- flavorful & soft -
These pumpkin cake pops are filled with soft pumpkin spiced cake and coated with a crunchy chocolate coating.
– Soft and buttery – Easy & fun for the whole family – Tastes like Pumpkin spice
– frosting – green food coloring – black candy melts – orange candy melts – coconut oil
Roll the cake mixture into balls. Using a chopstick roll over the shaped cake pops in segments to make them look like pumpkins. Set cake pops on a plate and put into the freezer for 15 minutes.
Melt black candy melts. Take the cake pops out of the freezer. Dip a stick into each candy melts. Insert the stick immediately into the cake pop. Freeze for another 15 minutes to set.
Melt orange candy melts with coconut oil. Dip the cake pops into the orange candy melts, covering all of the cake. Let the excess gently drip off.
Add green food colouring to the green frosting. Transfer to a piping bag. Pipe green swirls connected to the stem for vines.
Let the cake pops come to room temperature before eating. Serve and enjoy!
This pumpkin cake pops recipe is easily adjustable to any leftover or ruined cake you may have. The perfect treat for fall, Halloween, and Thanksgiving!
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