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

Scale

1 box spice cake mix (or homemade spice cake)
1 cup canned pumpkin puree
2 large eggs
1/3 cup vegetable oil
1 tsp pumpkin pie spice
1/2 cup cream cheese frosting
12 oz white chocolate or candy melts
1/2 cup graham cracker crumbs

Lollipop sticks

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Instructions

Preheat oven to 350°F (175°C) and prepare spice cake mix according to package directions, substituting water with pumpkin puree.
Bake for 25 minutes or until a toothpick comes out clean. Let cool completely.
Crumble cake into a large bowl. Add cream cheese frosting and mix until dough-like.
Roll mixture into 1-inch balls and insert lollipop sticks. Chill in freezer for 15 minutes.
Melt white chocolate or candy melts in a microwave-safe bowl.
Dip each cake pop into the melted coating, allowing excess to drip off.
Sprinkle with graham cracker crumbs or drizzle with extra chocolate.

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.