Name: Pumpkin Spice Cake Pops: 4 Unforgivable Mistakes
Prep time: 30 min
Cook time: 30 min
Total time: 1 h
Cuisine: American
Ingredients: 1 box pumpkin spice cake mix; 1 can (15 ounces) pumpkin puree; 1/2 cup cream cheese, softened; 1 package (12 ounces) vanilla-flavored candy coating; Lollipop sticks; Sprinkles (optional)

Jump to Recipe

Okay, so, confession time: I’m that person. The one who starts craving pumpkin spice lattes the minute the leaves THINK about changing color. Seriously, I’m all about that cozy, spiced goodness as soon as fall hits! And what’s even better than a PSL? These ridiculously easy Pumpkin Spice Cake Pops! Trust me, if I can make ’em, you totally can. I’ve been baking (and sometimes, uh, *burning*) things in the kitchen for years, and these are seriously foolproof. They’re the perfect little bite of autumn, and they look SO cute. Plus, they’re way easier than baking a whole pumpkin pie, and everyone always raves about them. I’ve made these pumpkin spice cake pops for Halloween parties, Thanksgiving desserts, and even just a random Tuesday when I needed a little fall pick-me-up. They’re always a hit! Get ready to impress everyone with these simple and delicious treats!

Why You’ll Love These Pumpkin Spice Cake Pops

Seriously, you NEED these in your life. Why? Let me tell ya:

Quick and Easy Dessert

We’re talking minimal effort here, folks. A box cake mix shortcut? Yes, please! And the baking time is a breeze. You’ll be popping these in your mouth before you know it!

Perfect Fall Flavor

That warm pumpkin spice is EVERYTHING. It’s like a hug in cake pop form, I swear. The spices are just right, not too overpowering, just perfectly cozy.

Fun for All Ages

Get the kiddos involved! Rolling the cake balls and decorating with sprinkles? It’s a blast! Trust me, it’s way more fun than it sounds. Plus, everyone gets to eat the results!

Ingredients for Your Pumpkin Spice Cake Pops

Alright, let’s gather our goodies! Here’s what you’ll need for these little bites of heaven. Don’t worry, it’s all pretty simple stuff. And hey, if you’re missing something, don’t stress! We can always improvise (mostly!).

1 box pumpkin spice cake mix (the standard size, usually around 15-18 oz)
1 can (15 ounces) pumpkin puree (NOT pumpkin pie filling, okay?)
1/2 cup cream cheese, softened (the brick kind, not the whipped stuff!)
1 package (12 ounces) vanilla-flavored candy coating (I like the kind you melt in the microwave!)
Lollipop sticks (the standard size you find in the craft store is perfect)
Sprinkles (optional, but come on, who skips sprinkles?!)

Essential Baking Supplies

Okay, you’ll also need a few basics. Nothing too fancy, I promise! Grab:

Mixing bowls (a couple different sizes are always handy)
Measuring cups and spoons (gotta get those amounts right!)
A baking sheet (for setting the cake pops on to set)
Wax paper (to line that baking sheet so the cake pops don’t stick!)
A microwave-safe bowl (for melting the candy coating)

How to Make Pumpkin Spice Cake Pops

Okay, here’s the fun part! Let’s get down to business and make these adorable pumpkin spice cake pops. Don’t worry, I’ll walk you through every step. Just try not to eat all the cake before it becomes cake pops (I’ve been there!).

Step 1: Bake the Pumpkin Spice Cake

First things first, we need a cake! Grab that pumpkin spice cake mix and follow the directions on the box… BUT! Here’s the secret: instead of the water or oil the box tells you to use, swap it out for the entire can of pumpkin puree. Trust me, it makes the cake extra moist and pumpkin-y. Mix it all up until it’s nice and smooth, then pour it into a greased cake pan (whatever size the box recommends is fine). Pop it in the oven (preheated, of course! Usually to 350°F, but double-check your box!), and bake until a toothpick inserted into the center comes out clean. This usually takes around 25-30 minutes, but keep an eye on it! Let the cake cool completely. This is important, so don’t rush it!

Step 2: Crumble and Combine

Now for the messy part (my favorite!). Once the cake is totally cool, crumble it up into a big bowl. Get in there with your hands! It’s kinda therapeutic, right? Make sure there are no big chunks left. Then, add that softened cream cheese. Now, mix it all together until it forms a dough-like consistency. It should be easy to roll into balls. If it’s too dry, add a tiny bit more cream cheese. If it’s too wet, add a little more crumbled cake. You’ll know when it’s right!

Step 3: Roll and Chill

Time to roll! Grab a small piece of the cake mixture and roll it into a 1-inch ball. Place the cake ball on a baking sheet lined with wax paper. Repeat until all the cake mixture is used up. Now, here’s another crucial step: chill those cake balls in the fridge for at least 30 minutes. This helps them firm up so they don’t fall apart when you dip them in the candy coating. Don’t skip this step!

Pumpkin Spice Cake Pops - detail 1

Step 4: Dipping and Decorating Pumpkin Spice Cake Pops

Almost there! Melt the candy coating according to the package directions. Be careful not to overheat it! It should be smooth and easy to dip. Now, dip the tip of a lollipop stick into the melted candy and insert it into a cake ball. This helps the cake pop stay on the stick. Then, dip the entire cake ball into the melted candy, making sure it’s completely coated. Gently tap off any excess candy coating. Place the cake pop back on the wax paper and immediately decorate with sprinkles (if you’re using them). Let the cake pops set completely until the candy coating is firm. This usually takes about 30 minutes to an hour. And that’s it! You’ve made pumpkin spice cake pops!

Tips for Perfect Pumpkin Spice Cake Pops

Want to take your pumpkin spice cake pops from “meh” to “WOW!”? Here are a few tricks I’ve learned along the way. Trust me, these little things make a HUGE difference!

Ensuring Cake Pop Stability

Ugh, nothing’s worse than a cake pop face-planting into the candy coating! To avoid this, make sure your cake balls are nice and firm from chilling. Also, that little dab of melted candy on the stick before you insert it? Don’t skip it! It acts like glue. Seriously!

Achieving a Smooth Candy Coating

Lumpy, gloppy candy coating? No thanks! Melt your candy coating slowly and stir it frequently. If it’s too thick, add a tiny bit of shortening (like, a teaspoon at a time) until it’s smooth and dippable. And remember, tapping off the excess is key to a pretty finish.

Variations for Your Pumpkin Spice Cake Pops

Okay, so you’ve mastered the basic pumpkin spice cake pops? Awesome! Now, let’s get a little crazy and try some fun variations! Don’t be afraid to experiment! Baking is all about having fun, right?

Different Cake Mixes

While pumpkin spice is the star here, you can totally switch things up! Spice cake mix is amazing, or even a classic yellow cake with a little extra pumpkin pie spice added in. Chocolate cake? YES! The chocolate and pumpkin is SO good together. Trust me on this one!

Candy Coating Options

Vanilla candy coating is classic, but why stop there? White chocolate is delish, or you could go all-out autumnal with orange or brown candy melts. And don’t forget the sprinkles! Halloween sprinkles, fall leaf sprinkles… go wild!

Storing Your Delicious Pumpkin Spice Cake Pops

Okay, so you’ve somehow managed NOT to eat all your pumpkin spice cake pops in one sitting? Impressive! To keep ’em fresh, store them in an airtight container at room temperature. They’ll usually last for about 3-4 days. No need to reheat them, they’re perfect straight from the container! (If they even last that long…)

Pumpkin Spice Cake Pops FAQs

Got questions about these adorable pumpkin spice cake pops? I’ve got answers! Here are a few of the most common things people ask me (usually while they’re shoving a cake pop in their mouth, haha!).

Can I make these Pumpkin Spice Cake Pops ahead of time?

Totally! In fact, I usually do. You can make the cake balls a day or two in advance and store them in the fridge. Just keep them in an airtight container so they don’t dry out. Then, when you’re ready to dip and decorate, just pull them out and get to work! This is a lifesaver if you’re making a big batch for a party.

What if my candy coating is too thick?

Ugh, thick candy coating is the WORST. It’s usually because it’s overheated or not melted properly. Try adding a tiny bit of shortening (like, a teaspoon at a time) and stirring until it’s smooth. If it’s still too thick, you might need to add a tiny bit more. Just be careful not to add too much, or it’ll never set right!

Can I freeze Pumpkin Spice Cake Pops?

Yep, you can! If you want to store them for longer than a few days, freezing is the way to go. Just wrap them individually in plastic wrap and then place them in an airtight container. They’ll last for a couple of months in the freezer. When you’re ready to eat them, let them thaw in the fridge for a few hours. Just be aware that the candy coating might get a little bit sticky after thawing, but they’ll still taste amazing!

Estimated Nutritional Information for Pumpkin Spice Cake Pops

Okay, so, let’s be real, these pumpkin spice cake pops are a treat. But hey, sometimes you just gotta indulge, right? Here’s a rough estimate of what you’re looking at, nutritionally speaking. Keep in mind, this is just an estimate! It can vary depending on the exact ingredients you use and how big you make your cake pops. But it’ll give you a general idea!

Calories: About 150 per cake pop
Fat: Around 8 grams
Saturated Fat: Probably about 5 grams (sorry!)
Carbohydrates: Roughly 20 grams
Sugar: Yep, about 15 grams (told ya!)
Protein: Just about 1 gram

So, yeah, not exactly health food. But hey, everything in moderation, right? Just enjoy them! They’re delicious!

Enjoy Your Homemade Pumpkin Spice Cake Pops!

Alright, you did it! You’re officially a pumpkin spice cake pop pro! Now it’s time to enjoy your adorable (and delicious!) creations. Seriously, take a picture and show ’em off! And hey, if you loved this recipe, leave a comment and let me know! A rating would be awesome too! Happy baking, friends!