A Brief History of Pumpkin Desserts
Pumpkin has been a beloved ingredient in North America for centuries, originally cultivated by Indigenous peoples and later embraced by early settlers. The classic pumpkin pie gained popularity in the 19th century as a festive holiday dessert. Over time, bakers began experimenting with modern twists, transforming traditional pumpkin pie flavors into muffins, breads, and creative treats like cake pops—bite-sized desserts that became trendy in the early 2000s. These Pumpkin Pie Cake Pops beautifully merge tradition with fun, making them perfect for cozy autumn celebrations.
Pumpkin Pie Cake Pops – Easy & Delicious Homemade Recipe
- Prep Time: 30 minutes
- Cook Time: 25 minutes
- Total Time: 55 minutes
- Yield: About 24 cake pops 1x
Description
These Pumpkin Pie Cake Pops are a festive, cozy, and utterly irresistible fall dessert. With warm pumpkin spice flavors, a creamy cake center, and a sweet candy coating, they’re the perfect treat for Thanksgiving gatherings, Halloween parties, or simply enjoying on a crisp autumn day. Fun to make and even more fun to eat, these cake pops bring a seasonal twist to a beloved dessert.
Ingredients
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1 box spice cake mix (or homemade spice cake)
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1 cup canned pumpkin puree
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2 large eggs
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1/3 cup vegetable oil
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1 tsp pumpkin pie spice
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1/2 cup cream cheese frosting
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12 oz white chocolate or candy melts
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1/2 cup graham cracker crumbs
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Lollipop sticks
Instructions
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Preheat oven to 350°F (175°C) and prepare spice cake mix according to package directions, substituting water with pumpkin puree.
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Bake for 25 minutes or until a toothpick comes out clean. Let cool completely.
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Crumble cake into a large bowl. Add cream cheese frosting and mix until dough-like.
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Roll mixture into 1-inch balls and insert lollipop sticks. Chill in freezer for 15 minutes.
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Melt white chocolate or candy melts in a microwave-safe bowl.
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Dip each cake pop into the melted coating, allowing excess to drip off.
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Sprinkle with graham cracker crumbs or drizzle with extra chocolate.
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Place on a stand or styrofoam block to set.
Notes
Swap white chocolate for caramel candy melts for a richer flavor.
For extra spice, add a pinch of nutmeg or cloves.
Store in the fridge for up to 5 days.
FAQs
1. Can I make these cake pops ahead of time?
Yes! Pumpkin Pie Cake Pops are a great make-ahead dessert. You can prepare the cake balls up to 2 days in advance and store them in the fridge. Dip and decorate the day you plan to serve for the best presentation.
2. Can I use homemade pumpkin cake instead of a boxed mix?
Absolutely! If you prefer scratch baking, substitute with your favorite homemade pumpkin or spice cake recipe. Just make sure the cake is fully cooled before crumbling and mixing with frosting.
3. How do I keep the cake pops from falling off the sticks?
The trick is to dip each stick into a little melted chocolate before inserting it into the cake ball. Then chill the pops for at least 15 minutes before dipping. This helps secure them and prevents sliding.
