Description
Delight in these creamy pumpkin cake pops that capture the essence of fall, perfect for gatherings or cozy evenings at home.
Ingredients
Scale
- 1 box pumpkin spice cake mix
- 1 cup water
- 1/3 cup oil
- 3 large eggs
- 8 oz cream cheese, softened
- 1 cup powdered sugar
- 1 tsp vanilla extract
- 1 cup chocolate candy coating or candy melts
- Lollipop sticks
- Sprinkles (optional)
Instructions
- Preheat the oven to 350°F (175°C) and grease a cake pan.
- Mix together the pumpkin spice cake mix, water, oil, and eggs until well combined.
- Pour the batter into the prepared cake pan and bake according to package instructions until golden and fragrant.
- Let the cake cool completely.
- Crumble the cooled cake into a bowl, then add cream cheese, powdered sugar, and vanilla extract.
- Roll the mixture into small balls about 1 inch in diameter and refrigerate for 30 minutes.
- Melt the chocolate candy coating according to package instructions.
- Dip lollipop sticks into melted chocolate, then insert them into each cake pop.
- Dip each cake pop into the chocolate coating, allowing excess to drip off.
- Decorate with sprinkles if desired and let them set on a baking sheet lined with parchment paper.
- Enjoy your pumpkin cake pops once the chocolate has hardened!
Notes
You can make these cake pops a day in advance and store them in the refrigerator. Store any leftovers in an airtight container for up to a week.
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cake pop
- Calories: 150
- Sugar: 10g
- Sodium: 160mg
- Fat: 6g
- Saturated Fat: 2g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 30mg