These Pumpkin Cake Pops are bite-sized treats made with moist spiced pumpkin cake, coated in sweet candy melts, and decorated for Fall!
I love cake pops! And using the Benty Cake Mold Set, you get perfectly formed cake pops every time! These Pumpkin Cake Pops are a festive little treat made with moist pumpkin cake, mixed with a hint of frosting and coated in a sweet candy coating. You can decorate them however you like! I went with a simple zig zag design and also used pumpkin icing decorations to create two different and festive Pumpkin Cake Pops!
For more pumpkin desserts you have to check out my Pumpkin Layer Cake, Spiced Pumpkin Crumb Cake, and Pumpkin Spice Cupcakes.
Table of Contents
Recipe Ingredients
Pumpkin Cake Mix – For that classic pumpkin flavor and taste.
Pumpkin Icing Decorations – Decorate your cake pops how you like, but I think these little pumpkins are so festive and cute on top of the cake pops.
Candy Melts – To create the hard outer coating of the cake pops.
For a full list of ingredients and amounts see the recipe card below.
How to Make Pumpkin Cake Pops
Step 1: Bake the cake mix in your oven according to the box directions.
Step 2: After the cake has baked, place the warm cake (you don’t have to wait for it to cool) in a stand mixer or large mixing bowl and crumble it up using a paddle attachment.
Step 3: Once you have crumbled cake add in 2 Tbsp of frosting into the large bowl and mix everything together. You can add an additional 1-2 Tablespoons of frosting based on your cake pop texture preference.
Step 4: Then, using your cake pop dough, fill each of the smaller cake pop molds scraping off any excess on top and freeze for 30 minutes.
Step 5: While the cake is freezing in the mold, melt your candy melts in your microwave and add about 1-2 teaspoons of shortening to each color to allow the consistency to be a little thinner and easier to work with.
Step 6: Then, remove the cakes from the freezer and pop them out of their mold. Then using the larger cake pop mold spoon in the melted candy melts about halfway up the mold, add in the cake center and press down as far as you can so that the melted coating goes up around the sides and top and then scrape or smooth the top over so that you can make an even pop in the mold.
Step 7: Place the mold in the fridge for 5-10 minutes to set.
Step 8: Once the pops are set, pop them out of the mold and you’re ready to decorate!
Step 9: Finally decorate to your liking with the white candy melts, serve, and enjoy!
FAQs
Other flavors you can add into your cake batter that I would recommend would be a teaspoon of vanilla extract or ¼ of a teaspoon of pumpkin pie spice to enhance the pumpkin flavor.
Other decorations I would recommend would be sprinkles, or a drizzle of dark chocolate and white chocolate. You could even dust the tops with confectioner’s sugar.
Storage Information
These pumpkin spice cake pops can be stored in an airtight container on your counter in room temperature for 1-2 days, or in your refrigerator for 1-2 weeks.
If you want to freeze these cake pops you can do so in an airtight container or wrapped in plastic wrap and store in your freezer for up to 2 months.
More Cake Pop Recipes
Pumpkin Cake Pops Recipe
Recommended Products
Ingredients
- 1 box pumpkin cake mix - and ingredients needed to bake the cake
- 2-4 Tbsp cream cheese frosting
- 15 oz vanilla chocolate melts - I recommend Ghirardelli
- 15 oz orange candy melts
- 4-6 tsp shortening
- Pumpkin Icing Decorations* - optional topping
Instructions
- Bake the cake mix according to the box directions.
- After the cake has baked, place the warm cake (you don't have to wait for it to cool) in a stand mixer and crumble it up using a paddle attachment.
- Once the cake is crumbled, add in 2 Tbsp of frosting and mix everything together. You can add an additional 1-2 Tablespoons of frosting based on your cake pop texture preference.
- Then, using your cake pop dough, fill each of the smaller cake pop molds scraping off any excess on top and freeze for 30 minutes.
- While the cake is freezing in the mold, melt your candy melts and add about 1-2 teaspoons of shortening to each color to allow the consistency to be a little thinner and easier to work with.
- Then, remove the cakes from the freezer and pop them out of their mold. Then using the larger cake pop mold pour in the melted candy melts about halfway up the mold, add in the cake center and press down as far as you can so that the coating goes up around the sides and top and then scrape or smooth the top over so that you can make an even pop in the mold.
- Place the mold in the fridge for 5-10 minutes to set.
- Once the pops are set, pop them out of the mold and you’re ready to decorate!
- Finally decorate to your liking with the white candy melts, serve, and enjoy!
The grandkids loved these! Definitely a winner.