Pumpkin Cake Pops Recipe
These Pumpkin Cake Pops are bite-sized treats made with moist spiced pumpkin cake, coated in sweet candy melts, and decorated for Fall!
Servings: 22 cake pops
Calories: 202kcal
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!
Video
Notes
*To attach the pumpkin icing decorations to your cake pops add a little bit of the candy melts to the back of it and gently press it on the cake pop to set.
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.
Nutrition
Serving: 1cake pop | Calories: 202kcal | Carbohydrates: 29g | Protein: 1g | Fat: 9g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.1g | Sodium: 175mg | Potassium: 81mg | Fiber: 0.4g | Sugar: 22g | Vitamin A: 1IU | Vitamin C: 0.05mg | Calcium: 22mg | Iron: 1mg
