Pumpkin cake pops

Prep: 40 mins
Cook: 20 mins
Pumpkin cake pops

Ingredients for cake

60g butter, at room temperature

150g caster sugar

1 egg, at room temperature

20g cocoa powder, sifted

2 tbsp red food colouring

150g plain flour

140ml buttermilk

4 ½ tsp white wine vinegar

2 ¼ tsp baking powder

Ingredients for buttercream icing

227g butter

350g icing sugar

1 tsp vanilla extract

100g white chocolate (the better the quality, the better the result)

Ingredients to assemble

15-20 pop sticks (7 inch)

300g white chocolate

1 drop of red natural food colouring
1 drop of yellow natural food colouring

Orange edible glitter/ sugar (optional)

Black icing (to pipe scary pumpkin faces)

Cake pop holder or block of Styrofoam covered in tin foil

To make the cake.

Preheat the oven to 180c/350F/Gas Mak 4 and lightly grease a square or round cake tin

Put the butter and caster sugar into a large mixing bowl and cream for around 7-8 minutes or until light and fluffy

Add the egg and mix for 1 minute.

Next add the cocoa powder and food colouring and mix until combined.

Add the flour and buttermilk and mix again until combined – around 2 minutes.

Finally, add the white wine vinegar and baking powder and mix for a final 2 minutes.

Spoon the cake mixture in the prepared tin and spread evenly using the back of the spoon or spatula.

Bake for 20-25 minutes until a skewer comes out clean.

Remove from the oven and allow to cool in the tin for 10 minutes before turning out onto a wire rack to cool fully.

To make the buttercream icing

Melt the chocolate in the microwave or in a bowl over a saucepan of water.  Set aside to cool a little which mixing the rest of the ingredients.

Put the butter into a large mixing bowl and beat for a few minutes until creamy.

Add the icing sugar and beat again until combined.

Finally mix in the vanilla extract and the melted chocolate. 

Cake Pop Assembly

Take the now cooled cake and crumble it into a bowl.

Spoon 4 rounded dessertspoons of buttercream icing into the bowl and mix well.  The cake mixture should have a firm texture to it.

Using your hands bring the mixture together and knead it a little.

Shape the mixture into round balls using the palms of your hands.  You may need to add a little more buttercream icing if you find that the crumbs are not sticking together.  You should make approximately 15-20 balls.

Put the balls on a baking sheet lined with greaseproof paper and chill for around 3 hours in the fridge.  If you are in a hurry, you can also put them in the freezer for 20 minutes.

Melt the chocolate in a bowl over a saucepan of water on the stove ensuring that the boiling water does not touch the bottom of the bowl or melt in the microwave. If using the microwave, place it in a bowl on high for 30 seconds at a time, stirring in between.  It should take 2-4 blasts depending on your microwave.  Turn the heat off but leave the chocolate in the bowl over the boiled water this will prevent the chocolate from setting while you assemble the pops.

Dip a lollipop stick in melted chocolate, then stick it approximately 1cm into the cake pop and leave for a couple of minutes to set.  Repeat this step until all cake pops are on a stick.

Then dip each ball into the melted chocolate and gently tap off side of bowl to remove any excess chocolate.

If you are making the pumpkins sparkling, coat with sprinkles immediately after dipping each pop. 

Using a black icing pen, draw faces on the pumpkins

15-20 pops

Preparation Time
40 minutes

Cooking Time
20 minutes

Recipe Type
Party Food, Cakes & Baking, Entertaining, Kids Food, Cake Stall

Level of Difficulty

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