Ingredients
Scale
- 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