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Irresistible Creamy Pumpkin Spice Cake Pops: Easy Fall Treat

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These creamy pumpkin spice cake pops feature a moist cake base, a luxurious cream cheese filling, and a smooth white chocolate coating. They are an easy, foolproof fall dessert that is perfect for parties or cozy afternoons.

Ingredients

Scale
  • 1 box (15.25 oz / 432g) Yellow or Vanilla Cake Mix
  • 1 cup (240g) Pumpkin Puree (100% pure, not pie filling)
  • 1/3 cup (80ml) Vegetable Oil
  • 3 large Eggs, room temperature
  • 2 teaspoons Pumpkin Pie Spice (or 1 tsp cinnamon, 1/2 tsp ginger, 1/4 tsp nutmeg, 1/4 tsp cloves)
  • 4 oz (113g) Cream Cheese, softened
  • 1/4 cup (30g) Powdered Sugar
  • 1/2 teaspoon Vanilla Extract
  • 2 cups (340g) White Chocolate Chips
  • Orange or Red Gel Food Coloring (few drops)
  • 12–15 Lollipop Sticks
  • Optional Decorations: Sprinkles, crushed graham crackers, or white chocolate drizzle

Instructions

  1. Preheat oven to 350°F (175°C). Grease a 12-cup muffin tin or line with liners.
  2. In a large bowl, combine cake mix, pumpkin puree, oil, eggs, and pumpkin pie spice. Mix on medium speed for 2 minutes until well combined.
  3. Spoon batter into muffin cups, filling them 3/4 full. Bake for 18-20 minutes or until a toothpick comes out clean.
  4. Let cakes cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
  5. Crumble the cooled cakes into fine crumbs (about 3-4 cups) using a food processor or hands.
  6. In a small bowl, beat softened cream cheese, powdered sugar, and vanilla until smooth. Transfer to a piping bag.
  7. Take 1 tablespoon of cake crumbs, flatten in palm, pipe a small dot of cream cheese filling in the center, cover with more crumbs, and roll into a smooth ball.
  8. Melt a small amount of white chocolate chips. Dip the tip of each lollipop stick into the chocolate and insert it halfway into the cake ball.
  9. Refrigerate cake pops for at least 30 minutes to firm up.
  10. Melt remaining white chocolate chips in 30-second intervals, stirring until smooth. Stir in food coloring.
  11. Dip each cake pop into the melted chocolate, swirling to coat completely. Tap off excess.
  12. Immediately add decorations while chocolate is wet. Place back in muffin tin to set.

Notes

Ensure the cake is completely cool before crumbling to prevent the frosting from melting. Do not overmix the cake crumbs with frosting to avoid dense pops. If the chocolate coating is too thick, add a teaspoon of coconut oil or vegetable shortening. Store in an airtight container at room temperature for up to 5 days or freeze for up to 3 months.

Nutrition

Keywords: pumpkin spice, cake pops, fall dessert, cream cheese filling, white chocolate, easy baking, autumn treats

Find it online: https://blingbite.com/irresistible-creamy-pumpkin-spice-cake-pops-easy-fall-treat/