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–+ servings
Pumpkin Cake 2 cups all purpose flour 2 teaspoons baking powder 1 teaspoon baking soda 1 1/2 teaspoons cinnamon 2 teaspoons pumpkin pie spice 1 cup canola or vegetable oil 4 eggs 1 cup brown sugar packed 1/2 cup granulated white sugar 1 15oz can pumpkin 1 1/2 teaspoons vanilla extract Buttercream Icing 2 sticks butter softened 4 cups powdered sugar sifted 2 teaspoons vanilla extract pinch salt to taste Pumpkin Cake Pops 1 pumpkin cake cooled and crumbled 3-4 cups buttercream icing 40 ounces white chocolate or candy melts sprinkles for decorating 40 lollipop sticks Instructions Pumpkin Cake Preheat the oven to 350 degrees F. Grease a 9x13 glass cake pan. In a large mixing bowl, whisk flour, baking powder, baking soda, salt, cinnamon, and pumpkin pie spice. Set aside. In a separate bowl, whisk with a hand/stand mixer oil, eggs, brown sugar, granulated sugar, pumpkin and vanilla extract until well combined. Gently add the dry ingredients the wet mixture and whisk until fully combined. Pour batter into greased baking pan, making sure it's level and flat. Bake for 30-35 minutes, until a toothpick inserted in the center comes out clean. Let cake cool in baking dish at least 1 hour until completely cool before next step for cake pops. Buttercream Icing Using stand mixer and paddle attachment, beat the butter for about 2 minutes until creamy. Add in four cups of powdered sugar and vanilla extract with the mixer running on the lowest speed. Scrape sides of the mixer, as needed. Then, increase the speed to high and beat for about 3-5 minutes until fluffy and creamy. See next steps for cake pops below. Pumpkin Cake Pops Crumble cooled pumpkin cake in a large bowl. Using a hand/stand mixer, combine the buttercream icing until fully combined. Using a cookie scoop, form cake balls and set on silpat lined cookie sheets. Continue until all cake mixture is finished. Freeze cake balls on cookies sheets for a minimum of two hours. When ready to dip your cake balls, melt your chocolate and prepare your dipping station. Have a box with holes cut in it to let finished cake pops sit in while they dry. Remove cookie sheet of cake balls from the freezer. One by one, dip a lollipop stick in the melted chocolate and then into the frozen cake ball for easier dipping. Fully coat the cake pop in white chocolate and immediately decorate with sprinkles. Repeat, careful to not let the cake balls get too warm. Switch cookie sheets, if needed to let them refreeze. Let decorated cake pops dry then enjoy immediately or within two days!
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Pumpkin Cake Pops

These delicious cake pops are the most perfect autumn dessert! You'll be hooked with the yummy white chocolate on the outside and moist pumpkin cake on the inside. 
Course Dessert
Cuisine American
Keyword cake pops, pumpkin
Prep Time 30 minutes
Cook Time 1 hour 30 minutes
Freezing Time 2 hours
Servings 3 dozen

Ingredients

Pumpkin Cake

  • 2 cups all purpose flour
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1 1/2 teaspoons cinnamon
  • 2 teaspoons pumpkin pie spice
  • 1 cup canola or vegetable oil
  • 4 eggs
  • 1 cup brown sugar packed
  • 1/2 cup granulated white sugar
  • 1 15 oz can pumpkin
  • 1 1/2 teaspoons vanilla extract

Buttercream Icing

  • 2 sticks butter softened
  • 4 cups powdered sugar sifted
  • 2 teaspoons vanilla extract
  • pinch salt to taste

Pumpkin Cake Pops

  • 1 pumpkin cake cooled and crumbled
  • 3-4 cups buttercream icing
  • 40 ounces white chocolate or candy melts
  • sprinkles for decorating
  • 40 lollipop sticks

Instructions

Pumpkin Cake

  • Preheat the oven to 350 degrees F. Grease a 9x13 glass cake pan.
  • In a large mixing bowl, whisk flour, baking powder, baking soda, salt, cinnamon, and pumpkin pie spice. Set aside.
  • In a separate bowl, whisk with a hand/stand mixer oil, eggs, brown sugar, granulated sugar, pumpkin and vanilla extract until well combined. Gently add the dry ingredients the wet mixture and whisk until fully combined.
  • Pour batter into greased baking pan, making sure it's level and flat. Bake for 30-35 minutes, until a toothpick inserted in the center comes out clean.
  • Let cake cool in baking dish at least 1 hour until completely cool before next step for cake pops.

Buttercream Icing

  • Using stand mixer and paddle attachment, beat the butter for about 2 minutes until creamy.
  • Add in four cups of powdered sugar and vanilla extract with the mixer running on the lowest speed. Scrape sides of the mixer, as needed.
  • Then, increase the speed to high and beat for about 3-5 minutes until fluffy and creamy. See next steps for cake pops below.

Pumpkin Cake Pops

  • Crumble cooled pumpkin cake in a large bowl. Using a hand/stand mixer, combine the buttercream icing until fully combined.
  • Using a cookie scoop, form cake balls and set on silpat lined cookie sheets. Continue until all cake mixture is finished.
  • Freeze cake balls on cookies sheets for a minimum of two hours.
  • When ready to dip your cake balls, melt your chocolate and prepare your dipping station. Have a box with holes cut in it to let finished cake pops sit in while they dry.
  • Remove cookie sheet of cake balls from the freezer. One by one, dip a lollipop stick in the melted chocolate and then into the frozen cake ball for easier dipping. Fully coat the cake pop in white chocolate and immediately decorate with sprinkles. Repeat, careful to not let the cake balls get too warm. Switch cookie sheets, if needed to let them refreeze.
  • Let decorated cake pops dry then enjoy immediately or within two days!