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Pumpkin Cake Pops

Delightful pumpkin-flavored cake pops coated in chocolate, perfect for gatherings and autumn celebrations.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 25 pieces
Course: Dessert
Cuisine: American
Calories: 150
Ingredients Method Notes

Ingredients
  

Cake Ingredients
  • 1 box pumpkin spice cake mix Substitute with vanilla cake mix if preferred
  • 1 cup canned pumpkin puree Ensure it's pure pumpkin, not pie filling
  • 2 large eggs
  • 1/2 cup vegetable oil Can be substituted with applesauce for a healthier option
Coating Ingredients
  • 1 cup chocolate chips Dark chocolate works well for richer flavor
  • to taste sprinkles or nuts Optional for coating

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C). Grease a cake pan or line it with parchment paper.
  2. In a mixing bowl, combine the pumpkin spice cake mix, pumpkin puree, eggs, and vegetable oil. Stir until just blended; a few lumps are fine.
  3. Pour the batter into the prepared cake pan and bake for about 25 minutes, or until a toothpick inserted into the center comes out clean.
  4. Allow the cake to cool completely in the pan before transferring it to a wire rack.
  5. Once cool, crumble the cake into a large bowl. Add half the chocolate chips and mix well.
  6. Roll the cake mixture into small balls, about the size of a tablespoon, and place them on a tray.
  7. Freeze the balls for about 15 minutes to firm them up.
Dipping
  1. While the cake pops are chilling, melt the remaining chocolate chips in a microwave or double boiler, stirring until smooth.
  2. Dip the tip of a lollipop stick into the melted chocolate and insert it into each cake pop ball.
  3. Dip each cake pop fully into the melted chocolate, allowing any excess to drip off.
  4. Sprinkle with toppings before the chocolate sets.
  5. Place the pops into a styrofoam block or stand until the chocolate hardens completely.

Notes

Store leftover cake pops in an airtight container in the refrigerator for up to a week. For best texture, let the cake cool completely before crumbling. For a smoother chocolate coating, consider adding a teaspoon of vegetable oil to the melted chocolate.