Pumpkin Pie Cake Pops Recipe

Nothing says fall quite like the warm spices and cozy flavors of pumpkin! These pumpkin pie cake pops are about to become your new go-to treat for every autumn gathering.

I still remember the first time I made these little beauties. Emily and I were planning her school's Halloween party, and I wanted something that looked festive but wouldn't stress me out (because who has time for complicated decorating when you're juggling a million other things?). These pumpkin cake pops turned out to be the perfect solution – they're basically foolproof and SO much cuter than regular cupcakes.

What I love most about this recipe is how it combines the best of both worlds: the classic flavors of pumpkin pie wrapped up in a fun, bite-sized treat that's perfect for parties. Plus, they're way easier than you might think – no fancy equipment needed!

Want to try something equally delicious for your fall menu? Check out my pumpkin custard pie that uses similar warm spices but in a traditional pie format.

Why You'll Love These Pumpkin Pie Cake Pops

Jump to:

• Why You'll Love These Pumpkin Pie Cake Pops
• Ingredients For Perfect Pumpkin Cake Pops
• Instructions For Making Pumpkin Pie Cake Pops
• Storage and Make-Ahead Tips For Pumpkin Cake Pops
• Pro Tips For Perfect Pumpkin Cake Pops Every Time
• Variations For Your Pumpkin Cake Pops Recipe
• Frequently Asked Questions About Pumpkin Cake Pops
• Recipes You May Like
• Make These Pumpkin Pie Cake Pops Your New Fall Tradition
• Pumpkin Cake Pops

These little pumpkin treats check all the boxes for the perfect fall dessert:

• Super simple to make – Uses cake mix as a shortcut so you're not starting from scratch
• Ready in under an hour – Perfect when you need treats fast for a party or gathering
• Kid-friendly project – Emily loves helping roll the cake balls (though she eats half the mixture in the process!)
• Make-ahead friendly – Store for up to a week, which is amazing for busy schedules
• Gorgeous presentation – The orange candy coating makes them look like tiny pumpkins
• Portion controlled – No giant slices of cake here, just perfectly sized bites

Ingredients For Perfect Pumpkin Cake Pops

For The Pumpkin Cake:

• 1 box yellow cake mix (15 oz)
• 1 can pumpkin puree (15 oz)
• 1 teaspoon pumpkin pie spice

For The Cream Cheese Frosting:

• ½ cup unsalted butter, softened
• 4 oz cream cheese, softened at room temperature
• 1 teaspoon vanilla extract
• 1½ cups powdered sugar

For The Cake Pop Assembly:

• 12 oz orange candy melts
• 6 oz chocolate candy melts
• 3 tablespoon vegetable shortening, divided
• 24 cake pop sticks

The secret to amazing pumpkin cake pops is using real pumpkin puree instead of just relying on spices. It gives them that authentic pumpkin flavor and keeps them super moist!

Instructions For Making Pumpkin Pie Cake Pops

Making The Pumpkin Cake:

1. Preheat your oven to 350°F and spray a 9x13 baking pan with non-stick cooking spray.
2. Mix the cake ingredients in a large bowl – just the cake mix, pumpkin puree, and pumpkin pie spice. That's it! No eggs or oil needed because the pumpkin does all the work.
3. Pour the batter into your prepared pan and spread it evenly.
4. Bake for 30-35 minutes until a toothpick inserted in the center comes out clean.
5. Let the cake cool completely – this is super important! Hot cake will make your frosting melt everywhere.

Creating The Cream Cheese Frosting:

6. Beat the butter and cream cheese together in a large bowl until it's smooth and fluffy (about 2-3 minutes).
7. Add the vanilla extract and mix it in.
8. Gradually add the powdered sugar until everything is combined and smooth. Don't dump it all in at once or you'll have a powdered sugar explosion (learned that one the hard way!).

Assembling Your Pumpkin Cake Pops:

9. Remove the cake from the pan and trim off the outside crusty edges – we only want the soft, moist interior for our cake pops.
10. Crumble the cake into fine crumbs in a large bowl. I like to use my hands for this part because it's oddly satisfying!
11. Add 1 to 1½ cups of frosting to the crumbled cake and mix until you can form it into balls. Start with less frosting – you can always add more, but you can't take it out!
12. Shape into 24 cake balls using a cookie scoop for even sizes. Place them on a parchment-lined baking sheet.

Coating The Cake Pops:

13. Melt the orange candy melts with 2 tablespoons of vegetable shortening in a microwave-safe bowl. Heat in 30-second intervals, stirring between each one.
14. Dip each cake pop stick about ½ inch into the melted candy, then insert it halfway into each cake ball.
15. Freeze for 10-15 minutes – no longer or the candy coating might crack when you dip them!
16. Dip each chilled cake pop into the melted orange candy, letting excess drip off.
17. Place in styrofoam or a cake pop stand to dry.
18. Melt the chocolate candy melts with remaining shortening and drizzle over the orange coating for decoration.

Storage and Make-Ahead Tips For Pumpkin Cake Pops

These pumpkin pie cake pops store beautifully at room temperature in an airtight container for up to one week.

I actually think they taste even better after sitting for a day – the flavors meld together and the texture becomes perfect. Emily always tries to sneak one right after I make them, but I make her wait until the next day for the full effect!

For longer storage, you can freeze the finished cake pops for up to three months. Just wrap them individually in plastic wrap before placing in a freezer bag.

Pro Tips For Perfect Pumpkin Cake Pops Every Time

Here are my tried-and-true secrets for pumpkin cake pops that turn out amazing every single time:

• Don't over-mix the frosting into the cake crumbs – you want them moist enough to hold together but not mushy
• Chill those cake balls before dipping – this prevents them from falling off the sticks
• Add shortening gradually to your candy melts if they're too thick for smooth dipping
• Work quickly when dipping – candy melts set fast once they start cooling
• Tap the stick gently against the bowl edge to remove excess coating
• Add decorations immediately before the candy coating sets

The biggest mistake I made when I first started making these? I got impatient and didn't let the cake cool completely. Trust me, warm cake plus frosting equals a gooey mess that won't hold its shape!

Variations For Your Pumpkin Cake Pops Recipe

Want to switch things up with your homemade pumpkin cake pops? Here are some fun variations I've tried:

• Spice it up – Add a pinch of cayenne pepper to the cake mix for a spicy kick
• Change the coating – Try white chocolate with orange food coloring, or go for a fall ombré effect
• Different decorations – Roll in chopped pecans, mini chocolate chips, or autumn-colored sprinkles
• Make them fancy – Drizzle with caramel or dust with edible gold for special occasions

Frequently Asked Questions About Pumpkin Cake Pops

Recipes You May Like

If you're loving these fall cake pops, you'll definitely want to try these other autumn favorites:

• Pumpkin Custard Pie – The classic pumpkin dessert that inspired these cake pops
• Small Batch Chocolate Chip Cookies – Perfect for when you want something sweet but don't need dozens
• Old Fashioned Pumpkin Bread Recipe – Another way to use that can of pumpkin puree

Make These Pumpkin Pie Cake Pops Your New Fall Tradition

These pumpkin cake pops have honestly become one of my most requested recipes. They're the perfect combination of festive, delicious, and totally manageable for busy schedules.

Whether you're making them for a Halloween party, Thanksgiving gathering, or just because you're in the mood for something sweet and autumn-y, I promise these little treats will be a hit. Emily's friends always ask when I'm making them again, and honestly, that's the best compliment a recipe can get!

Give them a try and don't forget to save this recipe to Pinterest for later. Your future self will thank you when October rolls around and you need the perfect fall treat!