These delicious pumpkin spice cake pops are decorated to look like cute little pumpkins! This fun fall treat is perfect for parties or classrooms!

Easy Pumpkin Cake Pops

Cake pops are one of my all-time favorite desserts! Just one leaves you completely satisfied and there are so many fun and creative ways you can decorate these little 2-bite treats.

We used a pumpkin spice cake combined with a cream cheese frosting for the base of these cake pops, then coated them in a vanilla-flavored orange candy coating. Sometimes you can find orange pumpkin spice candy melts during the fall, which would be a fun addition for avid pumpkin spice fans, but the standard orange candy melts still work great.

Add some cute candy leaves and vines and these festive cake pops look like real little pumpkins! Kids can help make them too!

These cute cake pops are perfect for a fall party, giving out as treats at Halloween events (like a school-hosted trunk or treat), or even tucking into your child’s lunchbox as a special treat.

Ingredients

• 1 Box Spice Cake Mix
• 1 Can of Pumpkin Puree (Plain Canned Pumpkin)
• 1 Can Cream Cheese Frosting

Candy Coating Ingredients:

• 2 bags Wilton Orange Candy Melts
• 1/3 cup Orange sprinkles
• Green Candy Melts

Kitchen Tools You May Find Helpful

• Cookie Sheet or Baking Sheet
• Microwave-safe Bowl
• Candy Sticks or Sturdy Straws <– while we used Halloween-themed paper straws for this recipe, I highly recommend opting for candy sticks instead

Instructions

1. Combine cake mix and canned pumpkin with electric mixer, until no large lumps remaine.
2. Scoop into a lined muffin tin and bake at 375°F for 20 minutes. Allow to cool.
3. Once the muffins have cooled, tear them apart and blend in a large mixing bowl with the canned frosting.
4. Form the “dough” into 1 1/2 TB sized balls. Place on a baking sheet and into the freezer for 15 minutes.
5. Remove cake balls from freezer and press a lollipop stick or sturdy paper straw into each one.
6. Prepare the candy melts according to package directions.
7. Dip each cake pop into the orange candy melts, until fully coated. Place back on the baking sheet to dry, with the stick facing upwards.
8. Use green candy melts in a piping bag to draw leaves and vines.

Prep Tips

• Pumpkin Spice Cake Hack: My daughter is a huge fan of pumpkin spice, so we used a quick 2-ingredient pumpkin spice cake recipe as the basis for these cupcakes. Simply combining a box of spice cake mix and pumpkin puree makes a delicious, soft and flavorful cake that is ready in no time! However, you are welcome to use your favorite pumpkin or spice cake recipe.
• Form the Cake Balls: Using a premade can of cream cheese frosting incorporates another favorite fall flavor without any extra work. The addition of the cream cheese frosting allows you to shape the cake into 1 1/2 Tablespoon-sized balls. Freeze or refrigerate the cake balls for about 15 minutes to help firm them up.
• Pumpkin Candy Coating: We used orange candy melts because they are always available on Amazon or in craft stores. If you can find pumpkin spice morsels, those would work great too and add extra pumpkin spice flavor!
• Making the Leaves and Vines: There really is no way to “mess up” because nature is never perfect and every leaf is different! Melt the green candy melts and scoop into a piping bag with a fine tip; use this to draw on the leaves and vines. Have fun with it!
• Prepare Ahead Tip: while the finished cake pops should be enjoyed within three days of making them, if you need to do a bit of the work ahead of time, you can bake the cake, combine with the cream cheese frosting and roll into balls up to a week beforehand. Just pop the rolled cake balls into the freezer (covered) and allow to come to room temperature before proceeding with the recipe.

More Fall Treats to Try:

• Harvest Corn Nutter Butter Cookies
• Turkey Hand Snacks
• Turkey Cheese Ball Appetizer
• Cinnamon Roll Turkeys

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