why make this recipe
Pumpkin Pie Cake Pops are a fun and delicious way to enjoy fall flavors. They combine the rich taste of pumpkin pie with the fun presentation of cake pops. Perfect for parties, gatherings, or a sweet treat at home, these bite-sized delights are easy to make and sure to impress. They are not only tasty but also a great way to use leftover cake or celebrate the season.
how to make Pumpkin Pie Cake Pops
Ingredients:
- 1 cup canned pumpkin puree
- 1 box yellow or spice cake mix (15.25 oz)
- 3 large eggs
- 1/2 cup vegetable oil
- 1/2 cup cream cheese frosting
- 12 oz white chocolate or candy melts
- 2 tsp pumpkin pie spice
Directions:
- Preheat the oven to 350°F (175°C). Grease and flour two round cake pans. Prepare the cake mix according to package instructions and bake until golden brown. Let cool completely.
- Crumble the cooled cakes into fine crumbs in a large mixing bowl.
- Mix in pumpkin puree and cream cheese frosting until everything is well combined.
- Form small balls (about 1 inch in diameter) from the mixture and place them on a lined baking sheet.
- Chill in the freezer for about an hour until firm.
- Melt white chocolate or candy melts according to package directions. Dip each chilled ball into the melted chocolate, allowing excess to drip off before placing back on parchment paper.
how to serve Pumpkin Pie Cake Pops
Serve Pumpkin Pie Cake Pops on a festive platter or stick them into a piece of foam or a decorated cake board for display. They are perfect for parties or as a fun dessert option during the fall season. You can also drizzle some extra melted chocolate on top for an added touch!
how to store Pumpkin Pie Cake Pops
Store any leftover Pumpkin Pie Cake Pops in an airtight container in the refrigerator. They should stay fresh for about 4 to 5 days. You can also freeze them for longer storage. Just make sure they are well-wrapped to prevent freezer burn.
tips to make Pumpkin Pie Cake Pops
- Make sure your cake is completely cooled before crumbling it.
- Use a cookie scoop to portion out equal amounts for uniform cake pops.
- If the mixture is too dry, add a little more frosting; if it’s too wet, add more cake crumbs.
- Experiment with different toppings like crushed nuts or sprinkles for added texture.
variation (if any)
You can easily switch up the flavors by using chocolate cake mix instead of yellow or spice. Adding a pinch of cinnamon can also enhance the overall flavor. For a different coating, consider using dark chocolate or colored candy melts for a festive twist.
FAQs
Can I use homemade cake instead of a box mix?
Yes, you can absolutely use homemade cake! Just make sure it is fully cooled before crumbling.
How can I make these gluten-free?
Use a gluten-free cake mix instead of a regular one, and check that all other ingredients are gluten-free.
Can I make these cake pops ahead of time?
Yes, you can make and chill the cake pops ahead of time. Just dip them in chocolate closer to the time of serving for the best results.
Pumpkin Pie Cake Pops
A fun and delicious way to enjoy fall flavors with bite-sized Pumpkin Pie Cake Pops, perfect for parties and gatherings.
- Total Time: 60 minutes
- Yield: 24 servings 1x
Ingredients
- 1 cup canned pumpkin puree
- 1 box yellow or spice cake mix (15.25 oz)
- 3 large eggs
- 1/2 cup vegetable oil
- 1/2 cup cream cheese frosting
- 12 oz white chocolate or candy melts
- 2 tsp pumpkin pie spice
Instructions
- Preheat the oven to 350°F (175°C). Grease and flour two round cake pans.
- Prepare the cake mix according to package instructions and bake until golden brown. Let cool completely.
- Crumble the cooled cakes into fine crumbs in a large mixing bowl.
- Mix in pumpkin puree and cream cheese frosting until everything is well combined.
- Form small balls (about 1 inch in diameter) from the mixture and place them on a lined baking sheet.
- Chill in the freezer for about an hour until firm.
- Melt white chocolate or candy melts according to package directions.
- Dip each chilled ball into the melted chocolate, allowing excess to drip off before placing back on parchment paper.
Notes
Store leftover Pumpkin Pie Cake Pops in an airtight container in the refrigerator for 4 to 5 days or freeze for longer storage.
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 serving
- Calories: 150
- Sugar: 10g
- Sodium: 120mg
- Fat: 8g
- Saturated Fat: 4g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 35mg