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Pumpkin Spice Cake Pops

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Emily Griffin
Updated Nov 5, 2024
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These Pumpkin Spice Cake Pops combine the warm, cozy flavors of spice cake with creamy frosting, shaped into mini pumpkins for a delightful holiday treat. Using Betty Crocker™ Delights Super Moist™ Spice Cake Mix and Rich & Creamy Cream Cheese Frosting, you’ll have a fun and easy dessert that the whole family can enjoy creating together. Use orange candy melts for dipping, and top with a mini chocolate chip stem to complete the look!

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Pumpkin Spice Cake Pops

  • Prep Time 1 hr 45 min
  • Total 3 hr 0 min
  • Servings 13
  • Ingredients 11
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Ingredients

Cake Pops

Decoration

  • 1 bag (12 oz) orange candy melts
  • 2 to 3 tablespoons shortening, butter or oil
  • 26 miniature chocolate chips

Instructions

  • Step 
    1
    Heat the oven to 350°F and lightly grease a 13x9-inch pan or line it with parchment paper. In a large mixing bowl, combine the pumpkin, eggs, 1/2 cup melted butter, and milk. Stir until smooth.
  • Step 
    2
    Gradually mix in the cake mix, sugar, and pumpkin pie spice. Stir until fully combined and smooth, without overmixing.
  • Step 
    3
    Pour the batter into the prepared pan, and bake for 30 to 35 minutes, or until a toothpick inserted into the center comes out clean. Allow the cake to cool completely.
  • Step 
    4
    Once cooled, crumble the cake into fine pieces using your hands or a fork. Place the crumbs into a large bowl. Mix in 1/2 cup frosting (add more if needed) until the cake holds together when rolled into balls but is not too sticky. Line a sheet pan with cooking parchment paper or wax paper. Scoop and shape 26 evenly-sized cake pop balls, and place on the prepared pan. Note, make sure the cake and frosting mixture is cool and firm enough to easily roll into balls. If it’s too soft, chill it in the fridge for 10 to 15 minutes before shaping.
  • Step 
    5
    To finish shaping, use a cake pop stick to roll over each cake pop to create indented segments, making them look like pumpkins.
  • Step 
    6
    Melt the orange candy melts in a medium bowl according to package instructions and stir in shortening. One at a time, dip the cake pop sticks into the melted coating mixture, and insert into the bottom of the pumpkins, being careful not to break through the top. Place the cake pops back onto the lined sheet pan, and chill in the fridge for 15 to 20 minutes, or until firm.
  • Step 
    7
    Once the cake pops are set, reheat coating mixture in the microwave to melt, being careful not to burn. Dip each cake pop into the mixture, allowing the excess to drip off by gently tapping the stick on the edge of the bowl to remove extra coating. Before the coating sets, place a mini chocolate chip on top of each pop to resemble a pumpkin stem. Stand the dipped cake pops in a foam block or cake pop stand to allow the coating to set completely before serving. Enjoy!

Nutrition

Nutrition Facts are not available for this recipe
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