (I find it is easiest to just use my hands for this.)
2 tablespoons cream cheese frosting
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 ¼ cup of the white chocolate chips in the microwave 30 seconds at a time until smooth and melted, then dip one end of each of the cake pop sticks in the white chocolate, and insert about halfway into the cake pops.
12 ounces white chocolate chips
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.
fall-themed sprinkles

Add more frosting if it seems like the ‘dough’ is not sticking together well enough.
Use a spoon to help distribute the white chocolate coating over the cake pops.
When dipping into the white chocolate, try to avoid getting too much white chocolate on the cake pops or they get too heavy and fall off the sticks.

Swap white chocolate for milk or dark chocolate, or use orange-colored candy melts for a festive touch.
Try rolling the finished pops in crushed graham crackers, mini chocolate chips, or chopped nuts instead of sprinkles.
Add a pinch of pumpkin pie spice to the frosting for extra flavor.

Serve as a cute and seasonal party treat or fall-themed dessert.
Wrap individually in plastic and tie with ribbon for giftable Halloween or Thanksgiving favors.

Store in an airtight container in the fridge for up to 5 days.
Freeze undecorated cake balls for up to 1 month. Thaw, dip in chocolate, and decorate when ready to serve.
Once dipped, cake pops can be kept at room temperature for 1–2 days (if your kitchen is cool) or refrigerated to maintain firmness.