White Chocolate Pumpkin Spice Cake Pops – Easy Fall Treat with Cream Cheese Drizzle

The first time I bit into one of these white chocolate pumpkin spice cake pops, I swear it felt like autumn had wrapped me in a giant, sweet hug. The blend of cozy pumpkin spices and creamy white chocolate is just—well, irresistible. There’s something almost magical about the scent of cinnamon and nutmeg mingling with the gentle tang of cream cheese. Honestly, if you’re looking for a fall dessert that’s as fun as it is delicious, these cake pops are about to become your new go-to.

I stumbled across this cake pop idea during a chilly October weekend, when my kitchen was packed with leftover pumpkin puree and a sudden craving for something bite-sized and festive. There’s just something about pumpkin spice that gets me every year. Instead of the usual pumpkin bread, I wanted something I could bring to a friendsgiving or serve at a Halloween party. That’s how white chocolate pumpkin spice cake pops with cream cheese drizzle were born—part experiment, part happy accident, and now, total tradition.

What makes these little treats so special? For starters, they’re ridiculously simple to make—no need for fancy baking skills. The combination of pumpkin and white chocolate is next-level, and the cream cheese drizzle adds just the right amount of tanginess. These cake pops are perfect for anyone who loves a festive treat but doesn’t want to fuss with complicated desserts. Whether you’re baking with kids, prepping for a party, or just want an excuse to eat pumpkin spice in a whole new way, you’ll love these. And yes, I’ve tested this recipe more times than I can count (my friends are always “helping” me taste-test). So grab your apron, and let’s get into the pumpkin spice spirit!

Why You’ll Love These White Chocolate Pumpkin Spice Cake Pops

• Quick & Easy: You can prep these cake pops in about an hour, making them perfect for busy fall weekends or spontaneous baking sessions.
• Simple Ingredients: No need for a special trip to the store—you probably have most of what you need in your pantry already.
• Perfect for Parties: These cake pops are a hit at Halloween parties, Thanksgiving gatherings, or just cozy nights in with family. They look adorable on a dessert table (and disappear fast!).
• Crowd-Pleaser: I’ve never seen anyone eat just one! Kids love the pop-on-a-stick factor, and adults go wild for that nostalgic pumpkin spice flavor paired with sweet white chocolate.
• Unbelievably Delicious: The texture is soft and moist inside, with a crisp white chocolate shell and the tangy zing of cream cheese drizzle. It’s comfort food disguised as a fancy treat.

What really sets these white chocolate pumpkin spice cake pops apart is how balanced the flavors are. I blend the pumpkin spice cake with just enough cream cheese frosting to keep things moist but not soggy. The white chocolate coating adds a buttery sweetness, and that drizzle? It’s the secret weapon—just enough cream cheese to give every bite a little pop. I’ve tried a lot of cake pop recipes in my day, but this one checks all the boxes: fun to make, easy to serve, and absolutely unforgettable.

This recipe is my answer to the classic fall craving. It’s festive without being fussy, and honestly, it’s become my “let’s impress the neighbors” trick. There’s something about holding a cute little pumpkin spice cake pop that just makes people smile. Whether you’re hosting a gathering or just need a pick-me-up, these cake pops are my happy place—and I think you’ll feel the same way.

What Ingredients You Will Need

This recipe uses simple, wholesome ingredients to deliver bold pumpkin spice flavor and that signature creamy finish. Most of these are pantry staples, so you won’t need to scramble for anything fancy. Here’s what you’ll need:

• For the Pumpkin Spice Cake:
  • 1 1/4 cups (160g) all-purpose flour
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon salt
  • 2 teaspoons pumpkin pie spice (or a mix of cinnamon, nutmeg, ginger, and cloves)
  • 1/2 cup (100g) granulated sugar
  • 1/4 cup (50g) brown sugar, packed
  • 1/2 cup (120ml) vegetable oil (or melted coconut oil for a hint of coconut flavor)
  • 2 large eggs, room temperature
  • 1 cup (240g) pumpkin puree (not pumpkin pie filling)
  • 1 teaspoon vanilla extract
• For the Cream Cheese Frosting:
  • 4 ounces (115g) cream cheese, softened
  • 2 tablespoons (28g) unsalted butter, softened
  • 1/2 cup (60g) powdered sugar
  • 1/2 teaspoon vanilla extract
• For the Coating & Drizzle:
  • 12 ounces (340g) white chocolate or white chocolate chips (I love Ghirardelli for smooth melting)
  • 1 teaspoon coconut oil (optional, helps thin chocolate for dipping)
  • 2 ounces (55g) cream cheese, softened (for drizzle)
  • 1/4 cup (30g) powdered sugar (for drizzle)
  • 1-2 tablespoons (15-30ml) milk (for drizzle—use more or less for consistency)
• Extras:
  • 20-24 cake pop sticks (or sturdy paper straws cut to size)
  • Sprinkles, crushed gingersnaps, or extra pumpkin spice for decorating (totally optional, but cute!)

Ingredient Tips & Swaps: Use canned pumpkin puree for convenience (Libby’s is my go-to), but homemade works too—just strain out excess liquid. For a gluten-free version, swap in a 1:1 gluten-free flour blend. If you want a dairy-free option, use dairy-free cream cheese (like Kite Hill) and dairy-free white chocolate chips. For a deeper spice flavor, add an extra pinch of nutmeg or cinnamon. And if you’re feeling fancy, a dash of maple extract in the frosting is amazing!

Equipment Needed

• Mixing Bowls: At least two—one for the cake batter and one for the frosting. Glass or stainless steel work best.
• Whisk and Spatula: A sturdy whisk for the batter and a flexible spatula for scraping every last bit.
• Electric Mixer: Hand or stand mixer for creaming the frosting. You could do it by hand, but your arm might not thank you.
• 9×9-inch (23x23cm) Baking Pan: Or an 8-inch square. If you only have a round cake pan, that’s fine too—just adjust baking time slightly.
• Baking Sheet: For chilling and assembling the cake pops before dipping.
• Parchment Paper or Silicone Baking Mat: For easy cake pop removal and less mess.
• Cake Pop Sticks: Wooden, plastic, or even colorful paper straws cut down to size. Toothpicks work in a pinch for mini pops.
• Microwave-Safe Bowl: For melting the white chocolate. I’ve also used a double boiler, which is great if you’re worried about scorching the chocolate.
• Cooling Rack: Optional, but makes decorating and setting much easier.

If you don’t have cake pop sticks, go for mini truffle-sized balls and serve them as “pumpkin spice cake truffles.” I’ve made these with nothing more than a hand mixer, a spoon, and a little determination. Just be sure to let your tools dry thoroughly before dipping—water and melted chocolate are not friends. For easy cleanup, line your workspace with parchment. And if you’re on a budget, check the dollar store for sticks and pans—they work just as well!

How to Make White Chocolate Pumpkin Spice Cake Pops

1. Preheat and Prep: Set your oven to 350°F (175°C). Grease a 9×9-inch (23x23cm) baking pan or line with parchment paper for easy lift-out.
2. Mix Dry Ingredients: In a medium bowl, whisk together 1 1/4 cups (160g) flour, 1/2 teaspoon baking soda, 1/2 teaspoon baking powder, 1/4 teaspoon salt, and 2 teaspoons pumpkin pie spice. Give it a good toss so those spices are evenly distributed.
3. Combine Wet Ingredients: In a large bowl, whisk 1/2 cup (100g) sugar, 1/4 cup (50g) brown sugar, and 1/2 cup (120ml) oil. Add 2 eggs, 1 cup (240g) pumpkin puree, and 1 teaspoon vanilla extract. Whisk until smooth and a little fluffy.
4. Make the Batter: Add the dry ingredients to the wet, folding gently with a spatula until just combined. Don’t overmix—it’s okay if you see a few streaks.
5. Bake: Pour batter into your prepared pan and smooth the top. Bake for 22-26 minutes, or until a toothpick comes out mostly clean (a few moist crumbs are fine). The cake will smell amazing—resist the urge to eat it hot!
6. Cool Completely: Let the cake cool in the pan for 10 minutes, then transfer to a rack to cool completely. If it’s too warm, the frosting will melt later.
7. Make Cream Cheese Frosting: In a bowl, beat 4 oz (115g) cream cheese and 2 tbsp (28g) butter until smooth. Add 1/2 cup (60g) powdered sugar and 1/2 tsp vanilla, beating until light and fluffy.
8. Crumble and Mix: Crumble the cooled cake into fine crumbs in a large bowl. Add half the cream cheese frosting, mixing with clean hands or a spoon. Gradually add more frosting until the mixture holds together when pressed. You want it just moist enough to form balls, not sticky.
9. Shape Cake Pops: Scoop out tablespoon-sized portions (about 25g each) and roll into balls. Place on a parchment-lined baking sheet. You should get 20-24 cake pops.
10. Insert Sticks: Melt a little white chocolate (about 2 tbsp), dip the tip of each stick, and insert halfway into the cake balls. This “glues” the stick in place. Chill in the freezer for 20 minutes, or until firm.
11. Melt White Chocolate: Melt 12 oz (340g) white chocolate and 1 tsp coconut oil in a microwave-safe bowl, heating in 20-second bursts and stirring in between. Don’t overheat—the chocolate should be smooth and just pourable.
12. Dip Cake Pops: Working quickly, dip each chilled cake pop into the melted chocolate, swirling to coat. Gently tap off excess. Place upright in a foam block or stick in a cup filled with rice to set. If decorating, add sprinkles now before the chocolate hardens.
13. Make Cream Cheese Drizzle: Beat 2 oz (55g) cream cheese, 1/4 cup (30g) powdered sugar, and 1-2 tbsp (15-30ml) milk until smooth and drizzly. Transfer to a zip-top bag, snip a tiny corner, and drizzle over the set cake pops.
14. Chill and Serve: Let pops set in the fridge for 15 minutes. Serve chilled or at room temperature—either way, they’re divine!

Troubleshooting Tips: If your cake mixture is too dry, add a bit more frosting, a teaspoon at a time. If it’s too moist, add a pinch of extra cake crumbs. For smooth dipping, keep the pops cold and the chocolate warm—but not hot. If your chocolate gets thick, stir in a few drops of coconut oil.

And one last tip from experience—don’t rush the chilling step. It’s what keeps your cake pops from sliding off the stick during dipping. Learned that the hard way, trust me!

Cooking Tips & Techniques

From my kitchen to yours, here’s what I’ve learned (sometimes the hard way) about making perfect white chocolate pumpkin spice cake pops:

• Chill Thoroughly: Cold cake pops are easier to dip and less likely to fall apart. If your kitchen is warm, pop them back in the freezer between batches.
• Don’t Overmix: When combining cake crumbs and frosting, mix just until things stick together. Overmixing can make the pops dense or gummy.
• Use Quality White Chocolate: Not all white chocolates melt the same. I’ve had the best luck with Ghirardelli or Callebaut—cheaper chips sometimes seize or burn. If using chips, add a teaspoon of coconut oil to help things along.
• Keep Chocolate at the Right Temp: If it gets too thick, microwave for 10 seconds and stir. If it’s too thin, let it cool for a minute before dipping.
• Stick Insertion: Dip sticks in melted chocolate before inserting—this acts like edible glue and helps keep everything together.
• Work in Batches: Only take a few cake pops out of the fridge at a time for dipping. Warm cake pops crack or slide off sticks (ask me how I know…).
• Drizzle Control: Use a zip-top bag or piping bag for the cream cheese drizzle—snip just a tiny corner for a fine, pretty stream. If your drizzle is too thick, add a few drops of milk.
• Decorating: Add sprinkles or cookie crumbs while the chocolate is still wet. Once it sets, nothing will stick.

If you’re a multitasker, melt the chocolate while the pops are chilling. And don’t stress if your first few pops aren’t picture-perfect—they taste amazing no matter what. I’ve learned that a little imperfection just makes them look homemade (and who doesn’t love that?).

Variations & Adaptations

These white chocolate pumpkin spice cake pops are already dreamy, but you can totally make them your own:

• Gluten-Free: Swap the all-purpose flour for a 1:1 gluten-free blend. The texture stays moist and nobody will guess the difference.
• Dairy-Free: Use dairy-free cream cheese and vegan white chocolate chips. Earth Balance makes a great butter substitute for the frosting, too.
• Chocolate Pumpkin Spice: Sub half the white chocolate for dark or milk chocolate for a richer shell. I’ve tried this with a dark chocolate drizzle and it’s so good!
• Maple Drizzle: Add 1/2 teaspoon maple extract to your drizzle for a classic fall twist. It pairs perfectly with the pumpkin spice.
• Nutty Crunch: Roll dipped cake pops in finely chopped pecans or walnuts before they set. Adds a great texture (and looks pretty fancy, honestly).
• Mini Muffin Version: Skip the sticks and bake the cake in mini muffin tins, then frost and dip each top—like pumpkin cake truffles.

Personally, I love swapping in a bit of ground ginger for extra warmth, and sometimes I’ll sprinkle the finished pops with a pinch of flaky sea salt to balance the sweetness. If you want to use an air fryer to speed up cooling, just chill the rolled cake balls for five minutes in the basket—works like a charm!

Serving & Storage Suggestions

These white chocolate pumpkin spice cake pops are best served slightly chilled or at cool room temperature. The shell stays crisp and the inside is irresistibly soft. Arrange them upright in a cute mug, mason jar, or even a hollowed-out pumpkin for a festive party touch! They’re perfect alongside a hot mug of chai, coffee, or spiced apple cider.

To store, place cake pops in an airtight container with parchment between layers. They’ll stay fresh in the fridge for up to 5 days. For longer storage, freeze the undipped cake balls for up to 2 months—just thaw and dip when ready. If you plan to freeze finished pops, wrap each in plastic wrap to prevent freezer burn and let them thaw in the fridge before serving.

Reheating isn’t necessary, but if you want a slightly softer shell, let the pops sit out for 10-15 minutes before serving. The flavors actually deepen after a day in the fridge—so don’t be afraid to make them ahead!

Nutritional Information & Benefits

Each white chocolate pumpkin spice cake pop (based on a batch of 24) has approximately 130 calories, 6g fat, 18g carbohydrates, and 2g protein. Thanks to the pumpkin puree, these treats offer a little boost of vitamin A and fiber. The cake pops are nut-free (unless you add nuts to the coating), and can easily be adapted for gluten-free or dairy-free diets.

If you’re watching your sugar intake, try reducing the powdered sugar in the frosting and drizzle, or use a sugar substitute. I love that you can sneak a little veggie into a dessert—pumpkin is packed with antioxidants and adds natural moisture, so you can use a bit less oil. Just remember, these are a treat—enjoy every bite!

Conclusion

White chocolate pumpkin spice cake pops with cream cheese drizzle are the ultimate fall dessert—easy to make, crazy delicious, and perfect for sharing. They’re festive enough for a party, but simple enough for a weekend baking project. I love how customizable they are (and honestly, how quickly they vanish from the table).

If you’ve never tried making cake pops before, this is the place to start. Don’t be afraid to put your own spin on the recipe! I make these every fall, and they never, ever disappoint. If you try them, I’d love to hear how it went—leave a comment, share your photos, or tell me your favorite variation. Happy baking, pumpkin spice fans!

Frequently Asked Questions

How far in advance can I make white chocolate pumpkin spice cake pops?

You can make these cake pops up to five days in advance. Store them in an airtight container in the fridge, and add the cream cheese drizzle just before serving for the freshest look.

Can I freeze these cake pops?

Absolutely! Freeze undipped cake balls for up to 2 months, then thaw and dip in chocolate when you’re ready. If you freeze finished pops, wrap each one to prevent freezer burn and thaw in the fridge before serving.

What if my cake pops keep falling off the sticks?

This usually means the cake mixture is too soft, or the pops aren’t chilled enough. Make sure the pops are well-chilled before dipping, and don’t add too much frosting to the crumbs. Dipping the stick in melted chocolate before inserting helps “glue” it in place.

Can I use boxed cake mix for the base?

You sure can! Just bake up a pumpkin spice or vanilla boxed cake according to package instructions, let it cool, and follow the cake pop steps from there. It’s a great time-saver when you’re in a hurry.

Is there a way to make these without cream cheese?

Yes, you can use vanilla or buttercream frosting instead of cream cheese frosting and skip the cream cheese drizzle. The pops will still be delicious, just with a sweeter flavor profile.

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