Pumpkin Cake Pops

Pumpkin Cake Pops have a creamy cheesecake-like filling with a sweet white chocolate coating. They're the perfect easy dessert for a fall-themed event or Halloween party!

These Pumpkin Cake Pops are one of my favorite little fall treats! They've got this creamy, cheesecake-like filling on the inside and a crunchy candy coating on the outside - kind of like a copycat version of the Starbucks favorite, but fresher and even more fun.

If you've tried my Pumpkin Cheesecake Cookies, you know how much I love pairing pumpkin with cream cheese. That same combo makes these cake pops irresistible! And just like my Pumpkin Earthquake Cake, they start with a simple cake mix, so the prep stays easy while the results look party-ready.

Why You'll Love This Recipe

Perfect flavor + texture combo. These cake pops bring together a creamy, pumpkin cheesecake-like center with a crisp candy coating on the outside. Every bite has that rich pumpkin spice flavor balanced with just the right amount of crunch.
Simple ingredients, easy prep. No fancy equipment needed - just a boxed cake mix, pumpkin puree, and cream cheese. If you can stir and roll, you can make these cake pops!
Festive and customizable. Whether you keep them simple with sprinkles or go all-out decorating them as jack-o-lanterns, they're the cutest addition to any fall party, Halloween get-together, or even a Thanksgiving dessert table.
Crowd-pleasing & kid-friendly. Cake pops are the perfect grab-and-go treat-easy to serve, easy to eat, and guaranteed to disappear fast.

Ingredient Notes

Spice cake mix (15.25 oz box): Spice cake mix gives these cake pops that warm fall flavor, but if you can find pumpkin cake mix, even better. The difference is subtle, so either works. (I also use spice cake mix in my Pumpkin Tres Leches Cake, and it's always a crowd-pleaser!)
Pumpkin puree (1 cup): Be sure you're using pure pumpkin, not pumpkin pie filling. The latter has added sugar and spices that will throw off the recipe.
Vanilla extract (2 tsp): Adds a little depth and rounds out the pumpkin spice flavor.
Butter (1 stick, softened): Let it sit out for 1-2 hours, or if you're in a hurry, place it under a warm glass for 5 minutes.
Eggs (2 large): Help bind the cake and give it structure.
Milk (½ cup): Keeps the cake moist without being too heavy. I prefer to use whole milk in my cake recipes.
Cream cheese (8 oz): This is what gives the cake pops their cheesecake-like texture. Light cream cheese works fine, too.
White chocolate chips or orange candy melts (2 cups): Both melt smoothly and give you options for decorating. Use white chocolate chips if you want to tint your own colors, candy melts if you want that easy orange finish.
Crisco shortening (1 tbsp): This is my secret to getting the candy coating silky and shiny. A little goes a long way!
Sprinkles (optional): Leave them out, or swap in mini chocolate chips, crushed cookies, or cinnamon sugar for different looks.

Additional Supplies Needed

baking sheet
parchment paper or wax paper - This keeps your cake pops from sticking while they cool.
cake pop sticks - You'll need around 25-30.
floral foam or styrofoam to stick the cake pops into for drying

Variations & Additions

Make pumpkin cake balls - just omit the cake pop stick and let them set on a piece of parchment paper!
Decoration: Get creative with what you sprinkle/drizzle on top of the pumpkin spice cake pops. Instead of sprinkles, use cinnamon, mini chocolate chips, brown sugar, crumbled cake, melted chocolate or ground ginger for a flavor boost.
You can make this basic cake pop recipe into any flavor you'd like. Instead of spice cake mix, use chocolate cake mix for chocolate cake pops, strawberry cake mix for strawberry cake pops, etc.

If you're a fan of cake pops, give my No-Bake Oreo Cake Pops and Brownie Cake Pops recipes a try, too!

How to Make Pumpkin Cake Pops

pumpkin cake base batter spread in a baking dish.

Bake the cake base. In a large bowl, mix together the spice cake mix, pumpkin puree, vanilla, softened butter, milk, and eggs until smooth. Pour into a baking pan and bake according to the package directions. Tip: slightly underbaking by 2-3 minutes keeps the cake moist, which helps with rolling later.
Crumble and mix. Once the cake is completely cool, crumble it into a large bowl. Add the softened cream cheese and use your hands to knead until the mixture feels like thick cookie dough. If it's too sticky, chill it for 10 minutes before rolling.
Shape the cake pops. Roll the mixture into 1-1.5″ balls and place them on a parchment-lined baking sheet. Freeze for about 30 minutes to firm them up-this keeps them from falling apart when dipped.

orange candy melts and crisco in a glass bowl.

dipping cake pop in orange melted candy.

Prepare the coating. Combine the white chocolate chips (or candy melts) with the Crisco in a microwave-safe bowl. Heat in 30-second bursts, stirring between each, until smooth. Don't overheat-the coating can seize. If it gets too thick, stir in an extra teaspoon of shortening.
Dip and decorate. Dip the end of each cake pop stick into the melted coating before inserting it into a cake ball (this "glues" it in place). Then dip the whole cake ball, turning gently to coat. Shake off excess chocolate and set upright in floral foam or Styrofoam. While still wet, add sprinkles, drizzle extra chocolate, or decorate like jack-o-lanterns.
Let set. Place the finished pops on a parchment-lined tray for 5-10 minutes until firm.

Helpful Tips & Tricks

SHORTCUT: If your local grocery store happens to have a pre-made spice or pumpkin sheet cake, use that instead of making your own cake! You'll just need to crumble it and mix it with cream cheese to make the cake pop filling. You can even use Pumpkin Spice Oreos (about 30) in lieu of the cake.
Dip cake pop sticks in a little bit of melted candy coating before putting them in the cake balls. This ensures they will stay put during dipping.
YIELD: You should be able to get 25-30 pumpkin cake pops out of this recipe.
STORAGE: Keep cake pops in an airtight container in the refrigerator and serve within 3-4 days.
FREEZING: Freeze without sticks by dipping in candy melts (leave a small spot for the stick), then place in a freezer bag. They'll keep 4-6 months; thaw in the fridge for 10-12 hours before serving.

orange pumpkin cake pop missing a bite, showing inside.

FAQs

If your coating feels too thick, just stir in a teaspoon of shortening or coconut oil at a time until it loosens up. Don't add water - it'll make the chocolate seize. Melting in 30-second bursts and stirring well between rounds also helps keep it smooth.

Cracking usually happens when your cake pops are too cold and the warm coating sets too quickly. I like to let the cake balls sit at room temp for about 5 minutes after coming out of the freezer before dipping. It evens out the temperature and gives you a nice, even finish without cracks.

The mixture should feel a lot like cookie dough - soft enough to roll, but not sticky. If it's too wet, add a little more cake crumble. If it's too dry, mix in a touch more cream cheese. I usually test-roll one cake ball before shaping the rest just to make sure the texture feels right.

I don't recommend it. The frosting doesn't firm up as well as the cream cheese, making it much more difficult to roll out your cake balls and dip them effectively. The frosting also adds a lot of sugar to the recipe, making the cake pops too sweet in my opinion.

Yes! These can be made up to 48 hours in advance of serving them.

More Fall Desserts

I can't wait to see this recipe in action! 🎃 Tag me on social media 📸 (@lambertslately) with your pumpkin pictures. You can also rate and review the recipe in the comments! ⭐️