Pumpkin Cake Pops For Halloween

Pumpkin Cake Pops With Vanilla,Lemon and Coconut Cake

Pumpkin Cake Pops For Halloween

These cake pop pumpkin heads are really fun and easy to make. The cake mixture is not too sweet. This is the same recipe used in the ghost cake pops. It has just the perfect flavor and texture you will fall in love with.

What You Will Need For the Pumpkin Cake Pops:

Vanilla Cake Batter (homemade or box mix)

Lemon Pudding ( you can use pre-made shelf stable pudding, for this mixture I used snack pack lemon pudding)

Shredded Coconut

Professional Cake Decorators Icing

White Coating Chocolate

Rectangular Baking Pan (9×13)

Parchment Paper

Cookie Sticks

Black Food Color

Blue Food Color

Green Food Color

Orange Candy Color

Styrofoam Block or Cake Pop Stand

Directions To Create The Pumpkin Cake Pops:

Pre-heat oven to 350 degrees.

Prepare vanilla cake batter from scratch or by using a box mix. Box mixes are fine to use.

Bake cake batter in 350 degree oven in a 9×13 baking pan.

Let cake cool and then prepare the cake by first scraping off the top film layer.

Vanilla Cake For Pumpkin Cake Pops

Removing the skin from the cake will help avoid getting a freckled look in your cake pop mixture. Once you have scraped the top of the cake ” removed the skin”, start crumbling the cake in a larger bowl. Add 3.5 oz lemon pudding,1 cup icing, and 1 cup flake coconut.

Note: You can mess around with the amount of icing and pudding for the consistency you like. Do not put in too much more of the flake coconut as this may break up the cake pop mixture when inserting the pop sticks.

Vanilla cake pop mixture for Pumpkin Cake Pops

Incorporate the cake, coconut, lemon and buttercream icing. Keep mixing until the mixture is the consistency of play dough.

Start forming round balls by rolling in the palms of your hands. You can also use a small ice cream scoop if you prefer.

cake pop mixture for "Pumpkin Cake Pops"

Once you have all of your cake balls rolled up, place them on a sheet and pop them in the refrigerator for about 30 minutes. This will help them to firm up just enough for the detailing.

Remove from refrigerator and start detailing the grooves for the pumpkin and placing the vine top. You can use a wooden stick to do this.To place the top on the pumpkin head, poke a hole in the top and insert a small piece of dough in the hole to hold it in place. Start creating the grooves by rolling the stick from bottom of pumpkin to the top as shown here.

pumpkin carving for cake pops

Be gentle while doing this. The dough is easy to work with but you may have to manipulate it here and there.

Place back in the refrigerator for another 30 minutes to firm back up for dipping.

While your pumpkin pop heads are firming up, start melting some white chocolate in a double boiler or over a crock pot.

Important: When working with white chocolate, you must not rush the process of melting it. If you are using Wilton melts verses a more expensive coating, you will find it will take even longer to get the consistency correct. Be certain to use a double boiler or a crock pot with water in it. Keep the crock pot on low and be certain there is an air cushion between the water and the bowl that the chocolate is in. Do not let any water get in the chocolate or it will be ruined.

Once your white chocolate has melted, color it with orange candy color.

Remove pumpkin cake pop heads from the fridge.

Insert pop stick in the bottom of the pumpkin pop and get ready to dip in orange colored chocolate.

pumpkin cake pops ready for dipping in chocolate

You may need to use a large spoon to help cover the cake pops while dipping.

When your pumpkin head is covered, let excess chocolate drip off a bit and then place the pumpkin cake pop in styrofoam holder.

pumpkin cake pops in cake pop holder

Using black colored buttercream icing, start piping on the jackolantern eye’s, mouth and brows.

pumpkin cake pop face step 1

Using the blue colored buttercream icing, fill in the eyes. Of course you can use any color you prefer.

pumpkin cake pop face step 2

Using green colored buttercream icing, pipe on leafy tips at the top of the pumpkins head.

pumpkin cake pop face step 3

Get as creative with these as your mind will take you…

pumpkin cake pop face step 4

Cake Pop Books

Feel free to leave a comment or ask a question here.

3 comments to Pumpkin Cake Pops For Halloween

  • Lin

    I have recently started doing the cake pops. I have a problem that everytime I use yellow batter the cake pops taste undone when they are completed. I know the cake is done but it changes once I crumble it and add the icing. When I use chocolate batters I dont have this problem. Is there a different way you are supposed to crumble yellow batter or certain type of icing that won’t make my pops taste undone?

  • cupcakepro

    Hey Lin,

    I use the Professional Cake Decorators Icing in my cake pops. I do not use the canned icing. This will help in the pop batter not tasting too sweet as well.
    Check out my recipe for the Professional Cake Decorators Icing

    This should help!

    Thanks for your comment 🙂

  • Wow cake pop so cute
    Great content Thank you for recipe

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