Pumpkin Cake Pops

I made some extra pumpkin whoopie pies and decided to crumble them up and turn them into these super cute cake pops. I have made red-velvet cake balls before, but never pops. With Bakerella's new book coming out, I couldn't stop thinking about them!


People at work were thrilled, most didn't know what cake pops were, but everyone loved them! At my work we tend to use food as bribery to get people to come to our meetings. They'll be back for sure now!


Baked Pumpkin Cake and Cream Cheese Frosting
Lollipop sticks
Brown (chocolate) melting wafers
Orange melting wafers
Green melting wafers
Styrofoam block
1 Ziploc Bag

Line a baking sheet/cutting board with wax paper and set aside. Crumble the baked and cooled pumpkin cake in a large bowl. Add in cream cheese frosting and mix until incorporated. Form quarter size balls and place on lined baking sheet, repeat with remaining cake/frosting mixture. Melt a small amount of the brown or chocolate melting wafers as according to package (I use a glass measuring cup in the microwave on high, stirring every 30 seconds till smooth). Dip a lollipop stick into melted chocolate then stick into cake ball, only going halfway into the cake ball. Repeat with remaining cake balls and place in freezer for 10 minutes.

Once cake balls have chilled, melt orange wafers. Dip cake pops into orange coating, leaving a small amount of the chocolate stick (the pumpkin stump) showing. Gently tap the pop on the side of the dish while rotating the pop to remove any excess candy coating. Turn upside down and place into Styrofoam block. Repeat with remaining cake pops. Once candy coating has cooled and solidified remove from Styrofoam block and place back on lined baking sheet. Melt a small amount of green melting wafers and pour into Ziploc bag (or piping bag). Cut a small hole at the tip and pipe pumpkin leaves around the edges of the Popsicle stick. Let leaves cool, solidify, and serve them up!

I actually used leftover chocolate bark instead of chocolate melting wafers. I also only bought vanilla melting wafers and used an oil dye kit to create the orange and green colors. The dye worked pretty well actually, I did have to use about half of the orange gel to get the right pumpkin color. Just to clarify as well, you cannot use regular food coloring in these melts, it has to be oil based. Also, if you are making more than one batch I recommend buying the orange wafer melts to maintain a consistent coloring.

For the Styrofoam block, I found it easier to poke the holes in the block in advance so I wasn't struggling with getting melted candy coating all over the place. That of course didn't happen to me! To pour the green candy coating into a Ziploc, place bag inside of a small cup. Turn the top of the bag over the edges of the cup and pour the melted candy inside. Gather edges and twist to create a small cone of melted candy. I also use this method for filling frosting bags!


I also made some plain chocolate dipped cake balls with Halloween sprinkles. Both the pumpkin and chocolate cake balls are perfect for Halloween, Thanksgiving, or any time you are trying to lure people to your meetings at work!





Happy Baking!