PUMPKIN PIE CAKE POPS: FUN & EASY DELIGHTS FOR KIDS!
5/5
Fall is in the air, and that means it’s time for all things pumpkin! Looking to make the classic pumpkin pie a little more fun and kid-friendly? Well, then you need to try pumpkin pie cake pops!
What kid doesn’t like cake on a stick? It’s bite size, easy to hold and delicious! These adorable treats are made with crumbled pumpkin cake, cream cheese frosting, and white chocolate. They’re easy to make and decorate, and they’re sure to be a hit with kids and adults alike.
These little bites on a stick are sure to be a hit at your next fall gathering! They’re easy to make, fun to decorate, and absolutely delicious. So what are you waiting for? Get baking!
Pumpkin Pie Cake Pops
These are the dessert MVPs of the season! Roll cake and premade pumpkin pie into bite-sized balls, dip in melted white chocolate, and sprinkle with a dash of cinnamon, sprinkles or your little one’s favorite topping. Voila! You've got a delicious and kid-friendly treat that's perfect for parties, bake sales, or just a midday snack. The best part? They're easy to make and packed with pumpkin-y pie goodness!
Equipment
- 1 Large package of popsicle sticks or cake pop sticks
- Large Sheet Pan
- Parchment Paper
- Mini Ice Cream or Cookie Scooper (optional)
Ingredients
- 1 box yellow cake mix and ingredients required by the box
- 1 cup pumpkin puree
- 1 teaspoon pumpkin pie spice
- 1/3 cup cream cheese frosting
- 1.5 - 10 oz bags white candy melts
- Sprinkles or other decorations optional
Instructions
- Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13 inch baking pan.
- Bake the yellow cake in the 9x13 in a cake pan according to the instructions and ingredients on the back of the box. Let the cake cool completely.
- In a large bowl, crumble the cake until it has a uniform crumbled texture. Add the pumpkin puree, pumpkin pie spice, and cream cheese frosting. Mix until well combined (hands are easiest to get the job done!).
- Roll mixture into 1-inch balls or use a mini ice cream or cookie scooper and place on a sheet pan lined with parchment paper. Chill in the fridge for 10-20 minutes. (I have flattened my cake balls slightly to give a lollipop look, just so they fit in my fridge, but feel free to shape them however is easiest.)
- Melt candy melts according to package directions. (I usually melt in the microwave in 30 second increments in a large pyrex cup, which makes it easier for dipping later.)
- Dip the tip of each popsicle or cake pop stick in the melted chocolate and stick them into the cake balls. Refrigerate again for about 10 minutes.
- Dip each cake ball into the melted candy melts, coating completely. Place back onto the parchment and decorate with sprinkles, nuts, chocolate, caramel, you name it!
- Refrigerate for 20-30 minutes, or until candy melts have hardened.
Notes
- If the candy melts are too thick, add a teaspoon of vegetable oil.
- If the candy melts are too thin, add a few more candy melts.
- If you don't have sprinkles, you can use other decorations, such as chopped nuts, mini marshmallows, or mini chocolate chips.
