Description
Deliciously moist Pumpkin Cake Pops with a creamy frosting coating, perfect for fall celebrations.
Ingredients
Scale
- 1 batch Pumpkin Cake
- 9×13 pan*
- 6 ounces cream cheese
- at room temp
- 6 tablespoons butter
- at room temp
- 3 cups confectioners’ sugar
- 12 oz bag or bar of white or milk chocolate
Instructions
- Prepare the Pumpkin Cake according to recipe instructions and allow it to cool completely in the 9×13 pan.
- In a mixing bowl, beat the cream cheese and butter together until smooth. Gradually add confectioners’ sugar and mix until fully incorporated.
- Crumble the cooled Pumpkin Cake into a bowl and mix in the cream cheese frosting until fully combined.
- Form the mixture into small balls (about 1 inch in size) and place them on a baking sheet lined with parchment paper.
- Chill the cake pops in the refrigerator for at least 1 hour, or until firm.
- Melt the chocolate in a microwave-safe bowl, stirring every 30 seconds until smooth.
- Dip each cake pop into the melted chocolate, allowing any excess to drip off, then place back on the parchment paper.
- Let the chocolate set completely before serving.
Notes
Feel free to decorate the cake pops with sprinkles or drizzle additional melted chocolate over them for an extra touch.
- Prep Time: 45 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: baking
- Cuisine: American
Nutrition
- Serving Size: 1 cake pop
- Calories: 180 kcal
- Sugar: 18 g
- Sodium: 90 mg
- Fat: 9 g
- Saturated Fat: 5 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 24 g
- Fiber: 1 g
- Protein: 2 g
- Cholesterol: 20 mg
Keywords: Pumpkin Cake Pops, Pumpkin dessert, Cake pops, Fall treats, Halloween treats