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

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These festive cake pops combine moist pumpkin spice cake with tangy cream cheese frosting, all coated in smooth white chocolate and finished with a cream cheese drizzle. Perfect for fall parties, Halloween, or a cozy treat at home, they’re easy to make and always a crowd-pleaser.

Ingredients

Scale
  • 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)
  • 2 large eggs, room temperature
  • 1 cup (240g) pumpkin puree (not pumpkin pie filling)
  • 1 teaspoon vanilla extract
  • 4 ounces (115g) cream cheese, softened
  • 2 tablespoons (28g) unsalted butter, softened
  • 1/2 cup (60g) powdered sugar
  • 1/2 teaspoon vanilla extract
  • 12 ounces (340g) white chocolate or white chocolate chips
  • 1 teaspoon coconut oil (optional, for thinning chocolate)
  • 2 ounces (55g) cream cheese, softened (for drizzle)
  • 1/4 cup (30g) powdered sugar (for drizzle)
  • 1–2 tablespoons (15-30ml) milk (for drizzle)
  • 20–24 cake pop sticks or sturdy paper straws
  • Sprinkles, crushed gingersnaps, or extra pumpkin spice for decorating (optional)

Instructions

  1. Preheat oven to 350°F (175°C). Grease a 9×9-inch baking pan or line with parchment paper.
  2. In a medium bowl, whisk together flour, baking soda, baking powder, salt, and pumpkin pie spice.
  3. In a large bowl, whisk granulated sugar, brown sugar, and oil. Add eggs, pumpkin puree, and vanilla extract. Whisk until smooth.
  4. Fold dry ingredients into wet ingredients until just combined.
  5. Pour batter into prepared pan and smooth the top. Bake for 22-26 minutes, or until a toothpick comes out mostly clean.
  6. Let cake cool in the pan for 10 minutes, then transfer to a rack to cool completely.
  7. For the frosting: Beat 4 oz cream cheese and 2 tbsp butter until smooth. Add 1/2 cup powdered sugar and 1/2 tsp vanilla, beating until light and fluffy.
  8. Crumble cooled cake into fine crumbs in a large bowl. Add half the cream cheese frosting, mixing by hand or with a spoon. Gradually add more frosting until mixture holds together when pressed.
  9. Scoop tablespoon-sized portions (about 25g each) and roll into balls. Place on a parchment-lined baking sheet (makes 20-24 cake pops).
  10. Melt a little white chocolate (about 2 tbsp), dip the tip of each stick, and insert halfway into each cake ball. Chill in the freezer for 20 minutes, or until firm.
  11. Melt 12 oz white chocolate and 1 tsp coconut oil in a microwave-safe bowl, heating in 20-second bursts and stirring in between until smooth.
  12. Dip each chilled cake pop into melted chocolate, swirling to coat. Gently tap off excess. Place upright in a foam block or cup filled with rice to set. Add sprinkles or decorations while chocolate is still wet, if desired.
  13. For the drizzle: Beat 2 oz cream cheese, 1/4 cup powdered sugar, and 1-2 tbsp milk until smooth and drizzly. Transfer to a zip-top bag, snip a tiny corner, and drizzle over set cake pops.
  14. Chill pops in the fridge for 15 minutes. Serve chilled or at room temperature.

Notes

Chill cake pops thoroughly before dipping for best results. Use quality white chocolate for smooth coating. For gluten-free or dairy-free adaptations, substitute with appropriate flour and dairy alternatives. Add sprinkles or crushed cookies for extra flair. Store in an airtight container in the fridge for up to 5 days or freeze undipped cake balls for up to 2 months.

Nutrition

Keywords: pumpkin spice, cake pops, white chocolate, fall dessert, cream cheese, Halloween, Thanksgiving, easy dessert, party treat, autumn recipe

Find it online: https://norasfoods.com/white-chocolate-pumpkin-spice-cake-pops-easy-fall-treat-with-cream-cheese-drizzle/