Pumpkin Cake Pops
Pumpkin Cake Pops have a creamy cheesecake-like filling with a sweet white chocolate coating. Perfect dessert for a fall-themed event or Halloween party!
Equipment
- parchment or wax paper
- floral foam or styrofoam for allowing cake pop coating to set
Ingredients
- 15.25 oz spice cake mix
- 1 cup canned pumpkin puree
- 2 teaspoon vanilla extract
- 1 stick butter softened
- 2 large eggs
- ½ cup milk
- 8 oz cream cheese room temperature
- 2 cups white chocolate chips or orange candy melts
- 1 tablespoon Crisco shortening
- sprinkles optional, to cover finished cake pops
Instructions
- In a large mixing bowl, blend cake mix, pumpkin puree, vanilla extract, butter, milk, and eggs. Pour mixture into a baking pan and bake in the oven according to the cake mix package directions.
- Once cool, crumble the prepared cake in a large bowl. Add cream cheese. With your hands, knead together the crumbled cake and cream cheese until well-blended.
- Using your hands, roll the cake mixture into 1-1.5″ balls. Place cake balls on a cookie sheet lined with parchment/wax paper. Cool these in the freezer for 30 minutes.
- Once the cake balls are cooled, prepare the coating. Mix together baking chips or white chocolate chips and Crisco in a microwave-safe dish. Microwave this mixture in 30-second increments, stirring in between, until melted and smooth.
- Put a cake pop stick in each cake ball. Dip in melted candy melts, covering the whole cake pop. Hold coated cake balls over the mixture and gently shake off any excess coating. Place cake pop sticks in floral foam or styrofoam to dry and sprinkle with reserved cake crumbs or sprinkles.
- Place coated cake balls on a parchment/wax-lined cookie sheet to set for 5-10 minutes.
Notes
- Shortcut: Use a pre-made spice/pumpkin sheet cake or ~30 Pumpkin Spice Oreos mixed with cream cheese.
- Stick Tip: Dip sticks in melted coating before inserting so they stay put.
- These can be made up to 48 hours in advance.
- Storage: Refrigerate in an airtight container for 3–4 days.
- Freezing: Freeze (without sticks) up to 4–6 months; thaw in fridge 10–12 hours before serving.
Nutrition Facts
Calories: 177kcalCarbohydrates: 19gProtein: 3gFat: 10gSaturated Fat: 5gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gTrans Fat: 0.2gCholesterol: 23mgSodium: 189mgPotassium: 133mgFiber: 1gSugar: 15gVitamin A: 1396IUVitamin C: 0.4mgCalcium: 74mgIron: 1mg
