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Cozy Cinnamon Sugar Pumpkin Cake Pops

cinnamon sugar pumpkin cake pops - featured image
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These easy pumpkin cake pops are made with simple ingredients like boxed cake mix and canned pumpkin, coated in buttery cinnamon sugar for a quick, crowd-pleasing fall treat.

Ingredients

Scale
  • 1 box (15.25 oz) yellow cake mix
  • 1 can (15 oz) pumpkin puree (not pumpkin pie filling)
  • 2 large eggs, room temperature
  • 1/3 cup vegetable oil (or melted coconut oil)
  • 1 teaspoon pumpkin pie spice
  • 1/2 teaspoon vanilla extract
  • 1/2 cup unsalted butter, melted
  • 1 cup granulated sugar
  • 2 tablespoons ground cinnamon
  • Pinch of salt (optional)
  • 1/4 cup cream cheese frosting (store-bought or homemade)
  • 20–24 lollipop sticks

Instructions

  1. Preheat oven to 350°F (175°C). Grease a 9×13 inch baking pan.
  2. In a large bowl, combine yellow cake mix, pumpkin puree, eggs, vegetable oil, pumpkin pie spice, and vanilla extract. Stir until just combined (batter will be thick).
  3. Pour batter into prepared pan and spread evenly. Bake for 25-30 minutes, until a toothpick inserted in center comes out clean. Cool in pan 10 minutes, then transfer to a wire rack to cool completely.
  4. Once cake is completely cool, crumble it into fine, even crumbs (like wet sand) using hands, fork, or potato masher.
  5. Add cream cheese frosting to cake crumbs and mix thoroughly with hands until mixture holds together when squeezed.
  6. Using a cookie scoop or tablespoon, roll mixture into 1 to 1.5-inch balls. Place on parchment-lined baking sheet.
  7. Melt 2 tablespoons of the butter. Dip tip of each lollipop stick into melted butter, then insert halfway into a cake ball. Place back on baking sheet. Refrigerate 15-20 minutes to firm up.
  8. While chilling, melt remaining butter in a shallow bowl. In another shallow bowl, mix sugar, cinnamon, and salt (if using).
  9. Working one at a time, dip each chilled cake pop into melted butter, letting excess drip off, then roll in cinnamon sugar mixture until fully coated. Place upright in a Styrofoam block or glass filled with sugar to dry.
  10. Repeat with all cake pops. Let set 10-15 minutes before serving.

Notes

Chill cake balls thoroughly before dipping to prevent them from falling apart. For extra crunch, double-coat by dipping in butter and cinnamon sugar, letting set 5 minutes, then repeating. Store at room temperature in an airtight container for up to 3 days. Do not refrigerate.

Nutrition

Keywords: pumpkin cake pops, cinnamon sugar, fall dessert, easy recipe, potluck, cake mix

Find it online: https://dinadinnertable.com/cozy-cinnamon-sugar-pumpkin-cake-pops-easy-fall-recipe/