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Pumpkin cake pops

Pumpkin Cake Pops

Kachina @ Sweet Mouth Joy
Delicious cake pops in the shape of a pumpkin - perfect for Fall and Halloween! Can be made either vanilla or pumpkin spice flavor!

Rate this recipe here:

5 from 1 vote
Prep Time 40 mins
Cook Time 20 mins
Chill Time 1 hr 45 mins
Total Time 2 hrs 45 mins
Course Dessert, Snack
Cuisine Fusion
Servings 16 Cake pops

Equipment

Ingredients
 

Cake for filling:

  • 115 g (½ cups) unsalted butter room temp.
  • 115 g (½ cups) caster sugar granulated sugar
  • 2 eggs
  • 115 g (1 cups) plain flour ** all-purpose
  • 1 ¼ teaspoon baking powder
  • 1 tablespoon milk whole or semi-skimmed
  • 1 teaspoon vanilla extract

Buttercream for filling: ***

  • 60 g (¼ cups) unsalted butter room temp.
  • 130 g (1 cups) icing sugar powdered sugar
  • 1 teaspoon milk whole or semi-skimmed
  • ½ teaspoon vanilla extract

Coating and topping:

  • 175 g (¾ cups) orange candy melts
  • 2-3 tablespoon oil e.g. vegetable, sunflower or canola
  • 1 - 2 tablespoon pretzels broken into 16 1-inch pieces

Instructions
 

Cake for Filling:

  • Pre-heat oven: 180°C / 160°C (fan) / Gas Mark 4 / 350°F
  • Cream together the butter and sugar until pale and smooth, then beat in the eggs until fully combined.
  • Sieve in the flour and baking powder, folding in gently. Then stir in the vanilla extract and milk until only just combined.
  • Pour the cake batter into a greased and lined 8-inch round cake tin and bake for 20-25mins until springy to touch and a skewer comes out clean.
  • Allow the cake to cool in the tin for 20mins before removing and transferring to a wire rack to finish cooling while you make the buttercream.

Buttercream for Filling:

  • Beat the butter (either by hand, using an electric mixer or stand mixer) until pale, light and fluffy.
  • Sieve half of the icing sugar into the butter and beat until combined, then repeat this with the remaining half of the icing sugar.
  • Add in the milk and vanilla extract mixing until only just smooth.

Cake Pop Filling:

  • Crumble up your cooled sponge into a large bowl, either using your hands or a fork.
  • Using a fork or spatula, thoroughly mix in the buttercream (or pumpkin spice syrup) to the crumbled cake. Your cake pop filling should be able to hold together like a soft dough.
  • Scoop a walnut-sized amount of the filling mix (using a tablespoon or cookie scoop) and roll it in your hands to make a ball, then flatten very slightly and place on a flat plate or tray lined with greaseproof paper. Repeat until you’ve used up all of your mix then refrigerate for 45mins.
  • Take the cake balls out from the fridge. Using a cake pop stick, firmly press a deep furrow into a cake ball, from along the top to the bottom in one line. Leave roughly a ½-inch gap and then repeat, continuing all the way round until your cake ball has roughly 5-7 deep furrows like a pumpkin.
  • Place back on the lined tray and repeat until all cake balls have furrows, then refrigerate for a further 30mins.

Cake Pop Assembly:

  • In a narrow heatproof jug, mug or other container, slowly melt the candy melts in the microwave for 20secs at a time, stirring between bouts until smooth then stir in the oil (½ tablespoon at a time) until you have a thin melted chocolate consistency.
  • Take 4 furrowed cake balls from the fridge and dip one end of a lollipop stick into the melted candy before pushing it halfway into the middle of one of the flatter sides of a cake ball. Repeat for all 4 cake balls.
  • Holding the stick, dip a cake ball into the melted candy, covering it completely. Gently tap off any excess back into the container before pushing a broken piece of pretzel into the top.
  • Place the pumpkin cake pop into a holder (e.g. cake pop stand or styrofoam block) to set at room temperature (takes roughly 5-10mins). Repeat the process until all 4 cake balls have been dipped and pretzeled.
  • Repeat steps 2 – 4 until you've turned all the cake balls into pumpkin cake pops, then enjoy!

Notes

* If you don't have an 8-inch round cake tin, you can instead use a 6-inch round cake tin and bake your sponge for 25-30mins instead.
** You can swap the plain flour in this recipe for self-raising flour of the same quantity and exclude the baking powder.
*** You can make these cake pops as pumpkin spice flavoured by swapping the buttercream for 3 ½ tablespoons of pumpkin spice syrup instead. The rest of the recipe stays the same.
 
  • If your candy melts start to solidify before you've finished dipping your cake balls, reheat them in the microwaveable jug for a short burst (10-15secs).
 
  • For help on how to make furrows in your cake ball, you can check out the video in the post.

Nutrition

Calories: 208kcal | Carbohydrates: 25g | Protein: 2g | Fat: 12g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 1g | Cholesterol: 44mg | Sodium: 60mg | Potassium: 22mg | Fiber: 1g | Sugar: 18g | Vitamin A: 305IU | Calcium: 27mg | Iron: 1mg

Nutritional information is an estimate based on an online nutritional calculator, actual values may vary.

Keyword Cake Pops, Fall, Halloween, Vanilla
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