Delicious Pumpkin Pie Cake Pops You’ll Want to Make Today!

Pumpkin Pie Cake Pops always seem to come to my rescue when I’m staring at a few random leftover slices after a holiday feast and thinking, "There’s no way anyone is eating plain pie again tomorrow." I mean, if you’ve ever been stuck with half a pie just loitering in your fridge, you get it. Sorta like how those delicious apple pie cupcakes that’ll warm your heart bring new life to leftovers, these cake pops transform what you’ve got into something honestly irresistible. Trust me, quick treat for parties or just a lazy weekend at home, these will get devoured faster than you can calculate the calories in a piece of strawberry cheesecake. Let’s fix up your leftovers into something brilliant.

Why I Love This Leftover Pumpkin Pie Cake Pops Recipe!

Okay, real talk. There’s something a little magical about taking old pumpkin pie (let’s be honest, sometimes it sits one day too long) and making Pumpkin Pie Cake Pops that taste like a five-star dessert. When I first tried these, I basically danced in my kitchen. They’re just fun, and they make dessert portable. Plus, less mess. Or, I guess, different mess.
I used to feel weird pitching leftover pie as a treat for friends, but nobody turns down cake pops. It’s that sweet spot between nostalgia and no-fuss baking. You mash, roll, dip, and then you get these perfect bites. Oh—and you impress folks who think cake pops are fancy bakery things (ha, fooled ’em).
Something kind of special happens texture-wise. Moist pie innards meet that pop of chocolate on the outside, and—bam—it’s suddenly the best part of Thanksgiving, but on a stick.
Once, I brought these to a potluck, and they disappeared before I even finished explaining what they were. No lie.

“These pumpkin pie cake pops totally blew my mind. Never knew leftovers could taste so good. I made a second batch right after the first!” – Jamie, real-life cake-pop lover

Ingredient	Amount	Substitution
Leftover Pumpkin Pie	1 pie	Homemade pumpkin puree
Cream Cheese	4 oz	Mascarpone cheese
Chocolate (Milk/White)	8 oz	Coconut oil for melting
Lollipop Sticks	10-12 sticks	Coffee stirrers
Parchment Paper	As needed	Wax paper

What You Need

No complicated shopping required. Grab what you have, raid the pantry, and you’re basically set.
You’ll need leftover pumpkin pie (duh), a little cream cheese (not too much, don’t drown out the pumpkin’s voice), and some chocolate (white or milk is fine, just use your favorite). Oh, and lollipop sticks… or, if you’re me, those coffee stirrers you “accidentally” saved from your last Dunkin’ run.
You can also get wild and roll your pops in crushed graham crackers or colored sprinkles if you’re feeling extra. Did I mention nuts? Chopped pecans are aggressive and wonderful on these.
One more thing: parchment paper is your best friend for cooling these beauties. If you don’t have it, foil works in a pinch but you’ll lose a couple pops to sticking. Annoying, but not tragic.

How to Make Pumpkin Cake Pops

This part isn’t rocket science, I promise. Grab your leftover pumpkin pie, scrape it out of the crust, and toss it in a bowl. Smush it up with just a bit of cream cheese—add it slowly or you’ll end up with pumpkin soup (I learned that the messier way). When you’ve got a nice, moldable mixture, roll it into balls, about one tablespoon each.
Next, melt the chocolate. I nuke it in the microwave, thirty seconds at a time, stirring until it’s smooth. Dip your stick into the chocolate, then jam it into each ball (not too forceful, or stuff pops out the other end—speaking from experience).
Stick ‘em in the fridge to chill for at least half an hour. When they’re firm, quickly dip and swirl in the melted chocolate. Slap on your toppings before the chocolate sets. Let them chill again, and—boom—you’re good.
I usually end up eating one or two straight from the tray before they even finish setting. Fair warning, they are very hard to resist.

Quick Tips

• Warm your leftover pumpkin pie a smidge if it’s fridge-cold (makes it easier to blend with cream cheese).
• Don’t skip the chilling step before dipping in chocolate. If you do, the pops slide right off the sticks.
• Sprinkle toppings immediately after dipping or… nothing sticks and it’s kind of a disaster.
• They freeze like champs, FYI. Ideal for make-ahead treats or late-night snacking emergencies.

More Delicious Pumpkin Desserts:

If you’re into pumpkin everything, you must check out these cozy treats:
The delicious pumpkin cheesecake truffles you’ll love to make are basically happiness in a bite. And don’t even get me started on these delicious pumpkin cupcakes with cinnamon cream cheese frosting yum that I swear taste just like your grandma’s, only dreamier.
For fun-size bakes, I’m partial to the deliciously easy mini pumpkin pies for fall baking fun. Also, the deliciously easy the best crumbl pumpkin pie cookies everyone will love are always a hit. And if you want a vegan vibe, those deliciously moist vegan pumpkin spice cake that’s easy to make recipes will surprise even die-hard dairy lovers.
I lean into the pumpkin theme hard every fall—no shame.

Common Questions

Do I need to use leftover pie or can I make these from scratch?
You can totally bake a pie just to make Pumpkin Pie Cake Pops, but using leftovers is way easier and less wasteful.

What type of chocolate is best to use?
Any chocolate you like. White chocolate gives a sweet cream factor, but dark chocolate feels fancy.

Can I replace cream cheese?
If you’re dairy-free or just not a fan, try a thick vanilla yogurt or plant-based spread. Texture matters most.

How long do Pumpkin Pie Cake Pops last?
About 3-4 days in the fridge. Honestly, they’re usually devoured before that.

Do they have to be on sticks?
No! You can skip the sticks and just eat cake balls off a tray. Kids love it either way.

Go Turn Leftovers Into the Best Treat Ever

So, to wrap it all up, Pumpkin Pie Cake Pops are kind of the underdog hero of the post-holiday fridge cleanup. Grab those leftover slices and you’ll have a snack that’s way better than expected and honestly, pretty cute on a plate. Let yourself experiment with different toppings, or even swap in another pie just for fun. If you’re curious about more no-fuss sweets, check out these easy mini pumpkin pies from Food Network for more inspiration. Now go get your pie on!

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