Ingredients
Scale
- 1 box of spice cake mix or homemade pumpkin cake batter
- 8 oz cream cheese, softened
- 1 cup powdered sugar
- 1 teaspoon ground cinnamon
- Chocolate or white chocolate for coating
- Mini fall-themed sprinkles or decorative sugars (optional)
- Wooden cake pop sticks
- Vegetable shortening or coconut oil (for melting chocolate)
Instructions
- Prepare the pumpkin cake batter according to your preferred recipe or box instructions. Bake until moist and fluffy, then let it cool completely.
- Crumb the cooled cake into fine pieces in a large bowl. Add the softened cream cheese, powdered sugar, and cinnamon, mixing until well combined and able to form into balls.
- Shape the mixture into small, even-sized balls. Place on a parchment-lined tray and refrigerate for at least 30 minutes.
- Melt chocolate with a bit of shortening or coconut oil. Dip each cake ball into the melted chocolate, then insert a cake pop stick into each and decorate with sprinkles if desired.
Notes
- Refrigerate completed cake pops for up to 3 days. For longer storage, freeze wrapped pops and thaw before serving.
- Proofing the cake batter and chilling the balls ensures they hold shape during dipping and decorating.
- Feel free to customize with different sprinkles or edible decorations for a festive touch.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking, Dipping, Decorating
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 cake pop
- Calories: 150 Kcal
- Sugar: 12g
- Sodium: 80mg
- Fat: 8g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 10mg