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Creamy Pumpkin Spice Cake Pops

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These creamy pumpkin spice cake pops combine moist pumpkin cake crumbs with luscious cream cheese frosting, dipped in spiced white chocolate for a perfect fall treat. Quick and easy to make, they are a crowd-pleaser for any autumn celebration.

Ingredients

Scale
  • 1 ½ cups all-purpose flour (190g)
  • 1 cup granulated sugar (200g)
  • 1 tsp baking powder
  • ½ tsp baking soda
  • ½ tsp salt
  • 1 ½ tsp ground cinnamon
  • ½ tsp ground nutmeg
  • ¼ tsp ground ginger
  • ⅛ tsp ground cloves (optional)
  • 1 cup pumpkin puree (240g)
  • ⅓ cup vegetable oil (80ml)
  • 2 large eggs, room temperature
  • 1 tsp vanilla extract
  • 8 oz cream cheese, softened (225g)
  • 4 tbsp unsalted butter, softened (55g)
  • 1 ½ cups powdered sugar (180g)
  • 1 tsp vanilla extract
  • 12 oz white chocolate chips or bark (340g)
  • ½ tsp ground cinnamon
  • ¼ tsp ground nutmeg
  • Non-stick cooking spray or vegetable shortening (optional)
  • Sprinkles or chopped nuts for garnish (optional)

Instructions

  1. Preheat your oven to 350°F (175°C). Grease and flour a 9×9 inch baking pan or line with parchment paper.
  2. In a large bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, nutmeg, ginger, and cloves.
  3. In another bowl, whisk pumpkin puree, vegetable oil, granulated sugar, eggs, and vanilla extract until smooth.
  4. Gently fold the dry ingredients into the wet ingredients until just combined; do not overmix.
  5. Pour batter into prepared pan and smooth the top. Bake for 30-35 minutes or until a toothpick inserted in the center comes out clean.
  6. Cool the cake in the pan for 10 minutes, then transfer to a wire rack to cool completely.
  7. Beat cream cheese and butter together until smooth. Gradually add powdered sugar and vanilla extract, mixing until creamy and fluffy.
  8. Crumble the cooled cake into fine crumbs in a large bowl.
  9. Add about ¾ of the frosting to the cake crumbs and gently fold to combine. Add more frosting if needed to achieve a mixture that holds together when pressed but is not too sticky.
  10. Roll the mixture into 1-inch balls and place on a parchment-lined baking sheet. Chill in the refrigerator for at least 30 minutes.
  11. Melt white chocolate chips gently in a microwave-safe bowl or double boiler, stirring often. Stir in cinnamon and nutmeg.
  12. Optional: Insert lollipop sticks halfway into each cake ball. Dip each ball into the melted white chocolate, letting excess drip off. Place back on parchment paper.
  13. Decorate with sprinkles or chopped nuts if desired before the coating sets. Refrigerate until firm, about 15 minutes.

Notes

Avoid overmixing the batter to keep the cake moist. Chill cake balls well before dipping to prevent them from falling off sticks. Melt white chocolate gently in short bursts to avoid burning. Adding a small amount of vegetable shortening can help thin the chocolate for smoother dipping. Cake pops can be stored in an airtight container in the refrigerator for up to 5 days or frozen for up to 3 months.

Nutrition

Keywords: pumpkin spice, cake pops, fall dessert, creamy, cream cheese frosting, white chocolate, easy recipe, autumn treats

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