A Sweet History of Cake Pops
Cake pops first became popular in the early 2000s when home bakers started transforming leftover cake into bite-sized treats. Inspired by truffles, these delightful desserts gained momentum with Angie Dudley’s viral creations on Bakerella. Today, cake pops come in endless seasonal variations, and this pumpkin pie version is a modern twist, marrying the flavors of classic autumn pie with the fun, portable style of a lollipop.
Pumpkin Pie Cake Pops – Easy & Delicious Homemade Recipe
- Prep Time: 30 minutes
- Cook Time: 35 minutes
- Total Time: 1 hour 5 minutes
- Yield: About 20 cake pops 1x
Description
These Pumpkin Pie Cake Pops are cozy, festive, and irresistibly moist. Perfect for fall gatherings, Halloween parties, or even Thanksgiving dessert tables, they bring the comforting spices of pumpkin pie in a fun, hand-held form. With their creamy coating and crunchy graham topping, these little treats are as beautiful as they are delicious. Whether you’re gifting them, serving at a party, or enjoying with coffee, these cake pops make autumn extra special.
Ingredients
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1 box spice cake mix (or homemade pumpkin spice cake)
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1 cup canned pumpkin puree
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½ cup cream cheese frosting
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2 cups white chocolate melts (or candy coating)
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½ teaspoon pumpkin pie spice
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½ cup crushed graham crackers
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Cake pop sticks
Instructions
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Bake cake according to package directions, replacing oil with pumpkin puree for extra flavor. Let cool completely.
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Crumble cake into a large bowl, mixing in cream cheese frosting until it forms a dough-like texture.
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Roll mixture into small balls and place on a parchment-lined tray. Chill in the fridge for 30 minutes.
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Melt white chocolate with pumpkin pie spice until smooth.
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Dip cake pop sticks into melted chocolate, then insert into each cake ball.
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Coat cake pops in melted chocolate, tapping gently to remove excess.
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Sprinkle with crushed graham crackers or drizzle with extra chocolate.
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Let set at room temperature or refrigerate until firm.
Notes
Swap white chocolate for milk chocolate if preferred.
Swap white chocolate for milk chocolate if preferred.
Store in the fridge for up to 5 days.
FAQ
1. Can I make Pumpkin Pie Cake Pops ahead of time?
Yes! These cake pops can be made 2–3 days in advance. Store them in the refrigerator in an airtight container. If making them further ahead, wrap and freeze, then thaw in the fridge overnight before serving.
2. How do I keep the cake pops from falling off the sticks?
Dip the tip of each stick into melted chocolate before inserting it into the cake ball. This acts as glue and helps secure the pop when dipping. Also, chilling the cake pops before coating prevents them from sliding.
3. Can I use homemade cake and frosting instead of boxed mix?
Absolutely! A homemade pumpkin spice cake and cream cheese frosting will make these even more decadent. Just ensure the cake isn’t too moist; otherwise, the pops may not hold their shape.
