Can I use canned pumpkin pie filling instead of pumpkin puree for these pumpkin cake pops?

No, pumpkin pie filling already contains spices and sugar which will throw off the balance of the recipe. Stick with plain pumpkin puree for the best pumpkin cake pops.

My pumpkin cake pop mixture seems too dry. What should I do?

Add additional frosting one tablespoon at a time until the mixture holds together when rolled. The moisture content of pumpkin puree can vary, so sometimes adjustments are needed.

Can I make these pumpkin cake pops without a cake pop maker?

Absolutely! This recipe uses the traditional method of crumbling baked cake and mixing with frosting. No special cake pop maker is required for these pumpkin cake pops.

How far in advance can I make pumpkin cake pops for an event?

You can make the complete pumpkin cake pops up to 3 days in advance, or freeze the uncoated cake balls for up to a month and then thaw and coat them closer to your event.

What's the best way to get that perfect round shape for pumpkin cake pops?

Roll the mixture between your palms, applying even pressure. If the mixture gets sticky, refrigerate it for 15 minutes, then continue rolling with slightly dampened hands.

Pumpkin Cake Pops That Will Steal the Show This Fall 2025

Pumpkin Cake Pops That Will Steal the Show This Fall

Print Recipe

These pumpkin cake pops combine moist pumpkin spice cake, cream cheese frosting, and a crisp candy shell. They’re perfect for Halloween, Thanksgiving, or cozy fall weekends!

Author: Harmony
Prep Time: 30 minutes
Cook Time: 25 minutes
Total Time: 4 hours 40 minutes
Yield: 24 cake pops 1x
Category: Dessert
Method: Baking
Cuisine: American

Ingredients

Scale

For the Cake:
1½ cups all-purpose flour
1 teaspoon baking powder
½ teaspoon baking soda
½ teaspoon salt
1½ teaspoons ground cinnamon
½ teaspoon ground ginger
¼ teaspoon ground nutmeg
¼ teaspoon ground cloves
½ cup vegetable oil
1 cup granulated sugar
2 large eggs
1 cup pumpkin puree (not pumpkin pie filling)
1 teaspoon vanilla extract
For the Frosting & Assembly:
4 ounces cream cheese, softened
2 tablespoons unsalted butter, softened
1 cup powdered sugar
½ teaspoon vanilla extract
24 lollipop sticks
16 ounces white candy melts
8 ounces orange candy melts
Assorted sprinkles

Instructions

Preheat oven to 350°F (175°C). Grease a 9×13-inch pan. In a bowl, whisk flour, baking powder, baking soda, salt, and spices.
In a large bowl, beat oil and sugar. Add eggs one at a time. Stir in pumpkin and vanilla. Add dry ingredients and mix until just combined.
Pour into pan and bake for 22–25 minutes. Cool completely.
Crumble cake into a large bowl. In another bowl, beat cream cheese and butter until smooth. Add powdered sugar and vanilla; mix until creamy. Stir ¾ of the frosting into cake crumbs until it holds together.
Roll mixture into 1½-inch balls and place on parchment-lined baking sheet. Chill 1 hour.
Melt candy melts. Dip stick tips in melted candy, insert into balls, and chill 15 more minutes.
Dip pops into melted candy and decorate immediately with sprinkles. Let dry upright in styrofoam block.

Notes

If candy coating is too thick, stir in a teaspoon of coconut oil to thin. Chill thoroughly before dipping to prevent pops from falling off sticks. Store in an airtight container for up to 1 week.

Nutrition

Serving Size: 1 cake pop
Calories: 215
Sugar: 26g
Sodium: 125mg
Fat: 9g
Saturated Fat: 5g
Unsaturated Fat: 3g
Trans Fat: 0g
Carbohydrates: 32g
Fiber: 1g
Protein: 2g
Cholesterol: 30mg

Keywords: pumpkin cake pops, halloween treats, fall desserts, thanksgiving dessert, pumpkin spice cake pops

Find it online: https://harmonymeal.com/pumpkin-cake-pops/