Pumpkin Cake Pops

These Pumpkin Cake Pops are almost too cute to eat! Shaped like little pumpkins and coated in orange candy melts, they’re a festive Halloween treat kids will love helping to create. Whether you add faces for jack-o’-lanterns or keep them simple, these pops are a party-perfect snack.

Skill Level, Time, and Supervision

Skill Level: 9+ with grown-up help (especially for melting chocolate and using molds)
Prep Time: 10 minutes
Cook Time: 30 minutes
Active Time: 20 minutes
Rest Time: 15 minutes
Total Time: 1.5 hours
Yield: 12 cake pops

Why You’ll Love Making This

• Turns classic cake pops into festive pumpkin shapes.
• Teaches kids baking basics and candy coating skills.
• Can be decorated with or without jack-o’-lantern faces.
• Fun activity for Halloween parties or classroom treats.

What You’ll Need

Equipment

• Medium saucepan
• Measuring cups and spoons
• Whisk
• Mason jar (for storage)
• Pumpkin silicone molds
• X-Acto knife (for grown-up use only)
• Popsicle sticks

Ingredients

• 1 box chocolate cake mix
• 3 eggs
• 1/3 cup vegetable oil
• 1 cup water
• 2 cups orange candy melts
• 1 tbsp coconut oil or paramount crystals

Step-by-Step Instructions

• Bake the Cake
  In a stand mixer, combine cake mix, oil, water, and eggs. Mix according to package directions and bake.
• Make Cake Pop Dough
  While still warm, place the baked cake into the stand mixer with a paddle attachment. Mix on medium until it becomes a dough. Set aside.
• Melt Candy Coating
  Melt orange candy melts with coconut oil in 30-second increments, stirring each time, until smooth and pourable.
• Prep the Molds
  Using an X-Acto knife, carefully cut slits in the silicone pumpkin mold large enough to slide popsicle sticks through.

• Fill the Molds
  Coat the insides of the molds with melted orange candy coating. Insert sticks, then freeze for 10 minutes.
• Add the Cake Dough
  Fill molds with cake dough, leaving room at the back to seal with more melted chocolate. Freeze again for 10–15 minutes.
• Release the Pumpkins
  Gently pull the mold sides outward and push pops out through the slit. Touch up any exposed spots with more melted chocolate.
• Decorate Faces (Optional)
  Use black chocolate or buttercream to pipe on eyes, noses, and mouths for jack-o’-lanterns.

👩‍👧‍👦 Parent Tip: Younger kids can help roll the cake dough and place sticks, while grown-ups handle the cutting and melting.

🍽️ Chef Tip: For smoother coverage, tap the molds on the counter after filling with melted chocolate to release air bubbles.

Pro Tips for Success

• Use just enough coconut oil to thin the chocolate—too much and it won’t set.
• Work in batches to prevent melted chocolate from hardening too soon.
• Freeze only until set; over-freezing can cause cracking.

Make It Your Own

• Try vanilla or red velvet cake mix for a surprise inside.
• Add edible glitter or green candy melts as pumpkin stems.
• Skip the faces and keep them as simple pumpkins for Thanksgiving.

Tips for Grown Ups Assisting

• Handle the X-Acto knife and hot melted chocolate.
• Help guide kids when inserting sticks so cake pops stay secure.
• Store finished cake pops in an airtight container at room temp or refrigerate if warm.

FAQ from Chefs-in-Training

Q: Can I skip the silicone molds?
A: Yes, just roll cake balls, dip them in orange chocolate, and draw faces for a simpler version.

Q: How do I keep cake pops from falling off the stick?
A: Dip the tip of each stick into melted chocolate before inserting into the cake ball.

Q: Can I make these ahead of time?
A: Yes! Store up to 3 days in a cool, dry spot.

Why These Pumpkins Are the Pick of the Patch

Pumpkin Cake Pops bring all the fun of Halloween in one bite-sized treat. They’re festive, kid-friendly, and a creative twist on the classic cake pop—guaranteed to be the hit of your spooky celebration!

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