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Pumpkin Pie Cake Pops

Pumpkin Pie Cake Pops are tender, spiced pumpkin cake rolled with cream cheese, dipped in orange candy coating, and finished with graham cracker crumbs. They’re baked in a 9x13-inch pan, chilled until firm, then dipped on lollipop sticks for a festive hand-held treat.
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Prep Time 30 minutes
Cook Time 30 minutes
Cooling and chilling 1 hour 55 minutes
Total Time 2 hours 55 minutes
Servings: 24 servings
Course: Dessert
Cuisine: American
Calories: 230
Ingredients Equipment Method Notes

Ingredients
  

For the cake
  • nonstick cooking spray for the pan
  • 2 cup all-purpose flour
  • 1 tsp baking powder
  • 1 tsp baking soda
  • 1 tsp ground cinnamon
  • 0.5 tsp ground ginger
  • 0.25 tsp ground nutmeg
  • 0.25 tsp ground cloves
  • 0.5 tsp salt
  • 1 cup granulated sugar
  • 0.5 cup light brown sugar packed
  • 1 cup pumpkin puree canned, not pumpkin pie filling
  • 0.5 cup vegetable oil
  • 2 eggs large
  • 1 tsp vanilla extract
For the binder
  • 4 oz cream cheese softened
For the coating and crust
  • 1 package (12 oz) orange candy melts
  • 1 tbsp vegetable shortening
  • 24 lollipop sticks paper
  • 0.5 cup graham cracker crumbs

Equipment

  • 1 9x13-inch baking pan
  • 1 rimmed baking sheet
  • 1 microwave
  • 1 tall microwave-safe cup
  • 1 cake-pop stand

Method
 

Bake the cake
  1. Heat the oven to 350°F and coat a 9x13-inch baking pan with nonstick cooking spray.
  2. Whisk the flour, baking powder, baking soda, cinnamon, ginger, nutmeg, cloves, and salt in a medium bowl.
  3. Whisk the granulated sugar, brown sugar, pumpkin, oil, eggs, and vanilla in a large bowl until smooth.
  4. Stir the flour mixture into the pumpkin mixture just until no dry streaks remain.
  5. Spread the batter in the prepared pan and bake for 25 to 30 minutes, until a toothpick inserted in the center comes out clean or with a few moist crumbs.
  6. Cool the cake completely in the pan, about 1 hour.
Form the pops
  1. Crumble the cooled cake into a large bowl.
  2. Add the cream cheese and mix until the crumbs hold together when squeezed.
  3. Roll the mixture into 24 equal balls and arrange them on a parchment-lined rimmed baking sheet.
  4. Refrigerate the balls for 30 minutes, until firm.
Coat the pops
  1. Put the candy melts and shortening in a tall microwave-safe cup.
  2. Microwave at 50% power in 30-second intervals, stirring each time, until smooth.
  3. Dip 1/2 inch of each lollipop stick into the melted coating and insert it halfway into a cake ball.
  4. Refrigerate the pops for 10 minutes to set the sticks.
  5. Dip each pop into the coating and let the excess drip back into the cup.
  6. Press the lower edge into the graham cracker crumbs while the coating is still wet.
  7. Stand the pops upright in a cake-pop stand or a clean cardboard box with small holes punched in it until the coating is set, about 15 minutes.

Notes

For clean dipping, make sure the cake is completely cool and the cake balls are firm before coating. Store in an airtight container in the refrigerator for up to 4 days; they can be frozen. For a gluten-free option, use a 1:1 gluten-free flour blend and gluten-free graham cracker crumbs.