Pumpkin Cake Pops
Adorable Halloween cake pops, crafted from pumpkin spice cake and cream cheese frosting, make a delightful seasonal treat.
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Instructions
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Line a baking sheet with aluminum foil or waxed paper.
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Crumble cake into fine crumbs in a large bowl. Mix in about 2/3 of the cream cheese frosting by hand until the mixture is evenly moistened and holds its shape; add more frosting if needed.
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Form the mixture into small, squat pumpkin-shaped balls. Place them on the prepared baking sheet and freeze for at least 1 hour until firm.
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Remove frozen pumpkin shapes. Melt candy coating in the microwave and stir until smooth.
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Poke a hole in each pumpkin with a skewer, then dip a lollipop stick tip in the coating and insert it into the hole to anchor.
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Dip each pumpkin fully into the melted coating, tap off excess, and return to the baking sheet with the stick upright to set completely.
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Once coating is hardened, melt chocolate chips and transfer to a plastic bag with a snipped corner. Pipe on eyes and mouths, or use a food-safe marker.
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Store finished cake pops in an airtight container in the refrigerator for up to one week, allowing them to reach room temperature for about 20 minutes before serving.