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Cozy Pumpkin Spice Cake Pops

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These cozy pumpkin spice cake pops with white chocolate drizzle are a simple, indulgent fall treat perfect for gatherings or a sweet afternoon pick-me-up. They combine moist pumpkin cake with warm spices and a delicate white chocolate finish.

Ingredients

Scale
  • 2 cups (240 g) all-purpose flour
  • 1 cup (200 g) granulated sugar
  • 1 cup (245 g) pumpkin puree (preferably canned)
  • ½ cup (120 ml) vegetable oil
  • 2 large eggs (room temperature)
  • ½ cup (120 ml) buttermilk (can swap with dairy-free milk + 1 tbsp lemon juice)
  • 1 tsp baking powder
  • 1 tsp baking soda
  • 1 tsp ground cinnamon
  • ½ tsp ground nutmeg
  • ¼ tsp ground ginger
  • ¼ tsp salt
  • 4 oz (115 g) cream cheese, softened
  • 2 tbsp (28 g) unsalted butter, softened
  • 1 ½ cups (180 g) powdered sugar
  • 1 tsp vanilla extract
  • 1 cup (175 g) white chocolate chips or melting wafers
  • Sprinkles or crushed nuts (optional, for garnish)
  • 15 to 20 cake pop sticks

Instructions

  1. Preheat the oven to 350°F (175°C). Grease a 9×13-inch baking pan or line it with parchment paper.
  2. In a medium bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, ginger, and salt.
  3. In a large bowl, beat the sugar with vegetable oil until combined. Add eggs one at a time, beating after each addition. Stir in pumpkin puree and buttermilk until smooth.
  4. Gradually fold the dry ingredients into the wet mixture until just combined.
  5. Pour batter into the prepared pan and bake for 30-35 minutes or until a toothpick inserted in the center comes out clean.
  6. Cool the cake in the pan for 15 minutes, then transfer to a wire rack to cool completely.
  7. Beat cream cheese and butter until creamy. Gradually add powdered sugar and vanilla extract, mixing until smooth and fluffy.
  8. Crumble the cooled cake into a large bowl. Add ½ cup of the cream cheese frosting and mix until the mixture holds together.
  9. Roll the mixture into 1 ½-inch balls and place on a parchment-lined baking sheet.
  10. Dip the tip of each cake pop stick into melted white chocolate and insert halfway into each cake ball. Chill the pops in the fridge for at least 1 hour.
  11. Melt white chocolate chips in a microwave-safe bowl, stirring every 20 seconds until smooth.
  12. Dip each chilled cake pop into melted white chocolate to coat or drizzle with a spoon. Add sprinkles or crushed nuts if desired. Place back on parchment to set.
  13. Let the chocolate set completely at room temperature or in the fridge before serving.

Notes

Do not rush cooling the cake before forming pops to ensure they hold shape. Dip stick tips in melted white chocolate before inserting to secure sticks. Use short microwave bursts to melt white chocolate and stir often to avoid burning. If cake balls are too soft, add more frosting or chill longer. For gluten-free, substitute flour with gluten-free blend and add xanthan gum. For vegan, use flax eggs, dairy-free milk and cream cheese, and vegan white chocolate or skip drizzle.

Nutrition

Keywords: pumpkin spice, cake pops, fall treats, white chocolate drizzle, easy dessert, pumpkin puree, cozy dessert

Find it online: https://goldensimmer.com/cozy-pumpkin-spice-cake-pops-recipe-easy-homemade-fall-treats/