Pumpkin Halloween Cake Pops
These Halloween cake balls are a fantastic project whether you’re crafting with kids, hosting a fall party, or just want a festive treat for yourself.
Equipment
- Mixing Bowls
- Hand mixer or stand mixer
- Baking pan (8x8 or 9x9
- Cooling Rack
- Large spoon or spatula
- Lollipop sticks
- Microwave-safe bowls
- Styrofoam block or cake pop stand
- Parchment paper
Ingredients
For the Cake Pops
- 1 box spice cake mix or your favorite pumpkin cake mix
- 1/2 cup unsalted butter softened
- 2 large eggs
- 1/2 cup pumpkin puree
- 1/4 cup milk
For the Frosting
- 1/2 cup unsalted butter softened
- 1 1/2 cups powdered sugar
- 1 teaspoon vanilla extract
- 2 –3 tablespoons cream cheese optional, for extra creaminess
For the Coating & Decoration
- 12 oz orange candy melts
- 6 oz white chocolate or candy melts for drizzle or eyes
- Sprinkles or edible decorations optional
- Lollipop sticks
Instructions
Bake the Cake
- Preheat your oven to 350°F (175°C). Grease and line your baking pan with parchment paper.
- In a large mixing bowl, combine the cake mix, butter, eggs, pumpkin puree, and milk.
- Beat with a hand mixer on medium speed until smooth and fully combined.
- Pour the batter into the prepared pan and bake for 25–30 minutes, or until a toothpick inserted in the center comes out clean.
- Let the cake cool completely on a cooling rack.
- Pro Tip: Make sure your cake is fully cooled before crumbling—it prevents the cake pops from being too sticky or falling apart.
Prepare the Frosting
- In a medium bowl, beat the butter and cream cheese until creamy.
- Gradually add powdered sugar, then stir in vanilla extract.
- Adjust consistency with a little milk if the frosting feels too thick.
- Pro Tip: A slightly firmer frosting helps the cake balls hold their shape better when forming.
Make the Cake Balls
- Crumble the cooled cake into a large mixing bowl.
- Add a few tablespoons of frosting at a time and mix until the cake can be pressed together without falling apart.
- Roll the mixture into 1–1.5 inch balls and place them on a parchment-lined baking sheet.
- Pro Tip: Chill the cake balls in the fridge for 15–20 minutes before dipping—they hold up better during coating.
Insert Sticks
- Melt a small amount of orange candy melts in a microwave-safe bowl.
- Dip the tip of each lollipop stick into the melted candy, then insert it halfway into each cake ball.
- Return the cake balls to the fridge for 5–10 minutes to set the sticks.
- Pro Tip: Dipping the sticks in candy melts acts as glue, keeping your cake pops secure.
Coat the Cake Pops
- Melt the remaining orange candy melts until smooth.
- Dip each cake pop into the melted candy, letting the excess drip off.
- Stick the cake pop into a styrofoam block or cake pop stand to dry completely.
- Pro Tip: Tap the stick gently against the side of the bowl to remove extra coating and keep a smooth finish.
Decorate Your Pumpkin Cake Pops
- Use white chocolate or candy melts to drizzle patterns, create pumpkin stems, or add cute faces.
- Add sprinkles or edible eyes while the coating is still wet.
- Let decorations fully set before serving.
- Pro Tip: Work quickly when decorating—the candy coating hardens fast, so plan your design in advance.
Notes
Nutritional Value (per cake pop, approx.)
- Calories: 160
- Carbohydrates: 20 g
- Protein: 2 g
- Fat: 8 g
- Cholesterol: 25 mg
- Sodium: 120 mg
- Fiber: 1 g
- Sugar: 14 g