Pumpkin Cake Pops Recipe Is So Much Better Than Candy

pumpkin cake pops

Halloween is only a week away (eek!). Now is definitely the time to make sure you have all of the treats planned as far as what you're going to serve up to the kiddos -- if you're having a party, of course.

And instead of baking cupcakes or simply putting out a huge bowl of candy this year, why not give this adorable Pumpkin Cake Pops recipe a try?

OMG. How cute are these things?


They're almost too precious to eat -- though I'm sure once you sink your teeth into them, you forget about the presentation altogether.

And you know what else is great about cake pops in lieu of other Halloween desserts? They're small -- so you don't have to worry too much about the kids overdoing it on sugar, since they'll be scarfing down their fair share of candy later in the evening.


Pumpkin Cake Pops

One 9 x 13 cake, any flavor

One can prepared frosting, any flavor

1 pound orange candy coating

48 lollipop sticks

Food-safe markers or 2 tbsp chocolate chips


Prepare a baking sheet by lining it with aluminum foil or waxed paper.

Place the cake in a large bowl, and crumble it roughly with your hands. Once it's in fine crumbs, add about 2/3 of the frosting and begin to mix it with your hands into the cake crumbs, working until the mixture is evenly moistened. You want the cake mixture to easily hold together when you press it into a ball, but still retain a little texture.

Using a cookie scoop or teaspoon, form the mixture into small balls. Roll the balls between your palms to round them, then press them down slightly so that they're squat balls, similar to a pumpkin shape. Once all of the pumpkins are formed, place them on the prepared baking sheet and freeze until firm, at least 1 hour.

After the pumpkin cake pops have been frozen, remove them from the freezer. Melt the candy coating in the microwave and stir until completely smooth.

Use a skewer to poke a hole in the top of a pumpkin, then dip the tip of a lollipop stick in the candy coating and press it into the hole. This will help anchor the stick into the cake pop.

After all of the pumpkins have been skewered, dip a pumpkin fully into the candy coating until it's submerged. Take it out of the coating and gently tap the stick against the lip of the bowl so that excess coating drips off. Sit the pumpkin back on the baking sheet with the stick up in the air and let the coating set completely.

Once all of the pumpkins are dipped and the coating has hardened, melt chocolate chips and put the melted chocolate in a plastic bag. Snip a corner off the bag and use it to pipe on their eyes and mouths. An easier alternative is to use a food-safe marker to draw faces on the pumpkins.

Store pumpkin cake pops in an airtight container in the refrigerator for up to a week. For the best taste and texture, allow them to come to room temperature for about 20 minutes before serving.

Do you serve desserts on Halloween or just stick to the candy?


Image via Jamiesrabbits/Flickr

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