Pecan Pumpkin Spice Cake Pops

These Pecan Pumpkin Spice Cake Pops are a delicious and easy to make fall treat that your whole family will love!

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Have you gotten sick of pumpkin desserts yet? I hope not!

I know pumpkin this and pumpkin that is everywhere once fall hits. Personally, don’t eat a lot of pumpkin, except during autumn, so I can never get enough.

Between now and Thanksgiving, it’s all pumpkin all the time for me. Then, it’s cookie season!

Cake pops are one of my favorite treats, so I thought, why not make a version featuring my fave fall veggie. These Pecan Pumpkin Spice Cake Pops are the delicious result.

If you’ve never made cake pops before, you’ll be happy to know that they’re really easy to make.

I first learned how to make cake pops in Craftsy’s free Creative Cake Pops class. I highly recommend it. The class covers all the basics, plus lots of cute decorating techniques.

These delicious Pecan Pumpkin Spice Cake Pops are no exception. Simple to make, yet so tasty!

I’m all about baking from scratch, but when I make cake pops, I have to admit that I usually use a store bought cake mix and frosting. The end result is still totally delicious, and it just makes the whole process move faster.

How to Make Pecan Pumpkin Spice Cake Pops

I couldn’t find a pumpkin cake mix in any of my local stores when I made these homemade pumpkin cake pops … I guess people really do love their pumpkin!

Rather than come up with my own recipe, I used Heather Cristo’s yummy Pumpkin Spice Cake recipe (minus the caramel pecan glaze), along with store bought cream cheese frosting for these Pecan Pumpkin Spice Cake Pops.

Her recipe worked really well, but it makes a lot of cake. We ate about 2/5 of the cake before I made the cake pops, so keep that in mind if you use her recipe for your pops.

It’s totally fine to use the whole thing, you’ll just end up with more cake pops (not a bad thing).

The basic process for making these cake pops is to start by crumbling the cake, then mixing it with the frosting. You want to add just enough frosting to hold the crumbs together, but not so much that the mixture is mushy.

You’ll roll the cake mixture into balls, then refrigerate or freeze until firm. Do not skip that step or your cake balls will fall apart. After the cake pops are chilled, insert a lollipop stick, coat the balls with melted candy, and decorate them however you want. Sounds easy, right?

For these Pecan Pumpkin Spice Cake Pops, I simply dipped the finished pops into chopped pecans. It’s a cute finishing touch!

So what are you waiting for? Treat yourself to these delicious Pecan Pumpkin Spice Cake Pops!

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Pecan Pumpkin Spice Cake Pops

Prep Time

2 hrs

Total Time

2 hrs

 

These Pecan Pumpkin Spice Cake Pops are the perfect treat for fall or Thanksgiving!

Course: Dessert

Cuisine: American

Ingredients

• 2 8- or 9-inch baked cake layers, pumpkin flavored (I used this pumpkin spice cake recipe.)*
• 1/4 to 1/2 cup frosting homemade or store bought
• white candy melts I used 2 10 oz. bags of Ghirardelli White Melting Wafers.
• lollipop sticks
• 1 cup pecans halves chopped fine

Instructions

1. Crumble cake using a fork or your hands.
   
2. Mix in frosting. Add just enough until cake holds together when formed into a ball. It's easiest to do this with your hands (wear gloves, if desired).
   
3. Take a heaping tablespoon of cake, press it to compress, then roll it into ball using your hands. Place on a platter or plate, then repeat with remaining cake.
   
4. Refrigerate cake pops for 2 hours or freeze for one hour. (Do not skip this step or your cake pops will fall apart.)
5. Melt a few of the candy melts using a microwave (follow package directions).
6. Dip a lollipop stick into the melted candy, then press it into a cake ball. Wipe off any excess candy around the stick with your finger, if desired.
   
7. Repeat with remaining pops, then chill for about 15 minutes or until candy is hardened.
8. After cake pops are chilled, melt candy wafers in a small bowl. (Do this in batches, melting more candy as needed.)
9. Place pecans in a separate bowl.
10. Dip a cake pop into the candy melts, coating entire pop. Tap the pop on the edge of the bowl to remove excess candy.
11. Dip cake pop into pecans, then set pecan-side down on a flat platter or plate to harden. Repeat with remaining cake pops.
    
12. Chill cake pops until ready to eat. Enjoy!

Notes

*I only used about 2/5 of the cake for the cake pops (we ate the rest separately). It was a very large cake though, so if you use a regular 2-layer cake recipe or mix, it should make about the same number of cake pops.
**Recipe preparation time does not include time to prepare and bake cake.

How to Serve Pecan Pumpkin Spice Cake Pops

There are couple ways to display these Pecan Pumpkin Cake Pops. You can, of course, place them on a platter or plate, stem-side up.

Cake pops can also be displayed pop side up, like I did with the glass here. I have to admit that a glass is not the best way to display cake pops though (the glass ends up being very top heavy/not very stable).

A better idea would be to push the stems into a piece of foam, like I did with these Easy Cake Pops.

I’ve also seen people poke holes into a decorated box, then stick the pops in the holes. Check out Pinterest for tons of cake pop display ideas, too.

Have you ever made cake pops before?

P.S. Don’t forget to check out Craftsy’s free Creative Cake Pops class, as well as all of their free mini classes.

P.P.S. If you like this Pecan Pumpkin Spice Cake Pops recipe make sure to check out my Easy Cake Pops and Shot Through the Heart Cake Pops recipes, too!

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