Make these festive Pumpkin Cake Pops for a delicious fall treat! Moist and so flavorful, this recipe uses cake mix for simple and convenient prep.
Paired with cream cheese frosting, these fall cake pops are as easy to make as they are to eat! You’ll love celebrating the fall season with these amazing spiced cake pop treats.
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🩵 About This Recipe
These pumpkin spice cake pops are perfect for a super easy and adorable fall treat! With the option to add fun sprinkles for extra fun, this recipe is so easy to make and results in a yummy dessert.
With only 4 simple ingredients, even a beginner baker can easily put together this fun treat. Perfect for fall gatherings, Halloween parties, or a treat anytime for pumpkin spice lovers!
And if you can’t get enough of pumpkin desserts, my Spice Cake with Pumpkin and Easy Pumpkin Fudge are both perfect fall desserts as well!
What readers are saying…
I have made this recipe a few times already! Super easy and soooooo tasty!
– Melissa
🧂 Gather Your Ingredients
- spice cake mix – this moist and autumnal cake is perfect for a delicious fall treat.
- pure pumpkin – be sure to get pure pumpkin and not pumpkin pie filling.
- cream cheese frosting – binds the cake together with its sweet and creamy texture.
- white chocolate chips – act as the chocolate coating for these cake pops.
- fall themed sprinkles – this optional ingredient adds a fun presentation flair!
🔪 Let’s Make Pumpkin Cake Pops!
(Or click here to jump right to the recipe card with measurements!)
Mix Batter
In a large mixing bowl, combine cake mix with pumpkin.
Bake
Spread the cake batter into a 9×13 baking dish and bake for 15 to 20 minutes.
Crumble
Let the cake cool, then break into pieces and combine with a scoop of cream cheese frosting.
Form Cake Pops
Use a cookie scoop to form the cake pop mixture into balls and place on a baking sheet.
Add Cake Pop Sticks
Melt white chocolate in a large cup. Dip each stick into the chocolate and stick into the cake pops. Freeze for about 15 minutes.
Coat with Chocolate
Once the cake pop sticks are set in place, coat the cake pops with more melted chocolate and allow it to harden. Add sprinkles if desired.
💡 Expert Tips and Tricks
- If your cake pop mixture isn’t sticking together well, add some more frosting to the mixture.
- I like to use my hands to mix the cake pops to make it easier.
- A spoon can be used to help distribute the white chocolate over the cake pops.
- Don’t overcoat the cake pops with the chocolate. If they get too heavy, they can fall off the sticks.
❔ FAQs
No, pumpkin puree is just pumpkin on its own while pumpkin pie filling has added sugar and spices. If you use pumpkin pie filling, your cake will probably be too sweet!
This could be a result of too much OR not enough frosting. Start with a little less than you think you need and add more until you get a decent texture.
Be sure to refrigerate or freeze the cake pops after the sticks are placed into each one so they’re firmly situated. Melt the chocolate in a tall and thin container to make it easier to fully submerge each cake pop and allow any excess chocolate to drizzle off.
📝 Substitutions and Variations
- Milk chocolate or dark chocolate can be used instead of white chocolate. You can also drizzle one kind of chocolate over another for a fun contrast.
- Orange colored candy melts are also great for a fall twist!
- Roll the finished cake pops in graham cracker crumbs, mini chocolate chips, or chopped nuts.
- Add some pumpkin pie spice into the cake pop mixture for extra flavor.
Kristin’s Kitchen Tip
You may need to reheat the chocolate throughout the dipping process so it stays thin and dippable!
🥡 Storage
Store in an airtight container for 4 to 5 days in the fridge. You can also freeze undecorated cake pops for up to a month, then thaw them almost all the way before dipping. You can also store your cake pops for a day or two at room temperature.
Keep It Handy
Don’t have time for this pumpkin cake pops recipe right now? Click on or tap the heart icon on the BOTTOM RIGHT of the screen to save it for later!
🍴 How To Serve This Dish
These are great to bring along to a seasonal party or gathering! If you want to really dress them up, wrap each of them individually in a festive plastic bag and tie with some ribbon for fun Halloween or Thanksgiving favors.
😋 More Easy Pumpkin Dessert Recipes You’ll Love
- Pumpkin Brownies with Oreos – These super fudgy brownies each have a delicious Oreo cookie in the middle!
- Crockpot Pumpkin Spice Dump Cake – The slow cooker makes this hands off cake so easy to make.
- Pumpkin Cream Cheese Crescent Rolls – Use storebought crescent roll dough and turn it into a sweet and light dessert.
- Pumpkin Spice Milkshake – Looking to bring the flavors of pumpkin spice into the warmer months? This recipe from Homemade Hooplah is the perfect frozen treat!
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Pumpkin Spice Cake Pops
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📋 Recipe Card
Easy Pumpkin Cake Pops
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Ingredients
- 1 box spice cake mix (13.25 oz)
- 15 ounces pure pumpkin (1 can)
- 2 tablespoons cream cheese frosting
- 12 ounces white chocolate chips
- fall-themed sprinkles (optional)
Instructions
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Preheat oven to 350 degrees F (175 degrees C). Spray the bottom and sides of a 9×13 baking dish with nonstick cooking spray.
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In a large bowl, mix together the spice cake mix and pumpkin. The batter will be very thick.1 box spice cake mix (13.25 oz), 15 ounces pure pumpkin (1 can)
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Pour the batter into the baking dish. Bake for 15-20 minutes, until a toothpick inserted in the center comes out clean. Remove the cake from the oven and cool for about 1 hour.
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Once the cake is cool, break it into pieces and crumble it into a large bowl. Add the cream cheese frosting, and mix until you have a ‘dough’. (I find it is easiest to just use my hands for this.)2 tablespoons cream cheese frosting
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Using a cookie dough scoop, or a spoon, scoop the dough, roll it into balls, and place on a plate or baking sheet.
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Melt about ¼ cup of the white chocolate chips in the microwave 30 seconds at a time until smooth and melted, then dip one end of each of the cake pop sticks in the white chocolate, and insert about halfway into the cake pops.12 ounces white chocolate chips
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Place the cake pops in the freezer for about 15-20 minutes so the chocolate hardens. In the meantime, melt the rest of the white chocolate chips.
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Remove the cake pops from the freezer and dip each into the melted white chocolate. Place back on the plate or baking sheet.
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Decorate with sprinkles right away (if desired), before the white chocolate hardens.fall-themed sprinkles
Notes
Prep Tips:
- Add more frosting if it seems like the ‘dough’ is not sticking together well enough.
- Use a spoon to help distribute the white chocolate coating over the cake pops.
- When dipping into the white chocolate, try to avoid getting too much white chocolate on the cake pops or they get too heavy and fall off the sticks.
Variation Suggestions:
- Swap white chocolate for milk or dark chocolate, or use orange-colored candy melts for a festive touch.
- Try rolling the finished pops in crushed graham crackers, mini chocolate chips, or chopped nuts instead of sprinkles.
- Add a pinch of pumpkin pie spice to the frosting for extra flavor.
Serving Suggestions:
- Serve as a cute and seasonal party treat or fall-themed dessert.
- Wrap individually in plastic and tie with ribbon for giftable Halloween or Thanksgiving favors.
Storage Info For Leftovers:
- Store in an airtight container in the fridge for up to 5 days.
- Freeze undecorated cake balls for up to 1 month. Thaw, dip in chocolate, and decorate when ready to serve.
- Once dipped, cake pops can be kept at room temperature for 1-2 days (if your kitchen is cool) or refrigerated to maintain firmness.
Video
Nutrition
Nutritional information is an estimate. The nutritional values for your final dish may vary based on measuring differences and products used.
Update Notes: This post was originally published in October 2015, and was republished with tips, step by step photos, and a recipe change in August 2025.
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